Easy one-pan rosemary beef and potatoes
Simple easy and healthy high protein beef and potatoes stew for busy weeknight dinner
Ingredients
- 1 kg beef - blade steak
- 400 g white baby potatoes
- 1 large brown onion
- 1/4 tsp dried rosemary
- 1.5 tsp white wine vinegar
- 3 Cloves
- 1/4 tsp cooking salt
- 1.5 tsp finely chopped garlic
- 1 Tbs crushed black pepper
- 1 cup shiraz red wine
- 1 Tbs butter
Instructions
- Thinly slice the beef blade steak into smaller, uniform pieces and place them in a mixing bowl.
- Add the spices and condiments (cloves, vinegar, salt, pepper, flour, and rosemary) to the beef slices and mix well to coat. Set aside.
- Place a deep skillet or sauté pan over medium heat. Add the butter; once melted, add the beef, the red wine, and the cut potatoes. Mix well to combine.
- Cover the pan, reduce the heat to low, and cook for about 20 minutes. Stir occasionally during this time. (Stirring is crucial here—as the liquid thickens, it can stick and burn to the bottom of the pan.)
- Once the liquid has simmered down and the potatoes are tender, stir in the thick-cut onion rings. Turn off the heat immediately and cover the pan with the lid. The residual heat is enough to soften the onion slightly while maintaining a delicious, crunchy texture.
- Remove from heat and serve warm immediately.