Beef Stew With Potatoes
This beef stew with potatoes is rich, hearty, and slow-cooked until the beef turns tender and flavorful. A comforting one-pot meal that feels warm, filling, and homemade.
Ingredients
- 1 pound whole boneless beef (cut into chunks)
- 2 tablespoons cornflour (cornstarch)
- ½ tablespoon black pepper
- salt to taste
- 3 tablespoons oil for cooking
- 2 onions (finely chopped)
- 4 garlic cloves (minced)
- 2 tomatoes (finely chopped)
- 2 tablespoons tomato paste
- ½ tablespoon cumin powder
- 1 tablespoon paprika
- 1 tablespoon vinegar
- 1 tablespoon oregano
- 500 ml chicken stock
- 3 bay leaves
- 3 potatoes (cut into chunks)
Instructions
- Take a bowl and add beef chunks Add cornflour, salt, black pepper,Mix it well until the beef is evenly coated.
- Heat oil in a pan over medium heat. Add the coated beef pieces and fry, stirring frequently, for 8 to 10 minutes until lightly browned. Remove the beef from the pan and set aside.
- In the same pan, add the chopped onions and cook for 4 to 5 minutes until softened. Add garlic minced and saute further 1-2 minute.
- Add the chopped tomatoes and tomato paste. Cook for another 4 to 5 minutes until the mixture thickens.
- Add fried beef, cumin powder, paprika, oregano, vinegar, bay leaves, black pepper, and salt. Mix well, cover, and cook on low heat for 10 minutes.
- Add 500 ml chicken stock and 3 bay leaves. And cook on low heat for 70-80 minutes. This step for beef tendering, stay on low flame.
- Now! add the potato chunks. Stir gently, cover again, and cook on low heat for another 30 to 40 minutes until the potatoes are tender.
- Once the stew is thick and the beef and potato is tender, remove from heat and serve hot.
Notes
- Browning the beef first adds deep flavor to the stew.
- Cook on low heat for best tenderness and richer taste.
- Add potatoes later to prevent them from breaking down.
- This stew tastes even better the next day after resting.
Nutrition
Calories: 410kcal