Roast Beef Stew with Carrots

Ingredients

• Beef150 g
• Carrot1 medium (60 g)
• Celery1 stalk (40 g)
• Garlic1 clove (3 g)
• Scallion1 tablespoon (5 g)
• Oregano1/2 tablespoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Water1/2 glass (125 ml)

Instructions

1. 1

   Step 1

   Place a pot over high heat. While heating, season the piece of beef with salt and pepper. Preferably use a lean cut.

2. 2

   Step 2

   Once heated, add the oil, spread and add the beef. Cook for 3 to 4 minutes per side, the time will depend on the thickness of the piece.

3. 3

   Step 3

   When flipping, season with half of the oregano.

4. 4

   Step 4

   Peel and slice the carrot and then cut in half. Cut the celery and chop the scallion and garlic.

5. 5

   Step 5

   Place all the vegetables in the pot with beef.

6. 6

   Step 6

   Cover with water or beef broth and bring to a boil.

7. 7

   Step 7

   Once boiling, lower the heat, cover and continue cooking for about 15 more minutes.

8. 8

   Step 8

   If you have more time, you can let the broth simmer.

9. 9

   Step 9

   Once done, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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