Beef Broth with Leek and Potatoes

Ingredients

• Beef150 g
• Potato1/2 medium (90 g)
• Leek1/4 cup (25 g)
• Carrot1 medium (60 g)
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Oil1/2 tablespoon (5 ml)
• Water1/2 glass (125 ml)

Instructions

1. 1

   Step 1

   Peel the potato and carrot and cut into medium pieces.

2. 2

   Step 2

   Next, slice the leek and dice the beef. Add salt and pepper to the beef.

3. 3

   Step 3

   Heat the oil in a pot over medium heat. Once heated, add the beef and sear both sides for about 3-4 minutes.

4. 4

   Step 4

   Add the water or broth to the pot and increase the heat over high heat. Once boiling, add the potatoes, carrot, garlic and leek.

5. 5

   Step 5

   Add the bay leaf and then salt and pepper.

6. 6

   Step 6

   Let cook over medium heat for 20 minutes until tender.

7. 7

   Step 7

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Broth with Leek and Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.