beef stew with potatoes

Here’s a hearty Beef Stew with Potatoes 🥩🥔
Rich, comforting, and perfect for a cozy meal.

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Beef Stew with Potatoes

Ingredients (serves 4–6)

• 2 lbs beef stew meat (chuck works best)
• 3 tbsp oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 3–4 potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 2 tbsp flour (optional, for thickening)

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Instructions

1. Brown the beef
   • Heat oil in a large pot or Dutch oven over medium-high heat.
   • Season beef lightly with salt and pepper.
   • Brown beef in batches until deeply browned. Remove and set aside.
2. Sauté aromatics
   • In the same pot, add onion and cook 3–4 minutes until softened.
   • Add garlic and cook 30 seconds.
3. Build the stew
   • Stir in tomato paste and flour (if using). Cook 1 minute.
   • Slowly pour in beef broth, scraping up browned bits.
   • Add Worcestershire sauce, paprika, thyme, salt, and pepper.
4. Simmer
   • Return beef to the pot.
   • Bring to a boil, then reduce heat to low.
   • Cover and simmer 1–1½ hours until beef is tender.
5. Add vegetables
   • Stir in potatoes, carrots, and celery.
   • Simmer uncovered 30–40 minutes until vegetables are tender and stew thickens.
6. Serve
   • Taste and adjust seasoning.
   • Serve hot with crusty bread or biscuits.

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Tips

• Chuck roast gives the most tender beef
• For extra flavor, add ½ cup red wine with the broth
• Stew tastes even better the next day

If you want, I can also give you a slow cooker version, pressure cooker version, or a Southern-style beef stew.