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Beef Stew with Potatoes

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A hearty and comforting Beef Stew with Potatoes, slow-simmered with tender beef chunks, vegetables, and rich savory broth—perfect for cold days or a cozy dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 4 medium potatoes, peeled and cubed
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 tablespoon Worcestershire sauce (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season beef cubes with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  3. Brown beef in batches, setting aside once seared.
  4. In the same pot, add chopped onion and cook until softened. Stir in garlic and cook for 1 minute.
  5. Sprinkle flour over onion mixture and stir to combine.
  6. Gradually add beef broth, stirring constantly to prevent lumps.
  7. Add tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce if using.
  8. Return beef to the pot and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours.
  9. Add potatoes, carrots, and celery. Continue to simmer for another 30–40 minutes or until vegetables and beef are tender.
  10. Remove bay leaves, adjust seasoning, and garnish with chopped parsley before serving.

Notes

  • Use beef chuck for best flavor and tenderness after slow cooking.
  • Can be made ahead and tastes even better the next day.
  • Serve with crusty bread or over mashed potatoes.

Nutrition

Keywords: beef stew, stew with potatoes, hearty stew, comfort food, slow cooked beef

Find it online: https://yumcove.com/beef-stew-with-potatoes/