Hearty, warm, inviting, and simple—you can’t go wrong with a big bowl of Beef And Potato Stew!
My husband describes himself as a meat-and-potatoes kind of guy. What he means is that he is certain to enjoy just about any dish with these two ingredients. When considering what to make for dinner, I always know that a beefy bowl of delicious stew will be sure to warm his heart and stomach. That’s why this beef and potato stew is a regular in our kitchen rotation.
As for me, stew always brings back fond memories of those cold, snowy evenings from my childhood. Having grown up in rural Pennsylvania, we would often get regular snowfall in the months between December and February. Whenever I had a long day of playing outside, my mom would be sure to make a huge pot of stew to warm me up.
But no matter what the season, this satisfying beef and potato stew always hits the spot. The tender, juicy meat and perfectly cooked potatoes are a match made in food heaven. And the best thing is that this stew comes together with simple ingredients and little fuss. It is truly a one-pot dish full of rustic flavors that everyone will love.
Picking The Perfect Beef Chuck
If you’re like me, the many choices in the meat aisle can feel overwhelming. There is chuck roast, tri-tip, sirloin—what to choose? For this recipe, we’re using beef chuck, which is cut from the shoulder area and has a robust flavor. The generous marbling (the thin streaks of fat running through the meat) makes chuck roast ideal for slow-cooked dishes like pot roast and beef stew. Slow-cooking the otherwise tough meat gives the connective tissue a chance to break down, resulting in meat so tender, you can almost eat it with a spoon.
The top tip here is to pay attention to marbling. A well-marbled cut ensures the meat stays nice and juicy. Don’t get a very fatty cut though, as this will make your dish unpleasantly greasy.
FAQs & Tips
How To Make Ahead And Store
Your beef and potato stew can be made ahead and stored for up to 4 days in an airtight container in the refrigerator or 4 months in the freezer. It’s important to allow the stew to cool to room temperature before storing. When ready to enjoy, your stew can be warmed in the microwave or on the stove until piping hot.
What Potatoes Should I Use?
It’s recommended to use Yukon Gold or red potatoes in your stew. This is because they tend to hold their shape better during the cooking process.
What Else Can I Add?
Although our recipe calls for basic potatoes and beef only, you can add carrots, mushrooms, or green beans for more variety and color. Don’t be afraid to mix it up!
Serving Suggestions
This classic beef and potato stew is a one-pot dinner that can be enjoyed by itself. However, some healthy vegetable sides are always a good idea. Roasted Asparagus, Honey-Glazed Carrots, or Sautéed Broccoli are all excellent options. Warm up by the fire and enjoy a big bowl of this delicious stew. It’s perfect for a snowy weekend with the family or when you’re in need of serious comfort food.
Beef And Potato Stew
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef chuck cut into 1-inch cubes
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 4 large potatoes peeled and cubed
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
- In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Return the beef to the pot. Stir in the tomato paste, potatoes, beef broth, salt, pepper, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 2 hours, or until the beef is tender and the potatoes are cooked through.
- Adjust seasoning with additional salt and pepper if needed. Serve hot.
Leave a Comment