Steak and Potato Stew
This Steak and Potato Stew is a hearty, comforting one-pot meal with tender beef, potatoes, carrots, and a rich savory broth. It simmers slowly on the stove until the beef is fork-tender and the vegetables soak up all that delicious flavor.
It’s perfect for cozy family dinners, chilly evenings, Sunday suppers, or make-ahead lunches.
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Total Time: Approximately 2 hours 40 minutes
Servings: 6
Why You’ll Love This Recipe
- Tender, slow-simmered beef
- Hearty potatoes and vegetables
- Rich, savory broth
- Made in one pot
- Simple ingredients
- Comforting and filling
- Great for cold-weather dinners
- Easy to prepare ahead
- Leftovers taste even better the next day
- Delicious with crusty bread
Ingredients
Steak and Potato Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 medium carrots, peeled and cut into chunks
- 1½ pounds Yukon Gold or red potatoes, cut into 1-inch pieces
- 1 cup frozen peas, optional
- 2 tablespoons chopped fresh parsley, optional
How to Make Steak and Potato Stew
Step 1: Season the Beef
Pat the beef cubes dry with paper towels.
Season with about ¾ teaspoon salt and the black pepper. Sprinkle the flour over the beef and toss until the pieces are lightly coated.
Step 2: Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, brown the beef on all sides, about 2–3 minutes per side. Avoid crowding the pot, or the beef will steam instead of brown. Transfer the browned beef to a plate.
Step 3: Cook the Onion and Garlic
Reduce the heat to medium.
Add the onion to the pot and cook for 4–5 minutes, stirring and scraping up browned bits from the bottom.
Stir in the garlic and tomato paste. Cook for about one minute, until fragrant.
Step 4: Add the Broth and Seasonings
Pour in a small splash of beef broth and scrape the bottom of the pot to loosen any browned bits.
Add the remaining broth, Worcestershire sauce, thyme, rosemary, bay leaves, and browned beef. Stir to combine.
Step 5: Simmer the Beef
Bring the stew to a gentle boil, then reduce the heat to low.
Cover and simmer for about 1½ hours, stirring occasionally, until the beef is beginning to become tender.
Step 6: Add the Carrots and Potatoes
Stir in the carrots and potatoes.
Cover and continue simmering for 30–40 minutes, until the vegetables are tender and the beef is fork-tender.
Step 7: Add the Peas
If using frozen peas, stir them in during the last 5 minutes of cooking.
Remove and discard the bay leaves. Taste the stew and add the remaining salt as needed.
Step 8: Serve
Ladle the hot stew into bowls and garnish with chopped parsley.
Serve with crusty bread, biscuits, or a simple side salad.
Tips for the Best Steak and Potato Stew
- Choose beef chuck for a tender result after slow simmering.
- Pat the beef dry before browning so it develops a good sear.
- Brown the beef in batches to avoid overcrowding the pot.
- Keep the stew at a gentle simmer; a hard boil can make the beef tough.
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
- Add the potatoes after the beef has simmered so they don’t become mushy.
- Taste before adding more salt, especially if your broth is salted.
- If the stew becomes too thick, stir in a little warm broth.
What Kind of Beef Should I Use?
Beef chuck is a good choice because it becomes tender and flavorful during a long simmer.
Packaged beef stew meat also works. If the pieces are large, cut them into even, bite-size cubes.
Which Potatoes Work Best?
Yukon Gold and red potatoes hold their shape well in stew. Russet potatoes can also be used, but they break down more easily and may make the broth thicker.
Delicious Variations
Steak and Mushroom Stew
Add 8 ounces sliced mushrooms with the onion and cook until softened.
Steak and Sweet Potato Stew
Replace half the potatoes with peeled, cubed sweet potatoes. Add them with the carrots.
Red Wine Beef Stew
Replace 1 cup of the beef broth with dry red wine. Let it simmer for a few minutes after adding it before adding the remaining broth.
Extra Vegetable Stew
Add green beans, corn, or celery with the carrots and potatoes.
Spicy Steak and Potato Stew
Add ½ teaspoon crushed red pepper flakes or a pinch of cayenne with the dried herbs.
Can I Make It Ahead?
Yes. The stew can be made up to two days ahead and refrigerated in a covered container.
The flavors deepen as it rests. Reheat it gently on the stovetop, adding a little broth if it has thickened.
Storage
Let the stew cool, then transfer it to an airtight container.
Refrigerate for up to four days.
Reheat on the stovetop over medium-low heat until hot, stirring occasionally. Add a splash of broth or water if needed.
Can You Freeze Steak and Potato Stew?
Yes. Cool the stew completely and transfer it to freezer-safe containers. Freeze for up to three months.
Thaw overnight in the refrigerator and reheat gently on the stovetop. Potatoes may soften slightly after freezing, but the stew will still be flavorful.
Frequently Asked Questions
Why is my beef still tough?
It likely needs more time to simmer. Keep the pot covered and cook until the beef is fork-tender. Some cuts take longer than others.
How do I thicken the stew?
The flour coating on the beef helps thicken the broth. If you’d like it thicker, mash a few potato pieces into the broth or stir in a slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water. Simmer until thickened.
Why are my potatoes falling apart?
They may have been cut too small or cooked for too long. Use Yukon Gold or red potatoes, cut them into larger chunks, and add them after the beef has simmered.
Can I make this in a slow cooker?
Yes. Brown the beef and cook the onion and garlic first for extra flavor. Transfer everything except the peas to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender. Stir in the peas near the end.
Can I use leftover cooked steak?
Yes, but add it near the end of cooking so it doesn’t become tough. Simmer the vegetables in the broth until tender, then stir in the cooked steak to heat through.
What should I serve with steak and potato stew?
Crusty bread, dinner rolls, biscuits, or a simple green salad all pair well with the rich broth.
Pro Tips
Brown the beef in batches and simmer it gently until tender before adding the potatoes. This gives the meat time to soften while helping the vegetables hold their shape.
Final Thoughts
This Steak and Potato Stew is a hearty one-pot dinner with tender beef, chunky potatoes, carrots, and a deeply savory broth. Serve it with warm bread for a comforting meal that’s just right for a family dinner or a chilly evening.
