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.
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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
Store: Store leftovers in an airtight container in the fridge for up to 3 days. Allow the stew to cool completely before refrigerating.
Reheat: Reheat gently on the stovetop over low heat. Add a splash of water or stock if the sauce has thickened too much.
Freeze: 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.
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.
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Nutrition
Serving: 1servingCalories: 488kcalCarbohydrates: 34gProtein: 39gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 128mgSodium: 817mgPotassium: 1698mgFiber: 4gSugar: 3gVitamin A: 554IUVitamin C: 35mgCalcium: 62mgIron: 5mg