Carrot, Potato & Meat Stew with Lemon Zest

Instructions

1. 1

   Cut the beef chuck into bite-sized cubes. Peel and slice the carrots and potatoes into 2 cm pieces. Clean and slice the mushrooms. Finely chop the onion and garlic.

2. 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. Remove the beef and set aside.

3. 3

   In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.

4. 4

   Add the carrots, potatoes, and mushrooms to the pot. Stir and cook for another 3-4 minutes.

5. 5

   Return the browned beef to the pot. Add salt and black pepper. Pour in enough water to just cover the ingredients (about 600 ml).

6. 6

   Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef and vegetables are tender.

7. 7

   Zest the lemon and squeeze out the juice. Stir both the zest and juice into the stew during the last 5 minutes of cooking.

8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with extra lemon zest if desired.