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Best Beef & Potato Stew

A rich, slow-simmered beef and potato stew with tender beef, hearty vegetables, and a savory thick broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 lbs beef chuck cubed
  • 2 tbsp olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 4 russet potatoes cubed
  • 3 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 4 cups beef broth
  • 1 cup water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Worcestershire sauce

Equipment

  • Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat oil in a large pot and sear beef until browned.
  2. Sauté onions, carrots, and celery until softened.
  3. Add garlic and cook until fragrant.
  4. Stir in tomato paste and flour.
  5. Slowly add broth and water while scraping the pot.
  6. Return beef to pot and add herbs and seasonings.
  7. Simmer covered for 90 minutes.
  8. Add potatoes and cook 30 minutes more.

Notes

Stew tastes even better the next day.