Beef Stew with Potatoes
This hearty Beef Stew with Potatoes is made with tender stewing beef, carrots, and potatoes simmered in a rich savory sauce. Includes pressure cooker and stovetop instructions for perfectly tender results.
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.