Seriously, this Beef Stew Recipe With Potatoes And Carrots is what I call comfort food. Tender beef chunks cooked with veggies in a well-seasoned tomato sauce to perfection.
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Beef Stew Recipe With Potatoes And Carrots
I love this beef stew recipe so much; in fact, it is my favorite stew recipe, yep, It is delicious, easy to make, and all done in one pot.
The best part is that this recipe is made over the stove. For me, this is the easiest and fastest way of making stews.
I used to make this beef stew in the oven, and it took me about 2-3 hours to thoroughly cook, but now, since I started cooking it on the stovetop, the whole process takes only 1 hour and 20 minutes.
My Verdict: This is cozy and truly pure comfort food; it is a flavourful, delicious meal that I am sure your family will enjoy.
Secrets To A Good Beef Stew
Here are my secrets to make the perfect beef stew:
- First of all, using a homemade broth is really important to make a good, flavorful beef stew. And this is the first thing I did, making broth with the beef chunks.
- Also, using the right cut of meat is important; from my experience in making lots of stew recipes, I found that chuck or brisket are very good in stews.
- You also have to make sure the stew is not dry, so it must have enough liquid.
- Finally, give it enough time to cook; stews usually take from 1-2 hours to cook fully. Also, cut the meat so it is not too large or too small.
Ingredients
- Beef: I used beef chuck.
- Vegetables: I used potatoes, carrots and peas.
- Seasonings: For making this beef stew, I used ground cinnamon, salt, pepper, bay leaves and cardamom.
- Onion & Garlic: I love to add both onion and garlic to almost all my stew recipes because they add a good flavor.
- Tomato sauce: Use good quality tomato sauce for
“See the recipe card for full information on ingredients and quantities.”
Step By Step Instructions
One (Make the broth): Put a large pot filled halfway with water (around 2 litres)on high heat and leave it until it boils.
Two: Add the washed beef chunks to the boiling water, and remove any scum.
Three: Add the minced onion, cinnamon, salt, pepper, bay leaves and cardamom. Cook until the meat is almost cooked (around 50-60 minutes); add more water if needed.
Four (Prepare the veggies): In the meantime, peel, wash and chop the carrots and potatoes.
Five: Add the chopped potatoes, carrots and peas to the meat and broth.
Six: Adjust the taste with salt and pepper if needed.
Seven: Add the tomato sauce and minced garlic. Cook until the veggies are fully cooked ( about 20 minutes), and the stew is thickened. Serve!!
Top Tips!
- If you are going to make this stew with veggies ahead, then freeze it; I don't recommend adding potatoes.
- Add some fresh herbs such as thyme, rosemary, parsley or coriander.
Other Ways to Cook It
- Pressure cooker: Cooking the stew in a pressure cooker will take about 30-40 minutes.
- Slow cooker: Cook this stew in a slow cooker for about 5-6 hours.
- In the oven: You can cook this stew in the oven using a dutch oven pot with a lid; cook for 2-3 hours at 180C / 350F, don't forget to check every 30-40 minutes.
Serving Suggestions
This stew doesn't need any side dishes; it is a super filling dish. However, if you like to serve it with a side dish, you can go with Pasta with Breadcrumbs or Gyro Bread.
You may also serve it with Malfouf Salad, Easy Couscous Salad or Elote Corn Salad.
Storage
To Store: I store this stew in the fridge for 3-4 days.
To Freeze: Stews freeze beautifully. You can keep it in the freezer for up to 2 months.
Reheating: Just microwave it for about 2 minutes. If your stew is frozen,
allow it to defrost first, and then microwave for 2-4 minutes and don't forget to add 1-2 tablespoons of water to loosen it a bit.
Recipe FAQs
You can use almost any veggies you like such as cabbage, spinach, carrot, green beans, onion, mushrooms, celery or zucchini.
To spice up your beef stew, you may add some paprika, more red pepper flacks, cayenne pepper or chili powder.
No, you don't. The consistency of this dish is a bit thick because we add potatoes, which help thicken the stew.
More One-Pot Recipes
More Stew Recipes
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Beef Stew Recipe With Potatoes And Carrots
Equipment
Ingredients
- 800 g beef chunks
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 2 pods cardamom
- 1 onion minced
- 3 potatoes
- 3 carrots
- 1 cup peas
- 3 cloves garlic, minced
- ½ cup tomato sauce
Instructions
- Put a large pot filled halfway with water (around 2 litres) on high heat and leave it until boil.
- Add the washed beef chunks to the boiling water, and remove any scum.800 g beef chunks
- Then, add the minced onion, cinnamon, salt, pepper, bay leaves and cardamom.2 bay leaves, ½ teaspoon ground cinnamon, 1 onion, 2 pods cardamom
- Cook until the meat is almost cooked (around 50-60 minutes) add more water if it needed.
- In the meantime, peel, wash and chop the carrots and potatoes.
- Add the chopped potatoes, carrots and peas to the meat and broth.3 potatoes, 3 carrots, 1 cup peas
- Adjust the taste with salt and pepper if needed.½ teaspoon salt, ½ teaspoon ground black pepper
- Add the tomato sauce and minced garlic.3 cloves garlic, minced, ½ cup tomato sauce
- Cook until the veggies are fully cooked ( about 20 minutes), and the stew is thickened. Serve!!
Notes
- If you are going to make this stew with veggies ahead, then freeze it; I don't recommend adding potatoes.
- Add some fresh herbs such as thyme, rosemary, parsley or coriander.
- Using the right cut of meat is important; from my experience in making lots of stew recipes, I found that chuck or brisket are very good in stews.
- First of all, using a homemade broth is really important to make a good, flavorful beef stew.
- You also have to make sure the stew is not dry, so it must have enough liquid.
Olivia says
Good recipe! I also added celery and some beans.
Clair says
I usually make this in my slow cooker! However, I like to try it on the stove.