One-Pot Beef Stew with Potatoes
A classic, warming beef and potato stew that cooks in a single pot, yielding tender beef chunks and potatoes swimming in a savory, rich sauce. Perfect for a cozy evening.
Ingredients
- 1.5 kg beef stewing
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth low sodium
- 1 cup red wine dry (optional)
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 4 large potatoes peeled and cubed
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped
Instructions
- Pat beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef in batches until seared on all sides. Remove beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3-5 minutes.
- Return beef to the pot. Stir in beef broth, diced tomatoes, tomato paste, dried thyme, dried rosemary, and smoked paprika. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes, or until beef is tender.
- Add potatoes, carrots, and celery to the pot. Stir well. Cover and continue to simmer for another 30-40 minutes, or until vegetables are fork-tender.
- Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can simmer uncovered for a bit longer, or thicken with a cornstarch slurry.
- Garnish with fresh parsley before serving. Serve hot with crusty bread.
Notes
For best results, use a heavy-bottomed pot or Dutch oven. Adjust seasoning to your taste. This stew tastes even better the next day! Serve with crusty bread for dipping.