Hearty Beef and Potato Stew

Nothing chases away the chill like a steaming bowl of beef and potato stew simmered until the meat falls apart and the potatoes are silky soft. This is the kind of dinner you crave after a long day and it only gets better as it sits. Over the years I have learned exactly how to coax out every bit of savory flavor with a few unexpected touches like brown sugar and smoked paprika. Here is my favorite formula for a classic stew that feels special enough for company but easy enough for any weeknight.

The first time I tried this method was after a busy winter Saturday and now my family asks for this stew every week when it gets cold. My kids especially love digging for the tender potatoes that soak up all that savory broth.

Ingredients

• Beef chuck: good marbling means more tenderness and flavor choose cuts with visible striations of fat
• Olive oil and unsalted butter: creates depth and richness in the base
• Salt black pepper smoked paprika dried thyme: brings out the beef’s savory notes paprika adds gentle smokiness
• Brown sugar: balances the savoriness with a hint of sweetness
• Garlic cloves: minced fresh garlic amps up the aroma look for firm tight heads
• Corn starch: thickens the stew to a silky texture
• Shallots: use shallots for their mild slightly sweet flavor and velvety texture
• Low sodium soy sauce: gives extra umami without overpowering
• Low sodium beef broth: always go for low sodium so you can control the seasoning
• Double concentrated tomato paste: enhances depth and gives a little tang
• Baby potatoes: choose small waxy potatoes they hold shape without getting mushy

Instructions

Sear the Beef:

Pat beef chuck chunks dry then let them come to room temperature for about thirty minutes. In a large heavy pot heat olive oil and butter over high heat until the butter foams. Add beef in a single layer. Leave undisturbed for three minutes to build a golden crust before stirring and continuing to sear until every chunk is deeply browned. This layering of caramelized bits makes a huge difference in the final stew.

Season and Build Flavor:

Reduce heat to medium. Sprinkle in salt black pepper smoked paprika dried thyme and brown sugar. Stir well to coat the beef. Add minced garlic and let it bloom for two minutes stirring constantly so the garlic does not burn.

Thicken the Base:

Sprinkle the corn starch evenly over the beef and aromatics. Stir carefully until no streaks remain. This step ensures your broth thickens up later without lumps.

Add Aromatics and Liquids:

Gently nestle in the peeled whole shallots so they can soften into the broth. Splash in the soy sauce for a savory punch. Pour in low sodium beef broth ensuring the beef is mostly submerged. Scrape up any browned bits stuck to the pot.

Simmer to Tenderness:

Bring stew to a boil then immediately reduce heat to medium low. Cover and let simmer gently for one hour. Resist peeking because steady gentle cooking is what makes the beef melt in your mouth.

Add Tomato Paste and Potatoes:

Stir in the tomato paste until well blended. Add the baby potatoes stir to combine. Cover and let simmer for another thirty minutes or until potatoes are fork tender and beef easily shreds with a fork. If the stew looks too thick add a splash of water.

Taste and Adjust:

Taste for salt and adjust seasoning as needed. Serve piping hot with crusty country bread to mop up every drop of savory sauce.

Every time I make this stew I look forward to how the shallots break down almost into a jammy sweetness. One Thanksgiving my brother begged me to make a double batch so he could take extra home in freezer containers it has become a family tradition ever since.

Storage Tips

Refrigerate stew in a covered container for up to four days. Reheat gently over low heat adding a splash of broth or water to loosen if needed. For longer storage freeze cooled portions in airtight containers with an extra layer of plastic wrap pressed directly on the surface to prevent any frost.

Ingredient Substitutions

Stew beef like chuck is best but brisket or even round roast works in a pinch just keep the cubes the same size for even cooking. If baby potatoes are not available use waxy Yukon Golds cut into halves or quarters. For deeper flavor substitute part of the beef broth with a splash of red wine.

Serving Suggestions

Serve this stew with thick slices of toasted sourdough or country bread to sop up the broth. For an extra cozy meal add steamed green beans or buttered peas on the side. I love topping each bowl with a sprinkle of chopped fresh parsley right before serving for color and freshness.

Cultural Context

Hearty beef stews trace their roots across many cultures from French boeuf bourguignon to Hungarian goulash. This version blends classic European approach with a few modern touches. The addition of soy sauce nods to umami rich stocks found in Asian stews and the paprika brings in Eastern European warmth.

Seasonal Adaptations

Swap baby potatoes for chunks of sweet potato in fall

Stir in frozen peas or green beans just before serving in spring

Add cubes of rutabaga or carrots for extra winter sweetness

Success Stories

My neighbor once tried this recipe when she was newly married and now it is her go to Sunday dinner. She shared a photo with me of her family all with gravy kisses on their cheeks. It is genuinely one of those recipes that brings people together around the table.

Freezer Meal Conversion

Let the stew cool fully before freezing. Portion into mason jars or freezer bags. Thaw overnight in the fridge then gently rewarm in a heavy pot. The potatoes hold their shape surprisingly well after freezing which makes it an easy meal prep win.

Pour yourself a hearty bowl and enjoy while it is piping hot. This stew is even better the next day and perfect for cozy gatherings with family or friends.

Recipe FAQs

→ What cut of beef is best for this stew?

Beef chuck is ideal as it becomes tender and flavorful with slow cooking, providing the perfect texture for stews.

→ Can I substitute baby potatoes with other types?

Yes, Yukon Gold or red potatoes work well. Cut them into similar-sized chunks to ensure they cook evenly.

→ Why use both olive oil and butter for searing?

Combining oil and butter adds depth of flavor and helps the beef achieve a beautifully golden, caramelized crust.

→ How do I thicken the stew without making it heavy?

Cornstarch offers thickness without altering the broth’s texture, resulting in a velvety, satisfying consistency.

→ What’s the best way to serve this dish?

Enjoy it hot with rustic country bread or crusty rolls to soak up the rich sauce and tender vegetables.