Beef and Potato Fricassee
Beef cubes, sautéed then stewed with potatoes and peas in a broth.
A «fricassee» [pr. FRIHK-uh-see] is a dish of meat that has been sautéed in butter before being stewed with vegetables. It used to be a common way to use up leftovers from a Sunday roast, but it is so delicious that I don't wait for leftovers to make it.
Ingredients
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Method
- Cut the meat into small 1 cm cubes. Prepare the vegetables : Finely chop the onion and garlic; cut the potatoes and celery into 1 cm thick pieces.
- Heat half of the butter and oil in a thick-bottom frying pan over medium heat. Add the onion and garlic, sauté 3-4 min until translucent, then remove them and set aside.
- In the same pan, add the cubes of beef and sear them over high heat 7-8 min until golden-brown. In order to brown the meat, it is important to remove any juices coming out of the meat, otherwise the meat will «boil» rather than brown. A bulb baster may be used to pull the juices out of the pan (The meat juices may be reserved and added back to the pan later with the broth).
- Add the remaining butter and oil to the pan. Stir in the potatoes and celery, then sauté a few minutes. Pour in the broth (and any reserved meat juices), then deglaze. Put the onion and garlic back into the pan. Season with salt and pepper to taste. Cook, covered, over low heat 20-25 min, until the potatoes are soft. Add the peas and cook an additional 3 min.
- Sprinkle with the chopped parsley (optional) and serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (330g)
|
Amount % Daily Value |
|
Calories 320 |
|
Fat 11 g 17 % |
|
Saturated
4 g
22 % |
|
Cholesterol 70 mg |
|
Sodium 310 mg 13 % |
|
Carbohydrate 24 g 8 % |
|
Fibre 3 g 11 % |
|
Sugars 4 g |
|
Net Carbs 21 g |
|
Protein 29 g |
|
Vitamin A 11 % |
|
Vitamin C 21 % |
|
Calcium 4 % |
|
Iron 21 % |
Claims
This recipe is :- Free :
- Added Sugar
- Excellent source of :
- Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin K, Zinc
- Good source of :
- Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2
- Source of :
- Copper, Fibre, Manganese, Vitamin A, Vitamin C, Vitamin D, Vitamin E
- Low :
- Calories, Cholesterol, Saturated Fat, Sodium
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 1 |
| Vegetables | 1 |
| Meat and Alternatives | 3 |
| Fats | 2 |
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Members' Reviews
scrapmasterpam
2015-01-25T19:37:45+00:00 january 25, 2015 | I would make this recipe againI love food but my dear hubby is a very very very picky eater. He loved this recipe as much as I did. In fact, I made a double batch and he asked for some to take in the truck when he heads out on the road tomorrow. If you know my hubby, you know that is a great compliment.
lukebyran
2013-09-23T17:45:01+00:00 september 23, 2013 | I would make this recipe againGreat tasting home cooked meal like mom would make! It's not 'pretty' per say, but so tasty! I might try adding more broth since I kind of ran out for the last serving and had to ration it. Will definitely make this again!
anna.m.mtl
2011-04-20T19:47:28+00:00 april 20, 2011 | I would make this recipe againFollowed the recipe almost exactly. Love the fact that it is simple, straight-forward recipe. Turned out great. Will definitely make this again.
mmv686
2010-11-03T04:12:16+00:00 november 03, 2010 | I would make this recipe againAfter sautéing the meat & vegetables I put everything in the slow cooker on low so it was ready when I came home. I added curry as someone suggested. I think it would be good with Marmite added. I de-glazed the pan with a little left over red wine as well as the liquid called for in the recipe.
Maylihn
2009-10-27T17:20:42+00:00 october 27, 2009 | I would make this recipe againI make this recipe without the celery since I find it makes it taste watery. I use sweet potatoes instead of regular. I find it makes the broth much more savory and it is also healthier. Another variant: I simply add about 1/2 tbsp (or more depending on your taste) of yellow curry when I brown the onions and garlic.
Top Reviews
View All Reviewsscrapmasterpam
january 25, 2015 | I would make this recipe againI love food but my dear hubby is a very very very picky eater. He loved this recipe as much as I did. In fact, I made a double batch and he asked for some to take in the truck when he heads out on the road tomorrow. If you know my hubby, you know that is a great compliment.
mmv686
november 03, 2010 | I would make this recipe againAfter sautéing the meat & vegetables I put everything in the slow cooker on low so it was ready when I came home. I added curry as someone suggested. I think it would be good with Marmite added. I de-glazed the pan with a little left over red wine as well as the liquid called for in the recipe.
Maylihn
october 27, 2009 | I would make this recipe againI make this recipe without the celery since I find it makes it taste watery. I use sweet potatoes instead of regular. I find it makes the broth much more savory and it is also healthier. Another variant: I simply add about 1/2 tbsp (or more depending on your taste) of yellow curry when I brown the onions and garlic.
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