Description
A hearty beef and potato stew with tender beef bites, perfect for a comforting family dinner.
Ingredients
Scale
- 2 lbs beef stew meat (or chuck roast, cut into 1–1½ inch chunks)
- 1½ tsp kosher salt (plus more to taste)
- 1 tsp black pepper
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp olive oil
- 1 medium onion, sliced
- 4 cloves garlic, sliced
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- 1½ lbs Yukon gold potatoes, peeled and sliced into thick rounds
- 1 bell pepper, sliced (optional)
Instructions
- Season the beef with salt and pepper. If using flour, toss beef with flour until lightly coated.
- Heat olive oil in a large pot or deep skillet over medium-high heat. Brown the beef in batches until deeply seared on all sides. Remove to a plate.
- Add onion to the pan and cook 3–4 minutes, scraping up the browned bits. Stir in garlic and cook 30 seconds.
- Stir in tomato paste and cook 1 minute.
- Add beef broth, water, Worcestershire sauce, paprika, cumin, thyme, and bay leaf. Return beef to the pot and bring to a simmer.
- Cover and simmer on low for 60 minutes, stirring occasionally.
- Add sliced potatoes (and bell pepper if using). Cover and simmer 25–35 minutes, until potatoes are tender and beef is fork-tender.
- Taste and adjust seasoning. If you want it thicker, simmer uncovered 5–10 minutes to reduce the sauce.
Notes
- For extra flavor, sear the beef in batches to avoid overcrowding the pan.
- Adjust seasoning to taste before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg