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.
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.
To store: I store this beef stew in the fridge for 3-4 days and froze in a sealed container for 2-3 months.To freeze: This beef stew freezes beautifully. You can keep it in the freezer for up to 2 months.