Beef Stew with Pearl Onions and Carrots
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  • 3 tbsp vegetable oil
  • 2.5 lbs (1.13kg) boneless chuck roast, cut into bite sized pieces
  • 1 tsp cracked black peppercorns
  • ½ lb (225g) pearl onions
  • 1 tsp dark soy sauce
  • 2 medium sized carrots, peeled and cut into bite sized chunks
  • Salt


  1. In a medium sized pot, heat vegetable oil. Add beef and allow it to brown for 5 to 6 minutes.
  2. Add cracked black peppercorns, pearl onions, and dark soy sauce. Give it a good stir.
  3. Pour in 2½ cups (600ml) water and bring it to a boil.
  4. Reduce heat to low, cover, and simmer for about 1 hour 15 minutes or until beef is tender.
  5. Add carrots and salt. Continue to cook for another 15 minutes.

View the original recipe from Roti & Rice
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