Description
Hearty Beef and Potato Stew is a classic comfort food made with tender beef, soft potatoes, sweet carrots, and a rich, savory broth. Perfect for cold days, this slow-simmered, one-pot meal is deeply flavorful, cozy, and satisfying.
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)
Instructions
- Season beef with salt and pepper, then dredge in flour.
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
- In the same pot, sauté onions and garlic until softened. Stir in tomato paste and cook for 1 minute.
- Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and herbs. Bring to a simmer.
- Reduce heat, cover, and cook for 1½ to 2 hours, stirring occasionally, until beef is tender.
- Add potatoes and carrots. Simmer for 30 minutes until vegetables are fork-tender.
- If using peas, stir them in during the last 5 minutes.
- Remove bay leaves, adjust seasoning, and garnish with chopped parsley before serving.
Notes
- Add celery or parsnips for extra texture.
- For a thicker stew, mash a few potatoes into the broth or add a cornstarch slurry.
- A splash of red wine or a pat of butter adds extra richness.
- Freeze in portions for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
