Beef and Potato Fricassee

6 Reviews
83% would make this recipe again

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.

This recipe is incompatible with your food profile

Ingredients

??? beef, inside round, or French steak, cut into 1 cm cubes ???
??? onions, finely chopped ???
??? garlic, finely chopped ???
??? potatoes, peeled and cut into 1 cm cubes ???
??? celery, cut into 1 cm cubes ???
??? canola oil ???
??? beef broth ???
??? frozen peas ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Italian parsley, fresh [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. 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.
  2. Heat half of the 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.
  3. 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).
  4. Add the remaining 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.
  5. Sprinkle with the chopped parsley (optional) and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

330

Fat

12 g

19 %

Saturated 1.8 g
+ Trans 0.3 g

10 %

Cholesterol

50 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

8 %

Vitamin C

21 %

Calcium

4 %

Iron

21 %
More info

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, Vitamin E
Source of  :
Copper, Fibre, Manganese, Vitamin A, Vitamin C, Vitamin D
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 3
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

6 Reviews (4 with rating only) 83% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 06, 2012 | I would make this recipe again

I am allergic to beef, but can do bison. I used inside Round bison steaks and vegetable broth instead of beef broth. I used a lower temperature as it is a leaner meat. I think I cut my potatoes too small though because they got kind of mushy. Very good though.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

My kids and hubby loved it! It was a keeper!

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.