Ramonas Potato Stew Food

POTATO STEW

Steps:

• Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
• Add remaining ingredients and simmer until potatoes are tender.

EASY POTATO STEW

Steps:

• Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
• Add the diced carrot, celery and toss until combined.
• Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
• After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
• Turn the heat off, taste and adjust the seasoning according to your liking.
• Serve with freshly ground black pepper and warm crusty bread. Enjoy!

RAMONA'S POTATO STEW

Steps:

• 1. Dice the onion and mince the garlic.
• 2. Add vegetable oil to a 4-5 quart pot and add the onion and garlic. Cook to soften; about 3 to 5 minutes on medium heat.
• 3. Add the ground beef to the onions and garlic and continue cooking, stiring occasionally until the meat is just done, about 10 to 15 minutes. Drain off the fat and return to the pot.
• 4. Meanwhile, dice the potatoes, peeled or not. When meat mixture is browned and drained, add the potatoes and the cumin. If using the cumin seeds, rub between the palms of your hands to release the oils a bit. If you prefer the ground cumin, just add. Cook and stir for about 5 minutes.
• 5. Add the water and the tomato paste and stir til the paste is completely disolved. Add the salt and pepper and turn up to bring to a boil. Continue cooking, uncovered, at about medium high heat until potatoes are tender; about 25 to 30 minutes

TOCANA DE CARTOFI (ROMANIAN POTATO STEW)

Steps:

• Melt butter in a deep saucepan.
• Add flour, salt, pepper and paprika, and stir until smooth.
• Gradually add stock, stirring constantly.
• Bring to a boil, stirring constantly.
• Add potatoes and stir.
• Cover and cook over medium heat for 15 minutes.
• Add cream and cook for 5 minutes more. Only a small amount of liquid should remain.
• Serve potatoes with remaining sauce.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.