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Beef and Potato Stew Recipe

American · Main course · 110 min total

A hearty and comforting beef stew with tender chunks of beef and potatoes simmered in a rich, savory broth. Perfect for a cozy dinner.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional, or more broth)
• 2 bay leaves
• 1 tsp dried thyme
• 4 large potatoes, peeled and cubed
• 3 carrots, sliced
• 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions

1. Season beef cubes with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef in batches, about 3-4 minutes per batch. Remove and set aside.
2. In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and tomato paste, cook for 1 minute.
3. Pour in beef broth and red wine (if using), scraping up any browned bits. Add bay leaves and thyme. Return beef to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add potatoes and carrots. Continue to simmer, covered, for 20-30 minutes until vegetables are tender.
5. If desired, stir in cornstarch slurry to thicken stew. Simmer for 2-3 more minutes. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For deeper flavor, marinate beef in red wine and herbs overnight.
• Stew can be made ahead and refrigerated for up to 3 days; flavors meld and improve.
• Serve with crusty bread or over mashed potatoes.

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