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RECIPE
17 INGREDIENTS 10 STEPS 3hr

Beef Stew with Potatoes, Peppers and Tomatoes

This take on Hungarian Goulash contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce
Beef Stew with Potatoes, Peppers and Tomatoes Recipe | SideChef
This take on Hungarian Goulash contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
3hr
Total Time
$7.02
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 lb
Beef Top Round , cubed
3
Medium Onions , diced
1/2 cup
Vegetable Oil
1 cup
Tomato Paste
to taste
4 cups
Demi-Glace
4 cups
Beef Stock
6 cups
4 stalks
Scallions , chopped

Garlic Confit

to taste
Garlic , peeled
as needed
to taste
to taste
Cayenne Pepper
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
2598
FAT
181.3 g
PROTEIN
112.4 g
CARBS
180.7 g

Cooking Instructions

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Step 1
To make the garlic confit, season the Garlic (to taste) with Cayenne Pepper (to taste) and Sea Salt (to taste) . Confit in Olive Oil (as needed) very slowly without browning garlic for about one hour.
Step 2
Blend until smooth and then sauté in its own fat. Set aside until ready to use.
Step 3
In a large pot, heat up Vegetable Oil (1/2 cup) then sauté Beef Top Round (2 lb) and Onions (3) .
Step 4
Add the 1 Tbsp of Garlic Confit, Red Bell Pepper (1/2) , Green Bell Pepper (1/2) , and Yellow Bell Pepper (1/2) .
Step 5
When the meat and onions start to brown, add the Tomato Paste (1 cup) . Sauté until it starts to caramelize.
Step 6
Next, add a generous amount of Paprika (to taste) , Demi-Glace (4 cups) , and Beef Stock (4 cups) . Simmer until the beef is tender. This will take a while, around an hour depending on the cut of beef.
Step 7
Meanwhile, peel and dice Potatoes (6 cups) .
Step 8
For the “garnish”, cut Scallions (4 stalks) , wash Grape Tomatoes (2 cups) and add the remaining diced peppers.
Step 9
When the beef is soft, add the potatoes, simmer slowly until potatoes are soft but not falling apart, 20 minutes or so.
Step 10
Add the grape tomatoes, scallion, Red Bell Pepper (1/2) , Green Bell Pepper (1/2) and Yellow Bell Pepper (1/2) . Simmer one more minute, check and adjust the seasoning. Serve hot with bread.
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Nutrition Per Serving
Calories
2598
% Daily Value*
Fat
181.3 g
232%
Saturated Fat
58.4 g
292%
Trans Fat
0.5 g
--
Cholesterol
199.8 mg
67%
Carbohydrates
180.7 g
66%
Fiber
11.8 g
42%
Sugars
52.2 g
--
Protein
112.4 g
225%
Sodium
11841.3 mg
515%
Vitamin D
--
--
Calcium
78.7 mg
6%
Iron
9.3 mg
52%
Potassium
1345.7 mg
29%
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