Beef Stew with Leek and Carrots

Ingredients

• Ground Beef150 g
• Leek1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)
• Oregano1/4 tablespoon (1 g)

Instructions

1. 1

   Step 1

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

3. 3

   Step 3

   At the same time, place a pan over medium heat. While it is heating, cut the leek into slices.

4. 4

   Step 4

   Once heated, add the leek and a pinch of salt. Stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Meanwhile, dice the carrot and chop the garlic.

6. 6

   Step 6

   Next, add the garlic, stir and cook for 1 more minute.

7. 7

   Step 7

   Remove, add the beef and cook for 5 minutes until browned.

8. 8

   Step 8

   Add the blended tomato, carrot and the previous mixture.

9. 9

   Step 9

   Season with salt and pepper, add the oregano, cover and cook for 8 more minutes or until the carrot is softened.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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