One pot beef and carrot stew

Spring arrived, the sun came out and it was nice and warm. I just got used to it and was thinking abut tucking my winter jacket away and then the weather turned. Spring is here but on wobbly legs taking baby steps. If you ask me I am ready for warm weather and even summer.


With the colder weather came my longing for warming comfort food and braising steak and carrots seemed like the perfect base for a stew. The recipe is easy to double or even triple. It is nice as you just throw the ingredients together and they cook in the oven. All you need to do is keep an eye on the stew to make sure it doesn’t dry out. Using a whole head of garlic sounds like much but it will cook and mellow and give the dish a lovely background flavour.


Beef and carrot stew 

preparation time 15 minutes 

cooking time 1 hr 30 mins

oven 180C or 350F

serves 2


  • 200 gr braising steak
  • 2 tbsp corn starch
  • 1 tsp paprika powder
  • 1/2 tsp crushed chillies
  • 1/2 tsp cumin seeds
  • 2 large carrots
  • 1/2 dl of cashew nuts
  • 1 whole head of garlic
  • 1 onion
  • 1 tin of crushed tomatoes
  • 2 dl or 1 cup of water
  • 2 fresh bayleaves or 1 dried
  • 1 chicken stock cube
  • 1 tbsp oil
  • salt and pepper to taste

To be added when 15 minutes remains

  • 1 dl mung dal lentils

Trim the braising steak and cube it. Mix the corn starch with salt and pepper and dust the beef in it.




Peel and cut the carrots in to chunks. Peel and chop the garlic and onion.

Heat the oil and brown the beef. Take the beef out and cook the onion and garlic gently, don’t let them brown just until cooked through. Add the tomato, water, stock cube, the spices and the cashew nuts. Mix and place in the oven and let cook for an hour.




Check the beef and add more water if necessary. Taste and add more salt and pepper if needed.




When 15 minutes remains add the lentils. Check the tenderness of the beef, it should be just about fall apart soft. Let cook for an additional 15 minutes and taste the lentils.





Beef and carrot is a classic combination and the garlic infused tomato sauce added the comfort making it a nice and warming dish. I used humble ingredients and very little meat for a full meal but it was more than enough and the cashew nuts made the dish nice and rich.




6 Responses to “One pot beef and carrot stew”
  1. MegStevenson says:

    Looks good! I love one pot meals!

  2. I love a hearty beef stew when it’s chilly out. I’ve never used lentils in a stew, but I like the idea!

    Cheers, Mae (the wife over at My Wife’s Muffin)

    P.S. Bring on Summer! But until then, beef stew to warm you up! 🙂

    • petra08 says:

      hello Mae
      Lentils in the stew is a super easy, quick and cheap option! It saves time and dishes as well! Glad you like it and thank you for stopping by 🙂 And yes, can’t wait for the summer!

  3. Wonderful stew Petra.

    • petra08 says:

      hi Suzanne
      Thank you, glad you like it! It did hit the spot but am hoping for warmer weather soon! It is very sunny here today but very windy! 🙂

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