Braised Potatoes with Beef Stew

Name: Braised Potatoes with Beef Stew
Yield: 8
Ingredients: For the dough; 1 kg of potatoes; 1 cup of wheat flour (120 g); 1 egg; 1 teaspoon of salt; 1/2 teaspoon of black pepper; For the stew; 1 kg of beef, cut into cubes; 1 teaspoon of salt or to taste; 1/4 cup of lemon juice (60 ml); 2 medium onions (200 g), cut into pieces; 4 cloves of garlic; 5 medium tomatoes (600 g), cut into pieces; 1/4 cup of olive oil (60 ml); 1 bay leaf

1
For the dough
2
1 kg of potatoes
3
1 cup of wheat flour (120 g)
4
1 egg
5
1 teaspoon of salt
6
1/2 teaspoon of black pepper
7
For the stew
8
1 kg of beef, cut into cubes
9
1 teaspoon of salt or to taste
10
1/4 cup of lemon juice (60 ml)
11
2 medium onions (200 g), cut into pieces
12
4 cloves of garlic
13
5 medium tomatoes (600 g), cut into pieces
14
1/4 cup of olive oil (60 ml)
15
1 bay leaf

Ingredients

1
For the dough
2
1 kg of potatoes
3
1 cup of wheat flour (120 g)
4
1 egg
5
1 teaspoon of salt
6
1/2 teaspoon of black pepper
7
For the stew
8
1 kg of beef, cut into cubes
9
1 teaspoon of salt or to taste
10
1/4 cup of lemon juice (60 ml)
11
2 medium onions (200 g), cut into pieces
12
4 cloves of garlic
13
5 medium tomatoes (600 g), cut into pieces
14
1/4 cup of olive oil (60 ml)
15
1 bay leaf

Directions

1
Make the dough: in a large pot with plenty of hot water, cook the potatoes with skins on over medium heat until they're very tender (about 30 minutes)
2
Squeeze them still warm, with skins on (which will be left behind in the ricer), over a bowl
3
Wait for it to cool down
4
Combine the wheat flour and transfer it to a floured surface
5
Make a depression in the center and add the egg, salt, and pepper
6
Mix with a fork and then knead by hand until you get a homogeneous dough
7
With small pieces of dough, make rolls about 1 cm in diameter
8
Cut them into pieces of 2.5 cm
9
Cover with cloth and reserve
10
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt over high heat
11
Make the stew: temper the beef with half the salt and lemon juice. Reserve
12
In a food processor or blender, pulse the onion, garlic, and tomato to homogenize
13
In a medium pot with olive oil, bring the tomato mixture to a boil over high heat
14
Reduce the heat, season with the remaining salt and bay leaf, and cook until it forms a creamy stew (about 5 minutes)
15
Add the beef, cover, and cook until it's opaque and tender
16
Check the seasoning
17
Cover and reserve
18
Place small pieces of gnocchi in boiling water
19
When they rise to the surface, remove with a skimmer and drain over a strainer
20
In a serving dish, mix the gnocchi with the stew
21
Serve hot
22
368 calories per serving