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Quick One-Pot Beef & Potato Stew

  • Prep Time 10 min
  • Total Time 45
  • Serves: 4

Ingredients

  • 2 tbsp olive oil 30 mL
  • 8 oz blade steak, cut in 1-in. (2.5-cm) cubes 250 g
  • 2 cups mini potatoes 500 mL
  • 2 cups whole green or yellow beans, trimmed 500 mL
  • 1 cup shiitake mushrooms, stems discarded, sliced 250 mL
  • 1 cup baby carrots 250 mL
  • 7 whole pearl onions, peeled
  • 5 sprigs fresh thyme (or 1 tsp/5 mL dried)
  • 1 bay leaf
  • 2 cups beef broth (approx.) 500 mL
  • salt and pepper to taste

Directions

  • Step 1

    Preheat oven to 450°F (230°C). Heat oil in a Dutch oven over medium-high heat on stove. Add beef and sear, do not disturb until it comes away easily from pan, 1 to 2 min. Brown all sides. Stir in potatoes, beans, mushrooms, carrots, onions, thyme and bay leaf. Add the broth. Bring just to the boil, then remove from heat. Cover and braise in preheated oven 15 min.

  • Step 2

    Remove lid and continue to cook until potatoes are fork-tender, approx. another 15 min. (Add more broth if needed to prevent mixture from drying out.) Discard thyme stems and bay leaf before serving.

Tip

Freeze beef cubes up to 1 month. When ready to use, thaw in refrigerator to use in recipe as required.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe): 350g
  • Calories 280 g
  • Fat 13 g
  • Saturated Fat 3.5 g
  • Carbs 24 g
  • Sugar 6 g
  • Protein 17 g
  • Cholesterol 45 mg
  • Fibre 4 g
  • Sodium 430 mg