Beef Stew with Potatoes, Tomato, Zucchini and Mushrooms

Ingredients

• Beef150 g
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Potato1 medium (180 g)
• Spinach1 cup (30 g)
• Zucchini1/4 count (50 g)
• Mushrooms1/2 cup (35 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Add salt and pepper to taste and cut the meat into medium pieces. In the meantime, heat half the oil in a pot over high heat.

2. 2

   Step 2

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

3. 3

   Step 3

   At the same time, chop the onion and cut the tomato and zucchini into medium pieces.

4. 4

   Step 4

   Peel the potato and cut into even pieces. Slice the mushrooms.

5. 5

   Step 5

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

6. 6

   Step 6

   Stir-fry the onion and mushroom for 5 minutes. Next, add the tomato and cook for 5 more minutes.

7. 7

   Step 7

   Add the beef with the potato and zucchini.

8. 8

   Step 8

   Cover with some water or broth (about 6 times the oil amount) and add salt and pepper to taste. Add more water if necessary.

9. 9

   Step 9

   Once boiling, lower the heat and cook for 15 minutes. Two minutes before finishing cooking, add the spinach in pieces.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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