Preparation : 10 min Cooking : 40 min
460 g beef, inside round, cut into 1 cm cubes
1 onions, finely chopped 200 g
1 clove garlic, finely chopped
2 potatoes, peeled and cut into 1 cm cubes 400 g
1 stalk celery, cut into 1 cm cubes 70 g
4 tsp butter, unsalted 18 g
4 tsp canola oil 20 mL
1 1/3 cup beef broth 330 mL
7 tbsp frozen peas 55 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp Italian parsley, fresh [optional] 10 g
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
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.