Description
Beef and Potato Stew Recipe
Ingredients:
500g beef chunks
4 medium potatoes, cut into bite-sized pieces
1 onion, chopped
2 garlic cloves, minced
2 tbsp tomato paste
4 cups beef broth
1 tsp paprika
1 tsp dried thyme
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
1. Sear the Beef:
Heat olive oil in a large pot over medium heat. Add beef chunks, season with salt and pepper, and sear until browned on all sides. Remove and set aside.
2. Sauté Vegetables:
In the same pot, add onions and garlic. Cook until softened, about 3 minutes. Stir in tomato paste and cook for another minute.
3. Add Broth and Spices:
Return the beef to the pot. Pour in beef broth and add paprika and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until the beef is tender.
4. Add Potatoes:
Add the potatoes to the pot and cook for another 20-25 minutes, or until the potatoes are soft.
5. Garnish and Serve:
Sprinkle with fresh parsley and serve warm. This hearty stew is perfect for a comforting meal!
Step-by-Step Guide
Follow these detailed steps for a perfect stew. First, pat the beef chunks completely dry with paper towels; this is crucial for a good sear. In your large pot, heat the olive oil over medium-high heat until shimmering. Add the beef in a single layer, working in batches if needed to avoid overcrowding. Sear without moving for 3-4 minutes per side until a deep brown crust forms. This step builds the stew’s foundational flavor. After removing the beef, reduce heat to medium and add the onions, scraping the bottom of the pot to release the flavorful browned bits (fond). Once onions are soft, add the garlic and tomato paste, cooking until the paste darkens slightly. Deglaze with a splash of the beef broth, scraping up any remaining fond. Return the beef, add remaining broth and spices, and bring to a boil. Reduce to a gentle, low simmer, cover, and cook until beef is fork-tender. Finally, add the potatoes and simmer until they are soft but not falling apart.
Serving Suggestions
This hearty stew is a complete meal but can be elevated with simple sides. Serve it in a deep bowl with a thick slice of crusty bread or a warm dinner roll for dipping. For a more substantial meal, spoon it over a bed of buttery egg noodles, creamy mashed potatoes, or fluffy white rice. A simple side salad with a sharp vinaigrette helps cut through the richness. Garnish with not just parsley, but also a dollop of sour cream or a sprinkle of grated horseradish for extra zest.
How-to Summary
To make Beef and Potato Stew: 1) Sear seasoned beef chunks until browned. 2) Sauté onions, garlic, and tomato paste in the same pot. 3) Return beef, add broth and spices, then simmer covered for 1.5-2 hours until beef is tender. 4) Add potatoes and cook for 20-25 more minutes. 5) Garnish and serve hot.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely. After searing the beef and sautéing the vegetables, transfer everything to a 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? Chuck roast or stewing beef are ideal. They have marbling that breaks down during long cooking, becoming incredibly tender and flavorful.
How can I thicken the stew? If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering stew in the final 5 minutes of cooking.
Can I add other vegetables? Yes. Carrots and celery are classic additions—add them with the onions. Peas or corn can be stirred in during the last 5 minutes of cooking.
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
Avoid these pitfalls: Not browning the beef properly: Skipping or rushing the sear results in less flavor. Overcrowding the pot when searing: This steams the meat instead of creating a caramelized crust. Adding the potatoes too early: They will become mushy and disintegrate into the broth. Boiling instead of simmering: A rapid boil will make the beef tough and chewy. A gentle simmer is key for tender meat. Underseasoning: Season in layers—on the beef, during sautéing, and always taste and adjust at the end.
Conclusion
This classic Beef and Potato Stew is the epitome of comfort food, offering deep, savory flavors and tender, satisfying textures. By following the detailed steps and avoiding common errors, you can create a restaurant-quality meal in your own kitchen. It’s a versatile, forgiving recipe that welcomes personal touches and is perfect for cozy family dinners or meal prepping for the week ahead. Enjoy the process and the delicious, heartwarming results.