Empty My Fridge
The BEST Beef Potato Stew | There's So Much Flavour
Ingredients
- Olive oil2 tbsp
- Butter1 tbsp
- Beef · trimmed diced1 kg
- Smoked paprika2 tsp
- Shallot · peeled halved8
- Garlic · grated4
- Tomato paste4 tbsp
- Brown sugar2 tsp
- Soy sauce2 tsp
- Beef stock1 l
- Thyme5 sprigs
- Parsley5
- Flour1 ½ tbsp
- Potato · quartered400 g
- Salt
- Black pepper
- Bread
Instructions
- Heat a high-rimmed pan or pot over high heat. Add the olive oil and sear the beef with salt and pepper for 6 minutes, until browned.
- Lower the heat to medium-high. Add the butter, smoked paprika, shallots, garlic and tomato paste and cook for 4 minutes, stirring well.
- Add the brown sugar, soy sauce, beef stock, thyme, parsley, salt and pepper. Stir and bring to a boil.
- Reduce the heat to low, cover and simmer for 1 hour 15 minutes. Remove the lid.
- Add the quartered potatoes and stir into the sauce. Bring back to a boil, then reduce to low and simmer uncovered for 35-40 minutes, until the potatoes are fork-tender and the beef is very soft.
- Check the seasoning and take off the heat. Serve with mash, crusty bread, rice, or on its own.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicPotatoBrown sugarBeefBreadShallotTomato paste
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