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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.
Beef Stew recipe in action
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.)
Can I make Beef Stew in the Crock Pot?
You can certainly adapt this recipe for your slow cooker or Crock Pot. Brown the beef according to recipe instructions prior to adding everything (except potatoes) into your Crockpot. Set on low for 8-10 hours. Add 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.
Did you make this?
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One-Pot Beef Stew (with potatoes)
- 2.5 lbs beef chuck roast, partially trimmed and cut into 1-inch cubes
- freshly ground black pepper
- 2 TB olive oil
- 4 large carrots, peeled and cut int 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 large onion, roughly chopped
- 8 garlic cloves, roughly chopped
- 1 ½ cups dry red wine, a good one you’d like to drink with dinner
- 2 TB flour
- 4 cups beef broth, or stock, high quality
- 1 TB sugar
- 12 oz baby potatoes, peeled and cut into 1-inch pieces
- 2 TB whole grain mustard
- freshly chopped parsley for garnish
- Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don’t overcrowd the pieces (they won’t brown if overcrowded.) Transfer beef to a plate.
- Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
- Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.