| Ingredient |
Amount |
Calories |
| Carrots, raw |
122g |
50kcal |
| Onions |
150g |
60kcal |
| Potatoes, raw, flesh and skin |
426g |
328kcal |
| Garlic |
6g |
9kcal |
| Olive oil |
27g |
239kcal |
| Bay leaf |
0.5g |
2kcal |
| Thyme dried |
1g |
3kcal |
| Tomato paste, without salt added |
16g |
13kcal |
| Wheat flour, white, all-purpose, unenriched |
16g |
58kcal |
| Beef, raw, all grades, separable lean and fat, chuck for stew |
500g |
640kcal |
| Soup, beef broth bouillon and consomme, canned, condensed |
496g |
55kcal |
Recipe Instructions:
Ingredients:
• 500g stewing beef, cut into cubes
• 2 tablespoons flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• Mashed potatoes (prepared)
• Steamed vegetables (green beans, peas, carrots).
Instructions:
1. In a bowl, toss stewing beef with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and cook until browned on all sides.
3. Add chopped onion and minced garlic. Cook until onion is softened, about 5 minutes.
4. Stir in sliced carrots, cubed potatoes, beef broth, tomato paste, bay leaf, and thyme.
5. Bring stew to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, or until beef and vegetables are tender.
6. Remove bay leaf before serving.
7. Serve beef stew over mashed potatoes with steamed vegetables on the side.
