Potato And Carrot Stew Recipes

EASY POTATO STEW

Steps:

• Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
• Add the diced carrot, celery and toss until combined.
• Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
• After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
• Turn the heat off, taste and adjust the seasoning according to your liking.
• Serve with freshly ground black pepper and warm crusty bread. Enjoy!

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Braise beef:
• Preheat oven to 350°F with rack in middle.
• Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
• Add vinegar and cook, stirring, 2 minutes.
• Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
• Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
• Cook potatoes and carrots:
• While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
• Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

POTATO AND CARROT STEW

Steps:

• Heat the oil in a large pot and add the chopped onion.
• Sauté for a couple of minutes, then add cubed potatoes.
• Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).
• Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.
• Let it cook until the veggies are tender (about 20 minutes).
• Add flour, dissolved separately in a cup with some cold water.
• Add sliced, peeled tomatoes.
• Stir and cook for another 5 minutes.
• Serve with fresh parsley on top!

LAMB STEW WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 275 degrees.
• In a large skillet melt two tablespoons of butter with one tablespoon of oil over high heat. Season one-third of the lamb pieces with the salt and pepper and brown the meat on all sides until lightly crusted, about 10 minutes. Place the browned meat pieces in a large casserole or Dutch oven and reserve. Pour off the fat from the skillet. Add one cup of stock and bring to a boil and deglaze the pan by scraping up the brown bits from the bottom of the pan. Pour the boiled stock into the casserole and repeat the process two more times until the meat and three cups of stock have been used.
• Add the remaining cup of stock to the casserole. Add the sage and Scotch and cover and bake for one-and-a-half hours. Allow to cool to room temperature. Cover and refrigerate for 24 hours.
• Preheat the oven to 300 degrees and remove the casserole from the refrigerator. Skim off the residue of cold fat and place the casserole, covered, in the oven and bake for 30 minutes while you prepare the vegetables.
• In a pot of lightly salted boiling water, cook the potatoes for 10 minutes or until slightly resistant when pierced with a knife. Remove the potatoes with a slotted spoon and set aside. Add the carrots to the boiling water and cook for four minutes or until slightly resistant when pierced with a knife. Drain and set aside. When the stew has baked for 30 minutes, add the partially cooked potatoes and carrots to the stew for an additional 30 minutes.
• Meanwhile, trim the pearl onions and cut an "X" at the base of each. Bring a pan of lightly salted water to a boil. Add the onions and cook until tender, about eight minutes. Drain and rinse the onions under cold running water. Drain again and remove the outer skins. Set aside.
• Peel the turnips and cut in half and into one-quarter-inch wedges. Bring a saucepan of lightly salted water to a boil. Add the turnip wedges and cook until crisp tender, about four minutes. Drain and rinse under cold running water. Drain again and set aside.
• In a medium saute pan, melt the remaining two tablespoons of butter over medium heat and add the onions and turnips. Sprinkle with the sugar and continue to cook until the onions and turnips are golden and caramelized, tossing often. About 10 to 15 minutes.
• Ladle the stew meats, potatoes and carrots onto heated plates or soup plates with some of the sauce. Divide the onions and turnips among the plates and sprinkle with the chopped parsley. Serve immediately.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.