Pat the diced beef dry and cut into even cubes if needed. This helps it brown nicely later.
Heat the olive oil in a heavy pan and brown the meat in batches on all sides over a high heat. Then add the onion and soften briefly.
Cut the carrots into thick slices and dice the potatoes. Add both to the meat in the pan.
Pour in the beef stock, bring to the boil, then reduce the heat. Cover and simmer the stew gently until the meat is tender.
Finally season to taste, and simmer uncovered for a little longer if you want a richer broth.
Serve hot, letting the stew rest briefly before eating so the flavours settle.
Good to know
A stew like this is pure comfort food. It braises gently away and rewards you with lots of depth and an honest, rich sauce.
Swaps
Potatoes → sweet potatoes (provide beta-carotene) | Diced beef → beef shin (a cut with more connective tissue) | Olive oil → ghee (heat-stable for frying; contains milk, so not dairy-free) | Beef stock → beef bone broth (often gelatine-rich, depending on how it's made)
Allergens
The recipe is naturally free from gluten, egg and nuts as long as you choose a suitable beef stock. The mild version is good for children, and in pregnancy what matters most is that the meat is cooked right through.
