Imported from Instagram
Roast Beef Stew with Baby Potatoes and Carrots
A one-pot stew with browned beef slowly cooked in red wine, along with baby potatoes and carrots. The meat becomes very tender, and the vegetables absorb the flavor of the sauce.
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Ingredients
- 1 kg roast beef (beef) (cut into large cubes; another cut that is on sale may be used)
- salt (to taste)
- pepper (to taste)
- oil (a little, for browning the meat)
- onion (amount not specified)
- garlic (amount not specified)
- 1 tbsp tomato paste
- 1 vaso red wine (the glass size is not specified)
- water (enough to almost cover; add more if needed)
- baby potatoes (a few; well washed. Any type of potato may be used)
- 2 carrots (peeled and cut into medium or large pieces)
- parsley (a little, for finishing)
Steps
- 1
Cut the roast beef into large cubes and season it well with salt and pepper.
- 2
Heat a little oil in a pot over high heat. Brown the meat in batches until well browned; remove it and set it aside.
- 3
In the same pot, sauté the onion and garlic for a few minutes, using the browned bits left by the meat.
- 4
Add the tomato paste and cook for about 2 minutes, lightly toasting it.
- 5
Return the meat to the pot and pour in the red wine.
- 6
Add water until the liquid comes approximately to the point of almost covering the entire preparation, without fully covering it. Stock is also mentioned as an alternative.
- 7
When the liquid comes to a bare simmer, cover the pot and cook over low heat for approximately 1 to 1 1/2 hours; the written recipe indicates about 1 1/2 hours.
- 8
Add the well-washed baby potatoes and the peeled carrots cut into medium or large pieces. If using another type of potato, cut it into suitably sized pieces.
- 9
Add a little more water to cover the vegetables and continue cooking until they are tender and the potatoes can be easily pierced with a fork.
- 10
Serve the stew and, if desired, finish it with a little parsley.
Notes
The amounts of onion, garlic, baby potatoes, oil, salt, pepper, water, and parsley are not specified. The transcription indicates that the vegetables are added after 1 to 1 1/2 hours, while the written description indicates about 1 1/2 hours. Water or stock is mentioned; the cooking time after adding the vegetables is not specified.
Nutrition per serving
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