Rustic Beef and Potato Stew with Garlic and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, diced (about 2 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 cups (960 ml) low-sodium beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 2 tbsp chopped fresh parsley

Do This

• 1) Pat beef dry; season with salt and pepper, then toss with flour.
• 2) Sear beef in oil in a Dutch oven; remove to a plate.
• 3) Sauté onions in butter; add garlic and tomato paste.
• 4) Stir in Worcestershire, broth, bay, thyme, and rosemary; return beef.
• 5) Simmer at 190°F for 1 hour 30 minutes, covered.
• 6) Add potatoes; simmer at 190°F for 25 minutes until tender.
• 7) Finish with parsley; adjust salt and pepper and serve hot.

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Why You’ll Love This Recipe

• Rustic and satisfying: big beef chunks and tender potatoes in a savory, herby broth.
• Simple ingredients, big flavor: onions, garlic, and a few pantry staples do all the heavy lifting.
• Hands-off cooking: most of the time is a gentle simmer while you do something else.
• Even better the next day: the flavors deepen as it sits.

Grocery List

• Produce: 2 medium yellow onions, 4 garlic cloves, 1 1/2 lb (680 g) Yukon Gold potatoes, fresh parsley (small bunch)
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, tomato paste, Worcestershire sauce, low-sodium beef broth, bay leaves, dried thyme, dried rosemary, kosher salt, black pepper
• Meat: 2 lb (907 g) beef chuck roast

Full Ingredients

Beef

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour

Stew Base

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium yellow onions, diced (about 2 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 cups (960 ml) low-sodium beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried rosemary

Potatoes and Finish

• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 2 tbsp chopped fresh parsley
• Additional kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and flour the beef

Pat the beef chunks very dry with paper towels (this helps them brown instead of steam). In a large bowl, season the beef with 1 1/2 tsp kosher salt and 1 tsp black pepper. Sprinkle over the 2 tbsp flour and toss until the beef is lightly coated.

Keep the pieces in a single layer as much as possible so the flour doesn’t clump.

Step 2: Sear the beef for deep, rustic flavor

Place a Dutch oven (5 1/2 to 7-quart) over medium-high heat. Add 2 tbsp olive oil and heat for 2 minutes, until shimmering.

Add the beef in a single layer (work in 2 batches if needed). Sear for 10 minutes total, turning occasionally, until well browned on multiple sides. Transfer seared beef to a plate and keep any browned bits in the pot.

Step 3: Soften the onions, then add garlic and tomato paste

Reduce heat to medium and add 1 tbsp butter. Add the diced onions and cook for 8 minutes, stirring and scraping up browned bits, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize it slightly (this takes the stew from flat to deeply savory).

Step 4: Build the broth and return the beef

Stir in the 1 tbsp Worcestershire sauce. Add the 4 cups beef broth and scrape the bottom of the pot thoroughly to dissolve any browned bits (they are pure flavor).

Add 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Return the beef (and any juices on the plate) to the pot and stir.

Step 5: Slow simmer until the beef turns tender

Bring the stew to a boil over high heat for 3 minutes. Reduce heat to low, cover with a lid, and maintain a gentle simmer for 1 hour 30 minutes.

If you like to be precise and have a thermometer, aim for a steady simmer around 190°F (88°C). You want occasional small bubbles, not a rolling boil.

Step 6: Add potatoes and simmer until perfectly tender

Stir in the potatoes, keeping them mostly submerged. Cover again and continue simmering at 190°F (88°C) for 25 minutes, stirring once halfway through, until the potatoes are tender all the way through and the beef is fork-tender.

If the stew looks thicker than you like, stir in 1/2 cup (120 ml) hot water and simmer for 5 minutes to blend.

Step 7: Finish, season, and serve

Turn off the heat. Remove and discard the bay leaves. Stir in 2 tbsp chopped fresh parsley.

Taste and adjust seasoning with additional salt and pepper as needed. Let the stew rest for 10 minutes before serving so the broth thickens slightly and the flavors settle.

Pro Tips

• Dry beef browns better: patting the meat dry is the difference between searing and steaming.
• Don’t crowd the pot: sear in batches so you get a dark crust (more flavor in the final broth).
• Keep the simmer gentle: holding the stew around 190°F (88°C) helps beef chuck turn tender without drying out.
• Cut potatoes evenly: 1-inch chunks cook in the same time, so you don’t end up with mushy and undercooked pieces together.
• Want it thicker? Mash a few potato pieces against the side of the pot, then stir back in and simmer 5 minutes.

Variations

• Vegetable boost: add 2 cups (about 250 g) sliced carrots when you add the potatoes, and simmer the same 25 minutes.
• Richer herb aroma: add 1 fresh rosemary sprig and 3 fresh thyme sprigs with the bay leaves; remove before serving.
• Smoky rustic twist: add 1 tsp smoked paprika with the tomato paste for a subtle campfire note.

Storage & Make-Ahead

Cool the stew to room temperature for 30 minutes, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F (74°C), stirring occasionally (add a splash of broth or water if it has thickened).

For make-ahead: cook the stew fully, cool, and refrigerate overnight. The next day, skim any solidified fat from the top if desired and reheat to 165°F (74°C). The flavor is often best on day two.

Freezing: freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes can soften slightly after freezing, but the stew will still be hearty and tasty.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 40 g protein, 35 g carbohydrates, 24 g fat, 4 g fiber, 850 mg sodium.