Rustic Mixed Meat and Potato Farmer’s Stew

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes

Quick Ingredients

• 1 lb (454 g) beef chuck, cut into 1 1/2-inch cubes
• 1 lb (454 g) pork shoulder, cut into 1 1/2-inch cubes
• 12 oz (340 g) smoked sausage or kielbasa, sliced 1/2-inch thick
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 large yellow onion, chopped (about 2 cups / 300 g)
• 4 medium carrots, cut into 1-inch chunks (about 2 cups / 250 g)
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or extra broth)
• 4 cups (960 ml) low-sodium beef broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1/4 cup (10 g) chopped fresh parsley

Do This

• 1) Heat oven to 325°F (163°C). Toss beef and pork with salt, pepper, and flour.
• 2) Brown meat in oil in a Dutch oven (in batches). Remove to a bowl.
• 3) Sauté onion and carrots in butter; add garlic and tomato paste.
• 4) Deglaze with red wine, scraping up browned bits; add broth, herbs, Worcestershire, and meat.
• 5) Cover and bake 1 hour 30 minutes at 325°F (163°C).
• 6) Stir in potatoes and sausage; cover and bake 45 minutes more, until tender.
• 7) Finish with vinegar and parsley; adjust salt and pepper and serve hot.

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Why You’ll Love This Recipe

• Hearty and old-fashioned: Mixed meats and root vegetables simmer into a rich, stick-to-your-ribs stew.
• Deep flavor with simple steps: Browning the meat and tomato paste builds that classic “farmhouse” taste.
• One-pot comfort: Everything cooks in a single Dutch oven, perfect for a cozy weekend meal.
• Even better the next day: The flavors deepen as it rests, making leftovers a real treat.

Grocery List

• Produce: yellow onion, carrots, Yukon Gold potatoes, garlic, fresh thyme (optional), fresh rosemary (optional), fresh parsley
• Dairy: unsalted butter
• Meat: beef chuck, pork shoulder, smoked sausage or kielbasa
• Pantry: all-purpose flour, vegetable oil, tomato paste, dry red wine (optional), low-sodium beef broth, bay leaves, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper

Full Ingredients

Mixed Meats

• 1 lb (454 g) beef chuck, trimmed and cut into 1 1/2-inch cubes
• 1 lb (454 g) pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 12 oz (340 g) smoked sausage or kielbasa, sliced 1/2-inch thick

Vegetables

• 1 large yellow onion, chopped (about 2 cups / 300 g)
• 4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups / 250 g)
• 1 1/2 lb (680 g) Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch chunks (about 4 cups)
• 5 garlic cloves, minced

Broth, Seasonings, and Thickeners

• 1 1/2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional; substitute with additional broth)
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar (added at the end to brighten the stew)

Herbs and Finish

• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves
• 1/4 cup (10 g) chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and prep the meat

Arrange a rack in the lower-middle of the oven and preheat to 325°F (163°C). Pat the beef and pork dry with paper towels (dry meat browns better).

In a large bowl, toss the beef and pork with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated.

Step 2: Brown the beef and pork for deep flavor

Heat a large Dutch oven (6–7 quart works well) over medium-high heat. Add 2 tbsp vegetable oil. When the oil shimmers, add half the beef and pork in a single layer (don’t crowd the pot).

Brown for 3–4 minutes per side, turning to get good color on multiple sides. Transfer browned meat to a bowl and repeat with the remaining meat. If the pot looks dry at any point, add a small splash of oil.

Step 3: Sauté the vegetables and build the base

Reduce heat to medium and add 2 tbsp unsalted butter. Add the chopped onion and carrots. Cook, stirring and scraping the bottom, for 6–8 minutes until the onion softens and the carrots start to take on a little color.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Toast the tomato paste and deglaze

Stir in 2 tbsp tomato paste and cook for 1–2 minutes, stirring constantly. This quick “toasting” deepens the color and takes away the raw edge.

Pour in 1/2 cup (120 ml) dry red wine. Bring to a simmer and scrape firmly with a wooden spoon to release the browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly. (If skipping wine, use a splash of broth to deglaze.)

Step 5: Add broth, herbs, and meat, then slow-bake

Add 4 cups (960 ml) beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, thyme, and rosemary. Return the browned beef and pork to the pot along with any collected juices.

Bring the stew to a gentle simmer on the stovetop. Cover with a tight-fitting lid, then transfer to the oven. Bake at 325°F (163°C) for 1 hour 30 minutes, stirring once halfway through if you can.

Step 6: Add potatoes and sausage and finish cooking

Carefully remove the pot from the oven. Stir in the potato chunks and the sliced smoked sausage. The liquid should mostly cover the ingredients; if it looks low, add up to 1/2 cup (120 ml) additional broth or water.

Cover and return to the oven for 45 minutes, or until the potatoes are tender and the beef and pork are very easy to pierce with a fork.

Step 7: Brighten, adjust seasoning, and serve

Remove bay leaves. Stir in 1 tbsp apple cider vinegar (this small amount helps wake up the flavors). Taste and adjust with additional salt and pepper as needed.

Let the stew rest uncovered for 10 minutes to slightly thicken and settle. Stir in 1/4 cup chopped parsley right before serving.

Pro Tips

• Don’t rush the browning: Those dark bits on the pot (fond) are where a lot of the stew’s rich flavor comes from.
• Cut potatoes larger than you think: 1 1/2-inch chunks hold their shape through the long bake.
• Keep the simmer gentle: Whether on the stove or in the oven, a slow, steady simmer keeps the meat tender.
• Thicker stew option: After cooking, simmer uncovered on the stovetop for 8–12 minutes, stirring occasionally, until it reduces to your liking.
• Season at the end: Broths and sausage vary in saltiness; final seasoning is more accurate than guessing early.

Variations

• Beer-braised version: Replace the red wine with 1 cup (240 ml) amber ale and reduce the broth to 3 1/2 cups (840 ml).
• All-beef option: Swap the pork shoulder for an additional 1 lb (454 g) beef chuck and keep everything else the same.
• Herbier “garden” finish: Add an extra 2 tbsp chopped parsley plus 1 tbsp chopped chives at serving time.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers. It keeps well for up to 4 days. Reheat gently on the stovetop over medium-low heat until it reaches 165°F (74°C), adding a splash of broth or water if needed.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). This stew is an excellent make-ahead meal; it often tastes even better after 12–24 hours in the fridge.

Nutrition (per serving)

Approximate, based on 8 servings: 520 calories; 36 g protein; 38 g carbohydrates; 24 g fat; 5 g fiber; 980 mg sodium.