Beef and Vegetable Stew | RICARDO

Name: Beef and Vegetable Stew | RICARDO
Total time: 75 min
Ingredients: 4 1/2 lb (2 kg) boneless beef blade roast, fat trimmed, cut into 1 1/2-inch (4 cm) cubes; 2 tbsp (30 ml) olive oil; 1 Spanish onion, chopped; 3 cloves garlic, chopped; 10 cups (2.5 litres) beef or chicken broth; 2 tbsp (30 ml) tomato paste; 1 tbsp (15 ml) Dijon mustard; 8 cups (1.4 kg) baby potatoes; 14 whole carrots, peeled; 1 small green cabbage, cut into thin wedges (8 cups); 4 stalks celery, thinly sliced; 7 bay leaves; 3 1/2 tsp coarse pickling salt; Salt; pepper

www.ricardocuisine.com

Ricardo's recipe: Beef and Vegetable Stew

Keywords

vegetables
comfort food
jar mixes
carrots
potatoes
cabbage

View full recipe on www.ricardocuisine.com

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Cooking tools:

Pressure canner
Mason jar
Canning lid
Jar lifter
Stove
Nonstick skillet
Chef's knife
Cutting board
Plate
Measuring spoon
Non-metallic utensil
Kitchen towel

Ingredients

4 1/2 lb (2 kg) boneless beef blade roast, fat trimmed, cut into 1 1/2-inch (4 cm) cubes
2 tbsp (30 ml) olive oil
1 Spanish onion, chopped
3 cloves garlic, chopped
10 cups (2.5 litres) beef or chicken broth
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) Dijon mustard
8 cups (1.4 kg) baby potatoes
14 whole carrots, peeled
1 small green cabbage, cut into thin wedges (8 cups)
4 stalks celery, thinly sliced
7 bay leaves
3 1/2 tsp coarse pickling salt
Salt
pepper