Beef Stew with carrots & potatoes

Beef Stew with carrots & potatoes:


  • ▢2 pounds roast beef, cut into 2-inch pieces, no excess fat
  • ▢1 teaspoon kosher salt
  • ▢½ teaspoon coarsely ground black pepper
  • ▢2 tablespoons all-purpose flour Use gluten-free flour or whole wheat if containing gluten-free
  • ▢2 Tablespoon olive oil
  • ▢½ yellow onion, coarsely chopped
  • ▢4 garlic cloves, chopped
  • ▢1 large or two small to medium carrots, cut into 2-inch pieces
  • ▢2 Yukon Gold potatoes, cut into 2 1-inch pieces large pieces
  • ▢ 2 cups beef broth
  • ▢ ¼ cup tomato paste
  • ▢ 1 tablespoon Worcestershire sauce
  • ▢ 1 bay leaf
  • ▢ 2 teaspoons thyme leaves, let cool for decoration


  1. Preheat the oven to 100°C.
  2. Season the beef pieces on all sides with salt and pepper. Dust with flour and coat the seasoned meat on all sides.
  3. Heat olive oil in a large Dutch oven over medium heat. Fry the meat in batches on all sides for 3-4 minutes per portion. At this point, don’t worry about all the meat being cooked.Transfer the fried meat to a plate and set aside.
  4. Add the onion, garlic and carrot to the pot and cook, stirring occasionally, until lightly browned, 2-3 minutes.
  5. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  6. Bring the mixture to the boil while stirring and return the meat to the pan. Cover the pot and place it in the preheated oven.


  1. Cook the stew for 2-2 minutes.5 hours or until the meat is very tender. Remove bay leaf.
  2. Taste the stew and season with additional salt and pepper if necessary.
  3. Serve hot.


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