Beef stew with crispy potato wedges

Kitchen utensils

2x cooking pan

Instruction

1. Preheat the oven to 200 degrees.
2. Wash potatoes thoroughly and cut them into triangular or wedge-shaped. No need to peel them. Tip: How to cut the perfect wedges? 1. Place potato on the side and use a large chef's knife, slice it in half lengthwise. 2. Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters. 3. Now place each potato quarter cut side up, and cut through the center to make a wedge. You can make 8 wedges per potato.
3. Toss the wedges with olive oil and the Supp herb mix. Spread the wedges out on a baking sheet and roast for 20-25 minutes or until they’re golden brown and cooked through.
4. Heat the Supp beef stew on the fire or in the microwave. Fire: Put the Supp beef stew in a pan and heat on a medium fire until it boils. Tip: when heating up add 2 tablespoons of water to the sauce. Microwave: Put the Supp beef stew in a bowl and heat the sauce in the microwave. Tip: when heating up add 2 tablespoons of water to the sauce.
5. Bring everything together on a plate. We know it's all about taste, but a good-looking meal is just tastier. So get inspired by the photo for your dressing. Enjoy!