I love meals that cook slowly, but cooking beef stew in a pot on the stove is especially calming and comforting to me because it gives the flavors time to develop naturally. In this beef and potato stew recipe, the beef becomes soft and juicy, the potatoes turn buttery and tender, and the broth becomes rich and satisfying without needing anything fancy. Everything about it feels warm, steady, and deeply comforting.

This Beef and Potato Stew is one of those meals that feels like a hug in a bowl. It is rich without being heavy, simple without being boring, and made with ingredients most of us already have at home. It’s the kind of recipe that brings people to the table without needing any effort. What I love most about this stew is how slowly everything comes together. The beef becomes tender, the potatoes soak up the flavorful broth, and the vegetables soften just enough to melt into the dish. 

I have made many versions of beef stew over the years, but I always return to this simple combination because it never fails. I use good-quality beef, fresh potatoes, and basic seasoning every single time. I always brown the beef properly and let the stew simmer gently, because patience is what gives this dish its deep flavor and comforting texture.

You can serve Beef and Potato Stew on its own in a deep bowl, some crusty bread on the side, also with warm rolls, biscuits, or toasted bread to soak up the broth. It works beautifully as a complete meal, but it also pairs well with light side dishes like a simple salad or steamed vegetables.

Its Perfect For:

• Cold Winter Nights- It warms your body and your mood. Perfect after a long day.
• Family Dinners- Easy to serve and share. Everyone enjoys it.
• Meal Prep Days- Stores well for several days. Tastes better over time.
• Comfort Food Cravings- Familiar and satisfying flavors. Feels like home cooking.
• Casual Gatherings- Easy to make in big portions. Guests can serve themselves.

Ingredients

• 2 lbs beef chuck, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large potatoes, peeled and cut into chunks
• 3 carrots, sliced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 tablespoon cornstarch (optional, for thicker stew)
• 2 tablespoons water (for cornstarch slurry)

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Small bowl for slurry
• Ladle

How to Make Beef and Potato Stew

Step 1

Prepare the beef: Pat the beef cubes dry with paper towels. Season them generously with salt and black pepper on all sides. This step helps the meat brown properly and builds deep flavor for the stew.

Step 2

Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Sear the beef for 3–4 minutes per side until nicely browned. Remove the beef and set it aside on a plate.

Step 3

Cook the aromatics: In the same pot, add the chopped onion and cook for 3–4 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook for another 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor.

Step 4

Build the stew: Return the browned beef to the pot. Add the potatoes, carrots, beef broth, Worcestershire sauce, paprika, thyme, and rosemary. Stir everything together, scraping the bottom of the pot to release any flavorful bits stuck from browning the beef.

Step 5

Simmer slowly: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 hour to 1 hour and 15 minutes, stirring occasionally. The beef should become tender, and the potatoes should be soft but not falling apart.

Step 6

Thicken the stew (optional): If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Stir it slowly into the simmering stew and cook for an additional 5–7 minutes until the broth thickens slightly and becomes rich and hearty.

Step 7

Final seasoning and serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove from heat and let it rest for a few minutes before serving to allow the flavors to settle.

Tips For Best Beef and Potato Stew

• Dry the beef first
  Dry beef browns better.
  Browning adds deep flavor.
  Don’t skip this step.
• Brown in small batches
  Overcrowding lowers heat.
  Better color means better taste.
  Take your time.
• Choose the right beef
  Chuck works best for stews.
  It becomes tender slowly.
  Lean cuts dry out.
• Cut potatoes evenly
  Even size cooks evenly.
  Prevents mushy pieces.
  Keeps texture perfect.
• Simmer gently
  Boiling toughens meat.
  Low heat keeps it tender.
  Patience matters.
• Season near the end
  Flavors change while cooking.
  Adjust slowly.
  Taste before serving.
• Let it rest
  Stew thickens naturally.
  Flavors settle better.
  Worth the wait.

Optional Ingredients

• Peas
• Mushrooms
• Celery
• Bay leaf
• Red wine
• Fresh parsley

How to Serve Beef and Potato Stew?

I love serving Beef and Potato Stew hot, straight from the pot into deep bowls, making sure every serving has tender beef, soft potatoes, and plenty of rich broth because that is where the comfort truly lives. I usually place warm bread on the table so everyone can dip and soak up every last drop.

I often serve this stew family-style, with the pot in the center of the table and everyone helping themselves. I enjoy how relaxed the meal feels, with people going back for seconds, adjusting their bowls, and slowing down to enjoy the warmth and flavor together.

I also love serving Beef and Potato Stew the next day because the flavors deepen overnight. I gently reheat it and serve it with toasted bread, crackers, or even over mashed potatoes when I want something extra comforting and filling.

Is Beef and Potato Stew healthy?

Beef and Potato Stew can be a healthy and balanced meal when made at home because it contains protein, vegetables, and natural carbohydrates that keep you full and satisfied. The broth helps with hydration, and the slow cooking keeps the nutrients and flavors intact.

Since it’s homemade, you control the ingredients, the salt, and the fat, making it much healthier than store-bought versions. You can also add more vegetables or reduce oil to fit your needs.

Variations and Substitutions

• Slow Cooker Version
  Add everything to the slow cooker.
  Cook on low for 7–8 hours.
  Very tender beef.
  Great for busy days.
• Instant Pot Version
  Brown beef first.
  Pressure cook 35 minutes.
  Fast and flavorful.
  Easy cleanup.
  
• Chicken Instead of Beef
  Use chicken thighs.
  Shorter cooking time.
  Lighter flavor.
  Still filling.
• Sweet Potato Stew
  Swap regular potatoes.
  Slight sweetness added.
  Softer texture.
  Very comforting.
• Vegetable-Heavy Stew
  Add more carrots and celery.
  Use less meat.
  Lighter dish.
  Very nourishing.
• Spicy Version
  Add chili flakes.
  Gentle heat only.
  Don’t overpower.
  Warm and bold.
• Herb-Rich Stew
  Use fresh thyme.
  Strong aroma.
  Fresh flavor.
  Very fragrant.
• Gluten-Free Version
  Skip thickener.
  Potatoes thicken naturally.
  Safe and hearty.
  Naturally gluten-free.

How to store, How to reheat

To store Beef and Potato Stew, allow it to cool completely before placing it in airtight containers. Keep it in the refrigerator for up to four days, and the flavor will continue to improve.

To reheat, warm the stew gently on the stovetop over low heat or microwave in short intervals, stirring between each one. Add a little broth or water if it thickens too much.

Frequently Asked Questions About Beef and Potato Stew

Can I freeze Beef and Potato Stew for later?
Yes, Beef and Potato Stew freezes very well and can be stored in airtight containers in the freezer for up to three months without losing flavor.

Why does my beef turn out tough sometimes?
Beef becomes tough when cooked too quickly, so simmering slowly on low heat helps it soften properly.

Can I make this stew ahead of time?
Yes, this stew is ideal for making ahead because the flavors deepen and improve after resting overnight.

Do I need cornstarch or flour to thicken it?
No, potatoes release natural starch while cooking, which thickens the stew without added ingredients.

Beef and Potato Stew Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Beef and Potato Stew is a hearty, comforting meal made with tender beef, soft potatoes, and rich broth, perfect for family dinners, cold nights, and easy make-ahead comfort food.

Ingredients

• 2 lbs beef chuck, cut into bite-sized cubes

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 large potatoes, peeled and cut into chunks

• 3 carrots, sliced

• 2 tablespoons tomato paste

• 4 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and black pepper, to taste

• 1 tablespoon cornstarch (optional, for thicker stew)

• 2 tablespoons water (for cornstarch slurry)

Directions

• Prepare the beef: Pat the beef cubes dry with paper towels. Season them generously with salt and black pepper on all sides. This step helps the meat brown properly and builds deep flavor for the stew.
• Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Sear the beef for 3–4 minutes per side until nicely browned. Remove the beef and set it aside on a plate.
• Cook the aromatics: In the same pot, add the chopped onion and cook for 3–4 minutes, stirring often, until soft and lightly golden. Add the minced garlic and cook for another 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
• Build the stew: Return the browned beef to the pot. Add the potatoes, carrots, beef broth, Worcestershire sauce, paprika, thyme, and rosemary. Stir everything together, scraping the bottom of the pot to release any flavorful bits stuck from browning the beef.
• Simmer slowly: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 hour to 1 hour and 15 minutes, stirring occasionally. The beef should become tender, and the potatoes should be soft but not falling apart.
• Thicken the stew (optional): If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Stir it slowly into the simmering stew and cook for an additional 5–7 minutes until the broth thickens slightly and becomes rich and hearty.
• Final seasoning and serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove from heat and let it rest for a few minutes before serving to allow the flavors to settle.