FEEDS: 5-6

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1 large onion, chopped
• salt and pepper
• 3-4 medium size russet potatoes, peeled and diced
• 1 large ripe tomato, diced
• 15 oz. can beef broth

LET'S COOK

Heat the olive oil in a pot that will eventually hold all the ingredients. Drop in the onions, season with salt and pepper and saute over a medium high burner.

When the onions are slightly caramelized and translucent, stir in the potatoes, diced tomato and then the beef broth. Cover and bring to a boil.

When that happens, remove the cover, lower the heat to a gentle boil and cook for 30-40 minutes, or until the potatoes are cooked as soft as you like them. Stir the potatoes a few times during the cooking process.

MORE IDEAS:

Any type of potato will work in this recipe. I prefer the russets for their texture.

This dish is great with grilled meat of any type and also pares nicely with steamed broccoli buds or asparagus.