Beef Stew with Potatoes is a quintessential comfort dish, renowned for its rich flavors and hearty ingredients. The preparation begins with heating olive oil in a large pot or Dutch oven, ideally suited for its even heat distribution. The beef stew meat, seasoned with salt and pepper, is browned to caramelize its exterior, embedding deep, savory notes essential for a robust stew.
Onions are sautéed in the same pot until they turn translucent, releasing their natural sweetness. Minced garlic is then added, enhancing the aroma with its pungent, earthy tones. A sprinkle of flour is stirred in to thicken the sauce, creating a base that will absorb and distribute flavors evenly.
The browned beef returns to the pot, and tomato paste is introduced, lending a rich, umami depth that complements the meat. Beef broth is poured in, deglazing the pot and incorporating every flavorful bit stuck to the bottom. Potatoes and carrots join the mix, their natural starches thickening the stew further, while herbs like thyme, rosemary, and bay leaves infuse the dish with fragrant, earthy undertones.
The stew simmers for 1.5 to 2 hours, allowing the beef to become tender and the flavors to meld into a cohesive, mouthwatering harmony. Optional additions, such as peas and celery, introduce bright, fresh notes towards the end of cooking. The dish is finalized with a touch of fresh parsley, adding a verdant contrast to the deeply savory stew.
Beef Stew with Potatoes is more than a meal; it’s a culinary embrace. Its layers of flavor and texture embody the perfect balance between robust meatiness, hearty vegetables, and aromatic herbs, making it an enduring favorite in kitchens worldwide.
Ingredients
2 lbs beef stew meat, cut into bite-sized pieces
3 large potatoes, peeled and diced
4 carrots, peeled and sliced
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tbsp all-purpose flour
1 cup peas (optional)
1 cup celery, sliced (optional)
Fresh parsley, chopped (for garnish)
Directions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef stew meat with salt and pepper, then add it to the pot. Brown the meat on all sides, working in batches if necessary. Once browned, remove the meat from the pot and set aside.
3. In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Stir in the flour and cook for another 1-2 minutes to eliminate the raw flour taste.
6. Return the browned beef to the pot, then add the tomato paste and stir well to coat the meat.
7. Pour in the beef broth, stirring to combine. Scrape the bottom of the pot to release any browned bits for extra flavor.
8. Add the diced potatoes, sliced carrots, thyme, rosemary, and bay leaves. Stir well to combine.
9. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
10. Optional: About 30 minutes before the stew is done, add the peas and sliced celery if using.
11. Once the stew is cooked, remove and discard the bay leaves. Adjust seasoning with salt and pepper to taste.
12. Serve hot, garnished with fresh chopped parsley.