Here’s a hearty, classic recipe for Beef Stew with Potatoes — the kind that fills your kitchen with rich aroma and your belly with warm, comforting goodness. Perfect for chilly nights, meal prep, or Sunday dinners. 🥩🥔🍲
🥣 Classic Beef Stew with Potatoes
📝 Ingredients (Serves 4–6)
For the stew:
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2 lbs (900g) beef chuck, cut into 1½-inch cubes
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Salt & black pepper, to taste
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2–3 tbsp flour (for dusting beef)
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2 tbsp olive oil (or neutral oil)
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1 large onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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4 cups beef broth
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1 cup dry red wine (optional, or use more broth)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 bay leaf
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3–4 medium potatoes, peeled and cubed
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3 large carrots, peeled and chopped
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2 celery stalks, chopped (optional)
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Fresh parsley (for garnish)
🔥 Instructions
1. Brown the beef:
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Season beef with salt, pepper, and a light dusting of flour.
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Heat oil in a large Dutch oven or pot over medium-high heat.
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Sear beef in batches until browned on all sides. Set aside.
2. Sauté aromatics:
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In the same pot, reduce heat to medium.
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Add onion and cook 5–6 minutes until soft.
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Stir in garlic and tomato paste; cook for 1 minute more.
3. Deglaze and simmer:
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Pour in wine (if using), scraping up any browned bits.
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Add broth, Worcestershire, thyme, and bay leaf.
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Return beef to pot. Bring to a simmer, then reduce heat to low.
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Cover and simmer gently for 1½ to 2 hours, until beef is tender.
4. Add vegetables:
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Stir in potatoes, carrots, and celery.
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Simmer uncovered for another 30–40 minutes, or until vegetables are tender and stew has thickened slightly.
5. Finish & serve:
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Remove bay leaf.
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Taste and adjust seasoning with salt and pepper.
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Garnish with chopped parsley and serve hot.
🥖 Serve with:
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Crusty bread or dinner rolls
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Rice or buttered egg noodles (if you like extra carbs)
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A glass of dry red wine 🍷
🔄 Variations:
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Slow Cooker: After browning beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low 7–8 hours or high 4–5 hours.
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Gluten-Free: Skip the flour or use a gluten-free thickener like cornstarch slurry.
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Add peas near the end for a pop of sweetness and color.