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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This stew is a variation of the beef and mushroom stew, swapping mushrooms for carrots and potatoes. The potatoes lend a creamy texture, while the carrots bring a subtle sweetness. The rich beef bone broth and coconut milk create a silky, flavorful base. Enjoy this hearty dish with a sprinkle of fresh cilantro for garnish.
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Dice the yellow onion and mince the garlic.
Peel and dice the yellow potatoes, and slice the carrots.
Heat olive oil in a large pot over medium heat until shimmering.
Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
Add the stewed beef to the pot and cook for 5-7 minutes until browned on all sides.
Sprinkle dried rosemary, salt, and pepper over the beef and stir to combine.
Pour in the beef bone broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes until the beef is tender.
Add the diced potatoes and sliced carrots to the pot, and continue simmering for 30 minutes until the vegetables are tender.
Stir in the coconut milk and cook for an additional 5 minutes until the stew is creamy and well combined.
Taste and adjust seasoning with salt and pepper as needed.
Serve the stew hot, garnished with chopped cilantro.
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You can substitute coconut milk with heavy cream for a different flavor profile.
For a thicker stew, mash a few of the cooked potatoes directly in the pot.
Can I use a different type of broth?
Yes, you can use chicken or vegetable broth, but beef bone broth adds a richer flavor.
Can I make this stew ahead of time?
Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze this stew?
Yes, this stew freezes well. Store in an airtight container for up to 3 months.
What can I serve with this stew?
This stew pairs well with crusty bread or steamed rice.
Can I use fresh rosemary instead of dried?
Yes, fresh rosemary can be used. Substitute 1.5 tsp dried rosemary with 1 tbsp fresh rosemary.
