We all have our comfort food. For some it's chicken soup while for others it's the beef stew. Just imagine walking in your mom's kitchen and the smell of beef stew is all over...now, there's no need to just imagine...here is a tremendously good and comfortingly delicious beef stew recipe with a twist.

It may take long hours to cook but the effort and time are well worth it.


1 kg. Boneless Stewing Beef - cut into cubes

2 Large Onions - chopped

3 Medium Tomatoes - chopped

1/3 Cup of Chopped Garlic

2 Medium Green Bell Peppers - cut into thick strips

3-5 Medium Potatoes- cut into wedges

2 Medium Carrots - cut into bite-size pieces

12-15 Black Olives (green olives may also be used - either stoned or pitted)

1 Bay Leaf

Chopped Parsley for Garnish

¼ kg Chicken Liver

Salt and Pepper to taste

1 cup of shredded mild cheddar cheese

½ tsp. Dried Thyme

½ tsp Dried Rosemary

4 tbsp. Soy Sauce

2 tbsp. Lemon Juice

2 tbsp. Cornstarch

425 g. Canned Tomato Sauce

5 tbsp. Canola Oil

1 ½ cups Cooking Oil for frying potatoes

1 cup of Water

2 tsp. Sugar


Good for 10 servings.


Marinate 1 kg beef in 4 tbsp. soy sauce and 2 tbsp. lemon juice for an hour but preferably overnight.

In a large casserole or heavy sauce pan, heat the 5 tbsp. of cooking oil. Add the beef chunks and fry until brown on all sides. Save the marinade for seasoning. You may do this in batches so as not to crowd the pan and ensure the beef will be browned evenly on all sides. Set aside.

In the same pan, sauté the onions until caramelized but not burned, add in the garlic and brown it as well. Add in the tomatoes and chicken liver.

Place the beef back in the pan and pour over the soy sauce and lemon juice marinade. Let it simmer for 3 minutes over low fire.

Add the bay leaf, dried thyme, dried rosemary and ½ cup of water. Continue to simmer over low fire.

While the beef simmers, prepares the extenders needed (carrots, bell pepper, potato). Wash the carrots, bell pepper and potatoes. Peel the carrots and potatoes. Cut the carrots into chunks or bite-size pieces and the potatoes into wedges. Remove the seeds from the bell pepper and cut them up into thick strips or wedges.

With a slotted spoon, remove the chicken livers from the pan and mash it using a blender or food processor.

Check the simmering beef if there's still enough liquid. Add in the other ½ cup of water and tomato sauce. Let it simmer until tender.

In a separate pan, heat the 1 ½ cup cooking oil. Fry the potatoes until golden brown. Drain them on paper towels and set aside.

Once the beef is tender, ad in the carrots, bell pepper, mashed chicken liver, and olives then season with salt and pepper plus 2 tbsp sugar.

You may add the potato when the carrots and bell peppers are almost cooked or you may serve it separately.

The sauce may become thick with the simmering process but if not, you may dissolve 2 tbsp cornstarch in 2-3 tbsp of the liquid from the stew. So you don't have to adjust the seasoning again. If the consistency is not thick enough, you may add in more corn starch.

The key here is to simmer the beef over low fire to make it tender. This also allows the flavour of the ingredients to mix together before you do the final seasoning adjustments.


The olives are optional and you can use either pitted or stoned green olives or the black olives.

If you want this beef stew a bit spicy, chop some red hot chilli peppers and add them together with the carrots and bell peppers.

Celery may be used in lieu of bell peppers. Green peas can also be used as extenders.

This dish is very healthy because you get carbohydrates from potatoes, protein from the beef, calcium from the cheese and vitamins and minerals from the vegetables and other ingredients. Make sure not to overcook the vegetables so as not to lose its nutritional contents.

This isn't the only stew recipe [http://www.stewrecipe.org/] around - or maybe you'd prefer one of these sauce recipes [http://www.saucerecipes.net/] instead.