Meat, poultry and fish

Beef and Vegetable Stew

Name: Beef and Vegetable Stew
Prep time: 52 min
Yield: 6 portions
Ingredients: 1 tablespoon of oil; 500g of beef shank, cut into cubes; 1 medium onion, chopped; 1 clove of garlic, chopped; 2 medium potatoes, cut into large cubes; 1 medium carrot, cut into thick half-slices; 2 bay leaves; 3 cups of water (600ml); ½ teaspoon of grated ginger; 1 teaspoon of salt; ½ teaspoon of AJI-NO-MOTO®

Preparation time: 52 min

Serves: 6 portions

This beef and vegetable stew is the perfect choice for those seeking a simple, flavorful, and comforting recipe.

One of the best meats for a pot roast is beef shank, and here you’ll learn how to make braised beef shank in a practical and irresistible way. Check out the recipe and make your table even more special!

Ingredients

1 tablespoon of oil
500g of beef shank, cut into cubes
1 medium onion, chopped
1 clove of garlic, chopped
2 medium potatoes, cut into large cubes
1 medium carrot, cut into thick half-slices
2 bay leaves
3 cups of water (600ml)
½ teaspoon of grated ginger
1 teaspoon of salt
½ teaspoon of AJI-NO-MOTO®

Modo de preparo

In a pressure cooker, heat the oil over high heat. Add the meat and fry for 20 minutes, stirring occasionally, or until the meat is browned. Add the onion and garlic, and sauté for another 3 minutes. Add the potato, carrot, bay leaf, water, ginger, salt, and AJI-NO-MOTO®, and mix.
Cover the pot and cook over low heat for 20 minutes after it starts boiling. Turn off the heat, wait for the pressure to release, open the pot, remove the bay leaf, and serve immediately.

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