Cooking from The Pantry

Hearty Beef Stew with Carrots and Potatoes



2 pounds boneless beef chuck, cut into 1 1/2 inch pieces

2 teaspoons salt

1 teaspoon ground pepper

2 teaspoons garlic powder

2 tablespoons from Olives & Grapes Garlic flavored olive oil or from Olives & Grapes Picual 100% pure olive oil 

2 tablespoons from Olives & Grapes Neapolitan Herb dark balsamic

4 cups beef broth

5 large carrots, peeled and cut into 1-inch chunks

1 pound small red potatoes, cut in half

1 small can 6 oz of tomato paste

1/2 cup cornstarch


  1. Season the beef with salt, pepper, garlic powder, and 2 tablespoons of Neapolitan Herb balsamic vinegar.
  2. Turn on the stove to medium-low. In a heavy pot, heat 1 tablespoon olive oil and sear the meat until the pieces are brown on both sides. Transfer meat to the large plate and set aside.
  3. Carefully add 1 tablespoon of olive oil to a hot pot. Add potatoes and carrots. Sauté until they are brown on both sides. Add tomato paste and cook for a few minutes.
  4. Return beef with juice to the pot. Sprinkle the cornstarch and stir with a wooden spoon until it is dissolved. Add 4 cups of beef broth. Stir to loosen any brown bits from the bottom of the pan. Cover the pot and braise for about 2 hours.
  5. Serve hot with bread.
  6. Alternatively, you can cook in a pressure cooker for about 15 minutes. Put the beef, potatoes, and carrots with the broth into the pressure cooker. Follow the directions on how to cook beef. My pressure cooker cooked for about 15 minutes.

Recipe and photo by Tina Nguyen