This hearty beef stew with potatoes is a comforting, home-style dish made with tender beef, wholesome vegetables, and a richly seasoned broth. Slow-simmered to perfection, it’s a satisfying meal that warms you from the inside out and works beautifully for family dinners or make-ahead meals.
Why You’ll Love This Recipe
This recipe is simple, reliable, and deeply flavorful. The beef becomes incredibly tender as it cooks slowly, while the potatoes and carrots soak up the savory broth. It uses everyday ingredients, requires minimal prep, and delivers a classic comfort food result that never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g beef chunks (stewing beef, cut into 3–4 cm pieces)
3 medium potatoes, peeled and cubed (about 450 g)
2 carrots, chopped (about 150 g)
150 g baby potatoes (optional, halved if large)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup beef broth (240 ml)
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Directions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the beef chunks and brown them on all sides for about 5 minutes, stirring occasionally.
Add the chopped onion and cook for 3–4 minutes until softened and lightly golden.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the cubed potatoes, baby potatoes, and chopped carrots to the pot.
Pour in the beef broth and sprinkle in the dried thyme, salt, and black pepper.
Bring the stew to a gentle boil, then reduce the heat to low.
Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
Taste and adjust seasoning if needed, then serve hot.
Servings and timing
This recipe yields 4 generous servings.
Preparation time is approximately 15 minutes.
Cooking time ranges from 1 hour and 30 minutes to 2 hours.
Total time is about 1 hour and 45 minutes to 2 hours and 15 minutes.
Variations
You can add peas, green beans, or mushrooms during the last 20 minutes of cooking for extra texture and flavor. For a richer stew, add an extra half cup of broth and let it reduce slightly uncovered near the end. Spices such as paprika or bay leaf can also be added for a deeper aroma.
Storage/Reheating
Allow the stew to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a small splash of water or broth if needed. It can also be reheated in the microwave in short intervals, stirring in between.
FAQs
Can I use a different cut of beef for this stew?
Yes, chuck, blade, or shoulder cuts work best as they become tender during slow cooking.
Do I have to use baby potatoes?
No, they are optional. You can use only regular potatoes if preferred.
Can this stew be made in advance?
Yes, the flavors improve over time, making it ideal for preparing a day ahead.
How do I thicken the stew?
You can simmer uncovered for the last 15 minutes or mash a few potato pieces into the broth.
Can I freeze this beef stew?
Yes, freeze in airtight containers for up to 2 months. Thaw overnight before reheating.
Is this recipe suitable for meal prep?
Absolutely, it stores well and reheats easily for multiple meals.
Can I cook this stew faster?
You can use a pressure cooker to reduce cooking time, but slow simmering gives the best texture.
Should I peel the potatoes?
Peeling is recommended for a smoother texture, but it’s optional if you prefer skins on.
Can I add more broth?
Yes, add up to an extra ½ cup if you prefer a more soup-like consistency.
How do I know when the beef is done?
The beef is ready when it can be easily broken apart with a fork.
Conclusion
This beef stew with potatoes is a timeless comfort dish that combines simplicity with deep, satisfying flavor. Whether served fresh or reheated the next day, it’s a dependable recipe that brings warmth and nourishment to the table every time.
This Hearty Beef Stew with Potatoes is a comforting, home-style dish made with tender beef, wholesome vegetables, and a richly seasoned broth. Slow-simmered to perfection, it’s perfect for family dinners or make-ahead meals.
Ingredients
500 g beef chunks (stewing beef, cut into 3–4 cm pieces)
3 medium potatoes, peeled and cubed (about 450 g)
2 carrots, chopped (about 150 g)
150 g baby potatoes (optional, halved if large)
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup beef broth (240 ml)
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add beef chunks and brown on all sides, about 5 minutes, stirring occasionally.
Add chopped onion and cook 3–4 minutes until softened and lightly golden.
Stir in garlic and cook 30 seconds until fragrant.
Add cubed potatoes, baby potatoes, and chopped carrots to the pot.
Pour in beef broth and sprinkle in dried thyme, salt, and black pepper.
Bring to a gentle boil, then reduce heat to low. Cover and simmer 1½ to 2 hours, stirring occasionally, until beef is tender and vegetables cooked.
Taste and adjust seasoning if needed. Serve hot.
Notes
Add peas, green beans, or mushrooms in the last 20 minutes for extra texture.
For a richer stew, add an extra ½ cup broth and reduce slightly uncovered at the end.
Optional spices like paprika or bay leaf enhance aroma and flavor.
Peeling potatoes is recommended but optional depending on preference.
