This One-Pot Beef Stew offers big flavors with little mess. It’s a comforting, delicious meal any day of the week. Healthy and immensely satisfying.
Easy Beef Stew with Potatoes
Imagine this. You’ve got a steamy, hearty, comforting big pot of savory stew in front of you. It’s filled with tender chunks of bite-sized chuck roast, melt-in-your-mouth carrots, and velvety potatoes.
All of that is smothered in a flavorful, thick broth that’s stew-pendous. The savory liquid coats the potatoes, beef, and vegetables beautifully. The whole thing fantastic over fluffy rice or alongside rustic bread.
The good stuff doesn’t stop there. To top if all off, the entire meal is cooked from start to finish in just one pot. Let it simmer while you and the family unwinds until dinnertime.
Key Ingredients for your best beef stew
- Use a boneless chuck roast that you cut into pieces yourself; it provides the best flavor and tenderness, while remaining mostly lean. Feel free to trim the meat, but keeping a bit of fat will go a long way for best flavor.
- Be sure to use a good quality, regular strength beef broth to give you the most flavor in this stew. It will make all the difference.
- Add some nice red wine for depth; a pinot noir or syrah would work well. Always choose one you’d actually like to serve with the meal. It should be a red that tastes good to you.
- We love plenty of chunky carrots, celery, and potatoes for heartiness and balance. The beef, potatoes, and vegetables result in a satisfying meal all on its own.
- Plenty of great seasonings for big flavors: freshly chopped garlic, onion, kosher salt, black pepper, and a bit of sugar provide aromatic and balanced flavors. We use whole grain mustard for a pop of zest.
Tips for Tender Beef Stew with Potatoes
- Be sure to remove excess moisture from pieces of beef prior to browning; this important step helps tremendously with ensuring the meat browns nicely rather than “steams.”
- Along those lines, you may need to work in batches for the browning, as overcrowding your pot will prevent beef from browning on all sides.
- You don’t have to use a super expensive bottle of red wine here, but do use a decent one that you like the taste of. A tasty pinot noir or syrah that you enjoy would work well.
- A bit of flour helps with thickening the stew. If you prefer to keep stew gluten-free, you can use a cornstarch slurry (start with 1 TB cornstarch fully dissolved in 1 TB cool water; increase a bit as needed.)
Yes, this beef stew can be made in the slow cooker
You can certainly adapt this recipe for your slow cooker. Brown the beef according to recipe instructions prior to adding everything (except potatoes) into slow cooker. Set on low for 8-10 hours, adding potatoes during the final 2-3 hours of cook time to prevent them from getting mushy.
Stovetop or slow cooker, your family will thank you for this one. Stew up and enjoy.