This super easy stewed beef and potato dish comes together in about an hour from start to finish; it’s hearty, comforting, and delicious. Cut your beef into small bite-size pieces because you want it to be very tender when cooking. Add black pepper, salt, paprika, and garlic powder to the meat, then give it a good mix and set it aside.

Add olive oil to a cooking pot, and once hot, add the beef; all you want to do is brown the meat for about ten minutes. Once browned, add diced onions, chilli peppers, and bay leaves and cook until the onions become translucent. Add your tomatoes and cook them until they are mashed and combined with the meat. Add tomato paste for a bit of colour and mix that thoroughly until everything is well combined. Then, you will let it simmer for about five minutes.

Add two cups of stock and two cups of water. For the stock, use vegetable stock, but you can also use chicken sticks. Since you are working with beef, you can use either stock. Cover and let the beef cook for about 15 minutes. Then add the potatoes and carrots, mix them up, and let them cook for about 20 minutes or until the potatoes become tender.

When the potatoes are tender, add a slurry of two tablespoons of cornstarch and two tablespoons of water. The slurry will help thicken the stew. Let it simmer for about three minutes, then remove it from the heat and serve with white rice or anything else you prepared to accompany this beef potato soup. Bon Appetit.


  • 24Oz beef, cubed
  • 4 Tbsp olive oil
  • 1 Tsp garlic powder
  • One onion diced
  • 2 Tsp paprika
  • 2 cups Chicken stock or vegetable stock
  • 3 Tomatoes Diced
  • 2 Bay leaves
  • 2 lb potatoes peeled and cubed
  • 11/2 lb Carrots
  • 3 Tsp parsley Chopped
  • 3 Red Chili Peppers or to taste
  • Salt and pepper to taste

For the slurry;

  • 2 tbsp Cornstarch
  • 2 tbsp Water


  1. Season the beef with salt, black pepper, and paprika.
  2. Preheat the olive oil in a large pan. Add the beef once the oil is hot, and then brown the meat all over.
  3. Throw in the diced Onions, bay leaves, and chilli peppers; cook until the onion is tender and translucent.
  4. Stir in the Tomatoes and Tomato paste and leave to simmer for about 3 minutes so that the Tomatoes can release some of their juice.
  5. Add stock and water and let the beef cook in the juice for about 15 minutes.
  6. Add the Potatoes and Carrots. Cover and cook for about 20 minutes or until the potatoes are fork-tender.
  7. Meanwhile, combine the cornstarch and water and mix until smooth. Once the potatoes are done, stir in the slurry. Let it simmer for two more minutes until it thickens, then stir in the Parsely.
  8. Serve hot with rice.