Beef Carrot Stew

Beef Carrot Stew could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe serves 1. This hor d'oeuvre has 87 calories, 3g of protein, and 4g of fat per serving. For 78 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 171 person have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have garlic, beef, carrots, and a few other ingredients on hand, you can make it. It is perfect for Autumn. It is brought to you by Afrolems. With a spoonacular score of 34%, this dish is rather bad. Similar recipes are Oven-braised Beef Stew With Carrot, Parsnip, And Lancinato Kale, A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings, and Roni’s Beef Stew, Yes, BEEF Stew.

Ingredients:

• 1 tablespoon scent leaves
• 8 Pieces beef
• 7 medium pieces carrots
• 0.5 teaspoon curry
• 1 clove garlic
• 1 teaspoon ginger
• 1 serving seasoning cubes
• 1 small bulb of onion
• 2 cooking spoons of blended tatashe-pepper mix
• 2 cooking spoons of vegetable oil

Instructions:

1. Scrape, wash and boil your carrots till soft.
2. Place in a blender without water and grind till completely shredded.In a pot, heat up your oil and fry your onions, garlic and ginger.
3. Pour in your Tatashe-pepper mix and your beef and allow to simmer on low heat for about 10-15 minutes.Season with curry, seasoning cubes and anything else you may wish to add.
4. Pour in your carrots and stir in and allow to simmer on low heat for another 3-5 minutes.
5. Add your chopped scent leaves and stir in and serve hot with rice, yam, plantain, pasta or any other accompaniment of your choice.