Beef & Potato Stew

Nothing says comfort like a hearty beef and potato stew bubbling away in your kitchen! This soul-warming dish is perfect for families who want a filling, delicious meal that practically cooks itself. The best part? You get tender, fall-apart beef and perfectly cooked vegetables all in one amazing pot.

Recipe Details

Timing & Servings: Active Time: 45 minutes, Total Time: 3 hours 45 minutes, Serves: 8 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 435 Calories, 11g Fat, 30g Carbs, 42g Protein.

Ingredients You’ll Need

Beef chuck roast: You’ll need 3 pounds cut into 1 1/2-inch pieces. Chuck roast is perfect because it gets super tender when slow-cooked and has amazing flavor.

Salt: 1 1/2 teaspoons divided – this helps build layers of flavor throughout the cooking process.

Ground pepper: 1 teaspoon adds just the right amount of warmth and spice.

Extra-virgin olive oil: 2 tablespoons for browning the beef and creating that gorgeous golden color.

Onions: 2 medium onions chopped up give you that sweet, savory base that makes everything taste better.

Garlic: 8 cloves peeled and smashed – don’t worry about chopping them perfectly since they’ll cook down beautifully.

Tomato paste: 1/4 cup unsalted adds rich, deep tomato flavor that really makes the sauce special.

Fresh rosemary: 1 tablespoon chopped brings that earthy, pine-like aroma that pairs perfectly with beef.

All-purpose flour: 1/4 cup helps thicken the sauce and makes it nice and hearty.

Dry red wine: 2 cups like cabernet sauvignon adds incredible depth – don’t skip this ingredient!

Beef broth: 4 cups unsalted creates the flavorful liquid base for your stew.

Fresh thyme: 5 sprigs add a lovely herbal note that complements the rosemary perfectly.

How to Make Beef & Potato Stew

Step 1: Set your oven rack in the bottom third and preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat. Toss the beef with 1 teaspoon salt and pepper in a large bowl.

Step 2: Add oil to the pot and swirl it around. Working in 3 batches, add beef pieces and cook until browned on 2 sides, about 2-3 minutes per side. Transfer each batch to a plate before adding the next batch.

Step 3: Turn heat down to medium and add onions and garlic. Cook, stirring often, until they’re softened and starting to brown slightly, about 3 minutes. You’ll smell amazing aromas!

Step 4: Add tomato paste and rosemary to the pot. Cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour and cook, stirring constantly, until vegetables are coated, about 1 minute.

Step 5: Pour in the wine and bring to a boil. Cook, stirring, until the mixture looks glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf, and the remaining 1/2 teaspoon salt.

Step 6: Bring everything to a boil, then stir in the beef and any juices from the plate. Remove from heat and cover tightly with the lid. Transfer to your preheated oven and bake for about 2 hours.

Step 7: Remove from oven and stir in potatoes and carrots. Cover again and continue baking until the beef, potatoes, and carrots are fork-tender, about 1 hour more.

Step 8: Stir in balsamic vinegar and horseradish. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Easy and Quick Beef & Potato Stew Version

Want to speed things up? You can use a pressure cooker or Instant Pot! Brown the beef and sauté the vegetables using the sauté function, then add all remaining ingredients except potatoes and carrots. Pressure cook on high for 35 minutes, then quick release and add potatoes and carrots. Cook for another 10 minutes on high pressure. This cuts your cooking time down to about 1 hour total!

Serving Ideas

This stew is pretty much a complete meal all by itself! Serve it with some crusty bread for dipping into that amazing sauce. A simple green salad with vinaigrette makes a nice fresh contrast to the rich stew. On cold nights, this is pure comfort in a bowl.

Storage

Store leftovers in the refrigerator for up to 5 days in an airtight container. You can also freeze this stew for up to 3 months. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it seems too thick.

Substitutions

No red wine? You can use extra beef broth plus a tablespoon of red wine vinegar. Can’t find chuck roast? Beef stew meat works great too. Sweet potatoes can replace regular potatoes for a different flavor. If you don’t have fresh herbs, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead.

Pro Tips

Don’t skip browning the beef: This step creates amazing flavor that you can’t get any other way.
Use a good wine: If you wouldn’t drink it, don’t cook with it – the flavor really matters here.
Let it rest: Allow the stew to sit for 10 minutes before serving so the flavors can settle.
Make it ahead: This stew actually tastes better the next day as all the flavors meld together.

FAQs

Can I make this stew without wine?

Sure! Replace the wine with an equal amount of beef broth and add an extra tablespoon of balsamic vinegar. You’ll still get great flavor, just a little different profile.

Why is my stew not thickening?

If your stew seems thin, mix 2 tablespoons of flour with 3 tablespoons of cold water to make a slurry. Stir this into the simmering stew and cook for a few more minutes until thickened.

Can I use a slow cooker instead?

You bet! Brown the beef and sauté the vegetables in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add potatoes and carrots in the last 2 hours of cooking.

What’s the best cut of beef for stew?

Chuck roast is perfect because it has enough fat and connective tissue to become incredibly tender when slow-cooked. Avoid lean cuts like sirloin – they’ll end up tough and chewy.

I’d love to hear how your beef and potato stew turns out! Drop a comment below and let me know if you tried any fun variations. Happy cooking, friends!