Beef Stew with Potatoes and Carrots hearty dish that is known around the world. The potatoes and carrots are cooked until they are soft and the flavors have melded together, and a variety of herbs and spices.
Beef stew with potatoes and carrots is a classic dish that has been enjoyed in many countries around the world. Although its origins are uncertain, it is believed to have originated in Europe. The dish is often associated with Ireland, where it is a popular comfort food.
This hearty dish is made with beef, potatoes, carrots, onions, and a variety of herbs and spices. The beef is typically browned in a pan and then simmered in a flavorful broth until it becomes tender. The potatoes and carrots are added to the pot and cooked until they are soft and the flavors have melded together. The herbs and spices used in the dish may vary depending on the recipe, but common additions include bay leaves, thyme, and rosemary.
Beef stew with potatoes and carrots symbolizes warmth, comfort, and togetherness. It is a dish that is often served during colder months and is a favorite among families and friends. The slow cooking process allows for the flavors to develop and creates a sense of home and coziness. The aroma of the stew fills the house and creates a welcoming atmosphere that brings people together.
This dish is not only delicious but also offers several health benefits. Beef is a good source of protein, iron, and zinc, while potatoes and carrots provide fiber and important vitamins and minerals. The combination of these ingredients creates a well-rounded meal that is both satisfying and nutritious. Additionally, the slow cooking process helps to retain the nutrients in the ingredients, making it a healthy option for those looking for a hearty and nutritious meal.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the beef cubes and cook until browned on all sides. Remove from pot and set aside.
In the same pot, add the onion and garlic and cook until softened.
Add the tomato paste and flour and stir until well combined.
Slowly pour in the beef broth while stirring to avoid lumps.
Add the browned beef cubes back to the pot, along with the paprika, cumin, coriander, and bay leaves.
Then pour the beef broth into the pot.
Bring to a boil, then reduce heat to low and simmer for about 1 hour and 30 minutes, or until the beef is tender.
Alternatively, preheat the oven to 160C (140C fan forced), you can put the lid on the casserole dish and place it in the oven, and cook for 1.5 to 2 hours until the meat is tender.
Add the chopped potatoes and carrots and canned tomato in their juices to the pot and continue simmering for another 40-50 minutes, or until the vegetables are soft and the stew has thickened.
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired.
Note: You can adjust the cooking time depending on how tender you like your beef and vegetables.
You can also add other vegetables (like frozen peas 1/2 cup) or herbs of your choice to customize the dish to your liking.
Enjoy!
Beef stew with potatoes and carrots is a delicious and nutritious dish that is enjoyed around the world. Its origins may be uncertain, but its popularity is undeniable. This dish symbolizes warmth, comfort, and togetherness, making it a favorite among families and friends. Whether you are looking for a hearty meal to warm you up on a cold day or simply want to enjoy a flavorful and healthy dish, beef stew with potatoes and carrots is sure to please.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the beef cubes and cook until browned on all sides. Remove from pot and set aside.
In the same pot, add the onion and garlic and cook until softened.
Add the tomato paste and flour and stir until well combined.
Slowly pour in the beef broth while stirring to avoid lumps.
Add the browned beef cubes back to the pot, along with the paprika, cumin, coriander, and bay leaves.
Then pour the beef broth into the pot.
Bring to a boil, then reduce heat to low and simmer for about 1 hour and 30 minutes, or until the beef is tender.
Alternatively, preheat the oven to 160C (140C fan forced), you can put the lid on the casserole dish and place it in the oven, and cook for 1.5 to 2 hours until the meat is tender.
Add the chopped potatoes and carrots and canned tomato in their juices to the pot and continue simmering for another 40-50 minutes, or until the vegetables are soft and the stew has thickened.
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired.
Note: You can adjust the cooking time depending on how tender you like your beef and vegetables.
You can also add other vegetables (like frozen peas 1/2 cup) or herbs of your choice to customize the dish to your liking.
Enjoy!
10 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
