Name: Quick Beef Stew with Potatoes
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g beef stir-fry strips; 500 g baby potatoes, halved; 1 onion, chopped; 2 carrots, sliced; 400 ml beef stock; 2 tbsp tomato purée; 1 tbsp plain flour; 2 tbsp olive oil; 1 tsp dried thyme; to taste salt and pepper

Ingredients

4 servings

400 gbeef stir-fry strips
500 gbaby potatoes, halved
1onion, chopped
2carrots, sliced
400 mlbeef stock
30 mltomato purée
15 mlplain flour
30 mlolive oil
5 mldried thyme
to tastesalt and pepper

Nutrition

Per serving · 4 servings total

445kcal

30gProtein

32gCarbs

20gFat

4.5gFibre

120 kcal / 100g

Allergens

Gluten

Steps

1Halve the baby potatoes and boil in salted water for 12–15 minutes until tender.
2Meanwhile, heat the olive oil in a large frying pan over high heat and brown the beef strips for 2–3 minutes.
3Add the chopped onion and sliced carrots and cook for 4 minutes until softened.
4Sprinkle over the flour and stir for 1 minute to coat.
5Stir in the tomato purée, dried thyme, and beef stock, then bring to a simmer.
6Simmer for 8–10 minutes until the sauce thickens and the beef is tender.
7Drain the potatoes and stir them into the stew.
8Season with salt and pepper and serve hot in bowls.