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Potato and Beef Tenderloin Stew

A classic and traditional stew never gets obsolete. Nor do its benefits. A meal so appropriate for the cold days asks to be enjoyed together with friends and family. So, first cook the meat, then simmer it together with potatoes, spring onion, and carrot. Also add some rosemary to the pot, for a bonus flavor.
A classic and traditional stew never gets obsolete. Nor do its benefits. A meal so appropriate for the cold days asks to be enjoyed together with friends and family. So, first cook the meat, then simmer it together with potatoes, spring onion, and carrot. Also add some rosemary to the pot, for a bonus flavor.

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Ingredients

1 tablespoon vegetable oil
10 ounces of beef tenderloin, cubed
1 spring onion, chopped
1 large carrot, sliced
4 medium-sized potatoes
2 tablespoons of tomato sauce
salt
½ teaspoon red peppercorns
1 rosemary sprig

Ingredients

Steps

1
Done

Heat some vegetable oil in a skillet over medium heat, then cook the cubed meat until golden brown.

2
Done

Add the spring onion and carrot, stir a little, then add the potatoes and tomato sauce. Season with salt and red peppercorns, add the rosemary sprig, cover with the lid and simmer for 20 minutes.

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Nutritional Chart

725 kcal
Calories
50 g
Protein
27 g
Fat
72 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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