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Your Chol Hamoed supper dilemma is solved with this super easy, oven-baked hearty meat and vegetable stew.
2 onions
6 cloves garlic, minced
3 tablespoons oil
6 mushrooms, sliced
1 zucchini, rough chopped
2 carrots, sliced into circles
3 potatoes, chopped
1 red pepper, chopped
1 green pepper, chopped
1 teaspoon black pepper
1/4 cup fresh parsley, cleaned and minced
1/4 heaping cup potato starch
2 and 1/2 teaspoons chicken soup mix, divided
1 teaspoon salt
2 and 1/2 tablespoons paprika, divided
1 and 1/2 cups room temperature water
270 grams (9 and 1/2 ounces) shin meat
465 grams (about 1 pound) cubed beef
Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
Add oil to a nine- x 13-inch oven to tableware and spread evenly. Add meat to the pan.
Mix potato starch, one teaspoon chicken soup mix, salt, and one teaspoon of paprika together. Sprinkle it over the meat and rub in a little.
Lay all the vegetables on top.
Place one and a half cups of water in a measuring cup and add the remainder of the seasonings. Stir together, then pour over the beef and vegetables and garnish with some parsley.
Cover the pan and bake in the preheated oven for two to two and a half hours. After one hour, give it a stir and add an addition half cup of broth (if needed and it looks dry).
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Should I use stew meat or steak or brisket?
Also I’m not sure what the second meat is – what is shin meat?