Beef and Mushroom Stew

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Beef Broth1/3 cup (79 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and dice the potato and carrot. Try to make it evenly.

2. 2

   Step 2

   Once boiling, put the potato and carrot and let boil for 8-10 minutes or until soft without falling apart.

3. 3

   Step 3

   Heat a pot over medium heat. In the meantime, cut the beef into pieces and add salt and pepper.

4. 4

   Step 4

   Once heated, add the oil and beef. Sear all the sides of the beef. This will take about 3-4 minutes.

5. 5

   Step 5

   Chop the onion and slice the mushrooms.

6. 6

   Step 6

   Add the garlic and mushrooms. Stir-fry over medium heat with the beef for about 5-6 minutes.

7. 7

   Step 7

   Then add the peas and the broth. Continue cooking for 6-8 more minutes. Add salt and pepper.

8. 8

   Step 8

   Optional: You can add a tablespoon of tomato sauce.

9. 9

   Step 9

   Serve the potatoes and pumpkin with the hot beef stew on top. Sprinkle with some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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