Description
A hearty and comforting beef stew topped with thinly sliced, golden-brown potatoes, perfect for a cozy meal.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized chunks
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef stock
- 1 cup red wine (optional)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 lbs yellow potatoes, thinly sliced
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and sear the beef: Cut the beef chuck into bite-sized chunks. Pat them dry with paper towels, then toss with a light coating of flour, salt, and pepper. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside. This step helps create a flavorful crust for your beef stew potato topping.
- Sauté the aromatics: In the same pan, reduce the heat slightly and add a bit more oil or butter if needed. Add sliced onions and cook until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.
- Build the stew base: Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
- Simmer the stew: Return the seared beef to the skillet. Add the beef stock, thyme, and rosemary. Bring the mixture to a simmer, then cover the skillet and transfer it to a preheated oven at 325°F (160°C). Cook for 2-3 hours, or until the beef is very tender. This slow cooking develops the rich flavor for the beef stew potato topping.
- Prepare the potato topping: About 30 minutes before the stew is done, arrange the thinly sliced potatoes over the top of the beef stew. Season the potatoes with a little salt and pepper.
- Finish and serve: Return the skillet to the oven, uncovered, and bake for another 30-40 minutes, or until the potatoes are tender and golden brown. This creates the perfect beef stew with potato topping. Garnish with fresh parsley and serve hot.
Notes
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of simmering.
- Ensure the beef is well-browned for maximum flavor.
- Thinly slicing the potatoes is key for them to cook through and become tender.
- This dish is excellent for meal prep as the flavors meld and deepen overnight.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 650
- Sugar: Approx. 7g
- Sodium: Approx. 800mg
- Fat: Approx. 35g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 23g
- Trans Fat: Approx. 1g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 5g
- Protein: Approx. 45g
- Cholesterol: Approx. 150mg