This potato beef stew is a whole meal and you don’t need any side dish to make it complete. It is an old traditional dish and it is also a one-pot dish. To get started, you will need potatoes, peel them then cut them into small-sized pieces, it should not be too small or else it will melt while cooking.

You will also need beef cut into pieces, put your cooking pot on medium heat then add oil and add in the beef pieces then season and add soy sauce then mix it up and let it fry for about two minutes. Drop in the garlic and pepper then add in some chopped carrots and onions then cover it and let it cook for two more minutes.

Afterwards, add in tomatoes and mix everything up then add a little water, the water will help cook up the potatoes. Cover the pot again and let it cooks for another 5 minutes then come in with the chopped potatoes then mix everything in and make sure the potatoes are covered in the stew.

Cover the pot and let everything cook on low heat for about 25 minutes, check the dish occasionally to make sure the potatoes are not burning underneath. About five minutes before removing the pot from the heat, add in some spring onions and you are strew will be ready to be served. You can serve this dish as it is, it has enough beef and potatoes to be eaten as a main meal or serve it with rice and enjoy.


  • 2.5 lbs beef chuck roast, partially trimmed and cut into 1-inch cubes
  • freshly ground black pepper
  • 2 TB olive oil
  • 3 stalks celery, cut into 1-inch pieces
  • 1 large onion, roughly chopped
  • 8 garlic cloves, roughly chopped
  • 4 cups good quality regular strength beef broth
  • 12 oz baby potatoes, peeled and cut into 1-inch pieces
  • 2 TB whole-grain mustard
  • freshly chopped parsley for garnish


  1. Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in a large heavy pot or Dutch oven over medium-high heat.
  2. Add beef and brown on all sides, working in batches so you don’t overcrowd the pieces (they won’t brown if overcrowded.) Transfer beef to a plate.
  3. Add a bit of broth to the pot to loosen and scrape brown bits from the bottom. Add celery, and onions and stir until softened, 5 min.
  4. Add garlic, stirring 1 minute then add back the browned beef and bring it to a boil. Reduce to simmer, cover, and cook for up to 2 hours or until beef is fork-tender. Add the potatoes and mustard during the last 20 minutes of cooking.
  5. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread.