INEWORD P

Wednesday , March 1, 2023 | Pinewood International American School of Thessaloniki

3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.

4. Return the beef to the pot and add the beef broth, water, bay leaf, and thyme. Bring to a boil, then reduce heat to low and let simmer, covered, for 1 hour.

5. Add the carrots, potatoes, mushrooms, and tomato paste to the pot. Season with additional salt and pepper, if desired.

6. Continue to simmer, covered, for another hour, or until the beef and vegetables are tender.

7. Serve the stew hot with crusty bread or over mashed potatoes.

Here’s a last, simple recipe to get you through those cold winter months: delicious roasted vegetables!

Roasted Vegetable Instructions:

1. Preheat the oven to 400°F (200°C).

2. Wash and chop the vegetables into bite-sized pieces.

3. Place the vegetables on a large baking sheet.

4. Drizzle with olive oil and season with salt and pepper.

5. Toss to evenly coat the vegetables with oil.

6. Spread the vegetables out in a single layer.

7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, tossing halfway through.

This recipe makes 4-6 servings and can be easily doubled or halved, depending on your needs. Enjoy!

Roasted Vegetables

Roasted Vegetables Ingredients:

█ 2 lbs. mixed vegetables (such as carrots, parsnips, potatoes, bell peppers, onion, and garlic)

█ 3 tablespoons olive oil

█ Salt and pepper, to taste

█ Fresh herbs, such as thyme, rosemary, or basil (optional)