Name: Hearty Beef and Potato Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 lbs beef stew meat (chuck roast, cut into chunks); 4 medium potatoes (Yukon gold or russet), peeled and cubed; 3 carrots, sliced; 2 celery stalks, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 4 cups beef broth; 1 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp fresh thyme (or 1/2 tsp dried); 2 tbsp olive oil; Salt and pepper, to taste; 1 tbsp all-purpose flour (optional, for thickening); 2 tbsp water (if using flour for thickening)

Jump to Recipe·Leave a Review

There’s something incredibly comforting about a bowl of Hearty Beef and Potato Stew. It’s a rustic, soul-warming dish loaded with tender beef, soft potatoes, and flavorful vegetables, all simmered in a rich, savory broth. Whether I’m making it for a weeknight dinner or a cozy weekend meal, this stew never disappoints.

Why You’ll Love This Recipe

I love how this stew brings together simple ingredients to create a dish that’s both filling and flavorful. The beef becomes melt-in-your-mouth tender after simmering, while the potatoes soak up all the delicious juices. It’s easy to prepare in one pot, making cleanup a breeze. Plus, the flavors only get better the next day, making it perfect for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef stew meat (chuck roast cut into chunks)
Potatoes (Yukon gold or russet, peeled and cubed)
Carrots
Celery
Onion
Garlic
Tomato paste
Beef broth
Worcestershire sauce
Bay leaves
Fresh or dried thyme
Olive oil
Salt and pepper
All-purpose flour (optional, for thickening)

Directions

I start by browning the beef in a large pot with olive oil to develop a deep, rich flavor. Once seared on all sides, I set the beef aside.
In the same pot, I sauté onions, carrots, celery, and garlic until they’re soft and aromatic.
I stir in the tomato paste, letting it cook for a minute to enhance its depth, then deglaze the pot with a splash of beef broth to loosen all those tasty browned bits.
I return the beef to the pot, then add the rest of the beef broth, Worcestershire sauce, bay leaves, thyme, salt, and pepper.
I bring the mixture to a boil, reduce the heat, cover it, and let it simmer for about 1.5 to 2 hours, until the beef is fork-tender.
I add the potatoes during the last 30–40 minutes of cooking so they don’t get too soft.
If I want a thicker stew, I mix a little flour with water and stir it in during the last 15 minutes of cooking.
I remove the bay leaves before serving and give it a final taste to adjust seasoning.

Servings and timing

This recipe serves about 6 people. It takes approximately 15 minutes to prep and 2 hours to cook, making the total time around 2 hours and 15 minutes.

Variations

Sometimes I swap the beef for lamb if I want something a bit richer. I’ve also added parsnips, turnips, or sweet potatoes for a change in flavor. If I’m short on time, I use a pressure cooker or slow cooker to speed things up or set it and forget it. A splash of red wine added to the broth gives it an even deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pour it into a saucepan and warm it over medium heat until heated through. It also freezes well—I let it cool completely and store it in freezer-safe containers for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

How do I make the stew thicker?

I usually mix a tablespoon of flour with a few tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking. It thickens up nicely without affecting the flavor.

Can I use a slow cooker for this recipe?

Yes, I often transfer the browned beef and sautéed veggies to a slow cooker and let it cook on low for 7–8 hours or on high for 4–5 hours. I add the potatoes halfway through to keep them from getting too soft.

What’s the best cut of beef to use?

I prefer using chuck roast cut into cubes. It becomes very tender after simmering for a long time, making it ideal for stew.

Can I make this ahead of time?

Absolutely. I think the flavors get even better after a day in the fridge. I often make it the night before and reheat it the next day for a quick dinner.

How can I make this stew gluten-free?

To make it gluten-free, I skip the flour or use a gluten-free thickener like cornstarch. I also double-check my beef broth and Worcestershire sauce to make sure they don’t contain gluten.

Conclusion

Hearty Beef and Potato Stew is the kind of meal that brings comfort with every bite. It’s satisfying, full of rich flavor, and so easy to customize. Whether I’m feeding a family or prepping meals ahead of time, this stew always hits the spot.

Hearty Beef and Potato Stew

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty Beef and Potato Stew is a comforting, one-pot meal packed with tender beef, soft potatoes, and flavorful vegetables simmered in a savory broth. Perfect for cozy dinners and even better the next day.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

2 lbs beef stew meat (chuck roast, cut into chunks)
4 medium potatoes (Yukon gold or russet), peeled and cubed
3 carrots, sliced
2 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried)
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp all-purpose flour (optional, for thickening)
2 tbsp water (if using flour for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
In the same pot, sauté onions, carrots, celery, and garlic until softened and fragrant.
Stir in tomato paste and cook for 1 minute. Deglaze the pot with a splash of beef broth, scraping up browned bits.
Return the beef to the pot. Add remaining beef broth, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
Add potatoes during the last 30–40 minutes of cooking.
If desired, mix flour with water and stir into stew during the last 15 minutes to thicken.
Remove bay leaves and adjust seasoning before serving.