Simple Beef and Potato Stew

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This Potato and Beef Stew is a hearty one-pot meal made with tender beef, potatoes, and a rich savory broth. A comforting, tomato-free recipe.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 430kcal

Author: Rosemary Molloy

Ingredients

3 tablespoons olive oil
1 medium carrot (finely chopped)
½ stalk celery (finely chopped)
½ medium onion (finely chopped)
1 clove garlic (minced)
1 pound boneless beef chuck (cut into 1½- inch / 3cm pieces)
1-1½ tablespoons all purpose flour
¼ cup white wine
2-3 cups beef or vegetable broth (divided)
1 sprig rosemary
1 sprig thyme
2-3 pinches salt (to taste)
2-3 dashes black pepper
1 pound potatoes cut into 1 inch / 2 cm pieces

US Customary - Metric

Instructions

In a large pot add the oil, chopped carrot, celery, onion and garlic, cook on medium heat for 1-2 minutes.
Dredge the beef in the flour. Add to the pot and cook 2-3 minutes or until browned. Add the wine and cook on high for 1 minute or until evaporated. Add 1½ cups / 360g of broth, pepper, a little salt, rosemary and thyme, cover and cook on low heat for 45-60 minutes, check to make sure that the broth has not evaporated, add a bit more if necessary. If after the time has passed and the meat is not soft then cook for another 15-20 minutes.
Add the cubed potatoes and another ½ cup / 120g of broth, half cover and cook for 40-50 minutes, stirring occasionally very gently, if necessary add a bit more broth. It should be thick and not soupy. It is ready when the potatoes are tender. Taste for salt and serve. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the stew.

Do not freeze as the potatoes change texture upon thawing.

Nutrition