Beef and Potato Stew is a hearty, comforting dish full of tender chunks of beef, soft potatoes, and a rich, flavorful broth. It’s the kind of stew that warms you up from the inside out, especially on chilly days. The combination of slow-cooked meat and potatoes makes this stew a satisfying and tasty meal that feels like a big warm hug.
I love making this stew when I want something simple but satisfying. The best part is how the flavors blend together as it cooks slowly, and how the potatoes soak up all the tasty juices. I usually start it in the morning so by dinner time the meat is fall-apart tender, and the whole kitchen smells amazing. It’s also easy to throw in other veggies you have on hand, like carrots or onions, to make it even heartier.
My favorite way to serve this stew is with a big slice of crusty bread to soak up every last drop of the broth. It’s a meal that feels special enough for guests but simple enough to enjoy any night of the week. Whenever I make this beef and potato stew, it reminds me of cozy family dinners where everyone gathers at the table, ready to dig into something delicious and homemade.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stews because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or short ribs also work well. Avoid lean cuts as they can become tough.
Potatoes: I prefer yellow potatoes here because they hold their shape but get soft. You can use Yukon gold or red potatoes. Avoid starchy russets as they might break down too much in the stew.
Tomato sauce: Tomato sauce adds depth and slight acidity. If unavailable, crushed tomatoes or even canned diced tomatoes work well. For a milder flavor, add less or skip if preferred.
Herbs: Fresh thyme and rosemary add lovely aroma. If fresh is not an option, dried works fine—just reduce quantity as dried herbs are stronger. Feel free to add bay leaves too for extra flavor.
How Do You Get Tender, Flavorful Beef in Your Stew?
Cooking beef until it’s tender is key for a good stew. Here’s how I do it:
- Pat the beef dry and season it well before browning. This step locks in flavor and helps brown the meat properly.
- Brown the beef in batches to avoid overcrowding the pan; overcrowding causes steaming instead of searing.
- Simmer the beef slowly on low heat, covered, allowing the collagen to break down and create tender, juicy bites. This usually takes around 1.5 to 2 hours.
Patience is important here. Resist the urge to rush; slow cooking is what makes the beef melt in your mouth.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds heat well and helps cook the stew evenly.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping beef and veggies much easier and safer.
- Cutting board – a sturdy surface to prep your ingredients comfortably.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, gamey flavor that pairs great with rosemary.
- Add parsnips or turnips along with the potatoes for a sweeter, earthier taste.
- Stir in a splash of red wine during cooking to deepen the stew’s flavor.
- Include a handful of frozen peas in the last few minutes for a pop of color and sweetness.
Beef And Potato Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 8-10 small yellow potatoes, halved or quartered
- 4 cups beef broth
- 1 cup tomato sauce or crushed tomatoes
- 2 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This stew takes around 15 minutes to prepare and brown the beef, plus about 2 to 2.5 hours for slow simmering. The long cooking time ensures the beef becomes tender and the flavors meld beautifully. Plan for about 2.5 to 3 hours total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Dry the beef cubes with a paper towel and season them well with salt and pepper. Cook the beef in batches so the pieces brown nicely without crowding. Each batch should take 3-4 minutes per side. Set the browned beef aside.
2. Sauté the Aromatics:
In the same pot, lower the heat to medium. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant. If you want a thicker stew, sprinkle the flour over the onions and garlic and stir for 1 minute.
3. Simmer the Stew:
Return the browned beef to the pot. Pour in beef broth, tomato sauce, Worcestershire sauce, smoked paprika, thyme, and rosemary. Season with more salt and pepper if you like. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
4. Add Vegetables and Finish Cooking:
Uncover the pot and add the carrots and potatoes. Continue to simmer uncovered for another 30 to 40 minutes, or until the potatoes and carrots are soft and the stew has thickened a bit.
5. Final Touches and Serving:
Remove the rosemary sprig and thyme stems. Taste and adjust the seasoning with salt and pepper if needed. Serve the stew hot, with crusty bread or over rice for a complete meal. Garnish with fresh herbs if you like.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and proper cooking throughout the stew.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and vegetables are tender.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables?
Yes! Vegetables like parsnips, turnips, peas, or green beans work well. Just add sturdier veggies like parsnips with the potatoes and softer ones like peas near the end of cooking.
