Beef and Potato Stew in a Cauldron

1. 1 Potatoes≈ $2.15 per kg 300 g
2. 2 Stewing beefpack 600 g ≈ $11.36 170 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 10 ml
7. 7 Bay leaves 1 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut beef into 3–4 cm chunks, potatoes¹ into large pieces, and chop onion³ and carrot⁴ into medium cubes.

2. Heat oil in the cauldron, brown the beef for 7–8 minutes until lightly crusty.

3. Add onion³ and carrot⁴, cook another 5 minutes until softened.

4. Stir in tomato⁵ paste, salt, pepper, and a bay leaf.

5. Add potatoes¹ and pour in enough water to almost cover the ingredients.

6. Simmer covered on low heat for 40–45 minutes until beef and potatoes¹ are tender.