Rosemary Beef Stew with Potatoes

Ingredients

• Beef120 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Rosemary1 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Cornstarch1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Once heated, add the beef and brown all its sides for 5 minutes over medium heat.

3. 3

   Step 3

   At the same time, chop the garlic. Peel and dice the carrot.

4. 4

   Step 4

   Add the garlic and stir-fry with the beef for 1-2 minutes over medium heat.

5. 5

   Step 5

   Add water or broth.

6. 6

   Step 6

   Add the potato, carrot and rosemary leaves. Cover and cook over low heat for 15 minutes or until well cooked.

7. 7

   Step 7

   Ten minutes later, uncover so the liquid evaporates and add the cornstarch diluted in 2 tablespoons of water.

8. 8

   Step 8

   Once everything is well cooked, remove from heat and serve hot. You can garnish with some rosemary leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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