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Easy Poor Mans Beef and Potato Stew Recipe

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A humble, hearty beef and potato stew that’s quick, easy, and made with simple ingredients. Perfect for busy weeknights or cozy nights in, this comforting stew delivers deep flavor without the fuss.

Ingredients

Scale
  • 1.5 lbs (680g) beef chuck or stew meat, cut into 1-inch cubes
  • 4 medium Russet potatoes (about 2 lbs / 900g), peeled and diced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups (960ml) low-sodium beef broth
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prep the ingredients: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Dice the onion, mince the garlic, and slice the carrots and celery. Peel and dice the potatoes into 1-inch cubes. Set everything nearby.
  2. Brown the beef (5-7 minutes): Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half the beef cubes in a single layer—don’t crowd the pot. Let them sear undisturbed for 2-3 minutes until deeply browned. Flip and brown the other side. Transfer to a plate and repeat with remaining oil and beef.
  3. Sauté the aromatics (3-4 minutes): Reduce heat to medium. Add the diced onion to the pot and cook for 2 minutes, scraping up any browned bits from the bottom. Add the garlic, carrots, and celery. Cook for another 1-2 minutes until the onions are translucent and the vegetables start to soften.
  4. Add the tomato paste and seasonings (1 minute): Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly.
  5. Deglaze the pot (1 minute): Pour in the Worcestershire sauce and stir, scraping up any remaining browned bits from the bottom of the pot.
  6. Add the liquids and beef (5 minutes): Return the browned beef to the pot. Add the beef broth and undrained diced tomatoes. Stir everything together, making sure the beef is mostly submerged. Add the bay leaves.
  7. Simmer the stew (30-35 minutes): Bring the stew to a gentle boil, then reduce heat to low. Cover and let it simmer for 20 minutes. After 20 minutes, add the diced potatoes. Stir gently, cover again, and simmer for another 10-15 minutes, or until the potatoes are fork-tender.
  8. Thicken the broth (optional, 2 minutes): If you prefer a thicker stew, mix 2 tablespoons of flour with 3 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the simmering stew and cook for 2-3 minutes until thickened.
  9. Season and serve: Remove the bay leaves. Taste the stew and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired.

Notes

For best results, don’t skip browning the beef—it builds deep flavor. Pat the beef dry before browning to ensure a good sear. Cut vegetables uniformly for even cooking. Season as you go for layered flavor. The stew tastes even better the next day. For a thicker stew without flour, mash some of the cooked potatoes against the side of the pot.

Nutrition

Keywords: poor man's stew, beef and potato stew, easy stew recipe, comfort food, budget-friendly stew, hearty stew, one-pot meal

Find it online: https://spoonette.com/easy-poor-mans-beef-and-potato-stew-recipe/