Beef and Potato Stew

    • Prep Time
    • 10 mins
    • Cook Time
    • 3 hrs 5 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for beef and potato stew. This is my mother’s and grandmother’s version, just upgraded a little bit. I added wine to deglaze the pot, and also added some cumin and a lot more pepper, because my husband and I love peppery flavor.

If you are cooking for children, take it easy on the pepper. Unless it’s my child, in which case she loves spicy and peppery, obviously.

If you are serving this for dinner, you can cook the meat the night before, and 30 minutes before you are ready to serve, you can add your potatoes. Garnish with chopped parsley and serve!

Rate Recipe

10 Ratings

Ingredients

  • 3 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, smashed
  • 2 1/2 lbs beef chuck, cut into 2-inch pieces
  • salt
  • pepper
  • 2 cups red wine
  • 3-4 cups beef stock or broth
  • 3 bay leaves
  • 4 russet potatoes, peeled and quartered
  • parsley, for garnish
  • 15 peppercorns
  • 1 tsp cumin

Instructions

  • 1. In a heavy bottomed pot or Dutch oven, heat olive oil over med-high heat. When hot, add onion and sweat for 5-8 minutes.
  • 2. When onions begin to brown slightly, add garlic and beef. Season generously with salt, cumin and pepper. Cook for 10 minutes, stirring occasionally. When the meat is browned, deglaze pot with wine.
  • 3. Bring to a boil, then reduce heat to a simmer and continue cooking over low flame until most of the liquid has evaporated.
  • 4. Add 2 cups of broth, bay leaves and peppercorns. Cover with lid and cook over low heat for 2 hours, stirring every 15-20 minutes. When the liquid evaporates, add another cup of broth as needed.
  • 5. After 2 hours, add potatoes on top. Cook for another 30-40 minutes, adding broth as needed. Garnish with parsley and serve!

Instructions

  • 1. In a heavy bottomed pot or Dutch oven, heat olive oil over med-high heat. When hot, add onion and sweat for 5-8 minutes.
  • 2. When onions begin to brown slightly, add garlic and beef. Season generously with salt, cumin and pepper. Cook for 10 minutes, stirring occasionally. When the meat is browned, deglaze pot with wine.
  • 3. Bring to a boil, then reduce heat to a simmer and continue cooking over low flame until most of the liquid has evaporated.
  • 4. Add 2 cups of broth, bay leaves and peppercorns. Cover with lid and cook over low heat for 2 hours, stirring every 15-20 minutes. When the liquid evaporates, add another cup of broth as needed.
  • 5. After 2 hours, add potatoes on top. Cook for another 30-40 minutes, adding broth as needed. Garnish with parsley and serve!

Rate this recipe

  • 10 people rated this recipe

  • Average Rating

    (3.1 / 5)


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