Beef, Potato, Carrot and Pea Stew

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Ground Red Chili Pepper1 tablespoon (14 g)
• Tomato Sauce2 tablespoon (28 g)
• Oil1 tablespoon (10 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Cut the potato and carrot as you want. Remember that, the smaller it is, the shorter will be the cooking process. Chop the onion and garlic.

2. 2

   Step 2

   Heat a pot over high heat. Once heated, pour half the oil, spread and add the onion with the garlic and a pinch of salt.

3. 3

   Step 3

   Stir-fry for 3-5 minutes or until the onion gets translucent. In the meantime, cut the beef into bites.

4. 4

   Step 4

   Once the onion is ready, pour the remaining oil, add the beef and cook each side for 2 minutes until browned.

5. 5

   Step 5

   Add the tomato sauce, chili pepper, carrot, peas, potato and some water or broth. Cover and let boil for 12-15 minutes over medium heat.

6. 6

   Step 6

   Add salt and pepper to taste and, if you want, bay leaves.

7. 7

   Step 7

   Once ready, serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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