Empty My Fridge
The Best Beef Potato Stew
Zutaten
- Olive oil2 EL
- Butter1 EL
- Beef · trimmed diced1 kg
- Smoked paprika2 TL
- Shallot · peeled halved8
- Garlic · grated4
- Tomato paste4 EL
- Brown sugar2 TL
- Soy sauce2 TL
- Beef stock1 l
- Thyme5 Zweige
- Parsley5
- Flour1 ½ EL
- Potato · quartered400 g
- Salt
- Black pepper
- Bread
Zubereitung
- 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.
Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.
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