The tender beef stew with potatoes is the best you’ve 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 the whole family loves. They keep asking for it at home, and it disappears in no time.
The meat, slowly cooked in red wine and vegetable broth, becomes very tender and is enveloped 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, a good broth, and of course the right cut of meat. This is one of those grandma’s recipes, passed down from generation to generation, that taste of home and smell like Sunday. Every bite is a hug: juicy, creamy, and flavorful.
It’s not difficult to prepare, but it requires a bit of patience. And when you serve it, 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: 4People
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to make the tender beef stew with potatoes
- 1.5 lbs beef (chuck roast)
- 4.2 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 sprig rosemary
- to taste salt
- 4 potatoes
Tools
- Pot
Steps
Before starting the preparation, let me explain what chuck roast is, the perfect cut for a super tender stew.
The chuck roast is a beef cut that comes from the shoulder, specifically the upper part of the scapula. It’s perfect for stews because during slow cooking: it becomes very tender and juicy thanks to the connective tissue and fat, retains the shape of the pieces well, and provides a rich and flavorful sauce.
How to prepare it:
Check for any tendons or cartilage and remove them.
Leave some fat as it adds flavor to the sauce.
Cut the meat into regular pieces.
Dry the pieces well with a paper towel before browning them so they seal better.
In a pot, preferably stainless steel, pour the oil and add the butter.
When the butter is completely melted, add the chopped onion and carrot along with the rosemary sprig. Let them cook gently for about 10 minutes, stirring occasionally.
After this time, increase the heat and add the meat cut into pieces. Brown them well on all sides so they seal and remain juicy inside.Add the tablespoon of tomato paste, let it 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 on medium-low heat for about 20/30 minutes.
After 30 minutes, add a couple of ladles of broth and continue cooking for another 2 and a half hours, making sure it doesn’t dry out too much. If necessary, add more broth as needed.
Meanwhile, peel and cut the potatoes into wedges. When there are about 20-30 minutes left in the cooking (depending on the size of the potatoes), add them to the pot along with another ladle of broth, season with salt.
Let the cooking finish until the potatoes are soft and the meat is super tender.
Turn off the heat, let the stew rest for 10 minutes, and then serve it hot with all its creamy sauce.
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How to store beef stew with potatoes
You can store the beef stew with potatoes in the refrigerator for 2 days in an airtight container. When ready to serve, reheat it on low heat with a splash of broth or water.
You can also freeze it (without potatoes, as they tend to change texture): in this case, it can be stored for up to 2 months.
Tips
If you want an even richer stew, use half beef broth and half vegetable broth.
The chuck roast is perfect because it stays very tender after the long cooking time, but you can also use shoulder muscle or shoulder pulp.
Red wine is a must: it adds body and color to the sauce, making it irresistible!
Always let it rest before serving: it becomes creamier and the flavor settles perfectly.
FAQ (Questions and Answers about beef stew with potatoes recipe)
Can I use a different type of meat?
Yes, shoulder muscle or shoulder pulp are fine, as long as they are suitable for slow cooking.
Can I make it in advance?
Of course! In fact, it’s even better the next day because the flavors blend better.
