A stew is always a warm and comforting recipe in winter. If you are preparing a lunch or dinner for your family, this delicious stewed meat recipe with potatoes, peas and poached eggs is perfect for the occasion. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Beef
● Potatoes
● Peas
● Carrot
● Tomato
● Garlic
● Pepper
● Olive oil
● Coriander
● Onion
● Eggs
● Bay leaf
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE STEWED MEAT WITH POTATOES AND POACHED EGGS:
Wash and peel the potatoes and the carrots. Cut the potatoes into cubes and the carrots into small pieces; set aside.
In a saucepan, place the olive oil, chopped onions, bay leaf, chopped garlic and the meat. Season with salt and pepper and cook over medium-low heat for about 10 minutes. Add the potatoes, the peeled tomatoes cut into small pieces, the carrot pieces and the peas. Pour water (enough water to completely cover the mixture) and season with a little more salt and chopped coriander. Stir, cover the pan with a lid and boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 35 minutes. When everything is almost cooked, add the eggs and let them poach for about 5 minutes. Turn off the heat and serve immediately.
YOU MAY ALSO LIKE:
● Stewed meat with rice and poached eggs
● Stewed meat with potatoes and peas
● Rich rice
● Beef stew with rice
● Beef macaroni
● Stewed meat with spaghetti
● Stewed beef medallions with fried egg
● Stewed beef with pasta
● Pork stew with rice and carrot
● Pork ribs stew with rice
Stewed meat with potatoes and poached eggs
A stew is always a warm and comforting recipe in winter. If you are preparing a lunch or dinner for your family, this delicious stewed meat recipe with potatoes, peas and poached eggs is perfect for the occasion. Bon appetit!!!
(2 votes, 5.00 out of 5)
Ingredients
- 450 grams (1 pound) beef cut into cubes
- 750 grams (1 2/3 pounds) potatoes
- 200 grams (1 1/3 cups) peas
- 2 carrots
- 3 medium ripe tomatoes
- 4 cloves of garlic
- Pepper (to taste)
- 50 ml (1/4 cup) olive oil
- Coriander (to taste)
- 2 medium onions
- 4 eggs
- 1 bay leaf
- Salt (to taste)
Directions
- Wash and peel the potatoes and the carrots. Cut the potatoes into cubes and the carrots into small pieces; set aside.
- In a saucepan, place the olive oil, chopped onions, bay leaf, chopped garlic and the meat. Season with salt and pepper and cook over medium-low heat for about 10 minutes, stirring occasionally.
- Add the potatoes, the peeled tomatoes cut into small pieces, the carrot pieces and the peas. Pour water (enough water to completely cover the mixture) and season with a little more salt and chopped coriander. Stir, cover the pan with a lid and boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 35 minutes, stirring occasionally.
- When everything is almost cooked, add the eggs and let them poach for about 5 minutes. Turn off the heat and serve immediately.
