Stew Recipe S5 Ep547

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in sodium.

Start by discussing the history of stew and its versatility.

Introduce the ingredients: chuck roast, russet potatoes, carrots, onion, diced tomatoes in their own juice, bay leaf, black pepper, salt, and cooking oil.

Peel and dice the potatoes into 1-inch square pieces.

Quarter and slice the onion into half-inch thick slices, using 1 and a half onions.

Peel the carrots and slice them into rounds about 1/4 to 3/8 of an inch thick.

Cube the chuck roast into 1-inch square pieces.

Prepare all ingredients and set them aside in a bowl before cooking.

Heat cooking oil in a large pot over medium to medium-high heat.

Add the cubed meat to the pot and brown it, stirring until it is well browned on all sides.

Once browned, add the prepared vegetables (potatoes, carrots, onions, and tomatoes) to the pot.

Top the mixture with enough water to fill the pot, then add the bay leaf and crushed garlic.

Bring the pot to a boil, then reduce the heat to a simmer.

Season with black pepper and salt to taste.

Cover and let simmer until the meat and vegetables are tender, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level: