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Beef stew with tomato and onion

Meat that simmers itself tender in tomato and onion while you do something else.

85 minutes in total — 15 minutes of preparation and 70 minutes on the hob or in the oven. Written for 4 servings.

gluten-free · lactose-free

How to make it

1. Cut the meat into large cubes, the tomatoes into wedges and the onions into half rings.
2. Heat the oil in a pot and brown the meat hard for 5-6 minutes.
3. Add the onions and sweat them along for 4-5 minutes.
4. Stir in the tomato purée, add the tomatoes and pour in water until it just covers.
5. Put on the lid and let it simmer for 55-60 minutes, until the meat gives way to a fork.
6. Cook the rice in plenty of water as the packet says, typically 10-12 minutes.
7. Season with salt and pepper and spoon it over the rice.

Why it is easy

• One pan or pot — and so one thing to wash up
• Can be made in a double batch and frozen or kept
• Leaves enough for another day
• Everyday food most people say yes to
• Freezes well

Nutrition per serving

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Other dinners

• Chicken soup with carrots — 50 min
• Chicken thighs in the oven with butter — 55 min
• Minced beef in cream — 35 min
• Skipperlabskovs — 90 min

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