This stew recipe is also a great meal option during the cold season or holiday season when your family and friends gather together to celebrate and share meals. You can make it in a large pot and leave it in the fridge until your invitees arrive.

You can buy all the ingredients in your local supermarket or a butcher shop. You can buy chuck roast which is a common choice for stews because it’s well-marbled and has a lot of connective tissue that breaks down during the cooking process, making the meat tender and flavorful. As an alternative, you can look for pre-cut beef stew meat. They are not very expensive usually, because they contain meat from different parts of the animal.

Also, the bottom round is a good option, too. This type of meat is dryer and has less fat than chuck roast. If you want to reduce fat in your stew, you can use the bottom round, just cook slowly and on low flame, so the meat will tenderize with time.

If you crave a lighter vegetable-based stew, add zucchini, eggplant, cauliflower, or even mushrooms to the pot. I like to use porcini mushrooms, they always give so much earthy flavor.

Potatoes can be substituted with sweet potatoes or parsnips.

If you don’t have parsley, you may use dill or oregano.

Tomato paste can be substituted with crushed tomatoes or fresh tomatoes.

Sour cream or creme fraiche is a good alternative to Greek Yogurt.

Absolutely!

Although this recipe is considered a standalone meal, you can make it as a part of the lunch or dinner menu.

For an appetizer, start your meal with delicious Chorizo Asparagus Quiche which you can slice and serve for a crowd of people, or Bacon Wrapped Asparagus.

Serve Beef Carrot Potato Stew as the main course, alongside fresh salads such as Cucumber Red Onion Salad, Garlic Tomato Salad, or by itself

For a dessert, go with my Apple Cinanamon Cake, Kiwi Pavlova, Chocolate Raspberry Tart, or Raspberry Pavlova.

I recommend a glass of full-bodied red wine as it complements beautifully the texture and flavor of stew. It can be Cabernet Sauvignon or Syrah. Also, Portuguese red wine such as Douro or Alentejo would be a great pick.

For non-alcoholic options, a glass of iced black tea or lemonade would complement the meal beautifully.

You can store this beef carrot potato stew in the fridge for up to 3 days. You can also freeze it for a month in a freezer-friendly container.

Here are some of my best tips to make this stew super delicious:

• If you have a tough piece of meat – brown the meat nicely before adding any liquid to the pot and cook the meat on the stove slowly to help break down the fibers and tenderize the meat.
• I like to cook potatoes and carrots a little longer so they break their form slightly and in this case, you don’t need to add any additional starch ( as potatoes already contain their starch)
• Check the consistency – if it’s too thick, you can add more water to thin it out. If it’s too thin, you can let it simmer for a bit longer to reduce the liquid.
• I love to add a big spoon of Sour Cream or Greek Yogurt on top of the stew. 🙂