Recipe: Perfect Sautéed potatoes with beef stew

Sautéed potatoes with beef stew. Heat sunflower oil in a deep saucepan over medium heat. Transfer to a plate lined with paper towels to drain. Heat olive oil in a large, heavy pot over medium-high heat.

Using a ladle, skim off and discard accumulated fat on surface. Add reserved sautéed diced vegetables to stew, return to oven, and cover with lid slightly cracked. Yes, this beef stew can be made in the slow cooker. You can cook Sautéed potatoes with beef stew using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Sautéed potatoes with beef stew

1. It's 1 kg of Irish potatoes.
2. Prepare of Salt.
3. It's of Cooking oil.
4. Prepare 1 of coriander(Dania).
5. It's 2 of large onions.
6. You need 2 cloves of garlic.
7. Prepare 1/4 tsp of turmeric.
8. You need 1/4 tsp of garam masala.
9. It's 1 of chilli cube.

You can certainly adapt this recipe for your slow cooker. Brown the beef according to recipe instructions prior to adding everything (except potatoes) into slow cooker. I love a good, hearty beef stew on a chilly evening, and this Potato Gnocchi Beef Stew is loaded with savory chunks of beef, baby carrots and tender potato gnocchi. I'm a huge fan of potatoes in my beef stew, but I'm also a big fan of pasta, and the potato gnocchi were a perfectly satisfying substitution, if you ask me.

Sautéed potatoes with beef stew instructions

1. Peep cut your potatoes and wash them.......boil in salty water for about 10mins(don't over cook)....strain from boiling water set aside.......in a pan add little oil+turmeric....... drop in your preboiled potatoes.
2. Keep on turning the potatoes till they brown.........remove from oil set a side........in the same pan with little remaining oil..... sauté onions + garlic.....add a little salt, garam masala, chilli cube......stir for 3seconds.
3. Add in your potatoes.... sprinkle some coriander on top(you can add a little grated carrots if you like).........serve with your favourite accompaniment........enjoy!!!.

Plus, I didn't have to dice potatoes for this stew, and I love. Aim to cut all your potatoes to the same size so they take the same amount of time to cook, says Sidorenkov. Otherwise, you'll wind up with under- or over-cooked potatoes. Place the potato chunks in a colander and rinse them well under cool running water. Add to the pot in batches and cook, turning and adding more oil as needed.