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Hearty Beef and Potato Stew is the perfect dish for cozy nights when you want something warm and filling. This comforting stew features tender chunks of beef, hearty potatoes, and vibrant carrots simmered in a savory broth, making it a wonderful choice for family dinners. It’s a classic recipe that brings warmth and satisfaction to any table.
Why You’ll Love This Recipe
This Beef and Potato Stew is not only delicious but also simple to make. With its rich flavors and hearty ingredients, it’s a dish that everyone will enjoy.
- Hearty and filling, ideal for chilly evenings.
- One-pot meal for easy clean-up.
- Perfect for meal prep and leftovers.
- Customizable with your favorite vegetables.
- Great for feeding a crowd or a family.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Beef and Potato Stew
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat, seasoning it with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and sliced carrots. Sauté for about 5 minutes until the onion is translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Return the browned beef to the pot. Stir in the tomato paste, dried thyme, and dried rosemary, mixing everything well.
- Pour in the beef broth and add the diced potatoes and bay leaf. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally and check the seasoning, adding more salt and pepper if needed.
- Remove the bay leaf before serving. Garnish with fresh parsley for a pop of color.
Tips for the Best Results
- For extra flavor, consider marinating the beef in the broth and seasonings for a few hours before cooking.
- Use a mix of potatoes like Yukon Gold and Russet for varied texture.
- If you like a thicker stew, mix 1 tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
Easy Variations
- Swap out the potatoes for sweet potatoes for a different flavor profile.
- Add peas or green beans during the last 10 minutes of cooking for added color and nutrition.
- Experiment with different herbs such as oregano or basil for a unique twist.
What to Serve With It
- Crusty bread or rolls for dipping into the stew.
- A simple green salad with vinaigrette to balance the richness.
- Mashed potatoes if you want an extra comforting side.
Storage and Reheating
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Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through. This stew also freezes well; store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Card
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat, then set aside.
- Add onions and carrots to the pot; sauté until onions are translucent.
- Stir in garlic and cook until fragrant.
- Return beef to the pot, add tomato paste, thyme, and rosemary.
- Pour in beef broth, add potatoes and bay leaf, then bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Remove bay leaf, garnish with parsley, and serve.
Notes: For thicker stew, mix cornstarch with water and add during the last 10 minutes of cooking.
