Beef Stew with Peas, Potatoes and Carrots

Ingredients

• Beef150 g
• Potato1/2 medium (90 g)
• Peas1/2 cup (100 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Curry1/2 teaspoon (1 g)
• Garlic1/3 clove (1 g)
• Oil2 teaspoon (7 ml)
• Water1/2 glass (125 ml)

Instructions

1. 1

   Step 1

   For this recipe you need curry, but you can replace it with turmeric.

2. 2

   Step 2

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

3. 3

   Step 3

   Once heated, add the meat and brown on all sides over medium heat for approximately 5 minutes.

4. 4

   Step 4

   Simultaneously, chop the onion. Peel and dice the carrot and the potato.

5. 5

   Step 5

   Remove the meat, add the remaining oil with the onion and a pinch of salt. Stir-fry for 5 minutes over medium heat.

6. 6

   Step 6

   Once the onion is translucent, add the garlic paste or powder, curry and salt and pepper to taste. Add the water or broth.

7. 7

   Step 7

   Add the potato, carrot and cover. Cook over low heat for 15 minutes or until done.

8. 8

   Step 8

   After 6 minutes, add the fresh peas and beef. Add a little more broth/water if required.

9. 9

   Step 9

   Once everything is done, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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