Beef with Vegetables

3 Servings

Ingredients:

1/2 kg lean beef, thinly sliced
1 medium sweet onion, thinly sliced
3 medium carrots, thinly sliced on the bias

1 pepper, thinly sliced

3 large mushrooms, thinly sliced

50 gr Butternut squash, peeled, thinly sliced

2 gloves garlic, chopped

1/2 cup chopped fresh tomato
2 teaspoons olive oil
salt and ground black pepper

1 bay leave

275 ml warm water

Method

Prep the beef and vegetables. Season the beef all over with a sprinkling of salt and pepper.

2. Heat 1 teaspoon of the oil in a large, nonstick sauté pan over medium-high heat. When it’s hot and shimmering, add the beef (working in two batches if you need to). Leave it alone to brown well, a minute or so. Stir the beef and let it brown another minute. Remove it to a plate. Wipe the pan out with a damp paper towel.
3. Heat the remaining 1 teaspoon of oil in the same pan over medium-high heat. When it’s hot and shimmering, add the vegetables and stir. Leave them alone to brown well, 2-4 minutes.

Cook, stirring occasionally until the vegetables become soft - 2-4 more minutes.
4. Add the beef back to the pan, add chopped tomato, put warm water and cook about 1 hour.