Hearty Beef and Potato Stew

Introduction:
Cozy up with this delicious Hearty Beef and Potato Stew, filled with tender beef, perfectly cooked potatoes, and an array of vegetables in a savory broth. It’s the ultimate comfort food, slow-cooked to perfection, perfect for warming up on a chilly day.

Why You’ll Love This Recipe:

• Tender Beef: Slowly cooked until melt-in-your-mouth tender.
• Comforting: A warm, hearty meal that’s perfect for family dinners.
• One-Pot Wonder: Everything comes together in one pot for easy preparation and cleanup.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can substitute with broth)
• 5 large russet potatoes, peeled and cut into chunks
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Brown the Beef:
   • Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the remaining tablespoon of olive oil. Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Deglaze the Pot:
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 3 minutes.
4. Build the Stew:
   • Stir in the beef broth, tomato paste, diced tomatoes, bay leaves, thyme, paprika, and the browned beef. Bring the mixture to a boil.
5. Simmer:
   • Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
6. Add the Potatoes:
   • After the beef has cooked, add the potatoes. Continue simmering for an additional 30 minutes, or until the potatoes are fork-tender.
7. Season and Serve:
   • Remove the bay leaves and season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.

Tips for Success:

• Searing: Be sure to brown the beef in batches to avoid overcrowding, which ensures a nice crust and deeper flavor.
• Slow Cooking: The longer the stew simmers, the more tender the beef will become.
• Thickening: If the stew is too thin, mash a few potatoes directly into the broth to thicken it.

Recipe Variations:

• Vegetable Stew: Substitute the beef with more vegetables like zucchini, mushrooms, or bell peppers.
• Spicy Stew: Add a diced jalapeño or a teaspoon of red pepper flakes for a kick of heat.
• Gluten-Free: Ensure all broth and seasoning ingredients are certified gluten-free.

Serving Suggestions:

• Serve with warm, crusty bread to soak up the rich broth.
• Pair with a simple green salad for a balanced meal.

Freezing and Storage:

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze the cooled stew in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop or microwave, adding a splash of broth if the stew has thickened too much.

Special Equipment:

• Dutch Oven or Large Pot: A heavy pot will help retain heat and ensure even cooking.
• Wooden Spoon: For stirring and deglazing the pot.

FAQ:

• Can I make this stew in a slow cooker?
  Yes, brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4 hours.
• Can I make this stew ahead of time?
  Absolutely! The flavors improve with time. Make the stew a day ahead and reheat it before serving.

Preparation Time:

• 20 minutes for prepping the ingredients and browning the beef.

Cook Time:

• 2 hours 30 minutes for simmering and cooking.

Total Time:

• 2 hours 50 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 480
• Protein: 36g
• Carbohydrates: 45g
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 850mg
• Fiber: 6g
• Sugar: 7g

Print

Closing Notes:
Tried this recipe? Share your feedback and tag us with your photos on social media. Keep an eye out for more delicious and hearty recipes!