Beef and Potato Stew in a Cauldron
A hearty weeknight staple: tender beef, chunky potatoes, and a rich gravy. Cooked covered with simple techniques.
- Time
- 1 h 20 min
- Serving
- 705 kcal
- Ingredients
- ≈ $4.20
- Protein
- 41 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 300 g
- 2 Stewing beefpack 600 g ≈ $11.47 170 g
- 3 Onions≈ $1.60 per kg 60 g
- 4 Carrots≈ $1.50 per kg 60 g
- 5 Tomato pastepack 140 g ≈ $1.00 15 g
- 6 Sunflower oil 10 ml
- 7 Bay leaves 1 g
- 8 Ground black pepper 1 g
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut beef into 3 cm chunks, potatoes1 into large pieces, and chop onion3 and carrot4 into medium cubes.
Heat oil in the cauldron, brown the beef for 7–8 minutes until lightly crusty.
Add onion3 and carrot4, cook another 5 minutes until softened.
Stir in tomato5 paste, salt, pepper, and bay leaf, then add enough water to just cover the beef.
Simmer covered on low heat for 30 minutes until the beef is fork-tender.
Add potatoes1, top up with water almost to the level of the ingredients, and stew2 another 30 minutes until potatoes and beef are tender.
Tips
- Why it works
- Sear the meat until it has a crust so it isn't raw inside after stewing. Check: if the juice at the cut is gray, not pink, it's ready to go on.
- Substitutions
- Replace the beef with pork (170 g), but stew it 10 minutes longer. Instead of tomato paste, use 20 g of tomato juice or 1 tbsp of tomato puree.
- Common mistakes
- If the potatoes turn to mush and the meat is dry, there was too much water. Add only enough to just cover the ingredients.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in a pan for 5 minutes under a lid with 2 tbsp of water. Don't freeze.
- Serve with
- Serve with rye bread and soured milk to balance the richness of the fatty meat.
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