Steak And Potato Stew

A classic comfort dish, this Steak and Potato Stew combines juicy beef, golden potatoes, and an array of vegetables in a deeply flavorful red wine broth. Perfect for cozy dinners or meal prep, it’s a rustic, satisfying stew that’s both nourishing and delicious.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

2 pounds beef stew meat, cut into 1½-inch chunks

½ teaspoon salt

½ teaspoon black pepper

¼ cup olive oil, divided

2 cups chopped onion

12 cloves garlic, minced

1 tablespoon tomato paste

¼ cup all-purpose flour

¼ cup dry red wine

6 cups beef broth

1 cup pearl onions, peeled

2 tablespoons Worcestershire sauce

2 sprigs thyme

1 bay leaf

1 pound Yukon gold potatoes, peeled and cubed (about 3 cups)

2 cups assorted mushrooms, such as cremini, porcini, oyster, stemmed shiitake and/or chanterelle, halved

2 cups chopped carrots

2 cups chopped green beans

Salt and black pepper, to taste

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Directions

Season beef with ½ teaspoon each salt and pepper. In a large pot, heat 2 tablespoons oil over medium-high heat. Add beef, half at a time, and cook for 8 minutes or until browned, stirring occasionally. Transfer to a bowl; set aside.
Reduce heat to medium. Add remaining 2 tablespoons oil and onion to the pot. Cook, covered, for 5 minutes or until softened. Stir in garlic and tomato paste; cook for 1 minute or until mixture darkens. Add flour; cook and stir for 1 minute.
Add wine, stirring with a wooden spoon to scrape brown bits from bottom of pot. Add broth, beef and its juices, onions, Worcestershire sauce, thyme and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour or until meat is tender.
Stir in potatoes, mushrooms, carrots and green beans. Simmer for 15 minutes more or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaf before serving.