Tasty Beef and Potato Stew
I hope you will adore this Beef and Potato Stew as much as we loved testing this recipe. These are the main reasons why we believe you should make it as soon as possible:
- the meat is juicy, tender, and melts in your mouth
- the recipe made in one pot filled with veggies, potatoes, and meat
- There is no need for additional sides
- kids and adults adore it
- freezer-friendly and can be easily made ahead for busy weeknights
- dairy-free
Essential ingredients
These essential ingredients will make this Beef and Potato Stew unforgettable.
Meat - use good quality boneless beef chuck. Take it from the fridge about 30 minutes before cooking. Cut into even pieces to cook it evenly.
Flour - flour will thicken the stew and make it creamier.
Wine - We tested the recipe with both white wine and red wine. We prefer it with ride wine; however, it's important to note that the wine should not be sour. Choose Shiraz, Porto, or Cabernet Sauvignon.
Stock - we used our favorite beef stock from Podravka. It's essential to use good quality beef stock, as the flavor of this stew depends on it.
Potato - use new potatoes or potatoes that are good for cooking. Adjust the cooking time, if necessary, until the potatoes are soft and cooked.
What to serve with Beef and Potato Stew
This Beef and Potato Stew is a rich, flavorful dish that doesn't need a side dish since it's already full of vegetables, potatoes, and beef. However, you can always add more ingredients to make it your own. We reccomend any (or all) of these:Dodamo nekaj listkov sesekljanega peteršilja tik pred postrežbo
- Sprinkle with chopped fresh parsley.
- Before serving, add a teaspoon of sour cream or crème fraîche to each plate.
- Optionally add frozen peas to the stew 5 minutes before the end of cooking.
Storing and freezing
There are two ways to store this delicious Beef and Potato Stew.
Keep the chilled homemade Beef and Potato Stew in the fridge for up to 3 days. Before serving, reheat in the microwave oven or using a pot.
Feel free to freeze the Beef and Potato Stew too. Once the stew chills, place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
How to make Beef and Potato Stew at home (video)
Check this quick tutorial to see how we made these Beef and Potato Stew at home.
Next, try these amazing beef recipes
- Slovenian Meat Stew (Bograč)
- Pohorski lonec (Meat, Potato, and Mushroom Stew)
- Hungarian Goulash
- Osso buco
- Braised Short Ribs
- Braised Beef Stew with Fluffy Dumplings
METHOD
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prepare the meat
Take the meat from the fridge 30 minutes before cooking. If it's not cut, cut it into 1 ½ cm or ½-inch pieces. Pat dry using paper towels. Add it to a bowl and season with salt and pepper.
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pan-fry the meat
Add two tablespoons of oil to a large pot. Place over high heat. Add half of the meat and sear it evenly for approximately 2 - 3 minutes, stirring occasionally until it is brown and smells divine. Transfer to a plate and repeat the process with the rest of the meat. Transfer to a plate.
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add onion, garlic and spices
Cut the onion into large pieces and add to the same pot. Add a tablespoon of olive oil. Sauté for 4 - 6 minutes over medium heat. Add a tablespoon of flour (save another tablespoon for later) and tomato paste. Reduce the heat, then pan-fry for 2 - 3 minutes. Add the minced garlic and spices (paprika, marjoram, oregano). Stir and cook for a minute.
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add the meat and cook
Increase the heat, add the red wine, and cook for 2 - 3 minutes for the alcohol to evaporate. Add 1000ml (4 cups) of beef stock. Combine flour and 200ml (1 cup) of beef stock in a separate bowl. Add to the pot along with bay leaves, a sprig of parsley, and prepared beef chuck. Cover with a lid and gently simmer for one hour. This one-pot meal shouldn't boil, or the meat won't be tender.
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add the potatoes and cook
Peel the potatoes, cut them into quarters, and cut the large potatoes into eight pieces. Clean the celery stalks and cut into small pieces. Peel the carrots and cut them into 2-cm or 1-inch pieces. Add to the pot and stir to combine. Cover with a lid and cook for 35 - 40 minutes or until the vegetables are cooked and the meat is soft and tender.
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serve
Remove the bay leaves and sprig of parley. Divide the Beef and Potato Stew between six plates and serve. Optionally sprinkle with chopped parsley and add a teaspoon of sour cream or crème fraîche.
