Beef Stew with Tomato and Cucumber
A hearty beef stew featuring fresh tomato and cucumber, a recipe from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g soup meat (pre‑cut, from the brisket)
- 200 g beef bones
- 1 bunch of soup vegetables
- 1 bay leaf
- 3 peppercorns
- Salt
- 6 tomatoes
- 500 g pickled cucumber
- 100 g black pitted olives
- 200 g Green beans
- pepper (ground)
- dill (for garnish)
Instructions
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1.
Wash and drain the meat and bones, then add them to a pot with chopped soup vegetables, spices, 1 tsp salt, and fill with 1.5 l water. Bring to a boil and simmer over low heat for about 1½ hours, skimming off foam as it rises.
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2.
Meanwhile, blanch the tomatoes, shock in ice water, peel, and cut into wedges. Peel the cucumbers, halve lengthwise, deseed, and slice into 1 cm thick rounds. Drain the olives. Wash, trim, and cut the green beans into small pieces.
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3.
Remove the meat from the broth, set aside, and strain the broth through a muslin‑lined sieve. Return to heat, add the vegetables, season with salt and pepper, and simmer over medium heat for 10–15 minutes.
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4.
Dice the reserved meat into cubes and return them to the soup. Taste again, serve on individual bowls, garnish with dill, and optionally pair with toasted baguette slices.
