Here’s a classic, no-fuss Beef Stew with Potatoes recipe — rich, hearty, and full of flavor. This is the ultimate comfort food, with tender chunks of beef, perfectly cooked potatoes, and a savory broth that brings everything together.
🥘 Classic Beef Stew with Potatoes
🍽️ Serves: 6
🕒 Total Time: 2.5–3 hours
(Hands-on: 30 minutes)
🧾 Ingredients:
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2 lbs (900g) beef stew meat (chuck roast, cut into 1.5-inch chunks)
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Salt & black pepper, to taste
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2–3 tbsp all-purpose flour (for coating the beef)
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3 tbsp oil (vegetable, olive, or a mix with butter)
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1 large onion, chopped
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 cup dry red wine (or use more beef broth)
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4 cups beef broth (low sodium)
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3–4 medium potatoes, peeled and cut into chunks
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3 carrots, peeled and chopped
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2 celery stalks, chopped
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2 bay leaves
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1 tsp dried thyme (or 1 tbsp fresh)
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1 tsp Worcestershire sauce (optional, for depth)
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Fresh parsley, for garnish (optional)
👨🍳 Instructions:
🔹 1. Prep the Beef
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Pat beef dry with paper towels.
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Season generously with salt and pepper.
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Lightly toss in flour to coat.
🔹 2. Brown the Meat
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Heat 2 tbsp oil in a heavy pot or Dutch oven over medium-high.
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Brown beef in batches (don’t crowd the pan), turning to get a nice sear. Remove and set aside.
🔹 3. Sauté Vegetables
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Add a little more oil if needed.
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Sauté onion for 5–6 minutes until golden.
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Stir in garlic and tomato paste, cook 1–2 minutes until fragrant.
🔹 4. Deglaze
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Pour in red wine (or broth) and scrape up brown bits from the bottom.
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Simmer 2 minutes.
🔹 5. Simmer the Stew
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Return beef to the pot.
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Add broth, bay leaves, thyme, Worcestershire (if using).
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Bring to a simmer. Cover and cook on low for 1.5 to 2 hours, until beef is tender.
🔹 6. Add Potatoes and Veggies
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Add potatoes, carrots, and celery.
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Simmer uncovered for another 30–40 minutes, or until vegetables are tender and broth has thickened slightly.
🔹 7. Finish & Serve
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Taste and adjust salt and pepper.
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Remove bay leaves.
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Garnish with fresh parsley if desired.
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Serve hot with crusty bread or over mashed potatoes.
📝 Tips:
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For a thicker stew: mash a few potatoes in the pot at the end or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
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Make it ahead: stew tastes even better the next day.
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Want extra richness? Add a splash of balsamic vinegar or a knob of butter before serving.
