An umami-rich beef stew, ready in about 30 minutes.
- 3 russet potatoes, diced
- 4 large carrots, sliced
- 1/2 large yellow onion, diced
- 1 C portobello mushroom, diced
- 1 1/4 lb ground beef 85% lean
- 2 C chicken stock
- 1/4 C soy sauce
- 1/3 C tomato paste
- 2 tsp anchovy paste
You can prep the vegetables ahead of time, packing them lightly in salt to help keep them preserved.
Sear ground beef on high heat in dutch oven. (Optional, to cut time: In a separate pot, combine potato and chicken stock and bring to a boil).
Add tomato paste, anchovy paste and soy sauce to beef, mix thoroughly. Add all vegetables and chicken stock to beef. Bring to a boil then reduce heat to a simmer and cover. After 20 minutes the potatoes and carrots should be soft. Add salt to taste.