Hearty Beef and Potato Stew

There’s something undeniably comforting about a bowl of hearty beef and potato stew. This rustic dish combines tender chunks of beef, soft and creamy potatoes, and a medley of colorful vegetables, all simmered to perfection in a thick, savory broth. It’s the kind of meal that not only fills your stomach but also warms your heart, making it a perfect choice for any lunch or dinner.

Our version of this classic comfort food is both easy to prepare and deeply satisfying, with layers of flavor from the seasoned beef, the richness of the buttery vegetables, and the subtle heat from the scotch bonnet peppers. Whether you’re gathering around the table with family or enjoying a quiet meal by yourself, this beef and potato stew promises to deliver a taste of home-cooked goodness that’s as nourishing as it is delicious.

Full Recipe:

Ingredients:

For the Beef and Potato Stew:

  • 500g beef (flank steak), cut into chunks
  • ½ teaspoon each of salt, crushed bouillon (Knorr beef or Maggi), paprika, garlic powder, onion powder, and pepper
  • A few sprigs of fresh thyme or 1 tsp dried thyme
  • 4 medium Irish or russet potatoes, peeled and cut into chunks
  • 2 ½ cups of water
  • Extra ½ teaspoon of salt

For the Vegetable Stir Fry:

  • 2 tablespoons of butter
  • 1 small onion, chopped
  • 3-4 cloves of garlic, minced
  • 2 scotch bonnet peppers, chopped
  • 2 carrots, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • Seasoning: ½ teaspoon each of salt, chicken bouillon, and pepper

For the Slurry:

  • 1 tablespoon of cornstarch

Directions:

  1. Prepare the Beef and Potato Stew: In a large pot, season the beef chunks with salt, crushed bouillon, paprika, garlic powder, onion powder, pepper, and thyme. Add the potatoes and water to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beef is tender. Add the extra ½ teaspoon of salt, adjust seasoning if necessary.
  2. Prepare the Vegetable Stir Fry: In a separate pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant. Add the scotch bonnet peppers, carrots, green bell pepper, and red bell pepper. Stir fry for a few minutes until the vegetables are tender-crisp. Season with salt, chicken bouillon, and pepper.
  3. Thicken the Stew: In a small bowl, mix the cornstarch with a little water to make a slurry. Add the slurry to the beef and potato stew, stirring constantly, until the stew thickens.
  4. Combine and Serve: Add the vegetable stir fry to the beef and potato stew. Stir gently to combine. Serve hot as a hearty and satisfying meal for lunch or dinner.

Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes | Kcal: 600 kcal | Servings: 4