Moskovanpata
recipe

A delicious and easy-to-make stew that simmers in the oven for a long time, intensifying the flavors and making the dish extremely tasty. Serve with a good red wine, such as Carménère.
Preparation Time: 2 hours
Serving Size: 4-6 servings
Ingredients:
- 1 kg cubed beef
- 2 tablespoons oil
- 2 onions, chopped
- 3 cloves garlic, crushed
- 3 carrots, sliced
- 2 bell peppers, diced
- 400 g crushed tomatoes
- 3 dl beef broth
- 2 bay leaves
- 1 tablespoon dried thyme
- Salt and pepper to taste
- Fresh herbs (e.g., parsley) for garnish
Instructions:
1. Heat the oil in a large pot. Brown the cubed beef on all sides.
2. Add the onions and garlic, and sauté until the onions are soft.
3. Stir in the carrots and bell peppers, mixing well.
4. Pour in the crushed tomatoes and beef broth. Add the bay leaves, thyme, salt, and pepper.
5. Bring the mixture to a boil, then transfer the pot to the oven at 160°C (320°F). Let it simmer for about 1.5 hours or until the meat is tender.
6. Serve hot, garnished with fresh herbs.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 40 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 4 g

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