Beef stew is the ultimate cold-weather comfort food. It is made by simmering beef until it becomes tender while releasing all its natural flavour and we added carrots and potatoes. The liquid used can be water, beef stock or broth, or even wine. But in this recipe, we make use of beef BONED broth, which is readily available in a store near you.
Here is another version of this hearty dish using balsamic vinegar and red wine from onceuponachef.com.
This Beef Stew with Carrots & Potatoes one-pot dish feeds a crowd and you can also make it a day ahead. The longer it sits, the more flavourful it gets.
Beef Stew with Carrots & Potatoes
- 2 lbs beef cubed
- 2 medium carrots chopped
- 3 medium potatoes cubed
- 2 medium green peppers chopped
- 1-1/2 tablespoons tomato paste
- 1 tablespoon cornstarch diluted in 2 tbsp water (if you want the liquid to be thicker, add another tbsp.)
- 1 teaspoon garlic minced
- 1 medium onion chopped (we had a little red onion so we just added it in there)
- 2 cups beef BONED broth
- 1 cup of frozen green peas
- Salt and pepper to taste
- 2 tablespoons cooking oil
Season the beef with salt and pepper and heat oil in a pot.
Sear the beef, onion and garlic. Stir and cook for 2 minutes.
Pour-in water and let boil. Simmer until beef becomes tender.
Note: This can take up to more than 1 hour depending on the meat that you will use.
When the meat is tender, add carrots and potatoes.
Then add your tomato paste and Beef BONED Broth until it covers the ingredients and continue to cook.
Add the bell pepper, cook about 2 minutes then add the frozen green peas and cook for another 3 minutes.
Pour-in diluted cornstarch. Stir and cook for a minute or two.
Turn off heat, serve. Share and enjoy!
Feel free to adapt the recipe, add mushrooms or celery, red wine, bay leaves or whatever you can google that would make your beef stew to your liking. It’s still the best comfort food for a chilly night.