Beef and Potato Stew is a hearty, rustic dish packed with tender beef, soft potatoes, and a medley of vegetables simmered in a rich, savory broth. Perfect for colder days or a filling weeknight dinner, this comforting stew delivers deep flavor and wholesome satisfaction in every spoonful.

Why You’ll Love This Recipe

This stew is the definition of comfort food. It’s a complete one-pot meal that’s deeply flavorful, nourishing, and easy to prepare. The combination of slow-cooked beef, vegetables, and spices creates a warming, savory dish that is both family-friendly and budget-conscious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef chuck or stew meat, cubed
Potatoes, peeled and cubed
Carrots, chopped
Peas (fresh or frozen)
Onion, chopped
Garlic, minced
Tomato paste
Diced tomatoes
Beef broth
Olive oil
Bay leaves
Dried thyme
Salt and pepper
Fresh herbs for garnish (optional)

Directions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef cubes on all sides until browned. Remove and set aside.
In the same pot, sauté onion and garlic until softened.
Stir in tomato paste and cook for 1–2 minutes.
Add beef back to the pot along with diced tomatoes, broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 45 minutes.
Add potatoes and carrots. Simmer for another 30 minutes or until vegetables are tender.
Stir in peas during the last 5 minutes of cooking.
Remove bay leaves and garnish with fresh herbs before serving.

Servings and timing

Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

Spicy version: Add a pinch of cayenne or red pepper flakes.
Wine-based broth: Add a splash of red wine with the beef broth for deeper flavor.
Vegetable boost: Include green beans, celery, or parsnips.
Slow cooker: Cook on low for 6–8 hours or on high for 3–4 hours.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm on the stove over medium heat or microwave in portions. Add a splash of broth or water if needed.
Freezing: Freeze in containers for up to 3 months. Thaw overnight and reheat thoroughly.

FAQs

What’s the best beef cut for stew?

Beef chuck is ideal due to its marbling and tenderness after slow cooking.

Can I use sweet potatoes?

Yes, but add them later in the cooking process as they cook faster than regular potatoes.

Can I make this stew ahead of time?

Yes, and it often tastes better the next day after flavors develop.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on can add texture and nutrients.

Can I make this in a pressure cooker?

Yes. Cook the beef and broth under high pressure for about 30 minutes, then add vegetables and cook 10 more minutes.

Can I use frozen vegetables?

Yes, especially for peas or mixed vegetable blends.

Is it okay to skip tomato paste?

Tomato paste adds depth, but if unavailable, substitute with a bit more diced tomato or a splash of tomato sauce.

How do I thicken the stew?

Mash a few cooked potato chunks into the broth or add a cornstarch slurry near the end of cooking.

What can I serve with this stew?

Crusty bread, rice, or a simple salad pair well with the hearty flavors.

Is this dish gluten-free?

Yes, if using gluten-free broth and seasonings.

Conclusion

Beef and Potato Stew is a timeless, satisfying dish that combines tender meat, hearty vegetables, and savory broth in every bite. It’s a cozy and nourishing option for any occasion that brings classic homemade flavor to your table with minimal fuss.

Beef and Potato Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Beef and Potato Stew is a hearty, comforting one-pot meal made with tender beef, soft potatoes, and flavorful vegetables simmered in a rich tomato and broth-based sauce—perfect for cold days or family dinners.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Simmering
Cuisine: American
Diet: Gluten Free

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear beef cubes on all sides until browned. Remove and set aside.
In the same pot, sauté chopped onion and minced garlic until softened.
Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
Return beef to the pot. Add diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
Add potatoes and carrots to the pot. Simmer for another 30 minutes, until vegetables are tender.
Stir in peas during the last 5 minutes of cooking.
Remove bay leaves. Taste and adjust seasoning. Garnish with fresh herbs if desired and serve warm.