Light beef stew
Ingredients (serves 4)
- 400 g vegetable stock
- 360 g lean beef meat for stewing cut into cubes
- 80 g potato
- 80 g carrots
- 20 g extra virgin olive oil
- 8gr corn starch (Maizena®)
- 2 tbsp soy sauce (optional, restrict in case of
- hypertension or fluid retention)
- 2 tsp powdered ginger
Method
- 1. In a big bowl, mix the ginger with the soy sauce, corn starch and beef. Knead by hand for a few seconds to break down meat fibers. Leave to marinate for thirty minutes in the fridge.
- 2. Peel and wash the potato and carrot. Dice into small pieces.
- 3. Heat the olive oil in a pressure cooker at high heat. Add the marinated beef and sauté for half a minute.
- 4. Add the potato, carrot and stock. Mix and cover.
- 5. Cook for twenty or thirty minutes.
- 6. Serve.
