Beef Stew with Carrots and Potatoes

Ingredients

• Potato1.5 medium (270 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Beef120 g
• Red Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Paprika1/2 teaspoon (2 g)
• Olive Oil1 tablespoon (10 ml)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   Heat half of the oil and brown the beef. Once done, remove and set aside.

2. 2

   Step 2

   Separately, blend the tomato, onion, bell pepper and garlic. Cook in the same pan with the remaining oil for 5 minutes.

3. 3

   Step 3

   Meanwhile, wash, peel and dice the potato. Cut the carrot into thin strips.

4. 4

   Step 4

   Add the beef, potatoes and carrot into the pot. Season with salt and pepper, mix and cover lightly with water or broth.

5. 5

   Step 5

   Add the bay leaf and cook for 30 minutes or until the beef is tender.

6. 6

   Step 6

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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