Hearty Beef and Potato Stew

This Hearty Meat and Potato Stew is the ultimate comfort food for chilly days. With tender beef, savory shallots, and soft potatoes, it’s a one-pot wonder perfect for family dinners or gatherings.

Why You’ll Love This Meat And Potato Stew

  • Rich, savory flavors
  • Easy to make and mostly hands-off
  • Versatile cooking methods (stove, slow cooker, Instant Pot)
  • Great for meal prep and leftovers

Ingredients You’ll Need

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2.2 lbs beef chuck, trimmed and at room temperature
  • Salt, black pepper, smoked paprika, dried thyme
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • 2 tbsp cornstarch
  • 10 shallots, peeled
  • 1 tbsp low sodium soy sauce
  • 4 cups low-sodium beef broth
  • 3 tbsp double-concentrated tomato paste
  • 13 oz baby potatoes

Instructions

meat and potato stew
  1. Prep: Peel shallots, and mince garlic.
  2. Sear Beef: Heat oil and butter in a large pot. Sear beef until browned on all sides.
  3. Season: Add salt, pepper, paprika, thyme, and brown sugar. Stir in garlic, cook for 2 minutes, then add cornstarch.
  4. Simmer: Add shallots, soy sauce, and beef broth. Bring to a boil, then cover and simmer for 1 hour.
  5. Finish: Stir in tomato paste, add potatoes, and simmer for 30 more minutes until meat and potatoes are tender.
  6. Serve: Serve hot with country bread.

Serving Suggestions

  • Pair with a fresh leafy or tomato salad
  • Serve with crusty country bread

How to Store Meat And Potato Stew

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Additional Tips

  • Vegetable Add-ins: Carrots, parsnips, turnips, sweet potatoes, mushrooms, or celery root can be added.
  • Meat Swap: Substitute beef with chicken for a quicker cooking time.
  • Cooking Methods: Instructions provided for slow cooker, Instant Pot, and oven variations.
  • Make Ahead: This can be made a day ahead for convenience.

Hearty Beef and Potato Stew

Recipe by Rose HernandezCourse: Main CourseCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

2

hours 
Calories

727

kcal

Ingredients

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 2.2 lbs beef chuck, trimmed and at room temperature

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp smoked paprika

  • 1 tsp dried thyme

  • 13 oz baby potatoes

  • 3 tbsp double-concentrated tomato paste

  • 4 cups low-sodium beef broth

  • 1 tbsp low sodium soy sauce

  • 1 tbsp brown sugar

  • 2 garlic cloves, minced

  • 2 tbsp cornstarch

  • 10 shallots, peeled

Directions

  • Peel shallots, and mince garlic.
  • Heat oil and butter in a large pot. Sear beef until browned on all sides.
  • Add salt, pepper, paprika, thyme, and brown sugar. Stir in garlic and cook for 2 minutes. Add cornstarch and mix well.
  • Add shallots, soy sauce, and beef broth. Bring to a boil, then cover and simmer for 1 hour.
  • Stir in tomato paste, add potatoes, and simmer for 30 more minutes until meat and potatoes are tender.
  • Serve hot with country bread.

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