Hearty Beef and Potato Stew
There’s nothing quite like a warm bowl of beef and potato stew on a chilly day. This classic comfort food combines tender beef, soft potatoes, and aromatic vegetables in a rich, savory broth that’s both satisfying and simple to prepare. Whether you’re cooking for your family or meal prepping for the week, this stew delivers homestyle flavor that everyone loves.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onion and garlic for 2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Return beef to the pot and add beef broth, water, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Add potatoes and carrots, then simmer for another 25-30 minutes until vegetables are tender.
- Stir in the cornstarch mixture and simmer for 2-3 minutes until the broth thickens slightly.
- Remove bay leaves, taste and adjust seasoning with salt and pepper.
- Serve hot and enjoy.
Practical Tips
Tip 1: Brown the beef properly. Take time to sear the beef until deeply browned on all sides before adding to the broth. This creates a flavorful crust and enhances the overall depth of the stew.
Tip 2: Don’t skip the tomato paste. This ingredient adds umami and complexity to the broth, making the stew taste richer and more developed.
Tip 3: Cut vegetables evenly. Uniform sizes ensure that all potatoes and carrots cook at the same rate, preventing some pieces from being mushy while others remain firm.
How to Store
Store leftover stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop over medium heat, adding a splash of broth if needed.
Common Questions
Can I use a different cut of beef? Yes, beef chuck is ideal because it becomes tender when simmered, but you can also use beef stew meat or chuck roast cut into cubes.
How can I make this stew thicker? Increase the cornstarch slurry to 3 tablespoons cornstarch mixed with 4 tablespoons water, or simply simmer uncovered for longer to allow more liquid to evaporate.
Is this recipe suitable for slow cookers? Absolutely. Brown the beef and sauté aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.