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beef stew with potatoes and carrots
Grandma’s beef stew with potatoes and carrots (Latin American style)
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
The recipe has its origins in Spain. But as a formerly Spain colony, in Venezuela we adapted the classical Spanish recipes and we made our own versions. There are many generations involved in this single recipe.
Course: Main Course
Cuisine: Venezuelan
Servings: 4
  • 500 gr beef chuck cut into cubes. ( the pieces must be small enough to be eaten in one bite but not too tiny that the beef breaks up into the stew)
  • 3 medium potatoes peeled and cut into cubes.
  • 2 medium carrots peeled and cut into cubes.
  • 1 onion cut into cubes.
  • ½ pepper cut into cubes.
  • Fresh coriander chopped
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • 1 cup of meat broth it can be chicken broth too
  • 1 cup of water
  • ½ cup of tomato sauce
  1. In a big pan in high heat pour the olive oil and sear the beef, previously seasoned with a pinch of salt, black pepper and garlic powder. Transfer the meat to a big stock pot and let it rest. (note 1)
  2. In the same pan but in medium heat add the onion and the pepper and let it soften for 3-5 minutes. Transfer it to the stock pot along with the meat.
  3. Add the meat broth, the water, the tomato sauce, the potatoes and the carrots. Cook in medium heat and let it simmer for about 15 minutes or until the potatoes are soft.
  4. When the sauce is thick enough and the potatoes are soft turn off the heat and add the coriander. (note 2)
  5. Serve in a bowl over fluffy white rice.
Recipe Notes
  1. The outside of the beef must be brown and well seared. Do not worry if the inside is still raw because the meat will cook completely inside the sauce.
  2. If you add the coriander before it will lose its freshness and the flavor will change.