Old-Fashioned Beef and Potato Stew
Craving a warm and hearty meal? This Old-Fashioned Beef and Potato Stew is a classic stew dinner recipe that brings comfort to your table with simple ingredients and incredible flavor. You’ll love how easy it is to create this satisfying dish, perfect for any night of the week.
Key Ingredients & Substitutions:
- Beef: Use stewing beef or chuck roast.
- Potatoes: Russet or Yukon Gold potatoes work best. You can substitute with sweet potatoes for a slightly different flavor.
- Carrots & Celery: Fresh is always best.
- Broth: Beef broth is traditional. Vegetable broth can be used in a pinch.
- Flour: All-purpose flour helps thicken the stew. Cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) can be used as a gluten-free alternative.
- Tomato Paste: Adds depth of flavor.
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 lb potatoes, peeled and cut into 1-inch cubes
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1/4 cup all-purpose flour (for thickening, optional)
- 2 tbsp fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Servings: 6
- Calories per serving: Approximately 450 calories
- Tools Needed: Large Dutch oven or heavy-bottomed pot
Step-by-Step Instructions:
1. Brown the Beef
Heat olive oil in your Dutch oven over medium-high heat. Sear the beef cubes in batches until nicely browned on all sides. Do not overcrowd the pot; this ensures a good sear. Remove the browned beef and set it aside.
2. Sauté Aromatics
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
3. Deglaze and Add Liquids
Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds wonderful flavor to your stew dinner recipe. Stir in the remaining beef broth, water, and tomato paste.
4. Simmer the Beef
Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour and 30 minutes. This allows the beef to become wonderfully tender.
5. Add Vegetables
After 1 hour and 30 minutes, add the potatoes, carrots, and celery to the pot. Stir gently to combine. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are fork-tender.
6. Thicken the Stew (Optional)
If you prefer a thicker stew, create a slurry by whisking 1/4 cup flour with 1/2 cup cold water in a small bowl until smooth. Slowly whisk this into the simmering stew. Cook for an additional 5-10 minutes, stirring constantly, until the stew thickens to your desired consistency.
7. Season and Serve
Season the stew with salt and pepper to taste. You can also add the optional fresh parsley for a burst of color and flavor. Serve your comforting stew dinner recipe hot and enjoy!
Variation Ideas:
- Add frozen peas in the last 10 minutes of cooking.
- Include parsnips or turnip cubes for extra root vegetable goodness.
- Stir in a bay leaf during the simmering stage for added aroma (remember to remove it before serving).
Storage Instructions:
Store leftover Old-Fashioned Beef and Potato Stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat, or in the microwave until heated through. You might need to add a splash of broth or water if it has thickened too much.
Frequently Asked Questions (FAQ):
Can you make this stew in a slow cooker?
Yes, you can. Brown the beef and sauté the aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the vegetables during the last 2-3 hours of cooking.
What kind of potatoes are best for stew?
Russet or Yukon Gold potatoes hold their shape well and absorb the flavors of the stew without becoming overly mushy.
Can you freeze beef and potato stew?
Absolutely! This stew freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do you prevent the beef from being tough?
Browning the beef first and then simmering it for an adequate amount of time over low heat helps tenderize it, creating a delicious stew dinner recipe. Cutting the beef into uniform 1-inch cubes also promotes even cooking.
What can you serve with this stew?
Crusty bread, cornbread, or a simple side salad are excellent accompaniments to this hearty beef and potato stew.
Can you make this stew ahead of time?
Yes, this stew often tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance and reheat gently before serving.
