Beef stew & carrot sauce

Beef stew & carrot sauce
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  • Serves6
  • Prep time20 mins
  • Cook time3 hours
  • Timeout5 mins
  • FreezingFreezes well


  • 2 tablespoons of vegetable oil
  • 1 kg of stew beef, diced
  • Salt & pepper, as preferred
  • 2 onions, chopped
  • 1 tablespoon of tomato paste
  • 2 cups of carrots, peeled and chopped
  • 2 cups of carrot juice
  • 1 teaspoon of sweet paprika
  • 2 of rosemary twigs
  • 4 fresh oregano twigs
  • 2 cups of small potatoes, sliced in half


  1. Preheat the oven to 300°F and place the rack at the centre of it.
  2. Heat the vegetable oil in a dutch oven over high heat, then brown the beef for 5 minutes. Try not to move it too much, to get good colours on it. Season generously.
  3. Add the onions and tomato paste, then continue cooking for 2 minutes.
  4. Add the remaining ingredients, except for the small potatoes, then season again. Cover then cook for 2 hours. Add the potatoes, and then continue cooking for 1 hour.
  5. Check the seasoning and fix if needed, then serve.
Recipe published on August 19, 2018