Hearty Potato and Meat Stew
Warm your soul with this Hearty Potato and Meat Stew, a comforting one-pot dish that's perfect for family dinners or cozy nights in! Packed with tender, slow-cooked beef chuck, hearty potatoes, sweet carrots, and aromatic onions and garlic, this stew is simmered to perfection in a savory beef broth infused with tomato paste, thyme, and bay leaves. The addition of a flour-based roux gives this classic stew its rich, velvety texture, while browning the meat first ensures maximum flavor in every bite. Ready in just over 2 hours, this filling and flavorful meal serves 6, making it ideal for sharing or meal prep. Garnish with fresh herbs and serve hot with crusty bread for a truly satisfying dining experience. Keywords: hearty potato stew, slow-cooked beef stew, comfort food, one-pot meal, classic stew recipe.
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Recipe Information
Ingredients
- 1 kg beef chuck
- 4 large potatoes
- 3 medium carrots
- 1 large onion
- 3 garlic cloves
- 2 tbsp olive oil
- 5 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup flour
Instructions
Start by prepping the ingredients: peel and cube the potatoes, peel and slice the carrots, finely chop the onion, and mince the garlic cloves.
Cut the beef chuck into 1-inch cubes. Pat them dry with a paper towel and season generously with salt and black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in a single layer, cooking in batches if necessary, to brown all sides. Remove beef from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion turns translucent.
Add 0.25 cup of flour to the pot and stir to coat the onions and garlic. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the beef broth, stirring well to combine with the flour and deglaze the pot. Scrape any browned bits from the bottom.
Stir in 2 tablespoons of tomato paste, followed by the browned beef, and bring the mixture to a gentle boil.
Add the cubed potatoes, sliced carrots, 2 bay leaves, and 1 teaspoon of dried thyme. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Reduce the heat to a simmer, cover the pot, and cook for about 2 hours, stirring occasionally, until the meat is tender and the vegetables are soft.
Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Serve the stew hot, garnished with fresh thyme or parsley if desired.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1427 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
