Ground Beef and Potato Stew with Cucumber-Avocado Salad

Ingredients

• 1 lb ground beef
• 2 tbsp butter (The source offers olive oil as an alternative.)
• olive oil (Alternative to the butter; amount not specified separately.)
• 1 onion (Medium; finely diced (about 1 cup / 150 g).)
• 2 cloves garlic
• 1 tbsp tomato paste
• 2 carrots (Medium; peeled and sliced.)
• 4 potatoes (Medium; peeled and cut into bite-size cubes.)
• 1 tbsp all-purpose flour
• 4 cup beef broth (Water may be used instead, as stated in the description.)
• 1 tsp Worcestershire sauce (Optional; use if desired.)
• 1 bay leaf
• 0.5 tsp dried thyme (The source offers a few fresh thyme sprigs as an alternative.)
• fresh thyme sprigs (Alternative to dried thyme; use a few sprigs. Exact amount not specified.)
• 0.5 tsp salt (Or to taste.)
• 0.5 tsp black pepper
• 1 tbsp fresh parsley (The description lists 1–2 tablespoons; the subtitle also mentions parsley for the salad but gives no additional amount.)
• 6 cucumbers (Medium; the subtitle specifies 6 to 7, sliced.)
• 4 spring onions (Finely sliced.)
• fresh cilantro (A handful, chopped; the subtitle offers parsley as an alternative.)
• 2 avocados (Small; cut up.)
• 0.5 lime lime juice (Juice of half a lime.)
• olive oil (Drizzle over the salad; amount not specified.)
• crushed red pepper flakes (Add a little, or more to taste.)

Steps

1. 1

   Melt the butter in a large pot. If using olive oil instead, use it in place of the butter; the source gives no separate amount for the oil.

2. 2

   Add the ground beef. Break it apart and cook until browned.

3. 3

   Finely dice the onion and add it to the browned beef. Cook for 4–5 minutes, until soft and fragrant.

4. 4

   Add the garlic and cook for 30 seconds, stirring just until fragrant.

5. 5

   Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly.

6. 6

   Sprinkle in the flour and stir until it coats the beef mixture.

7. 7

   Peel and slice the carrots, then add them to the pot.

8. 8

   Peel and cut the potatoes into bite-size cubes, keeping them chunky, then add them to the pot.

9. 9

   Add the bay leaf, dried thyme (or a few fresh thyme sprigs), and Worcestershire sauce if using.

10. 10

    Pour in the beef broth. Season with salt and black pepper.

11. 11

    Stir everything together, scraping the bottom of the pot to loosen the browned bits into the broth.

12. 12

    Bring the stew to a gentle boil, then reduce the heat to low.

13. 13

    Partially cover the pot and simmer for 30–35 minutes.

14. 14

    While the stew simmers, slice the cucumbers and finely slice the spring onions. Add both to a salad bowl.

15. 15

    Chop a handful of fresh cilantro or parsley and add it to the cucumber mixture.

16. 16

    Cut up the avocados and add them to the salad.

17. 17

    Squeeze in the juice of half a lime. Season with salt and black pepper, then drizzle with olive oil.

18. 18

    Mix the salad gently. Add crushed red pepper flakes, using a little or more to taste.

19. 19

    When the stew is ready, let it rest for 10 minutes before serving.

20. 20

    Mash a few potato pieces in the pot to thicken the broth without adding cream.

21. 21

    Serve the stew with the fresh cucumber salad.

Notes

The description says water can replace beef broth. The subtitle names the cucumber salad as a fresh side, but gives no amounts for salt, black pepper, olive oil, or red pepper flakes in that salad, and does not specify an additional parsley amount. It also does not clearly state whether the salad is mixed before or after the stew's resting period.

Nutrition per serving

• dinner
• main
• comfort food
• one-pot
• weeknight
• family-friendly
• stovetop
• beef