Beef Stew with Potato, Mushrooms and Carrot

Ingredients

• Beef200 g
• Potato1 medium (180 g)
• Mushrooms1/2 cup (35 g)
• Carrot1/2 medium (30 g)
• Leek1/4 cup (25 g)
• Water1/4 glass (63 ml)
• Onion1/4 count (38 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Add salt and pepper to taste and cut the beef into medium pieces (so the cooking process is shorter).

2. 2

   Step 2

   In the meantime, heat half the oil in a pot over high heat.

3. 3

   Step 3

   Once heated, add the beef and brown its sides for about 5 minutes. Set aside.

4. 4

   Step 4

   At the same time, chop the onion and leek. Slice the mushroom.

5. 5

   Step 5

   Peel and cut the carrot and potato, the carrot into sticks and potato into medium pieces, more or less with a similar size.

6. 6

   Step 6

   Add the remaining oil to the pot and heat over medium-high heat.

7. 7

   Step 7

   Stir-fry the onion, leek, mushrooms and carrot for 5-7 minutes. Stir from time to time.

8. 8

   Step 8

   Next, add the beef and potato. Cover with water or broth and add salt and pepper.

9. 9

   Step 9

   Once boiling, lower the heat and cook for about 15 minutes or until the potato is soft.

10. 10

    Step 10

    Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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