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Hearty Beef and Potato Stew

A rich, comforting old-fashioned stew featuring tender chunks of beef chuck roast and soft potatoes simmered in a savory tomato and herb gravy.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 tbsp olive oil divided
The Stew
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 cup red wine dry (Cabernet or Merlot)
  • 4 cups beef broth low sodium
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1.5 lbs Yukon Gold potatoes peeled and cubed
  • 0.5 cup fresh parsley chopped, for garnish

Equipment

  • Dutch Oven or Large Heavy Pot
  • Chef's knife
  • Cutting board
  • Wooden Spoon

Method
 

  1. Pat beef dry and toss with flour, salt, and pepper.
  2. Heat 2 tbsp oil in a large pot. Sear beef in batches until browned. Remove and set aside.
  3. Add remaining oil to the pot. Sauté onions for 5 minutes, then add garlic and tomato paste. Cook 2 minutes.
  4. Pour in red wine to deglaze the pan, scraping up browned bits.
  5. Return beef to the pot. Add broth, bay leaves, and thyme. Bring to a boil.
  6. Cover, reduce heat to low, and simmer for 1.5 to 2 hours until beef is tender.
  7. Add potatoes and continue to simmer covered for 30-40 minutes until potatoes are soft.
  8. Discard bay leaves, adjust seasoning, and serve garnished with parsley.

Notes

For best flavor, make this stew a day ahead. Reheat gently before serving to let flavors meld.