Beef and Potato Stew

Beef and Potato Stew is the quintessential comfort food, warm and hearty, perfect for cozy family dinners or chilly nights. This rustic dish combines tender chunks of beef with savory vegetables and creamy potatoes, all slow-cooked to perfection. Its rich flavors and inviting aroma will make your kitchen feel like home, drawing everyone to the table.

Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds lean beef chuck, trimmed and cut into 1 1/2 inch pieces
• Kosher salt and freshly ground black pepper to taste
• 4 medium carrots, cut into 2 inch pieces
• 1 medium onion, thinly sliced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 (14 ounce) can diced tomatoes with juice
• 2 1/2 pounds russet potatoes (about 3 medium), peeled and sliced 1/3 inch thick
• 2 tablespoons unsalted butter, melted
• Chopped fresh parsley for garnish

Directions

1. Preheat your oven to 325 degrees F (165 degrees C).
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
3. Season the beef with salt and black pepper, then brown on all sides in batches, about 5-6 minutes per batch. Transfer the beef to a bowl and set aside.
4. Reduce heat to medium-low and add the remaining olive oil, carrots, and onions. Cook for 5 minutes until softened.
5. Return the browned beef and any juices to the skillet; stir in cinnamon, allspice, and bay leaves, cooking for 1 minute.
6. Add tomato paste and stir for another minute.
7. Sprinkle flour over the mixture and stir, then cook for 1 minute.
8. Pour in red wine, scraping the bottom of the pan to lift the browned bits; let simmer for 2-3 minutes.
9. Stir in diced tomatoes and their juice, and let simmer for another 2 minutes.
10. Remove from heat, arrange potato slices in a spiral pattern over the stew, overlapping slightly.
11. Brush potatoes with half of the melted butter, and season with salt and pepper.
12. Cover with a lid or aluminum foil and bake for 1 1/2 to 1 3/4 hours until beef is fork-tender and potatoes are soft.
13. Carefully remove from oven and preheat the broiler on high.
14. Brush remaining melted butter on potatoes and broil for 5-7 minutes until golden brown and crisp.
15. Let rest for 5 minutes, then garnish with chopped parsley and serve.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6-8
• Nutrition Info (per serving): Approximately 400 calories, 20g protein, 30g carbohydrates, 25g fat

How to Serve Beef and Potato Stew

Serve your delicious Beef and Potato Stew hot, straight from the oven. It pairs beautifully with crusty bread or a side salad. For an added touch, sprinkle extra chopped parsley on top for color and freshness. Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.

Variations

For a twist on this classic recipe, consider adding other vegetables such as green beans, peas, or parsnips. You can also substitute the beef chuck with lamb or chicken for different flavors. For a spicy kick, add a pinch of cayenne pepper or chili flakes.

FAQs

1. Can I make Beef and Potato Stew ahead of time?
Yes! This hearty stew can be made in advance. In fact, the flavors deepen and improve after a day in the fridge.

2. Is beef stew healthy?
Beef stew can be part of a healthy diet when made with lean cuts of meat and plenty of vegetables. Monitor portion sizes to maintain a balanced meal.

3. Can I use different types of potatoes?
While russet potatoes are recommended for their creaminess, you can use Yukon Gold or red potatoes as well. Just adjust cooking times as needed.