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Hearty Beef and Potato Stew

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A warm, hearty beef stew filled with tender meat, potatoes, and rich flavors, perfect for chilly evenings.

Ingredients

Scale
  • 2 lbs beef stew meat (or chuck roast, cut into 1–1½ inch chunks)
  • 1½ tsp kosher salt (plus more to taste)
  • 1 tsp black pepper
  • 2 tbsp all-purpose flour (optional, for thickening)
  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup water
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1½ lbs Yukon gold potatoes, peeled and sliced into thick rounds
  • 1 bell pepper, sliced (optional)

Instructions

  1. Season the beef with kosher salt and black pepper. If you opt to thicken the stew, toss the beef with flour until lightly coated.
  2. Heat olive oil in a large pot over medium-high heat. Add seasoned beef and brown evenly on all sides. Transfer to a plate to rest.
  3. Add the sliced onion to the same pot, cooking for 3–4 minutes. Stir in the garlic and cook for 30 seconds.
  4. Stir in the tomato paste and cook for about a minute.
  5. Pour in the beef broth, water, Worcestershire sauce, smoked paprika, cumin, thyme, and drop in the bay leaf. Add browned beef back and bring to a light simmer.
  6. Cover and let it simmer on low for 60 minutes, stirring occasionally.
  7. Add the sliced potatoes and optional bell pepper. Cover and simmer for another 25–35 minutes, until potatoes and beef are fork-tender.
  8. Taste and adjust seasoning with more salt or pepper. To thicken, simmer uncovered for an additional 5–10 minutes.

Notes

This stew can be prepared a day in advance for richer flavors. It also adapts well to slow cooking or using an Instant Pot.

Nutrition

Find it online: https://www.spiritsdrink.com/hearty-beef-and-potato-stew-soul-warming-comfort/