Braised Beef Stew
Ingredients:
- 1.5 lbs (700g) beef chunks (bone-in or boneless)
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp paprika
- 1 tsp thyme
- 1 tbsp soy sauce
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Brown the Beef: Heat olive oil in a large pot over medium heat. Brown the beef on all sides, then remove and set aside.
- Sauté the Aromatics: In the same pot, cook the onions and garlic until softened.
- Add Flavor Base: Stir in tomato paste, paprika, and thyme. Cook for about 2 minutes.
- Simmer: Return the beef to the pot. Add beef broth and soy sauce. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until tender. Season with salt and pepper.
Vegetable Fried Rice
Ingredients:
- 2 cups cooked white rice (preferably day-old)
- 1/2 cup peas
- 1/2 cup diced carrots
- 1/2 cup diced red bell pepper
- 1 small onion, diced
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- Cook Vegetables: Heat oil in a large pan or wok. Sauté onions, carrots, and bell pepper for about 5 minutes until softened.
- Add Rice: Stir in rice, breaking up clumps. Add peas and soy sauce. Stir-fry for 3 to 4 minutes until heated through. Season to taste.
Creamy Potato and Green Bean Salad
Ingredients:
- 1 lb (450g) baby potatoes, halved
- 1/2 cup green beans, trimmed
- 1/4 cup red onion, diced
- 1/4 cup mayonnaise
- 1 tbsp whole grain mustard
- Salt and pepper to taste
Instructions:
- Cook Potatoes: Boil potatoes in salted water for 12 to 15 minutes until tender. Drain and cool slightly.
- Blanch Green Beans: Add green beans to the boiling water during the last 5 minutes of cooking. Drain.
- Prepare Dressing: Mix mayonnaise, mustard, red onion, salt, and pepper in a bowl.
- Combine: Gently toss potatoes and green beans with the dressing. Serve chilled or at room temperature.
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