Ground Beef and Potato Stew with Fresh Cucumber and Avocado Salad

Ingredients

• 1 lb (450 g) ground beef
• 2 tablespoons butter or olive oil
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon tomato paste
• 2 medium carrots, sliced
• 4 medium potatoes
• 1 tablespoon all-purpose flour
• 4 cups (960 ml) beef broth
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1–2 tablespoons fresh parsley
• 6–7 medium cucumbers
• 4 green onions
• a handful of fresh parsley
• 2 small avocados
• ½ lemon
• salt and black pepper to taste
• olive oil for drizzling
• red pepper flakes (optional)

Method

1. In a large pot, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil.
2. Add 450 g ground beef, break it apart, and cook until browned.
3. Add 1 finely chopped medium onion and cook for 4 to 5 minutes until softened and fragrant.
4. Add 2 minced garlic cloves and cook for 30 seconds.
5. Stir in 1 tablespoon tomato paste and cook for 1 to 2 minutes until darkened slightly.
6. Sprinkle with 1 tablespoon all-purpose flour and mix well to coat the beef mixture.
7. Add 2 sliced carrots and cook briefly.
8. Peel and dice 4 potatoes into small chunks and add to the pot.
9. Add 1 bay leaf, ½ teaspoon dried thyme, 1 teaspoon Worcestershire sauce, salt, and black pepper.
10. Pour in 4 cups (960 ml) beef broth and stir to combine.
11. Bring to a gentle boil, then reduce heat, cover, and simmer for 30 to 35 minutes, stirring occasionally.
12. While the stew simmers, prepare the salad: chop 6–7 cucumbers into small pieces, slice 4 green onions, and chop a handful of fresh parsley.
13. Peel and dice 2 small avocados.
14. Squeeze juice from half a lemon over the avocado to prevent browning.
15. Combine cucumbers, green onions, parsley, and avocado in a bowl.
16. Season with salt, black pepper, and drizzle with olive oil.
17. Add a pinch of red pepper flakes if desired, and gently toss everything together.
18. Let the stew rest for 10 minutes before serving.
19. Serve the stew hot with the fresh cucumber and avocado salad on the side.