One Pot Beef, Potato & Pearl Onion Stew

One Pot Beef Stew

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What a cold Monday we had today here in Toronto! Thank God it was one of those days I didn’t have a lot of things to do outside home, so I could only appreciate the cold by the window.

Even so, days like this are the best to cook delicious comfy food and try different recipes. I don’t know why but when the weather is like this I want to try more elaborated dishes or dishes that take longer to cook. There’s something about looking at the time passing by on cold days, right?

One Pot Beef Stew

So I cooked stew for the first time. Yeah, first time! And I loved it!

This recipe doesn’t take too long to prepare, so it’s perfect for any day of the week, especially a cold one like we had this Monday.

One Pot Beef, Potato & Pearl Onion Stew

Cook Time 35 minutes
Calories 840 kcal
Author Luciana

Ingredients

  • 285 g Sirloin beef strips
  • 450 g Potatoes
  • 1 Bunch of parsley
  • 300 g Carrots
  • 2 Garlic cloves
  • ½ Bunch of kale
  • 60 g Red pearl onions
  • 30 ml Tomato paste
  • 45 ml Balsamic vinaigrette
  • 18 g Cornstarch
  • 60 ml Vegetable demi-glace
  • 13.5 g Beef stew spice blend salt, garlic salt, paprika, chili powder, sugar, herbes de Provence, cayenne pepper, sunflower oil

Instructions

  1. Cut the potatoes into bite-size pieces. Strip the kale leaves off the stems; thinly slice the leaves into ribbons. Peel and slice the carrots into rounds. Peel and halve the pearl onions. Mince the garlic. Finely chop the parsley leaves and stems.

  2. In a medium pot, heat a generous drizzle of oil on high. Pat the beef strips dry with a paper towel; season with ⅓ of the spice blend and S&P. Add the seasoned beef to the pan and cook, 1 to 2 minutes, until partially cooked and beginning to brown. Transfer to a plate, leaving any browned bits (or fond) in the bottom of the pot. Reserve the pot.

  3. In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the onions⅔ of the carrots and ½ the garlic. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are beginning to soften; season with the remaining spice blend and S&P. Add the tomato paste and cook, stirring, 1 to 2 minutes, until dark red.

  4. To the stew pot, add the partially cooked beef*potatoesdemi-glace and 2 ½ cups water (double for 4 portions). Bring to a boil; reduce the heat and simmer, 12 to 14 minutes (16 to 20 minutes for 4 portions), until the potatoes have cooked through and the stew has reduced; season with S&P to taste. In a bowl, combine the cornstarch with 1 tbsp water (double for 4 portions); mix thoroughly. Add to the stew and cook, stirring occasionally, 2 to 4 minutes, until thickened.

  5. While the stew cooks, in a small bowl, combine ⅔ of the parsley, as much of the remaining garlic as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.

  6. In a large bowl, combine the kale and a drizzle of olive oil. Using your hands, massage the kale until wilted. Add the remaining carrotsremaining parsley and ⅓ of the gremolata. Toss with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the finished stew between your bowls. Top with a spoonful of the remaining gremolata. Serve the salad on the side. Bon appétit!

One Pot Beef Stew

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