Stewed meat with potatoes and carrots

Ingredients

• A littlePlain flour
• 600 gStewing beef, cut into roughly 2 cm cubes
• 70 gOnion
• 70 gLeek
• 15 gCelery
• 1 cloveGarlic
• 20 gOil
• 10 gButter
• 100 gWhite wine
• 45 gPassata
• 170 gCarrot, cut into roughly 2 cm slices
• To tasteDried aromatic herbs
• 210 gStock or water
• To tasteSalt
• 300 gPotato, cut into 2 cm cubes

Instructions

1. 1

   Flour the beef

   Coat the beef cubes lightly with flour and set them aside.

2. 2

   Chop the vegetables

   Put the onion, leek, celery and garlic in the mixing bowl. Chop for 10 seconds at speed 5, then scrape down the sides of the bowl with the spatula.

3. 3

   Cook the base

   Add the oil and butter. Cook for 5 minutes at 120°C, speed 1.

4. 4

   Brown the beef

   Add the floured beef and cook for 10 minutes at Varoma temperature, reverse rotation, speed 1.

5. 5

   Add the wine

   Pour in the wine and cook for 5 minutes at Varoma temperature, reverse rotation, speed 1, without the measuring cup.

6. 6

   Cook the stew

   Add the passata, carrot, dried herbs, stock or water, and salt. Cook for 30 minutes at 100°C, reverse rotation, spoon speed.

7. 7

   Add the potatoes

   Add the potatoes and cook for 15 minutes at 100°C, reverse rotation, spoon speed.

8. 8

   Serve straight away

   Serve immediately.

What is beef stew with potatoes and carrots?

This is a home-style stew built around beef, root vegetables and a savoury cooking liquid. Stews of this kind are familiar in traditional Spanish cooking, with ingredients and seasonings varying between households.

Here, onion, leek, celery and garlic form the base, while passata and white wine add depth to the liquid. Adding the potatoes near the end helps them cook through without spending the full simmering time in the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the potatoes and flour contribute much of the carbohydrate; the oil and butter supply most of the fat. Serve with green vegetables or salad for a more balanced plate. The supplied nutrition figures list zero for the macros, so they should not be read as a complete macro breakdown of these ingredients.

The aromatic base

Vegetables first: finely chopping the onion, leek, celery and garlic gives them a head start on softening and helps distribute their flavour through the sauce.

Oil and butter: both are cooked with the chopped vegetables before the beef goes in. Scrape down the bowl after chopping so the ingredients are evenly incorporated.

Why flour the beef?

Light coating: a little flour on the beef helps the pieces take on the sauce as the stew cooks. Shake off any heavy excess rather than leaving thick patches on the cubes.

Reverse rotation: the method uses reverse rotation when cooking the beef and vegetables, helping move the ingredients while limiting direct chopping action.

Getting the liquid right

Wine first: the wine cooks for five minutes without the measuring cup, giving it time to reduce before the passata and stock or water are added.

Covered simmer: once the carrot, herbs and liquid are in, the stew cooks for 30 minutes at 100°C. Keep to the stated quantity of liquid and check the bowl is assembled as directed for your machine.

When the vegetables are ready

Carrots: the roughly 2 cm slices simmer with the sauce for 30 minutes before the potatoes are added, so they have longer to soften.

Potatoes: the 2 cm cubes cook for the final 15 minutes. They should be tender when pierced, while still holding their shape; if they need more time, check them carefully before serving.

Serving the stew

Serve it immediately while hot, spooning beef, potatoes, carrots and sauce into each bowl. The stew is substantial on its own, or you can serve it with bread to mop up the cooking liquid.

A simple green salad or steamed green vegetables make a fresh contrast to the soft vegetables and rich, savoury sauce.

Recipe notes & tips

• Cut the beef and potatoes to the stated sizes so they cook at a similar rate within each stage.
• Scrape down the mixing bowl after chopping to bring the vegetables back into the cooking mixture.
• Add the potatoes only after the carrot has had its 30-minute simmer.
• Use stock for a fuller savoury flavour, or water as the listed alternative.
• Check that the potatoes are tender before serving, while avoiding unnecessary extra cooking that could break them up.

Variations

• Use stock: choose beef or vegetable stock in place of water for a more savoury cooking liquid.
• Change the herbs: use a different mix of dried aromatic herbs to suit your cupboard.
• Add peas: stir in peas near the end of cooking so they heat through without becoming overly soft.
• Make it wine-free: replace the white wine with an equal amount of stock or water.
• Serve with greens: add steamed green vegetables alongside the stew for colour and freshness.

Common mistakes to avoid

• Leaving large flour clumps: coat the beef lightly and shake off excess flour before adding it.
• Skipping the bowl scrape: scrape the chopped vegetables from the sides so they cook with the oil and butter.
• Adding potatoes too early: follow the method and add them after the carrot has cooked for 30 minutes.
• Using uneven chunks: cut the beef and potatoes to the specified sizes for more even cooking.
• Serving before checking: test a potato for tenderness at the end of its 15-minute cooking stage.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently until piping hot throughout, adding a small splash of water if the sauce has thickened; the potatoes may soften further.

Frequently asked questions