English110 min
Beef and potato stew
Beef, potatoes, and carrots in one pot.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
358
Calories
2,148 kcal in this batch
Protein
32.6 g
Fat
13.3 g
Carbs
26.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Cut the beef into chunks.
- 2
Cut the potatoes and the carrots into chunks.
- 3
Dice the onion.
- 4
Toss the beef with the flour.
- 5
Brown it in the oil, then lift it out.
- 6
Cook the onion until soft.
- 7
Add the garlic.
- 8
Return the beef.
- 9
Add the water, the bay leaf, and the salt.
- 10
Simmer 60 minutes.
- 11
Add the potatoes and the carrots.
- 12
Simmer until they are soft, about 25 minutes.
- 13
Take the bay leaf out.
Cook's notes
One tablespoon of flour is enough.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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