Beef Chuck Stew with Potatoes and Carrots

Ingredients

• 800 g beef chuck, cut into 3 cm (about 1¼-inch) cubes (≈1.75 lb)
• 4 medium potatoes (≈800 g / about 1.75 lb) cut into large chunks
• 3 medium carrots (≈300 g / about 10.5 oz) cut into thick slices
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons oil (≈30 ml)
• 2 tablespoons tomato paste
• 500 ml hot water (about 2 cups)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped parsley (optional)
• 1 tablespoon cornstarch dissolved in 2 tablespoons water (optional, to thicken)

Instructions

1. Season the chuck cubes with salt and black pepper. Pat the meat dry with paper towels so it browns better.
2. Heat 1 tablespoon of oil in the pressure cooker on high. In two batches, sear the meat until well browned and set aside on a plate.
3. Reduce the heat, add the remaining oil and sauté the onion until translucent; add the garlic and cook 30 seconds without burning.
4. Stir in the tomato paste, scrape up any browned bits from the bottom of the pot, then return the meat and mix well.
5. Pour in the hot water until it covers the meat (≈500 ml), secure the lid and cook under pressure for 30 minutes after it starts to hiss. If using a regular pot, cover and simmer about 1 hour 30 minutes until the meat is tender.
6. Carefully release the pressure, open the pot and add the potatoes and carrots; reseal and cook 10 more minutes under pressure (or 25–30 minutes in a regular pot) until the vegetables are tender.
7. If you prefer a thicker sauce, remove a little broth, dissolve the cornstarch slurry and stir it back into the pot; simmer 1–2 minutes on low until thickened. Adjust salt, sprinkle with parsley and serve hot.

Tips

• Don't overcrowd the pot when searing the meat: brown in batches so the pieces caramelize and stay juicy.
• Cut the potatoes into large pieces so they hold together during the long cook time.
• If you don't have a pressure cooker, increase the cooking time and check the meat for tenderness every 20–30 minutes.

Variations

• Add 1/2 cup red wine to the sauté before adding the water for a deeper-flavored sauce.
• Replace some of the potatoes with cassava (yuca) cut into chunks for a creamier texture.
• Add 1 teaspoon ground cumin and 1/2 teaspoon sweet paprika for a more aromatic flavor.

FAQ