Beef Stew with Potatoes

This beef stew with pan-fried potatoes and bite-sized pieces of tender beef get warm and sweet notes from a touch of cardamom.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 501 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 1 cup beef stock
• 1 large bay leaf
• 1 large tomato, cut into chunks
• 1 large onion, cut into chunks
• 1 tablespoon salted butter
• 1 pound boneless beef chuck roast, cut into 1-inch cubes
• 1 pinch paprika, or more to taste
• 5 cloves garlic, cut into small pieces
• 2 seeds whole cardamom seeds
• 1 cup sunflower oil
• 2 large potatoes, cut into 1-inch cubes

Recipe Instructions

Step 1

Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.

Step 2

Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.

Step 3

Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.

Step 4

Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.