Beef Stew with Bell Pepper and Potato

Ingredients

• Beef200 g
• Potato1 medium (180 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and slice the potato.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until soft without breaking. Drain.

3. 3

   Step 3

   Heat half the oil in a pot over medium-high heat. In the meantime, chop the garlic and cut the beef into bites.

4. 4

   Step 4

   Once heated, add the beef with the garlic and stir-fry for 4-5 minutes until browned.

5. 5

   Step 5

   Chop the tomato with the bell pepper and add to the pot.

6. 6

   Step 6

   Season with salt and pepper to taste and add some water or broth. Cover and continue cooking for 10-12 minutes over low heat.

7. 7

   Step 7

   Serve the beef stew with potato in a plate. Season the potatoes with the remaining oil, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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