Introduction:
Warm up with this Hearty Beef and Potato Stew! Packed with tender chunks of beef, potatoes, and a variety of vegetables, this comforting stew is a perfect one-pot meal for chilly days. Simmered slowly for maximum flavor, this stew is deliciously rich and filling, making it ideal for family dinners or cozy nights in.
Why You’ll Love This Recipe:
- Rich and comforting: The beef becomes melt-in-your-mouth tender, and the potatoes absorb the savory broth.
- Perfect for cold weather: This stew will warm you up on a cold day.
- One-pot meal: Easy cleanup with all the ingredients simmered together in one pot.
Ingredients:
- 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 4 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Brown the Beef:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning the cubes on all sides. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, garlic, carrots, and celery for about 5 minutes, or until softened and fragrant.
- Deglaze the Pot:
- Pour in the red wine (or extra broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.
- Add the Broth and Beef:
- Stir in the beef broth, tomato paste, diced tomatoes, Worcestershire sauce, thyme, paprika, and bay leaves. Return the browned beef to the pot and bring the stew to a simmer.
- Simmer:
- Cover the pot and reduce the heat to low. Let the stew simmer for about 1 1/2 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
- Add the Potatoes:
- After the beef has simmered, add the potatoes to the stew. Continue to simmer for another 30 minutes, or until the potatoes are soft and tender.
- Season and Serve:
- Remove the bay leaves, and season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.
Tips for Success:
- Browning the beef: Don’t skip this step! Browning the beef creates a richer, deeper flavor for the stew.
- Slow simmering: The longer you let the stew simmer, the more tender the beef will become and the richer the flavors will be.
- Thickening the stew: If you prefer a thicker stew, mash a few potato chunks into the broth during the final simmer.
Recipe Variations:
- Vegetable Stew: Omit the beef and add more vegetables such as mushrooms, parsnips, and green beans for a hearty vegetarian version.
- Spicy Beef Stew: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.
- Slow Cooker Version: Brown the beef and sauté the vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Serving Suggestions:
- Serve this hearty stew with crusty bread or a side of mashed potatoes for a complete, comforting meal.
- A simple green salad makes a nice, light complement to the rich stew.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This stew freezes well! Store it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the stew gently on the stovetop over medium heat, adding a splash of broth if it thickens too much.
Special Equipment:
- Dutch Oven or Large Pot: A heavy-bottomed pot is ideal for slow cooking this stew to ensure even heat distribution.
- Wooden Spoon: For stirring and deglazing the pot.
FAQ:
- Can I use a different cut of beef? Yes, you can use chuck roast, round roast, or any other well-marbled cut suitable for slow cooking.
- Can I make this stew in advance? Absolutely! Stews often taste better the next day as the flavors have time to meld together. Reheat gently before serving.
Preparation Time:
- 15 minutes for preparing and browning the beef and vegetables.
Cook Time:
- 2 hours 30 minutes for simmering the stew.
Total Time:
- 2 hours 45 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 6 servings):
- Calories: 420
- Protein: 35g
- Carbohydrates: 35g
- Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 95mg
- Sodium: 650mg
- Fiber: 5g
- Sugar: 6g
Hearty Beef and Potato Stew
- Total Time: 2 hours 45 minutes
Ingredients
Scale
- 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 4 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning the cubes on all sides. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, garlic, carrots, and celery for about 5 minutes, or until softened and fragrant.
- Deglaze the Pot:
- Pour in the red wine (or extra broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce for 2-3 minutes.
- Add the Broth and Beef:
- Stir in the beef broth, tomato paste, diced tomatoes, Worcestershire sauce, thyme, paprika, and bay leaves. Return the browned beef to the pot and bring the stew to a simmer.
- Simmer:
- Cover the pot and reduce the heat to low. Let the stew simmer for about 1 1/2 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
- Add the Potatoes:
- After the beef has simmered, add the potatoes to the stew. Continue to simmer for another 30 minutes, or until the potatoes are soft and tender.
- Season and Serve:
- Remove the bay leaves, and season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
- Fat: 17g
- Carbohydrates: 35g
- Protein: 35g
Closing Notes:
Tried this Hearty Beef and Potato Stew? Share your cooking experience in the comments below, and don’t forget to tag us on social media. Stay tuned for more hearty and comforting recipes!
