Créé avec l’IA
Hearty Meat and Vegetable Stew
90 min 372 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck400 g
- potatoes400 g
- carrots200 g
- onion100 g
- garlic2 cloves
- olive oil1 tablespoon
- low-sodium beef broth1000 ml
- black pepper1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- bay leaves2 leaves
Instructions
- 1
Cut the beef chuck into bite-sized cubes. Peel and chop the potatoes and carrots into 2 cm pieces. Dice the onion and mince the garlic cloves.
- 2
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.
- 3
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent.
- 4
Stir in the carrots and potatoes. Cook for another 2 minutes, stirring occasionally.
- 5
Sprinkle in the black pepper, paprika, and salt. Mix well to coat the meat and vegetables with the spices.
- 6
Pour in the beef broth and add the bay leaves. Bring the stew to a boil.
- 7
Reduce the heat to low, cover the pot, and let the stew simmer for
- 8
5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- 9
