Easy Braised Beef Stew with Potatoes and Carrots
This hearty one-pot stew brings together tender beef cubes, soft potatoes and sweet carrots in a rich, herb-infused tomato broth. It's the kind of comforting dish that fills the kitchen with an irresistible aroma and brings everyone to the table. Simple ingredients, big flavour.
🛒 Ingredients
4 servings
- 500 g braising beef (cut into cubes)
- 1 beef stock cube
- 2 garlic cloves (finely chopped)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 2 bay leaves
- 1 pinch of black pepper
- 1 teaspoon dried oregano
- 2 medium potatoes (cut into cubes)
- 1 carrot (sliced into rounds)
- 200 g tomato sauce
- 500 ml water (room temperature)
- Fresh parsley (to taste)
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Directions
- 1
Heat the olive oil in a deep, heavy-bottomed pot over medium-high heat.
- 2
Add the beef cubes and cook uncovered, stirring occasionally. The meat will release liquid — let it evaporate until the cubes start to brown.
- 3
Add the onion, garlic, oregano, black pepper, stock cube and bay leaves. Stir and cook for about 3 minutes, taking care not to let anything burn.
- 4
Pour in 250 ml of water, partially cover and simmer over medium heat for 5 minutes.
- 5
Add the potatoes, carrot, chopped parsley and remaining water. Stir, cover and cook over low heat for 30 minutes, stirring occasionally.
- 6
Stir in the tomato sauce, mix well and cook uncovered for a final 5 minutes until the sauce thickens slightly. Adjust seasoning and serve hot.
💡 Chef's Tip
Mashing a few potato pieces at the end of cooking will naturally thicken the broth without any extra effort.
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