The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean.
Beef Stew with Carrots & Potatoes Recipe
This is soul-satisfying comfort food for a cold night and got to be one of the tastiest recipes ever made. You won't be slow to say 'yum'!
Ingredients
➔1 tablespoon oil➔4 medium carrots, cut into 1-inch pieces
➔2 stalks celery, cut into 1-inch pieces
➔1 large onion, chopped
➔6 cloves garlic, minced or 1 tablespoon minced garlic
➔2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
➔2 tablespoons tomato paste
➔2 - 3 teaspoons bottled cayenne pepper sauce
➔¹/₄ - ¹/₂ teaspoon crushed red pepper
➔2 large potatoes, unpeeled, cut into 1-inch pieces
➔2 medium red sweet peppers, cut into 1-inch pieces
➔2 tablespoons cold water
➔1 tablespoon cornstarch
Directions
In a cooking pot, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
Stir in tomato paste, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more and serve.