Pan-Seared Beef with Bean, Carrot and Potato Stew

Ingredients

• Beef150 g
• Oil1 tablespoon (15 ml)
• Beans1 cup (200 g)
• Potato1 medium (180 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Peel the garlic and make a cross-shaped cut at the top of the tomato, approximately one finger deep.

3. 3

   Step 3

   Place the tomato and garlic in a pot of boiling water and boil for 5 minutes.

4. 4

   Step 4

   Next, remove and place in a blender cup. Blitz until smooth and set aside.

5. 5

   Step 5

   Place the diced potato in boiling water. Let it boil for 8 minutes, until it is soft but does not fall apart. Remove and drain.

6. 6

   Step 6

   Heat half the oil in a pot. While heating, chop the bell pepper and add to the pot with a pinch of salt.

7. 7

   Step 7

   Stir-fry for about 2-4 minutes and add the potato, cooked beans, carrot cut into pieces and tomato sauce. You can add a little water or broth. Cook for 5-8 minutes. Once done, turn off.

8. 8

   Step 8

   At the same time, place a pan over medium heat. Spread the remaining oil.

9. 9

   Step 9

   Salt and pepper the beef. Once heated, cook for 3-4 minutes on both sides.

10. 10

    Step 10

    Serve with the stew.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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