How to Make Carrot Potato Beef Stew
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Who doesn’t love a good stew? And this Carrot Potato Beef Stew recipe is the perfect comfort food for a winter night. Hearty and filling, this stew is packed with flavour. The best part? It’s easy to make!
This dish consists of beef, carrots, potatoes, and a flavourful broth. We’re telling you that this will be your new go-to recipe.
To make this dish, you need:
500g flank steak, thinly sliced
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, minced
2 carrots, sliced
1 jalapeno, sliced
2 tablespoons tomato paste
3 medium potatoes, quartered or roughly diced
1 can crushed tomatoes
1 bay leaf
A pinch of dried oregano
Salt and pepper to taste
1 cup low sodium beef stock
Fresh chopped parsley for garnish
Instructions:
1. To begin, saute the steak strips in a single layer with olive oil and stir-fry for about 3 minutes until slightly browned. Once the steak strips have slightly browned, remove them from the pot and set them aside. Scoop out the cooked juices with a spoon from the rendered meat and set it aside.
2. Add carrots, jalapeño, onion, and garlic to the pot. Cook the vegetables for a few minutes until the onion starts to brown. Add the tomato paste and cook for one minute more.
3. Add beef stock. Use a wooden spoon to scrape the brown bits stuck to the pot’s bottom. Then add the cooking juices from the steak strips.
4. Add the steak strips back to the pot along with the crushed tomato and potatoes—top with bay leaf and oregano, and season with additional salt and pepper. Stir the pot and then pop lid on. Cook on a medium to low heat for 30 minutes or until the liquid has reduced.
5. Sprinkle with fresh parsley and serve immediately.
To make this dish extra special, serve it with a side of crusty bread. The bread will help soak up all the stew’s delicious flavours. This Carrot Potato Beef Stew will become a new family favourite.
This dish consists of beef, carrots, potatoes, and a flavourful broth. We’re telling you that this will be your new go-to recipe.
To make this dish, you need:
500g flank steak, thinly sliced
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, minced
2 carrots, sliced
1 jalapeno, sliced
2 tablespoons tomato paste
3 medium potatoes, quartered or roughly diced
1 can crushed tomatoes
1 bay leaf
A pinch of dried oregano
Salt and pepper to taste
1 cup low sodium beef stock
Fresh chopped parsley for garnish
Instructions:
1. To begin, saute the steak strips in a single layer with olive oil and stir-fry for about 3 minutes until slightly browned. Once the steak strips have slightly browned, remove them from the pot and set them aside. Scoop out the cooked juices with a spoon from the rendered meat and set it aside.
2. Add carrots, jalapeño, onion, and garlic to the pot. Cook the vegetables for a few minutes until the onion starts to brown. Add the tomato paste and cook for one minute more.
3. Add beef stock. Use a wooden spoon to scrape the brown bits stuck to the pot’s bottom. Then add the cooking juices from the steak strips.
4. Add the steak strips back to the pot along with the crushed tomato and potatoes—top with bay leaf and oregano, and season with additional salt and pepper. Stir the pot and then pop lid on. Cook on a medium to low heat for 30 minutes or until the liquid has reduced.
5. Sprinkle with fresh parsley and serve immediately.
To make this dish extra special, serve it with a side of crusty bread. The bread will help soak up all the stew’s delicious flavours. This Carrot Potato Beef Stew will become a new family favourite.
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