Rustic Meat and Potato Stew
There’s nothing quite like a warm bowl of rustic meat and potato stew on a chilly evening. This classic comfort dish features tender beef chuck simmered with hearty potatoes, carrots, and aromatic herbs in a rich, savory broth. It’s the kind of meal that fills your home with wonderful aromas and brings everyone to the table.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium potatoes, peeled and cubed
- 3 carrots, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine or additional broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 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 to 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.
- Add wine and scrape up any browned bits from the bottom. Return beef to the pot.
- Pour in beef broth, add bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer covered for 1 hour.
- Add potatoes and carrots. Simmer for another 30 to 40 minutes until vegetables are tender.
- Stir in cornstarch mixture and simmer for 2 to 3 minutes until stew thickens. Season with salt and pepper to taste.
Practical Tips
- Brown the meat properly: Don’t skip the browning step. This creates a flavorful crust that adds depth to your stew’s broth.
- Make it ahead: Prepare this stew a day in advance and refrigerate overnight. The flavors deepen as the herbs infuse the broth, making it taste even better the next day.
- Adjust thickness: If your stew seems too thin, add more cornstarch slurry. If it’s too thick, simply stir in a bit more broth.
Storage
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. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to restore the consistency.
Common Questions
Can I use a different cut of beef? Yes, beef chuck works best because it becomes tender during long cooking, but you can also use brisket or round steak. Avoid lean cuts as they may become tough.
What if I don’t have red wine? Simply use an equal amount of additional beef broth. The stew will still be delicious, though you’ll miss the slight depth that wine provides.
How can I make this stew in a slow cooker? Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker with the broth and herbs. Cook on low for 6 to 8 hours, adding potatoes and carrots in the last 2 hours.