Beef Fricassee

- 1 medium sized potato, peeled and cut into cubes - 200g beef, cut into cubes - 1 clove of garlic, minced - 1 tablespoon of olive oil - ¼ teaspoon of oregano - ¼ teaspoon of thyme - 1 large carrot, cut into slices

Ingredient substitutions

• Olive oil: Use the same amount of canola or sunflower oil.
• Oregano: Use the same amount of dried marjoram.
• Thyme: Use the same amount of dried rosemary, crumbled finely.
• Beef: Use an equal weight of boneless lamb cut into cubes.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A medium-bodied red like a Rioja
Its savory fruit and gentle structure complement the beef and earthy herbs without overpowering the carrots and potatoes.

Non-alcoholic: Sparkling water with a squeeze of lemon

This hearty meal is a delicious mix of juicy beef, potatoes and tasty carrots. Perfect for a cozy dinner.

Steps

1. Heat the oil in a large pan over medium heat. 2. Add the garlic and cook for about 1 minute. 3. Add the beef cubes and cook for 5 minutes until brown. 4. Add the potatoes, oregano and thyme. Stir well and cover the pan. 5. Let cook for about 10 minutes. 6. Add the carrots and stir. 7. Cover and let cook for about 5-10 minutes, flipping the contents occasionally. 8. Serve with a side dish of your preference.

Tips for Beef Fricassee

• Cut the beef, potato and carrot into similarly sized pieces so they finish cooking at roughly the same time.
• The beef should look browned on the outside, while the potatoes should be tender when pierced and the carrots tender but not collapsing.
• Avoid crowding the pan; crowded beef tends to steam rather than brown, so use a roomy pan and keep the pieces in a single layer where possible.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot throughout.

Frequently asked questions

How can I tell when the beef and vegetables are done?

The beef should be cooked through, and the potato should be easily pierced with a fork. The carrot should be tender while still holding its shape.

Why are my potatoes still firm?

Piece size and pan heat can affect timing. Keep the pan covered and cook until a fork passes through the largest potato piece easily.

Can I make this ahead?

It is best freshly cooked for the firmest vegetables. You can prepare the chopped ingredients ahead and keep them covered in the refrigerator until cooking.