Hearty Beef and Potato Stew
Hearty Beef and Potato Stew
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until a deep crust forms. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add carrots and celery to the pot and cook, stirring occasionally, until slightly softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add minced garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.
⏱️ 5 min
- 6
Return the browned beef to the pot. Add dried thyme and bay leaf. Bring the liquid back to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, stirring occasionally, until the beef is very tender.
⏱️ 90 min
- 7
Add the cubed potatoes to the stew. Increase heat to medium-low, cover, and continue to cook for another 30-40 minutes, or until the potatoes are tender.
⏱️ 40 min
- 8
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Potato Stew
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until a deep crust forms. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add carrots and celery to the pot and cook, stirring occasionally, until slightly softened, about 5-7 minutes.
⏱️ 7 min - 4
Add minced garlic to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.
⏱️ 5 min - 6
Return the browned beef to the pot. Add dried thyme and bay leaf. Bring the liquid back to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, stirring occasionally, until the beef is very tender.
⏱️ 90 min - 7
Add the cubed potatoes to the stew. Increase heat to medium-low, cover, and continue to cook for another 30-40 minutes, or until the potatoes are tender.
⏱️ 40 min - 8
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min