Hearty Beef and Potato Stew (Print Version)
Rich stew with beef, potatoes, shallots, and vibrant spices, simmered until tender for a cozy, satisfying dish.
# Ingredients:
→ Main
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
2.25 pounds beef chuck, trimmed and cut into chunks, brought to room temperature
04 -
1 teaspoon salt
05 -
1 teaspoon black pepper
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon dried thyme
08 -
1 tablespoon brown sugar
09 -
2 garlic cloves, minced
10 -
2 tablespoons corn starch
11 -
10 shallots, peeled
12 -
1 tablespoon low sodium soy sauce
13 -
4 cups low sodium beef broth
14 -
3 tablespoons double concentrated tomato paste
15 -
13 ounces baby potatoes
# Steps:
01 -
Peel the shallots and mince the garlic before starting the cooking process.
02 -
Heat olive oil and unsalted butter in a large heavy-bottomed pot over high heat. Arrange beef chunks in a single layer and sear undisturbed for 3 minutes, then stir and continue cooking until evenly browned on all sides.
03 -
Sprinkle salt, black pepper, smoked paprika, dried thyme, and brown sugar over the beef. Add minced garlic and sauté for 2 minutes, stirring to combine.
04 -
Add corn starch and mix until fully integrated. Stir in the peeled shallots and low sodium soy sauce.
05 -
Pour in the beef broth, bring to a gentle boil, cover the pot, and reduce heat to medium-low. Allow to simmer for 60 minutes.
06 -
Stir in the double concentrated tomato paste and add the baby potatoes. Continue to simmer, uncovered, for an additional 30 minutes or until the beef is very tender and potatoes are cooked through. Add a splash of water if the stew becomes too thick.
07 -
Taste the stew and adjust seasoning as needed with additional salt. Serve hot, ideally accompanied by rustic country bread.
# Notes:
01 -
For optimal flavor, allow the beef to come to room temperature before searing to ensure even browning and tender results.