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Rustic Beef and Potato Stew with Cilantro

Prep 25 min Cook 90 min Difficulty 3/5

Hearty rustic beef and potato stew with cilantro—easy braise, simple ingredients, and make-ahead friendly.

Why this recipe works

This rustic beef and potato stew is a straightforward braise—braised beef, potatoes and vegetables in a tomato-scented broth finished with fresh cilantro and spring onions. It suits home cooks who want a hearty, make-ahead meal with minimal fuss.

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Key takeaways

Brown beef in batches for best flavor.
Simmer covered then finish uncovered for tender meat and reduced sauce.
Stir in cilantro at the end for fresh brightness.

Recipe guide

This rustic beef and potato stew is a straightforward braise—braised beef, potatoes and vegetables in a tomato-scented broth finished with fresh cilantro and spring onions. It suits home cooks who want a hearty, make-ahead meal with minimal fuss.

A simple, freezer-friendly beef stew that brightens with cilantro at the end.

  • Brown beef in batches for best flavor.
  • Simmer covered then finish uncovered for tender meat and reduced sauce.
  • Stir in cilantro at the end for fresh brightness.

Ingredients

Ingredients (serves 6–8): 1.3–1.4 kg stewing beef, trimmed and cut into chunks; 4–6 medium potatoes, peeled and cut into 2 cm chunks; 2 carrots, sliced; 2 yellow onions, chopped; 2 green bell peppers, cored and diced; 1 tomato, diced; 400 ml jarred tomato sauce; 500 ml water; 3 garlic cloves, minced; 2 tbsp cooking oil; 1 tsp salt (adjust); 1/2 tsp black pepper; 1 bunch cilantro, roughly chopped; 1 bunch spring onions, sliced (whites and greens separated).

Method

Step-by-step: 1) Prep: pat beef dry, chop vegetables and herbs; keep spring onion whites and greens separate. 2) Brown beef in batches in a large pot with oil, seasoning with salt and pepper; remove to a plate. 3) Sauté onions until translucent, add garlic 30 seconds. 4) Return beef, add tomato sauce and water, bring to simmer, cover and simmer gently 45 minutes, skimming foam. 5) Add potatoes, carrots, bell pepper and tomato; simmer uncovered 20–25 minutes until tender. 6) Adjust seasoning, stir in cilantro and most spring onion whites/greens, rest 5 minutes, then garnish and serve.

Tips & Variations

Practical tips: Brown beef well for flavor and avoid crowding the pan. If stew is too thin, simmer uncovered or stir in a spoon of cornstarch slurry. To make it richer, add a splash of Worcestershire or a teaspoon of beef bouillon. For a lighter finish, fold in cilantro at the end and reserve some greens for garnish.

Ingredients

  • 800 g raw beef chunks
  • 2 each green bell pepper
  • 1 each tomato
  • 400 ml jarred tomato sauce
  • 1 bunch fresh cilantro (coriander)
  • 1 bunch spring onions (scallions)
  • 2 each yellow onion
  • 2 each potato
  • 1 each carrot
  • 3 cloves garlic
  • 2 tbsp cooking oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 500 ml water

Instructions

  1. Trim excess fat from beef and pat dry with paper towel
  2. Peel and cut potatoes into 2 cm chunks
  3. Peel and slice carrot into rounds
  4. Chop yellow onions and mince garlic
  5. Core and dice green bell peppers and tomato
  6. Roughly chop cilantro and slice spring onions, keep greens and whites separate
  7. Heat oil in a large pot over medium-high heat
  8. Season beef with salt and pepper and brown in batches until well seared, transfer to a plate
  9. Add a little more oil if needed and sauté onions until translucent
  10. Add garlic and cook 30 seconds until fragrant
  11. Return beef to the pot, pour in tomato sauce and water and bring to a simmer
  12. Cover and simmer gently for 45 minutes, skimming foam if necessary
  13. Add potatoes, carrot, diced bell pepper and tomato, stir and simmer uncovered 20–25 minutes until vegetables are tender
  14. Adjust salt and pepper to taste
  15. Stir in chopped cilantro and most of the spring onion whites and greens, reserving some greens for garnish
  16. Let stew rest 5 minutes off heat to meld flavors
  17. Ladle into bowls and garnish with remaining spring onion greens and extra cilantro

FAQs

How do I thicken the stew? Simmer longer uncovered to reduce and concentrate; add 1–2 tbsp tomato paste or a splash of soy sauce for extra body.
Can I make this stew ahead or freeze it? Yes. Cool, refrigerate up to 3 days or freeze up to 3 months. Reheat gently and add a little water if too thick.
What are good ingredient substitutions? Use stewing beef, chuck, or brisket. Swap potatoes for sweet potato or add turnip; bell pepper can be omitted or replaced with red pepper.