Stewed beef with seasonal vegetables

Ingredients

• Beef: 500 grams (cut into chunks)

• Potatoes: 3 - 4 (peeled and cut into pieces)

• Carrots: 2 - 3 (peeled and cut into sections)

• Broccoli: 1 small head (cut into florets)

• Cherry tomatoes: 8 - 10

• Onion: 1 (chopped)

• Garlic: 3 - 4 cloves (chopped)

• Olive oil: 2 - 3 tablespoons

• Red wine (optional): 1/2 cup

• Beef broth or water: 2 - 3 cups

• Salt: 1.5 - 2 teaspoons

• Black pepper powder: 1 - 1.5 teaspoons

• Dried herbs (such as rosemary, thyme): 1 - 2 teaspoons

• Tea seasoning: 3- 5g

Instructions

1. Cut the beef into even-sized chunks and pat dry with paper towels.

2. Peel and dice the potatoes, peel and cut the carrots, cut the broccoli into florets, and wash the cherry tomatoes.

3. Heat olive oil in a cast iron or heavy-bottomed pot over medium-high heat.

4. Add the beef chunks and fry until golden brown on all sides, then set aside.

5. Sauté the onion and garlic in the remaining oil in the pot until the onion is soft and translucent.

6. Add the carrot and potato chunks and stir-fry for a few minutes.

7. Add the beef and liquid.

8. Return the fried beef chunks to the pot.

9. If using red wine, add it now and cook until the alcohol evaporates and the wine is reduced by half.

10. Add beef stock or water to cover the ingredients.

11. Add salt, tea rubs, black pepper, and dried herbs and stir well.

12. Cover the pot and simmer for 1.5 - 2 hours, until the beef is tender.

13. Add the cherry tomatoes and broccoli in the last 20 - 30 minutes of simmering and continue simmering until the vegetables are cooked through.

14. Serve the stewed beef and vegetables on a plate and serve with some bread.