Créé avec l’IA
Potato Carrot Onion Meat Bean Rice Stew
60 min 416 kcal par portion Moyen
Ingrédients
4 Portions
- potatoes400 g
- carrots200 g
- onions150 g
- lean beef300 g
- canned kidney beans (drained)200 g
- cooked white rice200 g
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- paprika1 teaspoon
- water800 ml
Instructions
- 1
Peel and dice the potatoes and carrots into bite-sized pieces. Peel and finely chop the onions.
- 2
Cut the lean beef into 2 cm cubes.
- 3
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
- 4
Add the chopped onions to the pot and sauté for 2-3 minutes until translucent.
- 5
Add the diced carrots and potatoes to the pot. Stir well and cook for another 3 minutes.
- 6
Sprinkle in the salt, black pepper, and paprika. Stir to coat the vegetables and meat evenly with the spices.
- 7
Pour in the 800 ml of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- 8
Add the drained kidney beans and cooked white rice to the pot. Stir gently to combine.
- 9
Simmer uncovered for another 10 minutes, allowing the flavors to meld and the stew to thicken slightly.
