Beef Stew with Mushrooms, Carrot and Onion

Ingredients

• Beef200 g
• Mushrooms1 cup (70 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Tomato Sauce2 tablespoon (28 g)
• Parsley1 tablespoon (4 g)
• Bay Leaves1 count (1 g)
• Vinegar3 tablespoon (30 g)
• Oil1/2 tablespoon (5 ml)
• Beef Broth1/3 cup (79 g)

Instructions

1. 1

   Step 1

   Take into account that the for this recipe it's better to leave the beef and the vegetables marinating since the night before. If you don't have time, skip this step.

2. 2

   Step 2

   For the beef: Cut it into small pieces, slice the carrot and chop the onion.

3. 3

   Step 3

   In a bowl, add the beef, carrot, onion, parsley, bay leaves and black vinegar. Let marinate the whole night. Optional: You can add chopped garlic and thyme.

4. 4

   Step 4

   Remove the beef and the vegetables and drain the liquid. Set aside separately.

5. 5

   Step 5

   Heat half the oil in a pot over high heat. Once heated, add the beef, brown all its sides for about 5 minutes, remove and set aside.

6. 6

   Step 6

   Add the mushrooms, carrot and onion. Stir-fry for 5-7 minutes.

7. 7

   Step 7

   Next, add the marinade, broth, the beef and the tomato sauce. Add salt and pepper to taste.

8. 8

   Step 8

   Lower the heat and cook for 15-20 minutes.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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