Beef Stew with Potatoes recipe
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Ingredients
- 1 pound boneless beef chuck roast, cut into 1-inch cubes 1 pinch salt and ground black pepper to taste 1 pinch paprika, or more to taste 2 tablespoons all-purpose flour 2 tablespoons olive oil 1 tablespoon salted butter 1 large onion, cut into chunks 5 cloves garlic, cut into small pieces 2 seeds whole cardamom seeds 1 large bay leaf 1 large tomato, cut into chunks 1 cup beef stock 1 cup sunflower oil 2 large potatoes, cut into 1-inch cubes
Nutrition Info
- 501.3 caloriescarbohydrate: 42.8 gcholesterol: 59.1 mgfat: 28.5 gfiber: 5.7 gprotein: 19.4 gsaturatedFat: 8.7 gservingSize: -sodium: 128.6 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Beef Stew with Potatoes
Directions
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Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
Add tomatoes to the pot, stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.