Name: Hearty Beef and Potato Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 zucchini, sliced; 1 cup chickpeas, cooked; 1 can diced tomatoes (14 oz); 1 teaspoon cumin; 1/2 teaspoon paprika; Salt and pepper to taste

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This hearty beef and potato stew is a robust and comforting dish filled with tender beef chunks, soft potatoes, and a savory broth infused with herbs and spices. It’s a wholesome meal perfect for cold nights and satisfying appetites.

Why You’ll Love This Recipe

Rich, savory flavor from slow-cooked beef
Uses basic, affordable ingredients
One-pot meal with minimal cleanup
Perfect for batch cooking and leftovers
Can be made on the stovetop, in a slow cooker, or in the oven

Ingredients

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

Stew beef (chuck roast or beef shoulder), cut into chunks
Potatoes, peeled and diced
Carrots, sliced
Onion, chopped
Garlic, minced
Beef broth
Tomato paste
Worcestershire sauce
Olive oil
Dried thyme
Bay leaf
Salt and black pepper
Fresh parsley for garnish

Directions

Heat olive oil in a large pot over medium-high heat.
Brown beef chunks in batches until seared on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until fragrant.
Add tomato paste and cook for 1–2 minutes.
Return beef to the pot. Add broth, Worcestershire sauce, carrots, potatoes, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender.
Adjust seasoning as needed. Remove bay leaf before serving.
Garnish with chopped fresh parsley.

Servings and timing

Serves: 6
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes

Variations

Add celery or peas for extra vegetables.
Use sweet potatoes instead of regular potatoes for a different flavor.
Add a splash of red wine for deeper flavor.
Substitute beef with lamb for a rustic twist.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days.
Reheat on the stovetop over low heat or in the microwave until hot.
Freeze in portioned containers for up to 3 months.

FAQs

What cut of beef is best for stew?

Chuck roast or shoulder works best due to its marbling and tenderness when slow-cooked.

Can I make this stew in a slow cooker?

Yes, brown the meat first, then cook on low for 7–8 hours or high for 4–5 hours.

Should I peel the potatoes?

It’s optional. Leaving the skin on adds texture and nutrients.

How do I thicken the stew?

Let it simmer uncovered for the last 30 minutes, or add a cornstarch slurry.

Can I make it ahead of time?

Yes, stew tastes even better the next day as flavors develop.

What should I serve with beef stew?

Serve with crusty bread, rice, or over mashed potatoes.

Can I use pre-cut stew meat from the store?

Yes, but make sure to brown it properly for added flavor.

Can I use canned potatoes?

Fresh potatoes are preferred as canned ones can become too soft.

What herbs go best with beef stew?

Thyme, bay leaf, rosemary, and parsley pair well.

Can I cook this in the oven?

Yes, after assembling the stew, bake covered at 325°F (165°C) for 2 to 2.5 hours.

Conclusion

This hearty beef and potato stew is the definition of comfort food. Its rich flavors and tender textures make it an ideal dish for family dinners, meal prep, or cozy evenings. Simple, satisfying, and timeless, it’s a recipe you’ll come back to often.

Hearty Beef and Potato Stew

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A flavorful and nutritious vegan dish packed with plant-based ingredients. ‘V’ likely refers to a vegan or vegetarian meal, though details are minimal.