Beef and Potato Stew is a classic, heartwarming dish that fills the kitchen with rich aromas and promises a comforting meal. This stew combines tender chunks of beef with soft, hearty potatoes, simmered together with carrots, onions, and a flavorful broth that’s thick and satisfying. It’s the kind of dish that feels like a warm hug on a cold day.
I love making this stew because it’s simple but always hits the spot. One trick I’ve learned is to let it cook low and slow, so the beef really becomes melt-in-your-mouth tender and all the flavors blend beautifully. It’s perfect for busy days since you can set it on the stove or in a slow cooker and come back to a ready-to-eat, delicious meal.
My favorite way to serve it is with some crusty bread or over a scoop of creamy mashed potatoes to soak up all that good sauce. It’s one of those meals that brings people together around the table, sharing stories and laughter while enjoying a bowl full of comforting goodness. Whenever I make it, it reminds me of cozy family dinners and the simple pleasure of good, homemade food.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender and flavorful when slow-cooked. If you prefer, stew beef or brisket can work too. Avoid very lean cuts—they get tough with long cooking.
Potatoes: I like using small waxy potatoes because they hold their shape well. Russets will break down more and thicken the stew, which some people like. Yukon Gold is a nice middle ground.
Tomato paste and sauce: These give the stew a rich body and slight tang. If you don’t have tomato sauce, canned crushed tomatoes or even a bit of ketchup can work.
Fresh herbs: Rosemary and thyme add deep, earthy notes. If you can’t find fresh, dried herbs work—use about one-third the amount.
How Do I Get Tender Meat and Thick Stew Without Overcooking the Potatoes?
The key is timing and temperature. Brown the beef first to lock in flavor, then simmer the stew low and slow for around 1.5 to 2 hours until the meat is tender.
- Add the potatoes and carrots after the beef has started to soften but isn’t fully cooked—around halfway through the cooking time.
- This way, the potatoes become tender without falling apart.
- If you want thicker stew, stir in a little flour or cornstarch mixed with cold water at the end and cook for a few more minutes.
- Remember to stir occasionally to prevent sticking and help even cooking.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking to tenderize beef.
- Sharp chef’s knife – makes chopping potatoes, carrots, and onions easier and safer.
- Wooden spoon – gentle for stirring without scratching your pot.
- Measuring cups and spoons – to keep seasoning and liquids just right.
- Cutting board – a sturdy surface for prepping all your veggies and meat.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or pork for a different but equally tasty stew.
- Add mushrooms to give the stew an earthy richness and extra texture.
- Stir in a splash of red wine or Worcestershire sauce to boost depth of flavor.
- Include chopped parsnips or turnips for more root veggie variety and sweetness.
How to Make Beef and Potato Stew?
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1.5 lbs small potatoes, halved or quartered
- 4 large carrots, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
For the Broth and Seasoning:
- 3 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp vegetable oil or olive oil
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tsp smoked paprika (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
The total time for this stew is about 2 hours and 15 minutes. That includes 15 minutes for prepping your ingredients, 30 minutes to brown the beef and prepare the aromatics, and about 1.5 to 2 hours of slow simmering to tenderize the beef and cook the vegetables to perfection.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Brown the beef in batches, turning until each side is a deep golden brown. Then, transfer the browned beef to a plate and set aside.
2. Cook Aromatics and Build Flavor:
In the same pot, turn the heat to medium. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and smoked paprika (if using) and cook for another minute to enhance the flavor.
3. Make the Stew Base:
Sprinkle the flour over the onion and garlic mixture (if you’re using flour to thicken) and stir well. Cook for one minute to remove the raw taste of the flour. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the tomato sauce or crushed tomatoes and mix well.
4. Combine and Simmer:
Return the browned beef to the pot. Add the potatoes, carrots, rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook slowly for about 1.5 to 2 hours. Stir occasionally to prevent sticking and to help everything cook evenly.
5. Final Touches and Serve:
Once the beef is tender and the potatoes are cooked, remove the herb sprigs and bay leaf. Taste the stew and adjust the salt and pepper as needed. Garnish with freshly chopped parsley.
Serve your hearty beef and potato stew hot with crusty bread or creamy mashed potatoes. Enjoy this comforting, delicious meal with family and friends!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.
How Do I Store Leftover Beef and Potato Stew?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until piping hot, stirring occasionally.
Can I Use Other Vegetables Instead of Carrots and Potatoes?
Yes! Root vegetables like parsnips, turnips, or sweet potatoes work great in this stew. Just adjust cooking times if needed to ensure all veggies are tender.
