Childhood Beef and Potato Stew

This slow-baked beef and potato stew tastes like coming home. Tender chunks of beef, soft potatoes, and sweet carrots melt together in a rich tomato sauce, scented with bay leaves and garlic. It is the kind of cozy, no-fuss dinner that fills the kitchen with warmth and the table with happy eaters.

For more comforting meat-and-potato dinners, try our Melt-in-Your-Mouth Beef and Potatoes or a classic Beef Stroganoff with Mashed Potatoes. On busy nights, Creamy Chicken and Spinach Pasta is another family favorite.

Ingredients

• 400 g (14 oz) beef (or any meat), cut in chunks
• 3 potatoes, cubed
• 1 carrot, sliced
• 1 onion, chopped
• 3 large garlic cloves
• Vegetable oil, a drizzle
• 2 tbsp flour
• 3 tbsp tomato paste
• 250 ml (1 cup) water
• 3 bay leaves
• Salt and pepper to taste

Instructions

1. Cut the meat and vegetables into medium pieces. Toss with garlic, oil, flour, salt, and pepper.
2. Stir the tomato paste into the water and pour over everything. Add the bay leaves.
3. Cover with foil and bake at 180°C (350°F) for 1.5 hours. (Chicken needs less time.)

Tips

• Cut the pieces evenly so the meat and potatoes cook at the same pace.
• Keep the dish tightly covered with foil so the stew stays juicy and tender.
• Let it rest for 10 minutes before serving so the sauce thickens slightly.

For more stew and comfort-food inspiration, see Allrecipes and Serious Eats.

Nutrition: Per 100 g: 110 kcal, protein 6 g, fat 4.9 g, carbs 11 g.