Go Back
Beef and Potato Stew

One-Pot Beef and Potato Stew Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1.5-inch chunks
  • 1.5 lbs waxy potatoes (Yukon gold or red), peeled and cut into 1-inch pieces
  • 1 large onion, diced
  • 3 carrots, sliced into ΒΌ-inch rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • Salt and black pepper
  • 2 tbsp vegetable oil

Method
 

  1. Pat beef dry and season with salt and pepper. Heat oil in a large pot over medium-high heat. Sear beef in batches for 3 to 4 minutes per side until browned. Remove to a plate.
  2. Reduce heat to medium. Add onion, carrots, and celery to the pot and cook for 5 minutes until softened. Stir in garlic and cook 1 minute more.
  3. Sprinkle flour over the vegetables and stir for 1 minute. Add tomato paste and cook 2 minutes, stirring, until darkened.
  4. Pour in red wine and scrape up browned bits. Simmer 3 to 4 minutes until reduced by half. Add beef broth, bay leaf, thyme, and the seared beef with any juices.
  5. Bring to a low boil, then reduce heat to a gentle simmer. Cover and cook 1 hour. Add potatoes and continue simmering another 45 to 60 minutes, until beef is fork-tender.
  6. Remove bay leaf and thyme stems. Taste and adjust salt and pepper. Ladle into bowls and serve hot.

Notes

This stew can be made a day ahead; chill overnight and the flavor deepens even more. If the broth gets too thick during reheating, thin it with a splash of warm broth or water.