How to Make Delicious Carrot Stew Without Tomatoes

Carrot stew- Joyful cook
Carrot stew- Joyful cook

How to Make Delicious Carrot Stew Without Tomatoes

If you’re looking to replace tomato puree with carrots in your stew, you’ll still achieve a delicious and hearty dish with a different but equally satisfying flavour profile. This recipe for a carrot-based stew is a great way to incorporate more vegetables into your diet.

1. Prepare the Carrot Puree

Before you start cooking the stew, you’ll need to prepare the carrot puree. To do this, you’ll need 4 large carrots, peeled and chopped, and 1 cup of water or vegetable broth. In a medium pot, add the chopped carrots and water (or broth). Bring to a boil and cook until the carrots are tender, about 10-15 minutes. Once tender, use a blender or food processor to puree the carrots until smooth. Set the carrot puree aside.

2. Cook the Stew

To cook the stew, you’ll need the following ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large potato, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 pound (450g) beef or chicken, cubed (optional)
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)

Follow these step-by-step instructions to cook the stew:

  1. Heat olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
  3. Add Meat (Optional): If using meat, add the cubed beef or chicken to the pot. Cook until browned on all sides, about 5-7 minutes.
  4. Add Vegetables: Stir in the chopped carrots, celery, potato, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
  5. Pour in broth: Add the vegetable or chicken broth to the pot.
  6. Season: Stir in the thyme, rosemary, paprika, salt, pepper, and bay leaves.
  7. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the vegetables are tender and the flavours are well combined.
  8. Add carrot puree: Stir in the prepared carrot puree. This will give the stew a rich, smooth texture and a slightly sweet flavour.
  9. Add peas: Stir in the frozen peas and cook for another 5 minutes.
  10. Adjust seasoning: Taste and adjust the seasoning with additional salt and pepper if needed.
Carrot Puree
Carrot Puree

3. Serve

To serve the stew, remove the bay leaves. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot, with crusty bread or over rice if desired.


This carrot-based stew is hearty, flavourful, and nutritious, offering a unique twist by using carrot puree in place of tomato puree. Enjoy the rich, comforting flavours that this vegetable-packed stew brings to your table!

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