Hearty Beef And Potato Stew with Carrots
A comforting one-pot meal combining tender beef, hearty potatoes, and sweet carrots, perfect for warming up on a chilly day.
Ingredients
Meat and Vegetables
- 2 pounds beef chuck, cut into 1-inch cubes Chuck beef is recommended for its richness and tenderness.
- 1 pound baby potatoes, halved High in vitamins and minerals.
- 3 sweet carrots, sliced Rich in beta carotene.
- 1 cup corn (fresh or frozen) Adds fiber and essential nutrients.
Broth and Seasonings
- 4 cups beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper Adjust according to preference.
Cooking Fat
- 2 tablespoons olive oil For browning the meat.
Optional Thickening Agent
- 1 tablespoon cornstarch For thickening the stew, mix with water before adding.
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes and brown them on all sides.
- Add onions and garlic, sautéing until softened.
Cooking
- Stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add beef broth, baby potatoes, carrots, and corn to the pot.
- Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours until the beef is fork-tender.
- If a thicker stew is desired, mix cornstarch with a little water and stir into the stew.
- Serve hot and enjoy!
Notes
Brown the beef well for added flavor. Don’t rush the simmering process for tender meat. Adjust seasoning before serving.