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Beef Stew With Potatoes And Carrots

beef stew with potatoes and carrots 0
Beef stew is a great dish to serve during the fall and winter seasons. This might sound strange to a lot of people, but I don’t like summer, I am just not a fan of the heat, especially excessive heat. So I am very excited that the fall season starts today, and I celebrate it by making hearty and comfort foods just like this beef stew with potatoes and carrots.

I usually make beef stew with a lot of vegetables. I also like to add herbs or preserved lemons when making beef with potatoes. But this time I changed it a bit by adding balsamic vinegar which gave the stew a bit of sweetness. It almost tastes like I added barbeque sauce. So if you like the taste of barbeque sauce, you will like this stew.

Prep time: 15 minutes

Cook time: 1 hour 15 minutes

Ingredients:

1 lb of beef stew
1 small onion chopped
2 cloves of garlic finely chopped or minced
1 tomato, peeled and chopped
2 small potatoes, peeled and cut into one-inch cubes
2 small carrots, peeled and cut into one-inch chucks
2 tablespoons of olive oil
1 tablespoon of chopped cilantro
1 tablespoon of tomato paste
Salt and pepper to taste
1 teaspoon of ground ginger
1 teaspoon of cumin
3 tablespoon of balsamic vinegar
2 bay leaves
5 cups of water
1 teaspoon of parsley for garnish (optional)

Directions:

beef stew with potatoes and carrots 1
In a medium size dutch oven or pot, heat up 1 tablespoon of olive oil over low-medium heat. Then add the meat, chopped onions, garlic and cilantro. Season with salt, pepper, ground ginger and cumin.

beef stew with potatoes and carrots 3
Mix the meat, onion, garlic, cilantro and spices and allow the meat to brown for 10 minutes while mixing from time to time.

beef stew with potatoes and carrots 4
Once the meat is browned, add the tomato paste, chopped tomato, balsamic vinegar, and bay leaves.

beef stew with potatoes and carrots 5
Brown the meat for another 5 minutes.

beef stew with potatoes and carrots 6
Add the water, cover the post and cook for 30 to 45 minutes until the meat is fork tender.

beef stew with potatoes and carrots 9
Once the meat is cooked you should have about 1 to 2 cups of broth left. If you don’t have enough broth left, you can add 1 to 2 cups of water. Just enough to cook the vegetables.

beef stew with potatoes and carrots 10
Add the potatoes and carrots to the meat and cook for about 10 to 15 minutes, just until the vegetables are fork tender, but still have a bit of resistance.

beef stew with potatoes and carrots 11
Et voila, the beef stew with potatoes and carrots is ready.
It looks like the vegetables absorbed all the flavors from beef stock. Yum…

beef stew with potatoes and carrots 12
Garnish with parsley and serve hot.

Beef Stew With Potatoes And Carrots
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 1 lb of beef stew
  • 1 small onion chopped
  • 2 cloves of garlic finely chopped or minced
  • 1 tomato, peeled and chopped
  • 2 small potatoes, peeled and cut into one-inch cubes
  • 2 small carrots, peeled and cut into one-inch chucks
  • 2 tablespoons of olive oil
  • 1 tablespoon of chopped cilantro
  • 1 tablespoon of tomato paste
  • Salt and pepper to taste
  • 1 teaspoon of ground ginger
  • 1 teaspoon of cumin
  • 3 tablespoon of balsamic vinegar
  • 2 bay leaves
  • 5 cups of water
  • 1 teaspoon of parsley for garnish (optional)
Directions
  1. In a medium size dutch oven or pot, heat up 1 tablespoon of olive oil over low-medium heat. Then add the meat, chopped onions, garlic and cilantro. Season with salt, pepper, ground ginger and cumin.
  2. Mix the meat, onion, garlic, cilantro and spices and allow the meat to brown for 10 minutes while mixing from time to time.
  3. Once the meat is browned, add the tomato paste, chopped tomato, balsamic vinegar, and bay leaves. Brown the meat for another 5 minutes.
  4. Add the water, cover the post and cook for 30 to 45 minutes until the meat is fork tender.
  5. Once the meat is cooked you should have about 1 to 2 cups of broth left. If you don’t have enough broth left, you can add 1 to 2 cups of water. Just enough to cook the vegetables.
  6. Et voila, the beef stew with potatoes and carrots is ready.
  7. Garnish with parsley and serve hot.

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