Beef and Vegetable Stew

Beef and Vegetable Stew

It's one of the best sources of high quality protein, beef is also rich in B-vitamins, zinc, selenium and phosphorous.This stew is both attractive and delightfully tasty especially when served with some boiled basmati rice! For a balanced proportion of nutrients, fill almost half of it with the veggies, 1/4 of it with beef and the rest with rice!

Ingredients:

2 tablespoons olive oil

750 g lean beef, cut into cubes

3 medium onions, cut into cubes

1½ tablespoons plain flour

6 cups water or 1500 ml

1 cinnamon stick

1 large tomato, diced

1 tablespoon tomato paste

1 bay leaf

1 green bell pepper, or red bell pepper, cut into cubes

2 small zucchini, cut into cubes

2 cloves garlic, chopped

1 cup pumpkin or 150 g, peeled and cut into cubes

1 potato, peeled and cut into cubes

3 whole cardamom pods

2 cubes MAGGI® Beef Bouillon

¼ teaspoon ground black pepper

Method:

1.      Heat the oil in a pan. Add the meat and fry until golden brown.

2.      Add the onion and cook for further 5 minutes then add the flour and mix well. Add the water, cinnamon stick, tomato, tomato paste and bay leaf. Cover and cook on low heat for 1 hour or until meat is tender.

3.      Add bell pepper, zucchini, garlic, pumpkin, potato, cardamom, black pepper and MAGGI® Beef Bouillon cubes then cook for additional 15 minutes or until meat and vegetables are cooked.