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Hearty Beef and Potato Chowder Recipe

American · Soup · 60 min total

A rich, creamy chowder packed with tender beef, potatoes, and vegetables, perfect for a comforting meal on a cold day.

Ingredients

• 1 lb beef stew meat, cut into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 cups water
• 4 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. 1. In a large pot or Dutch oven, heat oil over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes. Remove beef with a slotted spoon and set aside.
2. 2. Reduce heat to medium. Add onion and garlic to the pot; cook until softened, about 3 minutes.
3. 3. Return beef to the pot. Add beef broth, water, potatoes, carrots, celery, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beef and vegetables are tender.
4. 4. In a small bowl, whisk together heavy cream and flour until smooth. Stir into the chowder. Cook, stirring frequently, until thickened, about 5 minutes.
5. 5. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with parsley.

Tips

• For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream mixture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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