Meat sauté with peas, potatoes and carrots Calories

Beef chuck or another braising cut works well in meat sauté with peas, potatoes and carrots because slow cooking makes it tender. Lamb is another option; lean, quick-cooking cuts can become dry if simmered for too long.

Yes, meat sauté with peas, potatoes and carrots can be cooked in a slow cooker. Add the meat and seasonings first, then add potatoes, carrots and peas later in the cooking time so the vegetables keep their shape.

Yes, frozen peas work well in meat sauté with peas, potatoes and carrots and usually need no thawing. Stir them in near the end of cooking; adding them too early can make them overly soft.

To keep potatoes intact in meat sauté with peas, potatoes and carrots, cut them into even, fairly large pieces and add them after the meat has started to tenderize. Simmer gently rather than stirring the pan often.

Black pepper, garlic, thyme and paprika pair well with meat sauté with peas, potatoes and carrots. Use herbs and spices to suit the meat, and add fresh parsley at the end for a brighter finish.

Meat sauté with peas, potatoes and carrots pairs well with crusty bread, a green salad or plain yogurt. Since potatoes are already part of the dish, a lighter side can balance the meal without adding another starch.

Meat sauté with peas, potatoes and carrots keeps for about three to four days in a covered container in the refrigerator. Refrigerate leftovers promptly, and reheat only the portion you plan to eat until it is steaming hot throughout.

Yes, meat sauté with peas, potatoes and carrots can be frozen in airtight, portion-sized containers. The potatoes may become softer after thawing, so defrost the dish in the refrigerator and reheat it gently until hot.

Yes, meat sauté with peas, potatoes and carrots can be made without tomatoes. Brown the meat with onion and seasonings, then use broth or water for the simmering liquid; the result will be milder and less tangy.