Beef and Potato Stew
Classic beef and potato stew cooked low and slow until tender and comforting. Made with simple ingredients for an easy, hearty family meal.
Updated 31 December 2025
As soon as there’s a cold snap, I know my husband will start dropping hints. ‘You know what I feel like?‘ Even though I already know the answer, I still ask what?, because that’s what I’m expected to do.
‘Your delicious beef and potato stew would go down so well right now.’
Realistically, he’d happily eat this stew even if it were 40 degrees outside and we were all sweaty. That’s how much he vouches for this classic beef and potato stew. I have to admit, he’s onto something!
If you love recipes like my Slow Cooked Ragu with 3 meat or Slow Cooker Chilli Con Carne, then this stew will be slow cooking on your stove on repeat every time you want a cosy, favourable meal.
The base of this beef and potato stew uses simple beef stock and just a touch of cream, giving it a subtle richness without overpowering the classic flavours. It’s proof that you don’t need complicated ingredients to create a deeply comforting, slow-cooked meal.
Lucky for my husband, I don’t mind making this stew at all. It’s affordable, healthy and filling. The kind of family meal that ticks all the boxes. Best of all, this stew recipe is simple to prepare and then left to slow cook until the beef is melt-in-your-mouth tender.
Why you’ll love this Beef and Potato Stew
This beef and potato stew is everything a comforting family meal should be. It’s rich without being heavy, deeply flavourful without needing complicated ingredients, and incredibly satisfying after a long day.
Slow cooking allows the beef to become beautifully tender while the potatoes soak up all that savoury goodness.
Best of all, this recipe is forgiving and flexible, making it ideal for both busy weeknights and relaxed weekends when you want dinner to quietly take care of itself. Even the next day, the stew continues to be delicious, possibly even more so!
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What makes this stew so good!
Simple Ingredients, Big Flavour
This recipe relies on everyday ingredients you likely already have in your kitchen. Beef stock forms the base of the stew, while tomato paste, smoked paprika and bay leaves build depth and warmth without overpowering the dish.
A small amount of cream is added at the end to give the sauce a subtle richness, creating a stew that feels comforting and balanced rather than heavy.
Perfect for Slow Cooking
Chuck steak is ideal for slow cooking. When cooked gently over time, it breaks down into tender, melt-in-your-mouth pieces that make every spoonful satisfying.
This stew can be cooked low and slow on the stovetop or adapted for the slow cooker, making it a reliable recipe you’ll come back to again and again.
Ingredients you’ll need for Beef and Potato Stew
Steak: I used budget-friendly chuck steak, cut into large bite-sized chunks. It’s ideal for slow cooking as it becomes beautifully tender. Other great cuts to use include skirt, round, blade, and topside steak.
Potatoes: Waxy potatoes work best for this stew as they hold their shape during long cooking. Kipfler, Russet, Yukon Gold, all-purpose, and low-GI potatoes are all excellent choices.
Beef stock or broth: I prefer using salt-reduced beef stock so I have better control over the seasoning. It’s always easier to add salt at the end than to fix an over-seasoned stew.
Thickened cream – Our thickened cream contains gelatine or thickeners for stabilisation and has around 35% fat. For this recipe, you can substitute thickened cream for whipping or heavy cream without the need to add gelatine.
How to make Beef and Potato Stew
Step-by-step guide with photos
1. Lightly season the steak with salt and pepper. Heat the oil in a large, heavy-based saucepan over medium–high heat. If using a Dutch oven or cast-iron pot, heat the oil over medium–low heat. Working in batches if needed, sear the steak on all sides until well browned and a deep crust forms. Once done, return all the beef to the pan.
2. Add the garlic and onion to the saucepan with the beef and stir-fry for about 1 minute until fragrant. Pour in the beef stock, then add the tomato paste, paprika, stock cube, bay leaves, salt and pepper. Stir well to combine. Bring the mixture to a boil, then cover with a lid. Reduce the heat to low and simmer gently for 1 hour and 15 minutes.
3. Add the potatoes to the stew, ensuring they are mostly submerged in the broth. Cover and cook for a further 20–30 minutes, or until both the potatoes and steak are tender. To test, transfer a piece of beef and potato to a small plate. If the potato pierces easily with a fork and the beef shreds effortlessly, the stew is ready.
4. In a small bowl, whisk together the cream and cornflour until smooth, then pour it into the stew. Stir gently to combine and cook uncovered for 10 minutes, or until the stew has thickened. Taste and adjust with additional salt or pepper if needed.
Tips for the Best Results
Choose the right cut of beef
Chuck steak is ideal for this recipe as it becomes tender and flavourful when slow-cooked. Avoid lean cuts, as they can become dry.
Don’t rush the cooking
Low and slow is key. Giving the stew time to simmer allows the flavours to develop fully and the beef to soften properly.
Adjust thickness to taste
For a thicker stew, let it simmer uncovered for a little longer. For a looser consistency, add a splash of stock before serving.
Make-ahead, storage & reheating tips
Can I Make This Stew Ahead of Time?
Yes, this stew tastes even better the next day. Making it ahead allows the flavours to deepen, making it perfect for entertaining or stress-free dinners.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Allow the stew to cool completely before refrigerating.
How to Reheat
Reheat gently on the stovetop over low heat. Add a splash of water or stock if the sauce has thickened too much.
Can You Freeze Beef and Potato Stew?
Yes, this stew freezes well. Allow to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, stir well after reheating to bring the sauce back together.
More comforting recipes you’ll love
Nutritional information has been calculated using a third-party application and should be used as an approximate guide only.
All cooking measurements are based on the Australian standard cups and spoons. For specific conversions, please see Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Beef and Potato Stew
Ingredients
- 1kg / 2.2lbs chuck steak, cut into large bite-sized cubes (NOTE 1)
- salt and pepper to season
- 2 tbsp (40ml / 1.4floz) light or regular olive oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 4 cups (1 L / 1 US qt) salt-reduced beef stock (NOTE 2)
- 2 tbsp tomato paste
- 1½ tsp smoked paprika
- 1 beef stock cube
- 2 dried bay leaves
- ½ tsp salt
- ½ tsp ground black pepper
- 1kg / 2.2lbs potatoes (peeled and cut into large bite-sized pieces) (NOTE 3)
- ⅓ cup (80ml / 2.7floz) thickened / heavy cream (NOTE 4)
- 1½ tbsp cornflour / cornstarch
Instructions
- Lightly season the steak with salt and pepper. Heat the oil in a large, heavy-based saucepan over medium–high heat. If using a Dutch oven or cast-iron pot, heat the oil over medium–low heat. Working in batches if needed, sear the steak on all sides until well browned and a deep crust forms. Once done, return all the beef to the pan.
- Add the garlic and onion to the saucepan with the beef and stir-fry for about 1 minute until fragrant. Pour in the beef stock, then add the tomato paste, paprika, stock cube, bay leaves, salt and pepper. Stir well to combine. Bring the mixture to a boil, then cover with a lid. Reduce the heat to low and simmer gently for 1 hour and 15 minutes.
- Add the potatoes to the stew, ensuring they are mostly submerged in the broth. Cover and cook for a further 20–30 minutes, or until both the potatoes and steak are tender. To test, transfer a piece of beef and potato to a small plate. If the potato pierces easily with a fork and the beef shreds effortlessly, the stew is ready.
- In a small bowl, whisk together the cream and cornflour until smooth, then pour it into the stew. Stir gently to combine and cook uncovered for 10 minutes, or until the stew has thickened. Taste and adjust with additional salt or pepper if needed.
