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 a one-pot dish. To get started, you will need potatoes. Peel them and cut them into small pieces. They should not be too small, or else they will melt while cooking.

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

Afterwards, add the tomatoes and mix everything up. Then, add a little water to help cook the potatoes. Cover the pot again and let it cook for another 5 minutes. Then, add the chopped potatoes, 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 ensure the potatoes are not burning underneath. About five minutes before removing the pot from the heat, add some spring onions, and you 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
  • Three stalks celery, cut into 1-inch pieces
  • One large onion, roughly chopped
  • Eight 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 the beef pieces to remove excess moisture. Sprinkle liberally with pepper. 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 for 1 minute, then add the browned beef and bring it to a boil. Reduce to simmer, cover, and cook for up to 2 hours or until the 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.