Beef Stew with Carrots and Potatoes (Homemade and Flavorful)
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
1 hr
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Total Time
3 hrs 5 mins
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Servings
6
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Calories
437 kcal
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Course
Main Course
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Cuisine
American
Beef Stew with Carrots and Potatoes (Homemade and Flavorful)
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This Beef Stew is incredibly easy to make with rich, savory gravy, tender chunks of beef, and a medley of hearty vegetables, and it hits all the right notes of flavor and texture. It’s the perfect fall or winter dish that’s comforting, delicious, and a true family favorite!
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Ingredients
- 2 lb beef stew meat
- 1 teaspoon baking soda
- 5 tablespoon avocado oil
- 1 large onion
- 5 cloves garlic chopped
- 2 ½ -3 c water
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 tablespoon salt
- ¼ teaspoon pepper
- 3 medium potatoes cubed
- 1 large carrot chopped
- 1 lb portobello mushrooms quartered
- 1 green bell pepper chopped
- 1 tablespoon tomato paste
Instructions
- Add baking soda to the beef and briefly massage it into the meat. Put the bowl with the beef in a fridge for at least 15 minutes and up to an hour. Cover with a plastic wrap. This step will help to make the beef tender.
- Rinse the meat very well with cold water two times, ensuring there’s no baking soda left.
- Drain and pat the meat with a paper towel.
- Heat avocado oil in a large pot or Dutch oven over medium-high heat. Add beef and saute, frequently stirring, until all the liquid evaporates, about 10 minutes.
- Stir in onion and saute for 3 minutes. Add garlic and saute for 2 more minutes, stirring frequently.
- Add enough water to almost cover the beef (about 2 ½ or 3 cups). Stir, increase the heat, and bring it to a boil.
- Reduce the heat to low and simmer for 1 hour.
- Stir in paprika, smoked paprika, cayenne pepper, thyme, salt, pepper, potatoes, and carrot, and cook for 15 minutes.
- Add in mushrooms and bell pepper, and cook for 10 more minutes.
- In a small bowl, whisk tomato paste with ½ cup of stew liquid. Add the mixture to a stew, adjust the seasoning, and cook for 5 more minutes.
- Remove the beef stew from the heat, ladle into the bowls, and serve with some crusty bread.
Notes
- Marinate the beef with baking soda: Adding baking soda to the beef stew meat and letting it sit in the fridge for about 15 minutes to an hour helps to tenderize the meat. Make sure to rinse the meat thoroughly to ensure no baking soda is left before cooking.
- Slow Cook: Simmering the stew on low heat for an hour or more allows the flavors to meld together and enhances the tenderness of the beef. If you skip the baking soda step, increase the cooking time to 1 hour 30 minutes for even more tenderness.
- Experiment with spices: While this recipe calls for paprika, smoked paprika, cayenne pepper, and thyme, feel free to experiment with your favorite spices to make this beef stew recipe your own. Just remember to balance the flavors to keep the stew from becoming too spicy or bland.
- Thicken it up: If you prefer your stew with a thicker gravy, try adding a cornstarch slurry (a mixture of cornstarch and water) towards the end of cooking.
- Vegetable add-ons: Feel free to add in other vegetables like peas, green beans, or even some celery for an extra crunch. Just make sure to adjust the cooking time accordingly to guarantee that all the ingredients are cooked through.
- Storage: Allow the beef stew to cool to room temperature. Once cooled, transfer the stew into airtight containers. Separate the stew into portions for easier reheating later. Your stew can be stored in the refrigerator for up to three days.
- Reheat: When you're ready to enjoy your stew again, reheat it on the stove over medium heat. Stir occasionally until the stew is heated through. If you find the gravy has thickened too much, add a splash of beef broth or water to thin it out.
- Freeze: If you've made a large pot of stew and want to freeze some for later, you can do so. To freeze, allow the stew to cool completely. Then, transfer the cooled stew into freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top as the stew will expand as it freezes. You can store your stew in the freezer for up to three months.
- Thaw: To thaw frozen stew, move it from the freezer to the refrigerator and let it thaw overnight. When you're ready to eat, reheat the stew on the stove over medium heat, stirring occasionally, until heated through.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
27g
(9%)
Protein
38g
(76%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.003g
Cholesterol
94mg
(31%)
Sodium
1475mg
(61%)
Potassium
1386mg
(40%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2103IU
(42%)
Vitamin C
40mg
(44%)
Calcium
66mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 94mg | 31% |
| Sodium | 1475mg | 61% |
| Potassium | 1386mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2103IU | 42% |
| Vitamin C | 40mg | 44% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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