Beef Stew with Potatoes (Hearty & Comforting Family Recipe)
Table of Contents
If you’re looking for a rich, comforting, and satisfying meal, this Beef Stew with Potatoes is the perfect choice. Slow-cooked beef, tender vegetables, and a flavorful broth come together in a classic recipe that’s ideal for family dinners or cozy weekends.
Why You’ll Love This Recipe
- Rich and comforting flavor – Slow-cooked beef absorbs the deep flavors of red wine, tomato, and aromatic vegetables.
- Tender, melt-in-your-mouth meat – Cooking under pressure (or slowly in a pot) ensures perfectly tender beef.
- Simple pantry ingredients – No complicated or hard-to-find items.
- Family-friendly meal – Hearty, filling, and perfect for serving 4 people.
- Make-ahead friendly – Tastes even better the next day!
Tools
To prepare this beef stew, you’ll need:
- Pressure cooker (or a large heavy-bottomed pot)
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
If you don’t have a pressure cooker, a regular pot works perfectly—just allow extra cooking time.
Ingredients & Prep
Ingredients (Serves 4)
- 750g stewing beef, cut into chunks
- 500ml water
- 150ml red wine
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 potatoes, roughly chopped
- 50g flour (for coating)
- 3 tbsp tomato sauce
- 1 bay leaf
- Olive oil
- Salt and pepper to taste
Prep Tips
- Pat the beef dry before seasoning to help it brown properly.
- Coat the beef lightly in flour—this helps thicken the stew naturally.
- Cut vegetables evenly for consistent cooking.
- Use a dry red wine for deeper flavor (optional but recommended).
How to Make Beef Stew with Potatoes
Step 1: Brown the Beef
Season the beef pieces with salt and pepper. Lightly coat them in flour.
In a large pot with a generous amount of olive oil, brown the beef over high heat. The outside should be nicely browned while the inside remains slightly rare. Remove and set aside if necessary.
Step 2: Sauté the Vegetables
In the same pot, add more oil if needed.
Sauté the chopped onion, garlic, and sliced carrots over medium heat until softened. Season lightly with salt and pepper. Stir in the tomato sauce.
Return the beef to the pot.
Step 3: Add Liquids & Cook
Pour in the red wine and let it simmer for 2–3 minutes to allow the alcohol to evaporate.
Add the bay leaf and water.
- Pressure Cooker Method:
Close the lid. Once steam begins to escape, reduce the heat and cook for 35 minutes. Check for tenderness and cook a few extra minutes if needed. - Regular Pot Method:
Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Step 4: Add the Potatoes
Once the meat is tender, add the roughly chopped potatoes.
Cook uncovered for about 25 minutes, or until the potatoes are soft and the stew thickens to your desired consistency.
Remove the bay leaf before serving.
Storage
- Refrigerator:Â Store in an airtight container for up to 3 days.
- Freezer:Â Freeze for up to 2 months. Let cool completely before freezing.
- Reheating:Â Warm gently on the stovetop over medium-low heat or microwave in intervals, stirring occasionally.
Tip: The flavor becomes even richer the next day!
Similar Recipes
- Crispy Potato Stuffed Fried Dough – Easy Homemade Recipe
- Rustic Puff Pastry Beef Pie with Rich Onion Gravy Filling
- Slow Braised Beef with Potatoes & Carrots (Easy Recipe)
- Mashed Potato Gratin Recipe
Frequently Asked Questions
Can I skip the red wine?
Yes. You can replace it with extra water or beef broth. However, wine adds depth and richness to the stew.
What cut of beef is best for stew?
Use chuck, blade, or any stewing beef with some marbling. These cuts become tender after slow cooking.
How do I thicken the stew?
The flour coating helps naturally thicken it. If needed, simmer uncovered longer or mash a few potato pieces into the broth.
Can I add other vegetables?
Absolutely. Peas, mushrooms, or celery work very well in this recipe.
Is this recipe beginner-friendly?
Yes! The steps are simple, and the pressure cooker makes it even easier and faster.
Recipe
Beef Stew with Potatoes
Equipment
- Pressure cooker or large heavy-bottomed pot
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 750 g stewing beef cut into chunks
- 500 ml water
- 150 ml red wine
- 1 onion finely chopped
- 3 garlic cloves minced
- 3 carrots sliced
- 2 potatoes roughly chopped
- 50 g flour for coating beef
- 3 tbsp tomato sauce
- 1 bay leaf
- Olive oil
- Salt and pepper to taste
Instructions
- Prepare the Beef: Season beef with salt and pepper. Lightly coat with flour.
- Brown the Meat: Heat olive oil in a pressure cooker or large pot over high heat. Brown the beef on all sides until golden outside but still slightly rare inside.
- Sauté the Vegetables: In the same pot, add more oil if needed. Sauté onion, garlic, and carrots until softened. Season lightly and stir in tomato sauce.
- Deglaze & Simmer: Return beef to the pot. Pour in red wine and simmer for 2–3 minutes to allow alcohol to evaporate. Add bay leaf and water.
- Pressure Cooker Method: Close lid. When steam begins to escape, reduce heat and cook for 35 minutes.
- Stovetop Method: Cover and simmer on low for 1.5 to 2 hours, stirring occasionally, until beef is tender.
- Add Potatoes: Once beef is tender, add chopped potatoes. Cook uncovered for 25 minutes or until potatoes are soft and stew thickens.
- Remove bay leaf before serving.
Notes
- If stew is too thin, simmer uncovered a little longer.
- You can substitute red wine with beef broth if preferred.
- Stew tastes even better the next day.
This Beef Stew with Potatoes is a timeless comfort dish that brings warmth and flavor to your table. Whether you use a pressure cooker or a traditional pot, the result is a hearty, satisfying meal everyone will love.