# Beef Stew with Baked Potatoes

This recipe shows how to make tender beef stew served with baked potatoes.

- Total time: 25 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 1 kg beef
- 500 ml beer
- 100 g corn starch
- 100 g butter
- 30 ml vegetable oil
- 3 pc onion
- 1 pc green bell pepper
- 15 g garlic
- 40 g mustard
- 5 g sweet paprika
- 6 g salt
- 3 g black pepper
- 200 ml water
- 30 ml soy sauce
- 30 g starch
- 80 ml water
- 30 g scallions
- 600 g red potatoes
- 100 g parmesan
- 20 ml olive oil

## Instructions

1. Prepare the beef: Unwrap the beef, cut it into chunks, and place them in a ziplock bag.
2. Marinate the beef: Pour 500ml of beer into the ziplock bag with the beef chunks and close the bag tightly. Let it marinate for 30 minutes.
3. Prepare the cornstarch mix: Put 100g of corn starch into the bag with the beef and shake it well to coat the beef.
4. Melt the butter and oil: In a pot, melt 100g of butter with 30ml of vegetable oil.
5. Sear the beef: Add the marinated beef to the pot with melted butter and oil and stir occasionally until the beef is browned.
6. Prepare the onions: Peel and slice 3 onions.
7. Add onions to the pot: Add the sliced onions to the pot with the browned beef and stir.
8. Prepare the green pepper: Cut 1 green bell pepper into small pieces and add it to the pot with onions and beef. Stir to combine.
9. Add grated garlic: Grate 15g of garlic and put it into the pot. Stir to combine.
10. Add spices and seasoning: Add 40g of mustard, 5g of sweet paprika, 6g of salt, and 3g of black pepper to the pot. Stir well to combine all the ingredients.
11. Add water and simmer: Add 200ml of water to the pot. Bring to a boil and then simmer with the lid on for 10 minutes.
12. Prepare the potatoes: Wash and cut 600g of red potatoes in half.
13. Prepare for baking the potatoes: Place the cut potatoes on a baking sheet lined with 100g of grated parmesan cheese. Drizzle 20ml of olive oil, 2g of salt, and 2g of black pepper.
14. Bake the potatoes: Bake the potatoes in the oven at 160°C (320°F) for 25 minutes.
15. Prepare the starch slurry: In a small bowl, whisk together 30g of starch and 80ml of water until smooth.
16. Thicken the stew: Add the starch slurry to the stew and stir until it thickens.
17. Add scallions: Chop 30g of scallions and add them to the stew. Stir to combine.
18. Serve: Serve the beef stew over the baked potatoes.

## Equipment

- knife
- grater
- pot
- wooden spoon
- whisk
- oven

## Source

- Original video: https://youtu.be/y4-bsNZ5jJU?si=Y4SFceRgKraXOQKp
- Recipe page: https://www.cliprecipe.com/recipe/d4d2f62d-fb31-4596-8e9c-32f516c9d6c9
- Extracted: 2025-01-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt