Lamb or Beef Potato Stew
A delicious, rich stew, loaded with meat and potatoes, served over white rice.
Servings: 4 servings
Calories: 463kcal
Ingredients
- 1 pound beef, lamb, or chicken (with bones)
- 3 tablespoon vegetable oil
- 3 medium potatoes (cubed)
- 1 small onion (chopped)
- 3 cloves garlic (chopped)
- 3 ounces tomato paste
- 2 teaspoon salt
- 1 tablespoon curry powder
- ½ tablespoon paprika powder
Instructions
- Slice meat into 3" pieces and rinse well. Place in a six-quart Dutch oven and cover with 5 cups of water.
- Bring to a boil, then reduce heat and simmer for 45 minutes, covered. Remove meat from the pot, strain, and reserve the remaining broth.
- Rinse the pot, dry, then add the vegetable oil. Fry the cubed potatoes until golden. Add the onion, and garlic and cook for a few minutes.
- Return meat to the pot and sprinkle with salt, curry, paprika, and brown meat for a few minutes.
- Dissolve the tomato paste in 4 cups of reserved broth. If necessary, add more water to equal 4 cups. Pour liquid over the meat and potatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Notes
- Store leftover stew in the refrigerator for up to a week.
- For longer storage, store the potato stew in the freezer for up 3 months.
- Another way to enjoy this delicious stew is with pita bread, but it's filling enough to eat as is!
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 28g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 1253mg | Fiber: 4g | Sugar: 4g
