1 kg of beef (mole) cut into cubes
salt and black pepper to taste
1 large onion chopped
2 soup spoons of olive oil
2 cups of water
350g of green beans cut into pieces
350g of carrots (3 medium) cut into slices
1 red bell pepper cut into pieces
1 kg of beef (mole) cut into cubes
salt and black pepper to taste
1 large onion chopped
2 soup spoons of olive oil
2 cups of water
350g of green beans cut into pieces
350g of carrots (3 medium) cut into slices
1 red bell pepper cut into pieces
Season the beef with salt, black pepper to taste, and onion
A large pot, heat the olive oil and fry the beef and onion until browned
Add water and cook until the beef is tender
Add carrots and continue cooking until almost tender
When carrots are almost tender, add green beans and bell pepper
Add more water if needed to form a sauce
Cook until vegetables are tender and check seasoning
Serves 4-6 people
Chill the stew by placing the pot over a basin with cold water and ice
Transfer the stew to a suitable container for freezing, leaving about 2 finger's width at the top for expansion during freezing process
Close the container tightly
On the outer surface, label the dish with its name and preparation date
Place in the freezer on an empty shelf, allowing it to cool quickly without affecting other foods' temperature
To reheat: the night before serving, remove the stew from the freezer and place it in the refrigerator
The next day, open the container, remove the stew, place it in a pot, and heat.
