The best stew with potatoes you have ever eaten. And no, I’m not kidding! Tender, fragrant, and so soft it melts in your mouth: it’s one of those recipes that pleases the whole family. They ask for it all the time at home, and it disappears in no time.
The meat, slowly cooked in red wine and vegetable broth, becomes extremely tender and wraps itself in a thick and velvety sauce. The potatoes, then, absorb all the flavor making the dish irresistible.
The secret to a super tender beef stew? Slow cooking, good broth, and, of course, the right cut of meat. This is one of those grandmother’s recipes, passed down from generation to generation, that smell like home and Sunday. Every bite is a hug: juicy, creamy, and full of flavor.
It’s not difficult to make, but it does require some patience. And when you serve it at the table, you’ll see: everyone will say it’s the best stew they’ve ever eaten!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to prepare the ultra-tender beef stew with potatoes
- 1.5 lbs beef (chuck roast)
- 4 cups vegetable broth
- 1 yellow onion
- 2 carrots
- 3 tbsps extra virgin olive oil
- 1.25 cups red wine
- 1 tbsp tomato paste
- 0.7 oz butter
- 1 tbsp all-purpose flour
- 1 sprig rosemary
- to taste salt
- 4 potatoes
Tools
- Pot
Steps
Before starting the preparation, let me explain what the chuck roast is, the perfect cut for super tender stew.
Chuck roast is a beef cut that comes from the shoulder, the upper part of the scapula. It’s perfect for stews because during slow cooking it becomes extremely tender and juicy thanks to the connective tissue and fat, maintains well the form of the chunks, and delivers a rich and flavorful sauce.
How to prepare it:
Check for any sinews or cartilage and remove them.
Leave some fat because it adds flavor to the sauce.
Cut the meat into regular-sized chunks.
Dry the pieces well with paper towels before browning them, so the juices seal better.
In a pot, preferably stainless steel, pour the oil and add the butter.
When the butter is completely melted, add the finely chopped onion, carrot pieces, and the rosemary sprig. Let them simmer gently for about 10 minutes, stirring occasionally.
After this time, increase the heat and add the meat cut into chunks. Brown them well on all sides so they seal and remain juicy inside.Add the tablespoon of tomato paste, toast for a few minutes, deglaze with red wine, add the flour, a ladle of hot broth, and mix everything well with a spatula. Cover the pot with a lid leaving a small vent and let it simmer over medium-low heat for about 20/30 minutes.
After 30 minutes, add a couple of ladles of broth and continue cooking for another 2.5 hours, ensuring it doesn’t dry out too much. Add more broth as needed.
Meanwhile, peel and cut the potatoes into wedges. When there are about 20-30 minutes left in cooking (depending on the size of the potatoes), add them to the pot along with another ladle of broth, adjust the salt.
Let the cooking finish until the potatoes are tender and the meat is super tender.
Turn off the heat, let the stew rest for 10 minutes, then serve it hot, with all its creamy sauce.
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How to store the stew with potatoes
You can store the stew with potatoes in the refrigerator for 2 days, sealed in an airtight container. When serving, heat it over low flame with a splash of broth or water.
You can also freeze it (without potatoes, as they tend to change consistency): in this case, it will keep for up to 2 months.
Tips
If you want a stew even richer in flavor, use half beef broth and half vegetable broth.
Chuck roast is perfect because it remains super tender after the long cooking time, but you can also use beef shank or shoulder meat.
Red wine is a must: it gives body and color to the sauce, making it irresistible!
Always let it rest before serving: it becomes creamier, and the flavor perfectly settles.
FAQ (Questions and Answers for the stew with potatoes recipe)
Can I use another type of meat?
Yes, beef shank or shoulder meat is fine, as long as it’s suitable for slow cooking.
Can I make it in advance?
Of course! In fact, the next day it tastes even better because the flavors meld better.
