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
- Prep: Peel shallots, and mince garlic.
- Sear Beef: Heat oil and butter in a large pot. Sear beef until browned on all sides.
- Season: Add salt, pepper, paprika, thyme, and brown sugar. Stir in garlic, cook for 2 minutes, then add cornstarch.
- Simmer: Add shallots, soy sauce, and beef broth. Bring to a boil, then cover and simmer for 1 hour.
- Finish: Stir in tomato paste, add potatoes, and simmer for 30 more minutes until meat and potatoes are tender.
- Serve: Serve hot with country bread.
MORE RECIPES: French Onion Chicken & Spaghetti with Roasted Eggplant Purée
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
Course: Main CourseCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
2
hoursCalories
727
kcalIngredients
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.
