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.

Table of Contents

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.

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

servings

Prep time

minutes

Cooking time

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.