A comforting, slow-cooked Latin-style beef stew featuring tender chunks of beef, vibrant carrots, and potatoes simmered in a rich tomato-based broth.
Sear the beef in a large pot over medium-high heat until browned on all sides, then remove and set aside.
Add the onions to the same pot and sauté for 5 minutes until soft.
Stir in the garlic and tomato paste, cooking for 2 minutes to release the aroma.
Return the beef to the pot, pour in the crushed tomatoes and 500ml water mixed with the bouillon.
Bring the stew to a boil, then reduce heat to 90°C and simmer covered for 60 minutes.
Add the potatoes and carrots to the pot.
Continue to simmer for another 30 minutes until the vegetables and meat are fork-tender.
Replace the beef with hearty portobello mushrooms and chickpeas for a rich, earthy vegetarian stew.
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