Beef, Potato and Carrot Stew

  • Yield: 6 to 8 servings


2pounds chuck or top-loin New York strip, cut into 1 1/2-inch cubes
2teaspoons all-purpose flour
1teaspoon salt, divided
2tablespoons extra-virgin olive oil
4cloves garlic, minced
3whole chile peppers, fresh or dried
6cups beef broth or water
1teaspoon powdered turmeric
1teaspoon thyme, fresh or dried
1 1/2teaspoons dill, fresh or dried
1large red onion, cut into 2-inch wedges
4medium carrots, peeled and cut diagonally into 2-inch chunks
1/2pound red potatoes, peeled and cut into 1-inch chunks
1large granny smith apple, peeled, cored and cut into 1-inch chunks


  1. Toss half of the beef cubes with 1 teaspoon flour and ½ teaspoon salt. Heat 1 tablespoon oil in a large, heavy pot over medium-high heat. Brown beef on all sides, then remove beef from pot. Set all browned beef aside in a bowl. Repeat with remaining beef, flour, ½ teaspoon salt, and oil.
  2. Using the same pot, sauté garlic and chile peppers until fragrant, about 30 seconds. Add beef broth, beef chunks and juices from the bowl, turmeric, thyme, and dill. Cook, stirring, for 2 minutes. Add onion and carrots. Cook, stirring, for 2 minutes. Bring to a boil. Reduce heat to a simmer and cover. Cook for 1 hour. Add potatoes and apple chunks, and cook for 30 minutes more, uncovered, or until meat is tender and broth has thickened.

Recipe reprinted with permission from Ying Chang Compestine’s Ying’s Best One-Dish Meals (Sellers Publishing Inc., 2011)

Nutritional Info *per serving

  • Calories 432
  • Fat 17 g
  • Carbohydrate 21 g
  • Fiber 3 g
  • Protein 48 g