Description
A comforting bowl of Hearty Beef and Potato Stew made with tender beef chunks, golden potatoes, and a rich, herby broth that warms you from the inside out.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 1.5 pounds yellow potatoes, quartered
- 3 large carrots, sliced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
- Heat a Dutch oven over medium-high heat and add 1 tablespoon olive oil.
- Season beef with salt and pepper, then toss in flour to coat.
- Brown beef cubes in batches until seared on all sides. Set aside.
- Add remaining olive oil to the pot and sauté onions and carrots for 5 minutes.
- Add garlic and tomato paste, stirring for 1 minute.
- Return beef to the pot and pour in broth and Worcestershire sauce.
- Add potatoes, thyme, and bay leaves. Stir everything together.
- Bring to a boil, then reduce heat to a simmer and cover. Cook for 2 hours, stirring occasionally.
- Remove thyme sprigs and bay leaves. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- Use Yukon Gold or red potatoes to prevent them from turning mushy.
- Make a day ahead for even deeper flavor.
- Add other vegetables like mushrooms or peas for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: beef stew, hearty dinner, comfort food, potato stew, slow cooked stew