One-Pan Beef and Potatoes
Serves 1
Directions
- 1Place the meat, potatoes, onions, tomatoes, jalapeños, and garlic cloves into a 9 by 13 inch baking dish.
- 2In a separate measuring cup or bowl, mix together the tomato paste, olive oil, date molasses, pomegranate molasses, paprika, salt, black pepper, and water to prepare the sauce.
- 3Pour the sauce evenly over the ingredients in the baking dish.
- 4Cover the dish first with parchment paper, then seal tightly with foil.
- 5Bake in a preheated 375°F oven for 2 hours while covered.
- 6Remove the cover and bake for an additional 30 minutes.
- 7Broil for about 10 minutes until browned.
Ingredients
- 2 lb beef stew meat or chuck, cut into large cubes
- 1 1/2 lb baby potatoes, halved
- 2 whole onion, cut into chunks
- 3 to 4 whole tomato, roughly chopped
- 1 to 2 whole jalapeño, sliced
- 12 to 15 whole garlic clove, peeled
- 1/3 cup tomato paste
- 1/4 cup olive oil
- 1/4 cup date molasses
- 1/8 cup pomegranate molasses
- 2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 2 cup water
Equipment
9 by 13 inch baking dishmeasuring cupbowlparchment paperfoil
Tips
- You can substitute jalapeños with red and green bell peppers cut into chunks for a non-spicy version.
- You can substitute date molasses with maple syrup.
- You can substitute pomegranate molasses with pomegranate juice.
- Serve with warm pita.
- Leftovers are even better the next day.
