Bay and Oregano Beef Stew

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Bay Leaves1 count (1 g)
• Oregano1 pinch (1 g)
• Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   Add salt and pepper to the beef and cut into medium pieces. In the meantime, heat the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the beef and brown all its sides for about 5 minutes over medium heat.

3. 3

   Step 3

   In the meantime, peel the garlic and make a cross cut on top of the tomato of only a finger deep.

4. 4

   Step 4

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. Next, remove, drain and blend. Set aside.

5. 5

   Step 5

   At the same time, chop the onion. Peel and cut the carrot and potato into even pieces to cook evenly.

6. 6

   Step 6

   Add the onion and stir-fry with the beef over medium heat for 3-5 minutes.

7. 7

   Step 7

   Add the tomato sauce and some cooking water. You can also use beef broth.

8. 8

   Step 8

   Add the potato, carrot, bay leaves, oregano, paprika, salt and pepper.

9. 9

   Step 9

   Cover and cook over low heat for 15 minutes or until well cooked.

10. 10

    Step 10

    Once well cooked, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bay and Oregano Beef Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.