I still remember the first time I made beef stew with potatoes on a chilly November afternoon. The windows were fogged from the simmering pot, and the house filled with the comforting aroma of seared beef and herbs. My grandmother used to say that a stew’s flavor doesn’t come from fancy ingredients it comes from patience. That lesson stuck with me through years of testing this recipe, refining the balance of tender beef, buttery potatoes, and a deeply savory broth that truly defines comfort food.
After making this stew dozens of times, I can confidently say it’s one of those timeless dishes that never disappoints. Whether you’re feeding a family on a busy weeknight or craving a cozy weekend meal, this recipe gives you tender chunks of beef that melt in your mouth, surrounded by carrots, onions, and rich tomato broth. It’s a one-pot classic that’s simple enough for beginners yet satisfying for seasoned home cooks.
You can prepare it in a Dutch oven, Instant Pot, or slow cooker whichever method suits your schedule. Each version delivers a hearty, flavorful stew that gets even better the next day. Pair it with a slice of crusty bread or a side of Sweet Potato Casserole for a full, soul-warming meal.
Table of Contents
Why You’ll Love This Easy Beef Stew with Potatoes
If there’s one recipe that brings warmth to the table with minimal fuss, it’s this easy beef stew with potatoes. After years of testing versions on the stovetop, in the oven, and in the slow cooker, I’ve refined this method to capture all the rich, deep flavors of traditional stew without unnecessary steps or ingredients.
Here’s why this dish deserves a permanent spot in your dinner rotation:
- One-Pot Comfort – Everything cooks in a single pot, which means fewer dishes and maximum flavor.
- Tender, Juicy Beef – Browning the beef first locks in juices and gives that signature caramelized depth.
- Buttery Potatoes & Sweet Carrots – They absorb the broth and seasonings beautifully, creating a naturally creamy texture.
- Rich, Savory Broth – A mix of tomato paste, beef stock, and Worcestershire sauce adds umami that develops over time.
- Flexible Cooking Methods – Make it on the stovetop, in your slow cooker, or the Instant Pot all tested for reliable results.
- Kid-Friendly & Freezer-Friendly – This stew reheats wonderfully, and it’s mild enough for all palates.
For another cozy weeknight idea, try this flavorful Crockpot Taco Casserole it shares that same comforting, family-style appeal that keeps everyone coming back for seconds.
Key Ingredients You’ll Need
The beauty of beef stew with potatoes lies in its simplicity. With a handful of pantry staples and quality ingredients, you can create a dish that tastes like it’s been simmering in your kitchen for generations. Here’s what you’ll need and how to make each component shine.
Best Beef Cuts for Stew
The key to a tender, melt-in-your-mouth stew is choosing the right cut of beef.
- Chuck roast – The gold standard for stew. It’s marbled enough to stay juicy while breaking down beautifully during slow cooking.
- Bottom round or rump roast – A leaner choice that still turns tender when cooked low and slow.
- Pre-cut stew meat – Convenient, but try to pick pieces with a mix of lean and fat for the best flavor.
Pro tip: Trim away excess fat, but leave a little for richness it helps deepen the broth’s body and flavor.
Vegetables That Add Comfort
- Potatoes: Yukon Golds are my top pick because they hold their shape and become buttery soft. Russets also work if you prefer a thicker, starchier stew.
- Carrots: Slice them thick so they don’t fall apart after long cooking.
- Onion & Garlic: These are your stew’s aromatic base don’t rush this step, as sautéing them builds the foundation of flavor.
- Optional Add-ins: Celery, parsnips, or even mushrooms can add depth and variety if you want to experiment.
Flavor Builders You Shouldn’t Skip
This is where the magic happens:
- Tomato Paste: Adds color and a hint of sweetness.
- Worcestershire Sauce: Balances richness with tangy umami.
- Bay Leaf & Fresh Thyme: Classic herbs that lend earthy warmth.
- Beef Broth: The backbone of your stew homemade is ideal, but a quality store-bought option works too.
- Olive Oil or Avocado Oil: For searing the beef until golden-brown perfection.
Each of these ingredients plays a role in building a stew that’s hearty, flavorful, and comforting exactly what a classic home-cooked meal should be.
How to Make Beef Stew with Potatoes (Step-by-Step Guide)
This beef stew with potatoes recipe follows a classic, foolproof method that I’ve tested countless times for consistent results. Whether you’re using a Dutch oven, slow cooker, or Instant Pot, these steps ensure deep flavor and perfectly tender beef every time.
Step 1: Prep the Ingredients
Start by cutting your beef into 2-inch cubes and trimming any excess fat.
Peel and chop the carrots, onions, and potatoes into even-sized pieces to ensure they cook uniformly.
Mince fresh garlic avoid using powder, as fresh cloves release a much richer aroma.
Step 2: Season and Dredge the Beef
Pat the beef dry with paper towels (this helps it brown better).
Season generously with salt and pepper, then toss the pieces lightly in flour. The flour will help thicken the stew later while sealing in juices.
Step 3: Sear the Beef for Flavor
Heat olive oil in a large Dutch oven over medium-high heat.
Add the beef in small batches, searing each side until golden brown.
Don’t overcrowd the pan proper searing creates that delicious, caramelized crust that forms the base of your stew’s flavor.
Step 4: Sauté the Aromatics
Remove the beef from the pot and add onions, garlic, and carrots.
Cook for 2–3 minutes, stirring occasionally, until fragrant and lightly browned.
This step builds layers of flavor that develop as the stew simmers.
Step 5: Deglaze and Build the Broth
Add tomato paste, Worcestershire sauce, and beef broth to the pot.
Use a wooden spoon to scrape up any browned bits from the bottom these are pure flavor gold.
Return the beef to the pot, along with potatoes, bay leaf, and thyme.
Step 6: Simmer or Bake Until Tender
- Oven method: Cover and bake at 325°F for 2 to 2½ hours.
- Stovetop method: Simmer covered on low for about 90 minutes.
- Slow cooker method: Cook on low for 8–9 hours or high for 5–6 hours.
- Instant Pot: Pressure cook for 35 minutes, then naturally release for 10.
The beef should be fork-tender and the potatoes soft but not mushy.
Step 7: Adjust and Serve
Taste and adjust seasoning with extra salt, pepper, or a splash of Worcestershire sauce.
Remove the bay leaf, garnish with fresh thyme, and serve warm.
For another cozy, crowd-pleasing dinner, try these savory Meatball Sliders they pair beautifully with the same hearty flavors.
Instant Pot, Slow Cooker, or Oven Which Works Best?
One of the best things about beef stew with potatoes is how adaptable it is. Whether you want a slow-simmered Sunday meal or a quick weeknight dinner, there’s a cooking method that fits your schedule perfectly. Each delivers the same comforting depth of flavor it’s just a matter of timing and texture.
Oven Method (Rich and Traditional
- Best for: Deep, caramelized flavor and classic stew texture.
- How to do it: After searing and assembling the stew, bake covered at 325°F for 2–2½ hours until the beef is fork-tender.
- Result: Silky broth, tender meat, and slightly roasted potatoes.
Pro tip: Stir once halfway through cooking to keep everything evenly coated in the sauce.
Slow Cooker Method (Set It and Forget It)
- Best for: Busy days or hands-off cooking.
- How to do it: Combine browned beef, veggies, broth, and seasonings in your slow cooker.
- Cook on low for 8–9 hours or on high for 5–6 hours.
- Result: Incredibly tender beef with a mellow, well-blended flavor.
Optional: To thicken the stew near the end, mix 1 tablespoon cornstarch with 2 tablespoons of liquid from the pot, stir it back in, and cook for 15–20 minutes more.
Instant Pot Method (Fast and Flavorful)
- Best for: Quick, weeknight comfort food.
- How to do it:
- Use the Sauté mode to brown beef and soften onions.
- Add the remaining ingredients, seal the lid, and cook on High Pressure for 35 minutes.
- Allow a 10-minute natural release before opening.
- Result: Intensely flavorful stew with perfectly tender meat in under an hour.
| Method | Total Time | Texture | Effort Level |
|---|---|---|---|
| Oven | 2–2.5 hrs | Rich and rustic | Moderate |
| Slow Cooker | 8–9 hrs | Deep, mellow | Minimal |
| Instant Pot | ~1 hr | Juicy and balanced | Quick |
No matter which route you take, the results will be hearty and satisfying proof that a good beef stew with potatoes fits every lifestyle, from slow Sunday cooking to weeknight rushes.
Expert Tips for Perfect Texture and Flavor
After years of making beef stew with potatoes, I’ve learned that small techniques make the biggest difference. This isn’t just about following a recipe it’s about coaxing out the kind of deep, comforting flavor that feels like home in every bite.
Here are the secrets that separate a good stew from a great one:
1. Sear in Small Batches
Avoid crowding the pan when browning your beef. If too many pieces touch the surface, they’ll steam instead of sear. Work in batches to develop that dark golden crust it’s what gives your stew its rich, layered flavor.
2. Deglaze for Depth
Those little browned bits at the bottom of your pot? That’s pure flavor gold. Deglaze them with a splash of broth, wine, or Worcestershire sauce before simmering it infuses the broth with an irresistible, savory backbone.
3. Go Low and Slow
The collagen in beef needs time to break down. Whether you’re simmering on the stovetop or baking in the oven, resist the urge to rush. The result is tender, fall-apart beef that absorbs the flavors of the vegetables and broth.
4. Adjust Seasoning at the End
Stew flavors concentrate as they cook, so taste before serving. Add salt, black pepper, or even a splash of acidity (like balsamic vinegar) to brighten the dish at the finish.
5. Add Potatoes at the Right Time
If you’re using a slow cooker or Instant Pot, add potatoes halfway through the cooking time to keep them from over-softening. You want them tender and creamy not mushy.
6. Rest Before Serving
Let your stew rest for 10–15 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly, creating that luscious texture everyone loves.
Tested Note:
After several test runs, I’ve found that homemade beef broth and fresh herbs elevate this stew to restaurant quality. If you’re using store-bought broth, reduce the salt slightly and finish with a sprinkle of fresh thyme to balance the flavor.
Follow us in Pinterest.
FAQs about Beef Stew with Potatoes
1. What’s the best way to thicken beef stew?
The simplest way is to mix 1 tablespoon of cornstarch with 2 tablespoons of liquid from the stew, then stir it back in and simmer for 10–15 minutes. Alternatively, you can use a little extra flour during the searing stage or let the stew reduce uncovered for a richer, thicker consistency.
2. Can I make beef stew with potatoes ahead of time?
Absolutely. In fact, this dish tastes even better the next day as the flavors continue to deepen. Let it cool completely, then refrigerate for up to 4 days. Reheat slowly over medium-low heat to preserve texture and tenderness.
3. How long should I simmer beef stew?
For the best results, simmer on low heat for 90 minutes to 2 hours, or until the beef is fork-tender. In a slow cooker, plan for 8–9 hours on low, and in an Instant Pot, about 35 minutes under high pressure works perfectly.
4. What type of potatoes work best for beef stew?
Yukon Gold potatoes are ideal they hold their shape while absorbing flavors beautifully. If you prefer a thicker, starchier stew, Russet potatoes are a great alternative. Avoid waxy potatoes like red or fingerling types, which can become rubbery after long cooking.
5. How do I keep beef tender in stew?
Choose well-marbled cuts such as chuck roast and cook them low and slow. Tougher cuts contain connective tissue that melts over time, giving you that tender, fall-apart texture. Also, avoid boiling gentle simmering is key.
Best Beef Stew with Potatoes
Ingredients
- 2 lb chuck roast, trimmed and cut into 2-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced thick
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth
- 4 Yukon Gold potatoes, peeled and chopped
- 1 bay leaf
- 3 sprigs fresh thyme
- to taste salt and black pepper
Instructions
- Cut beef into 2-inch cubes and trim excess fat. Chop carrots, onions, and potatoes evenly. Mince garlic.
- Pat beef dry and season with salt and pepper. Toss lightly in flour to coat all sides.
- Heat olive oil in a Dutch oven. Sear beef in batches until browned on all sides. Remove and set aside.
- Add onions, garlic, and carrots to the pot. Cook 2–3 minutes until aromatic and slightly browned.
- Stir in tomato paste and Worcestershire sauce. Pour in beef broth while scraping browned bits off the pot bottom.
- Return beef to the pot along with potatoes, bay leaf, and thyme. Stir to combine.
- Cover and bake at 325°F for 2 to 2½ hours until beef is fork-tender. Alternatively, simmer on stovetop for 90 minutes.
- Remove bay leaf. Taste and adjust seasoning. Garnish with fresh thyme and serve warm.
Notes
Equipment
- Dutch oven
- chef’s knife
- cutting board
- wooden spoon
- measuring cups and spoons
