Irish Beef and Potato Stew

with Sour Cream and Chives

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Instructions

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1 Prep vegetables

Remove the beef strips from the fridge. Pat them dry with kitchen paper. Peel and chop the potatoes, carrots, onion and garlic. Slice the beef bacon. Boil the measured water and dissolve the stock cube in it.

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2 Fry beef

Heat a large non-stick pan with half of the butter and half of the vegetable oil over a medium-high heat. Once hot, add the beef strips and the chopped beef bacon and fry for 2-3 min until browned. Transfer them to a large pot.

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3 Add vegetables

Add the potatoes, carrots, onion and garlic to the pot with a pinch of salt and the remaining butter and oil. Cook for 3 min. Sprinkle with the all-purpose flour and mix well. Add the tomato paste and stir for 1 min further.

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4 Add and stew

Add the chicken stock, Worcestershire sauce, Dijon mustard, bay leaves, thyme (see tips for fussy eaters!) and black pepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Cook for 25-30 min or until the potatoes and carrots have fully softened. Stir occasionally and add a splash of water if needed.

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5 Serve

Season with salt and black pepper to taste. Finely chop the chives. Divide the stew among shallow bowls and garnish with a dollop of sour cream and the chopped chives.

Tips for fussy eaters

Thyme can be a bit pungent to delicate palates - consider leaving it out! Also, serve the stew with bread and butter.

Pro tip

This one's even better when prepared in advance. Reheat with a splash of water.

Enjoy this hearty supper to celebrate all things Irish!

Cooking Time: 45 min

Cals 637 · Prot 52 · Carbs 46 · Fat 24

Ingredients

Number of people

For stew

Steak strips 350 Grams
Potatoes 300 Grams
Carrot 1 Piece
Red onion 1 Piece
Garlic cloves 2 Pieces
Beef bacon 60 Grams
Water 400 ML
Chicken stock cube 1 Piece
Salted butter 30 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Plain flour 10 Grams
Tomato paste 50 Grams
Worcestershire sauce 15 Grams
Dijon mustard 6 Grams
Dried bay leaves 2 Pieces
Dried thyme 2 Grams
Black pepper 0.5 Tsp

To serve

Fresh chives 15 Grams
Sour cream 60 Grams

Enjoy this hearty supper to celebrate all things Irish!

Cooking Time: 45 min

Cals 637 · Prot 52 · Carbs 46 · Fat 24

Instructions

photo

1 Prep vegetables

Remove the beef strips from the fridge. Pat them dry with kitchen paper. Peel and chop the potatoes, carrots, onion and garlic. Slice the beef bacon. Boil the measured water and dissolve the stock cube in it.

photo

2 Fry beef

Heat a large non-stick pan with half of the butter and half of the vegetable oil over a medium-high heat. Once hot, add the beef strips and the chopped beef bacon and fry for 2-3 min until browned. Transfer them to a large pot.

photo

3 Add vegetables

Add the potatoes, carrots, onion and garlic to the pot with a pinch of salt and the remaining butter and oil. Cook for 3 min. Sprinkle with the all-purpose flour and mix well. Add the tomato paste and stir for 1 min further.

photo

4 Add and stew

Add the chicken stock, Worcestershire sauce, Dijon mustard, bay leaves, thyme (see tips for fussy eaters!) and black pepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Cook for 25-30 min or until the potatoes and carrots have fully softened. Stir occasionally and add a splash of water if needed.

photo

5 Serve

Season with salt and black pepper to taste. Finely chop the chives. Divide the stew among shallow bowls and garnish with a dollop of sour cream and the chopped chives.

Tips for fussy eaters

Thyme can be a bit pungent to delicate palates - consider leaving it out! Also, serve the stew with bread and butter.

Pro tip

This one's even better when prepared in advance. Reheat with a splash of water.

Ingredients

Number of people

For stew

Steak strips 350 Grams
Potatoes 300 Grams
Carrot 1 Piece
Red onion 1 Piece
Garlic cloves 2 Pieces
Beef bacon 60 Grams
Water 400 ML
Chicken stock cube 1 Piece
Salted butter 30 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Plain flour 10 Grams
Tomato paste 50 Grams
Worcestershire sauce 15 Grams
Dijon mustard 6 Grams
Dried bay leaves 2 Pieces
Dried thyme 2 Grams
Black pepper 0.5 Tsp

To serve

Fresh chives 15 Grams
Sour cream 60 Grams
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