Here’s a classic, hearty Beef and Potatoes recipe — flexible enough for a comforting weeknight meal or a slow-cooked dinner.
🥩🍲 Beef and Potatoes Stew
🛒 Ingredients (Serves 4–6)
- 1.5–2 lbs beef stew meat (chuck or round), cut into 1–2 inch cubes
- 2–3 tbsp olive oil
- 4–5 medium potatoes, peeled and cubed
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth (or stock)
- 1 tbsp tomato paste (optional, adds depth)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt & pepper to taste
- 2 tbsp flour (for thickening, optional)
Optional: peas, parsnips, or celery for added veggies
👩🍳 Instructions
1️⃣ Sear the Beef
- Heat oil in a large pot over medium-high heat.
- Brown beef cubes in batches (don’t overcrowd).
- Remove beef and set aside.
2️⃣ Sauté Aromatics
- In the same pot, sauté onion and garlic until fragrant (~3 minutes).
- Stir in tomato paste if using.
3️⃣ Build the Stew
- Return beef to pot.
- Sprinkle flour over meat and stir to coat (helps thicken).
- Pour in beef broth.
- Add thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a simmer.
4️⃣ Add Vegetables
- Add potatoes and carrots.
- Cover and simmer 45–60 minutes, stirring occasionally, until beef is tender and potatoes are cooked.
5️⃣ Finish
- Adjust seasoning with salt and pepper.
- Remove bay leaf before serving.
- Optional: add peas in the last 5 minutes.
🍽 Serving Suggestions
- Crusty bread for dipping
- Over rice or noodles
- With a side salad or steamed greens
🔥 Tips for Extra Flavor
- Brown beef well — this builds deep flavor.
- Low and slow simmer gives the best tender beef.
- Add a splash of Worcestershire sauce or a teaspoon of balsamic vinegar at the end for richness.
If you want, I can also give a one-pot oven-baked version or a slow-cooker version that makes this even easier for meal prep.
Do you want me to do that?
