Name: Hearty Beef and Potato Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 lbs stewing beef (chuck), cut into chunks; 1/4 cup all-purpose flour (for dredging); 2 tbsp olive oil or vegetable oil; 1 onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 4 cups beef broth or stock; 1 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp dried thyme or rosemary; 4 potatoes (Yukon gold or red), peeled and chopped; 3 carrots, sliced; Salt and black pepper to taste; Optional: 1 cup frozen peas, 2 tbsp chopped parsley (for garnish)

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Hearty Beef and Potato Stew is a comforting, slow-simmered dish packed with tender chunks of beef, soft potatoes, sweet carrots, and a rich, savory broth. It’s the kind of meal that fills the kitchen with warm aromas and delivers stick-to-your-ribs satisfaction. I love making this stew when I want something cozy, filling, and full of classic flavors.

Why You’ll Love This Recipe

I love how this stew turns simple ingredients into something deeply flavorful and comforting. The beef becomes melt-in-your-mouth tender as it simmers low and slow, while the potatoes and carrots soak up all that savory broth. It’s perfect for meal prepping, feeding a crowd, or freezing for later. Plus, it’s a one-pot meal that makes cleanup easy. Hearty Beef and Potato Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stewing beef (like chuck), cut into chunks
Potatoes (Yukon gold or red), peeled and chopped
Carrots, sliced
Onion, chopped
Garlic, minced
Tomato paste
All-purpose flour (for dredging the beef)
Beef broth or stock
Worcestershire sauce
Bay leaves
Dried thyme or rosemary
Olive oil or vegetable oil
Salt
Black pepper
Optional: frozen peas (added at the end), parsley (for garnish)

Directions

I start by seasoning the beef with salt and pepper, then dredge it lightly in flour.
In a large pot or Dutch oven, I heat oil over medium-high heat and brown the beef in batches, setting it aside once seared.
In the same pot, I sauté the onions and garlic until softened, scraping up the brown bits from the bottom.
I stir in the tomato paste and cook for a minute to deepen the flavor.
I return the beef to the pot and pour in the beef broth, Worcestershire sauce, bay leaves, and herbs. I bring it to a simmer.
I reduce the heat, cover, and let it cook for 1½ to 2 hours, stirring occasionally, until the beef is tender.
I add the potatoes and carrots and continue to simmer for another 30 minutes, until the vegetables are fork-tender.
If using peas, I stir them in during the last 5 minutes of cooking.
I remove the bay leaves, taste the stew, and adjust the seasoning as needed. I finish with chopped parsley before serving.

Servings and timing

This recipe serves 6.
Prep time: 20 minutes
Cook time: 2.5 hours
Total time: 2 hours 50 minutes

Variations

I sometimes add celery or parsnips for extra texture. For a tomato-rich version, I stir in diced tomatoes or a splash of red wine. If I want it thicker, I mash a few potatoes directly into the broth or add a cornstarch slurry near the end. For extra richness, a pat of butter stirred in at the finish gives it a velvety touch.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the stew gently on the stove, adding a splash of broth or water if it thickens too much. It also freezes well — I portion it into containers and freeze for up to 3 months. Hearty Beef and Potato Stew

FAQs

What’s the best cut of beef for stew?

I usually use chuck roast — it has enough marbling to become tender and flavorful after a long simmer.

Can I make this in a slow cooker?

Yes, after browning the beef and sautéing the aromatics, I transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours.

Can I skip the flour?

Yes, but the flour helps create a richer, slightly thicker broth. If skipping, I sometimes thicken the stew later with a cornstarch slurry.

How do I make it gluten-free?

I use cornstarch instead of flour for dredging the beef and skip any thickening with flour at the end.

What can I serve with beef stew?

I love serving it with crusty bread, mashed potatoes, or buttered noodles. It also pairs beautifully with a simple green salad.

Conclusion

Hearty Beef and Potato Stew is one of those classic recipes that never goes out of style. It’s rich, filling, and full of cozy flavors that remind me of home-cooked meals and cold-weather comfort. Whether I’m making it for Sunday dinner or prepping meals for the week, this stew always brings warmth to the table.