Main dishes
Beef Stew with Potatoes and Carrots
Beef stew with potatoes and carrots, slow-cooked until the meat is tender and the sauce is thick. Serves 4, ready in 2 hours 10 minutes.
- Total time
- 130 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Latin American
Ingredients
For the stew
For the vegetables
To serve
Method
Prepare the ingredients
Pat 800 g cubed beef dry with paper towels and season with 1 teaspoon salt and 1 pinch pepper. Chop 1 onion and 3 garlic cloves, and peel 3 potatoes and 3 carrots and cut them into large chunks.
Brown the beef
Heat 2 tablespoons oil in a large pot over medium-high heat and brown the beef in batches, without crowding the pot, for 8 minutes in total. When done, return all the beef to the pot.
Soften the onion and garlic
Lower the heat to medium, add the onion, garlic and 1 tablespoon tomato paste, and cook for 3 minutes, stirring.
Simmer gently
Pour in 800 ml beef stock, add 1 bay leaf and 1 sprig of thyme, cover the pot and simmer over low heat for 60 minutes.
Add the vegetables
Add the potatoes and carrots, cover and cook for 30 minutes more, until tender.
Thicken the sauce
Uncover the pot and cook for 10 minutes over medium-low heat, until the sauce thickens.
Adjust the seasoning
Taste and adjust the salt and pepper. Remove the bay leaf and the thyme sprig.
Serve
Serve hot in shallow bowls, topped with 1 tablespoon chopped parsley.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 45.7 g
- Carbohydrates
- 30 g
- Fat
- 26.5 g
- Sodium
- 869 mg
Estimate per serving. The beef is calculated as raw chuck with fat, and the value varies with the cut and how much fat is trimmed. The stock is calculated as ready-to-serve beef broth, and sodium varies widely by brand. All the oil and all the stock are counted even if some evaporates during cooking.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Beef stew with potatoes and carrots is made by browning cubed beef, softening onion, garlic and tomato paste, and simmering the meat gently in stock with bay leaf and thyme until tender. The potatoes and carrots go in next, and the sauce is thickened by uncovering the pot.
The stew takes 2 hours 10 minutes from prep to table, most of it hands-off. It serves 4.
Frequently asked questions
What cut of beef is best for beef stew?
Cuts with some fat and connective tissue, such as chuck, shin or round. With slow cooking they become tender and juicy.
How long does beef stew take to cook?
About 110 minutes of cooking in total: 8 for browning and softening, 60 for the beef, 30 with the potatoes and carrots and 10 to thicken the sauce.
Can you freeze beef stew?
Yes, for up to 3 months in an airtight container. The potatoes lose some texture when thawed; thaw in the fridge and reheat over low heat.
