This Beef Stew with Potatoes is a warm, hearty dish perfect for cold days. It combines tender beef chunks with soft potatoes in a thick, flavorful broth. Great for family dinners or comfort food times.
I like making this stew because it makes my kitchen smell so cozy. Plus, leftovers taste even better the next day—I think they get to sit and soak up the flavors!
For a quick tip, serve it with crusty bread on the side for dipping. It’s a simple way to make the meal even more satisfying.
Ingredients & Substitutions
Beef: I prefer chuck roast because it’s tender and flavorful after slow cooking. If you can’t find it, try brisket or round as good alternatives. Remember, trimming excess fat helps avoid greasy stew.
Potatoes: Russet potatoes hold up well and become creamy, but Yukon Golds add richness. If you want a milder taste, sweet potatoes work too, just cut into even chunks to cook evenly.
Onions and Garlic: These are basics for building flavor. Use fresh onions and garlic for the best taste. For convenience, shallow garlic powder can substitute, but fresh is always more vibrant.
Broth & Spices: Use beef broth for richness—store-bought works fine. I like adding a dash of thyme or bay leaves. Fresh herbs give a brighter flavor, but dried herbs are a solid timesaver.
How do I brown beef without it drying out?
Pat the beef dry, so it sears properly. Heat your pot over medium-high heat, add a bit of oil, then place the beef pieces. Don’t overcrowd the pan—do it in batches if needed. Let the beef sit undisturbed for a few minutes until browned, then flip.
- Ensure the pan and oil are hot before adding beef.
- Avoid stirring immediately; give it time to develop a crust.
- Remove browned pieces and set aside before adding liquids for tender, flavorful meat.
How to Make Beef Stew with Potatoes?
Ingredients You’ll Need:
For the Beef:
- 2 pounds beef chuck, cut into chunks
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Stew:
- 4 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon thyme
- 1 bay leaf
How Much Time Will You Need?
Prep time: 15 minutes, Cook time: 2 hours, Rest time: 10 minutes. Total: approximately 2 hours and 25 minutes.
Step-by-Step Instructions:
1. Brown the Beef
Heat oil in a large pot over medium heat. Season beef chunks with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté Vegetables
Add chopped onion and garlic to the pot. Cook until soft, about 3 minutes. Add sliced carrots and cook for another 2 minutes.
3. Combine Ingredients
Return browned beef to the pot. Pour in beef broth. Add diced potatoes, thyme, and bay leaf. Stir well to combine.
4. Simmer the Stew
Bring to a boil. Reduce heat to low and cover. Let simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and potatoes are soft.
5. Final Touches
Remove bay leaf. Taste and adjust salt or pepper as needed. Let sit for 10 minutes before serving. Enjoy your hearty beef stew with potatoes.
