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Bird's-eye view of stew with beef chunks, potato wedges, and shallots in thick broth.

Hearty Beef and Potato Stew

Beef and potato stew with tender chuck, baby potatoes, and savory broth for a comforting meal.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 730 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2.2 lb beef chuck, trimmed and cut into chunks, brought to room temperature
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • 2 tbsp cornstarch
  • 10 shallots, peeled
  • 1 tbsp low sodium soy sauce
  • 4 cups low sodium beef broth
  • 3 tbsp double concentrated tomato paste
  • 13 oz baby potatoes

Instructions
 

  • Prep Shallots and Garlic:

    Prep: Peel the shallots and mince the garlic.

  • Sear Beef:

    Heat oil and butter in a large pot over high heat. Place beef in a single layer and sear undisturbed for 3 minutes. Then stir and cook until golden brown on all sides.

  • Add Seasonings and Thicken:

    Add salt, pepper, paprika, thyme, and sugar. Stir in garlic and cook for 2 minutes. Add cornstarch and stir until incorporated. Finally add shallots and soy sauce.

  • Simmer Beef Broth:

    Pour in beef broth, bring to a boil, cover, and simmer over medium-low heat for 1 hour.

  • Add Tomato and Potatoes:

    Stir in tomato paste and add potatoes. Simmer for 30 minutes more, or until the meat is tender and the potatoes are ready. Add a splash of water if needed. Taste and adjust salt before serving.

  • Serve with Bread:

    Serve with country bread. Enjoy!
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