Stewed Beef, Potatoes, And Carrots

Stewed Beef Potatoes, and Carrots: It’s hearty, flavorful, and easy to make with just a handful of ingredients. I've made this recipe countless times for my family, and it never disappoints.

Stewed Beef, Potatoes, And Carrots

If you want something warm, filling, and full of flavor, this Stewed Beef, Potatoes, and Carrots recipe is perfect. It has everything you need in a one-pot meal.

Tender chunks of beef simmered in a rich stew, with soft-cooked potatoes soaking up all that delicious sauce. It’s comfort food at its best.

This dish is simple but far from boring. The potatoes soak up the stew, while the carrots add a natural sweetness that balances the spices perfectly.

I enjoy making this dish in the cooler months when my family needs a good meal to warm them up or on a lazy Sunday afternoon. The pot bubbles, and the house smells great.

It has a touch of ginger and thyme for depth and a slight kick of chili flakes for warmth. It’s a humble meal with big flavors that works beautifully on its own or served alongside crusty bread, Flatbread, freshly baked dinner rolls, or a loaf of french bread.

Why You Will Love This Recipe

• Perfectly tender beef, potatoes, and Carrots.
• One-pot convenience with easy cleanup.
• Customizable heat and seasoning to suit your taste
• Great for meal prep or make-ahead dinners

You don't have cubed beef? Don't worry, I made a similar Potato recipe here, where I used ground beef instead of cubed beef.

Here is the video on how to make this delicious stewed Potato recipe.

https://www.youtube.com/watch?v=z36Ko6YiITE

How To Make Stewed Beef Potatoes

• The first thing to do is to prepare all your ingredients. Cube the beef, peel and cube the potatoes, and clean and cut the carrots. This makes the cooking process a breeze.
• It's advisable to cut the beef into bite-sized pieces. I mean, really tiny bite-sized. This is the secret to getting super tender meat in a little time.
• Browning the beef is key to making an excellent beef stew. Start by generously seasoning your beef. Heat up the oil in the pan on a medium to high heat. Add the beef eave it to brown on both sides for about 10 minutes. Don’t rush it, this is where the flavor starts to build.
• Throw in the diced onions, bay leaves, and chili peppers. Stir and let it cook until the onion becomes soft and translucent. At this point, your kitchen will already smell amazing.
• When I work with recipes that use beef, I prefer chicken or vegetable stock. This helps avoid a strong beef flavor. If you don't have any stock at hand, simply use one or two bouillon cubes.
• Next, stir in the diced tomatoes (and tomato paste if you like) and let it simmer for about 3 minutes. This helps the tomatoes release their juice and deepen the flavor of the stew.
• When I work with recipes that use beef, I prefer chicken or vegetable stock. This helps avoid a strong beef flavor. If you don’t have stock on hand, simply use one or two bouillon cubes with some water. It works just fine. Pour in the stock, give it a good stir, and let the beef cook in that rich sauce for about 15 minutes.
• Now, add the potatoes and carrots. Cover the pot and let it cook for about 20 minutes or until the potatoes are fork-tender.
• Once the potatoes are done, stir in the slurry and let it simmer for about 2 more minutes until the sauce thickens beautifully.
• Finally, stir in the chopped parsley, taste, and adjust the seasoning if needed. That’s it! Serve your stew hot.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 1 month
• Reheat: Warm gently on the stovetop or in the microwave with a splash of water if needed

Notes:

• Green beans or sweet peas are also a great addition to this meal
• Cut the carrots and potatoes into similar sizes. This way, they will cook at the same time without getting mushy.
• The colder the stew gets, the thicker it becomes. Therefore, you may need to add some water when warming it to thin it out.
• To make the cornstarch slurry, simply combine two tablespoons of cornstarch with two tablespoons of water. Mix well until the cornstarch is well dissolved.

Frequently Asked Questions (FAQs)

Can I use sweet potatoes instead?

Yes! However, you need to bear in mind that sweet potatoes cook slightly faster, so adjust your cooking time.

Can I make this ahead of time?

Yes, stewed beef, potatoes, and carrots taste even better the next day as the flavors deepen overnight.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Can I freeze this dish?

Yes, but avoid freezing for more than a month, as potatoes can change texture.

Serving Suggestions

This dish tastes amazing on its own but you can also enjy it with:

• Fried Plantains
• Flatbread
• Crusty Dutch Oven Bread

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Tried it? Tag me @cheflolaskitchen on Instagram or leave a comment below. I would love to see how your fish rolls turned out!