September 08, 2022



2 Cups - Water

4 Tbsp - Olive Oil

2 Tbsp - Minced Garlic

4 Cups - Beef Chunks

2 Cups - Beef Broth

1 Tsp - Salt

1 Tsp - Black Pepper

1/2 Tsp - Rosemary

1 Whole - Bay Leaf

5 Tbsp - All Purpose Flour

2 Tbsp - Sugar

1 Tbsp - Tomato Paste

3 Tbsp - Worcestershire Sauce

3 Cups - Chopped Onions

3 Cups - Carrots (1 inch cuts)

3 Cups - Potatoes (we used red potatoes and cut them in half for quicker cooking)


1. Add olive oil to the pot and put a layer of the beef chunks into the pan. Don't overcrowd the pan or the meat will just sweat--you want the meat to have a good pan searing.

2. Remove the beef chunks and set aside. In the same pot, add some more olive oil, onions, garlic, and carrots. Cook until the edges of the onions start to turn golden.

3. Put the cooked beef chunks into the pot as well as the dry seasonings (black pepper, rosemary, salt, bay leaf, and sugar). Stir and cook for a minute. 

4. Add in the beef stock, water, worcestershire sauce, and tomato paste. Stir and cook for about 5-10 minutes on medium heat. Add the flour and stir well until the flour is fully dissolved in the broth. Continue to cook and stir occasionally.

5. Add the potatoes and continue to stir/cook until the potatoes are cooked to desired doneness. 

6. Serve with white rice. 



- Worcestershire sauce contains a good amount of vinegar. If you like a less tart stew, reduce the amount of this sauce. Consider using less tomato sauce too.

- Using a non-stick pot is great when pan searing, but a stainless steel pan works well too. When cooking the stew, lower the heat and stir often to prevent burning. 

- Ground beef or any other red meat can be substituted for the beef chunks. 

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