Looking for a hearty meal that warms you from the inside out? This slow-cooked beef and potato stew is a classic filling dinner recipe that’s incredibly easy to make and packed with flavor. You’ll love coming home to this comforting dish.
Key Ingredients & Substitutions:
- Beef Stew Meat: You can use chuck roast cut into cubes.
- Potatoes: Russet or Yukon Gold potatoes work best.
- Carrots & Celery: Essential for flavor and texture.
- Beef Broth: Vegetable broth is a suitable alternative.
- Tomato Paste: Adds depth; a little extra ketchup can work in a pinch.
Ingredients:
Main Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 2 lbs potatoes, peeled and cubed
Spices:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Servings: 6
- Calories per serving: 450
- Tools Needed: Large slow cooker, large skillet
Step-by-Step Instructions:
1. Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches until all sides are seared. This step adds rich flavor to your filling dinner recipe.
2. Sauté Aromatics
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the sliced carrots and celery, cooking for another 3 minutes.
3. Combine in Slow Cooker
Transfer the seared beef and sautéed vegetables to your slow cooker. Add the beef broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper. Stir everything to combine well.
4. Cook the Stew
Cover and cook on low for 3-4 hours. The beef should be tender by this point, creating a delicious base for your filling dinner recipe.
5. Add Potatoes
Stir in the cubed potatoes. Continue to cook on low for another 1 hour, or until the potatoes are tender. Taste and adjust seasonings as needed.
6. Serve and Enjoy
Ladle your comforting beef and potato stew into bowls. This hearty filling dinner recipe is perfect on its own or with a side of crusty bread.
Variation Ideas:
- Add a cup of frozen peas in the last 30 minutes of cooking for extra vegetables.
- Stir in a tablespoon of Worcestershire sauce with the broth for a deeper savory note.
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
Storage Instructions:
You can store leftover slow-cooked beef and potato stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. This makes for an excellent quick filling dinner recipe later in the week.
Frequently Asked Questions (FAQ):
Can I make this stew on the stovetop?
Yes, you can cook it on the stovetop in a large Dutch oven. Simmer on low heat for 2-3 hours, or until the beef is tender, adding potatoes for the last hour.
Why is searing the beef important?
Searing the beef creates a flavorful crust through the Maillard reaction, adding a deeper, richer taste to your stew.
What kind of beef is best for stew?
Chuck roast, cut into cubes, is ideal for stew because it becomes very tender when slow-cooked.
Can I freeze this stew?
Absolutely! This beef and potato stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make this stew vegetarian?
You can adapt this by using vegetable broth, substituting the beef with hearty mushrooms, lentils, or a plant-based beef alternative.
My stew is too thin, how do I thicken it?
Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then stir it into the simmering stew during the last 30 minutes of cooking.