Beef Stew with Potatoes

This beef stew with potatoes is quick, easy, and delicious...cant get better than that

Beef Stew With Potatoes Ingredients

• 1 pound boneless beef chuck roast, cut into 1-inch cubes

• 1 pinch salt and ground black pepper to taste

• 1 pinch paprika, or more to taste

• 2 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 1 tablespoon salted butter

• 1 large onion, cut into chunks

• 5 cloves garlic, cut into small pieces

• 2 seeds whole cardamom seeds

• 1 large bay leaf

• 1 large tomato, cut into chunks

• 1 cup beef stock

• 1 cup sunflower oil

• 2 large potatoes, cut into 1-inch cubes

How to Make Beef Stew With Potatoes

1. Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.

2. Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.

3. Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.

4. Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Beef Stew With Potatoes Nutritions

• Calories: 501.3 calories

• Carbohydrate: 42.8 g

• Cholesterol: 59.1 mg

• Fat: 28.5 g

• Fiber: 5.7 g

• Protein: 19.4 g

• SaturatedFat: 8.7 g

• ServingSize:

• Sodium: 128.6 mg

• Sugar: 5 g

• TransFat:

• UnsaturatedFat: