Beef and Potato Fricassee

140 Reviews
89% 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.

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Preparation : 10 min Cooking : 40 min
320 calories/serving

Ingredients

240 g beef, inside round, or French steak, cut into 1 cm cubes
1/2 onions, finely chopped 100 g
1/2 clove garlic, finely chopped
1 potatoes, peeled and cut into 1 cm cubes 200 g
1 stalk celery, cut into 1 cm cubes 70 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
2/3 cup beef broth 170 mL
3 1/2 tbsp frozen peas 26 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp Italian parsley, fresh [optional] 5 g

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 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.
  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 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.
  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

320

Fat

11 g

17 %

Saturated 4 g
+ Trans 0.4 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 %
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
Source of  :
Copper, Fibre, Manganese, Vitamin A, Vitamin C, Vitamin D, Vitamin E
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
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Reviews

140 Reviews (130 with rating only) 89% would make this recipe again
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My Notes

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  • 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

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

I 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.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

After 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.

Useful 1
january 25, 2015 | I would make this recipe again

I 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.

Useful 1

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