Next time you want to eat potatoes, instead of having them as a side dish, enjoy them as a main dish, as in this potato stew cooked with ground beef. This dish also goes great with rice pilaf or plain cooked pasta on the side. (In fact, if you cut the potatoes a bit smaller you can also use this stew as a pasta sauce - I would recommend it with farfalle pasta.)
Ingredients: (Serves 4-6)
- 6 oz. ground beef (preferably 80/2)
- 1 small onion, diced
- 1 tablespoon vegetable oil or butter
- 6 medium russet potatoes, peeled and cut into 1 to 1 1/2 inch cubes
- 3 (heaping) tablespoons tomato paste
- Ground black pepper
- 1 teaspoon vinegar
- Plain yogurt for garnish (optional)
- Heat 1 tbsp. vegetable oil or butter in the pot. Add diced onion and ground beef. Breaking up the ground beef and mixing it with diced onion, saute over medium-high heat until onion is translucent and ground beef is no longer pink.
- Add the tomato paste and 1 cup hot water, mix lightly to dissolve the paste in water. Add the potatoes, salt (I personally put 1 teaspoon salt), pepper and vinegar (vinegar is added to prevent the potatoes from breaking up and getting mushy as they cook).
- Add 2 more cups hot water and bring to a boil over medium heat (pot half-covered with the lid). Lower the heat to medium low (or low, depending on the burner you use) and simmer until the potatoes are fork tender (but not falling apart). Add more water along the way, if necessary (Remember: This is a stew, it should not be a dry potato dish).
- Enjoy with a dollop of plain yogurt. (And why not have a slice of toasted bread on the side to pick up that tomatoey, beefy sauce from the bottom of the plate ?:))