Description
Beef and Potato Stew
Ingredients:
500g beef chunks
500g baby potatoes, halved
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups beef broth
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. Sear the Beef:
Heat olive oil in a large skillet over medium-high heat
.
Add beef chunks, season with salt and pepper, and sear until browned on all sides
. Remove and set aside.
2. Cook the Potatoes:
In the same skillet, add the potatoes and cook until golden on the edges, about 5 minutes
. Remove and set aside.
3. Sauté the Onions and Garlic:
Add onions to the skillet and sauté until translucent
.
Stir in garlic and cook for 1 minute
.
4. Simmer the Stew:
Return beef to the skillet. Add paprika, thyme, and beef broth
.
Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
5. Add Potatoes:
Stir in the potatoes and cook for another 15 minutes, or until tender
.
6. Serve:
Garnish with fresh parsley and serve warm
.
Step-by-Step Guide
Follow these detailed steps for a perfect stew. First, ensure your beef chunks are patted dry with a paper towel; this is crucial for a good sear. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in batches if necessary to avoid overcrowding. Sear undisturbed for 2-3 minutes per side until a deep brown crust forms. This step builds the stew’s foundational flavor. After removing the beef, add the halved potatoes. Let them cook, turning occasionally, to develop golden edges, which adds texture. For the aromatics, sauté the onions until soft and just beginning to caramelize, then add the garlic for a final fragrant minute.
Deglaze the pot by pouring in a splash of the beef broth and scraping up all the browned bits from the bottom. This is where the magic happens! Return the beef, add the remaining broth, paprika, and thyme. Bring to a lively boil, then immediately reduce to the gentlest simmer, cover, and let it cook slowly. After 45 minutes, the beef should be becoming tender. Add the potatoes and simmer, covered, for the final 15-20 minutes until they are fork-tender. The stew is ready when the beef is melt-in-your-mouth tender.
Serving Suggestions
This hearty stew is a complete meal but pairs beautifully with crusty bread for dipping, fluffy rice, or buttery egg noodles. For a fresh contrast, serve it alongside a simple green salad with a tangy vinaigrette. Garnish with not just parsley, but also a sprinkle of freshly cracked black pepper or a dollop of sour cream.
How-to Summary
In short: Sear seasoned beef until browned. Sauté potatoes and set aside. Cook onions and garlic. Deglaze the pot, return beef, add broth and herbs, then simmer covered for 45 minutes. Add potatoes and simmer 15 more minutes until tender. Garnish and serve.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely. After searing the beef and sautéing the onions/garlic, transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the potatoes in the last 2 hours on low or 1 hour on high.
What cut of beef is best? Use chuck roast, stew meat, or another well-marbled, tough cut that becomes tender with long, slow cooking. Lean cuts will become dry and tough.
How can I thicken the stew? If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering stew in the last 5 minutes of cooking.
Can I add other vegetables? Yes. Carrots and celery are classic additions. Add hearty vegetables like carrots with the broth, and quicker-cooking veggies like peas or corn in the last 5 minutes.
How long does it keep? Stored in an airtight container in the refrigerator, the stew will keep for 3-4 days. The flavors often improve the next day. It also freezes well for up to 3 months.
Common Mistakes to Avoid
- Overcrowding the pan when searing: This steams the meat instead of creating a flavorful brown crust. Sear in batches.
- Adding potatoes too early: Adding potatoes at the beginning will cause them to disintegrate. They should go in during the final 15-20 minutes.
- Boiling instead of simmering: A rapid boil will make the beef tough. Maintain a gentle, low simmer for tender results.
- Not deglazing the pot: Skipping the step of scraping up the browned bits after sautéing leaves immense flavor behind.
Conclusion
This Beef and Potato Stew is the epitome of comforting, home-cooked food. By following the detailed steps and avoiding common pitfalls, you’ll create a deeply flavorful, satisfying dish that is both simple to make and impressive to serve. It’s a versatile recipe that welcomes your own personal touches, making it a reliable classic for any night of the week. Enjoy the rich, hearty results of your patience and effort.