Beef Stew in Wine Sauce with Potatoes and Carrots

Ingredients

• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Red Wine1/4 glass (35 ml)
• Beef Broth1/2 cup (120 g)
• Tomato Sauce2 tablespoon (28 g)
• Oil2 teaspoon (7 ml)
• Parsley1/2 tablespoon (2 g)
• Beef150 g

Instructions

1. 1

   Step 1

   Season the beef with salt and pepper to taste and cut into bite-size pieces. Meanwhile, heat half of the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the beef and brown on all sides for approximately 3-5 minutes. Set aside.

3. 3

   Step 3

   Chop the garlic, peel the carrot and cut into slices.

4. 4

   Step 4

   Add the rest of the oil and stir-fry the garlic together with the carrot for about 5-7 minutes over medium heat.

5. 5

   Step 5

   Season with salt and pepper and add the tomato sauce. Optional: You can add a pinch of thyme or oregano.

6. 6

   Step 6

   Stir, leave for a few minutes and add the beef again.

7. 7

   Step 7

   Add the red wine and the beef broth, let it boil for a few minutes.

8. 8

   Step 8

   Meanwhile, peel and dice the potato.

9. 9

   Step 9

   Add to the pot and cook for 10-12 minutes until soft but not falling apart. Cover for even cooking.

10. 10

    Step 10

    Once done, remove from heat and serve hot. If you wish, you can add some parsley leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stew in Wine Sauce with Potatoes and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.