Hearty Beef and Potato Stew That’s Perfect for Chilly Nights Recipe
This Hearty Beef and Potato Stew is the perfect comfort food for chilly nights. Featuring tender chunks of beef chuck simmered with baby potatoes, aromatic shallots, garlic, and a blend of smoked paprika, thyme, and tomato paste, this stew delivers deep, rich flavors in a thick, satisfying broth. Finished with a touch of brown sugar and umami-rich soy sauce, it’s a warming one-pot meal that’s easy to prepare and sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Base
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pounds beef chuck, cut into 1-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar
For the Stew
- 4 garlic cloves, minced
- 2 tablespoons cornstarch
- 3 shallots, peeled and chopped
- 2 tablespoons low sodium soy sauce
- 4 cups low sodium beef broth
- 2 tablespoons double concentrated tomato paste
For the Heartiness
- 1.5 pounds baby potatoes, halved or quartered depending on size
Instructions
- Prep Ingredients: Peel and chop the shallots and mince the garlic. Having these aromatics ready will build the flavorful foundation for your stew.
- Sear Beef: Heat olive oil and unsalted butter together in a large heavy-bottomed pot over high heat. Add the beef chunks in a single layer and sear without moving for about 3 minutes, then stir and continue browning all sides evenly. This step locks in juices and develops a rich crust.
- Add Seasonings: Sprinkle salt, black pepper, smoked paprika, dried thyme, and brown sugar over the beef. Stir in the minced garlic and cook for 2 minutes until fragrant and combined, allowing the spices to bloom.
- Thicken Sauce: Stir in the cornstarch until fully incorporated, then add the chopped shallots and pour in the low sodium soy sauce, which enhances umami depth and balances flavors.
- Simmer Stew: Pour in the low sodium beef broth, increase heat to bring the mixture to a boil. Once boiling, cover the pot and reduce heat to medium-low. Let it simmer gently for 1 hour to meld the flavors and tenderize the beef.
- Final Cooking Steps: Stir in the double concentrated tomato paste for richness and vibrant color. Add the baby potatoes and continue simmering for another 30 minutes or until the beef is fork-tender and the potatoes are cooked through. Adjust consistency by adding more broth if needed.
- Serve: Taste and adjust seasoning as desired. Serve hot in bowls, optionally topped with fresh parsley. Enjoy with warm, crusty bread for a satisfying meal.
Notes
- For extra depth, you can add a splash of red wine during the simmering stage.
- If baby potatoes are unavailable, use Yukon Gold or red potatoes cut into similar-sized chunks.
- To make this stew gluten-free, ensure your soy sauce is certified gluten-free or substitute with coconut aminos.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
- For a thicker stew, reduce more broth during the final simmer before serving.
Keywords: beef stew, hearty stew, potato stew, comfort food, cold weather recipe, one pot meal
