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Mom's Beef Stew
2 hServes 8Nutri-Score B€€
B
2 h
2 hMom's Beef Stew
what you need
Ingredients
beef stew meat (cut into chunks)Meat680 g
olive oilPantry37 ml
salt (to taste)Spices6 g
black pepper (freshly ground, to taste)Spices2 g
yellow onion (large, chopped)Produce1 piece
carrots (medium, peeled and chopped)Produce3 pieces- celery stalks (medium, chopped)Produce3 pieces
garlic (cloves, minced)Produce4 pieces
low-sodium beef brothPantry1.9 litres- canned diced tomatoes (2 cans, with their juice)Pantry794 g
dried basilSpices1.5 g- dried oreganoSpices1 g
dried thymeSpices500 mg
red potatoes (peeled and cut into 2 cm cubes)Produce450 g
green beans (chopped)Produce150 g
fresh parsley (chopped)Produce20 g- beef bouillon (cube or spoonful, to taste)Pantry1 piece
per serving
Nutrition
226kcal
- Carbs
- 12 g
- Proteins
- 21 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot
Frying pan
Ladle
step by step
Method
- Step 1
Brown the beef
- Heat a little olive oil in a frying pan and brown the beef stew meat on high heat.
- Season with salt and pepper, then lower the heat, cover and let it cook gently for about 1 hour.
- Step 2
Sweat the vegetables
- Heat the remaining olive oil in a large pot and add the chopped onion.
- Cover and cook on low while you prepare the rest.
- Add the carrots and celery and cook a few minutes.
- Step 3
Add garlic and meat
- Stir in the minced garlic.
- Add the browned beef with its juices and mix well.
- Step 4
Add broth and tomatoes
- Pour in the beef broth and add the diced tomatoes with their juice.
- Stir everything together and season with salt and pepper.
- Cover and simmer for 30 minutes.
- Step 5
Add potatoes and herbs
- Add the peeled, cubed potatoes, the green beans, dried basil, oregano and thyme.
- Bring to a boil and simmer until the potatoes and meat are tender.
- Step 6
Season and serve
- Season with beef bouillon, extra salt and pepper to taste.
- Stir in the chopped fresh parsley and serve hot, with bread.