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Gamer Wife Beef With Carrots and Capsicums

Simple and filling, yet not heavy. Good when you don't want to feel overfull in the evening. Great with potatoes, or over rice or buttered noodles.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Dish
Cuisine Western
Servings 4 people


  • 3 tbsp oil or butter for frying onions in
  • 1 tsp garlic granules
  • 1 medium onion diced
  • 2 beef broth cubes
  • 1/2 piece red or yellow bell pepper/capsicum diced
  • 750 g beef stew cut meat
  • 3-6 tbsp gravy powder
  • 1 tbsp patis fish sauce
  • 1/2 tsp Worchestershire sauce
  • 1 pinch mixed herbs
  • 1 can baby carrots with water
  • salt and pepper to taste
  • 3 tbsp corn starch dissolved in water


  • Sauté onion, garlic and onions together until onions are translucent. Add beef stew meat and brown.
  • Add the beef broth cubes, the capsicum, the carrots, and all other ingredients but the gravy powder and cornstarch. Cover with just enough water, and bring to a boil.
  • Bring down to a simmer, and simmer for 2 hours. Add the gravy powder and cornstarch dissolved in water, stirring as you add the powder and dissolved cornstarch, to avoid clumping.
  • Season to taste, and allow to simmer for another 15-30 minutes. Serve over potatoes, or buttered noodles.