A rustic comfort classic, Beef Stew with Potato Topping is where hearty meets homestyle. Tender chunks of beef simmered in a rich, savory sauce are nestled under golden, crisped potato rounds. This dish delivers deep flavor with every bite, while the potato topping adds a satisfying contrast of creamy and crispy. It’s the kind of meal that makes you want to cozy up by the fire and savor each spoonful.

Perfect for chilly evenings or weekend family dinners, this recipe is a satisfying one-pot wonder. The magic lies in the slow-cooked beef that becomes melt-in-your-mouth tender, infused with aromatic herbs and a robust broth. Topped with sliced potatoes that crisp beautifully in the oven, this stew is more than just a meal—it’s a moment of pure comfort.

Preparation Phase & Tools to Use

To prepare a flawless Beef Stew with Potato Topping, having the right tools is key:

Dutch Oven or Heavy-Bottomed Oven-Safe Pot: This is essential for evenly searing the beef and then slowly braising it. It retains and distributes heat well, crucial for building deep flavor.
Sharp Chef’s Knife: You’ll need this to slice the beef, onions, and potatoes cleanly and evenly, which ensures even cooking.
Cutting Board: Opt for a large, sturdy one to keep your workspace organized and safe.

Mandoline Slicer (Optional): If you want perfect, uniform potato slices for the topping, a mandoline makes it quick and precise.
Tongs or Wooden Spoon: Ideal for browning the beef and stirring without damaging the pot’s surface.
Measuring Cups and Spoons: Accurate seasoning and sauce consistency depend on precise measurements.

Oven Mitts: Since this dish goes from stovetop to oven, safety is key when handling hot cookware.

Using the right tools not only streamlines the process but also elevates the final texture and flavor of the dish.

Ingredients for the Beef Stew with Potato Topping

Beef Chuck Roast: The star protein, it becomes incredibly tender after slow cooking and soaks up the flavors of the stew.

Potatoes (Yukon Gold or Russet): These form the golden, crispy topping that makes this stew extra special.
Onions: Caramelize beautifully and add depth to the sauce.
Garlic: Boosts savory flavor and rounds out the richness.

Beef Broth: Forms the base of the stew, providing body and meaty richness.
Tomato Paste: Adds a subtle tang and richness to the broth.
Worcestershire Sauce: Introduces umami depth and savory complexity.

Flour: Helps thicken the stew for a comforting, hearty texture.
Olive Oil or Butter: Essential for searing and sautéing.
Fresh Thyme or Rosemary: Adds aromatic warmth and flavor complexity.

Salt & Pepper: To enhance all the other ingredients.

How To Make the Beef Stew with Potato Topping

Step 1: Sear the Beef

Heat a bit of olive oil in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

Step 2: Build the Base

In the same pot, add sliced onions and sauté until golden and soft. Stir in garlic, tomato paste, and a dusting of flour, cooking briefly to eliminate rawness.

Step 3: Deglaze and Simmer

Pour in the beef broth and Worcestershire sauce, scraping up the flavorful bits from the bottom. Return the beef to the pot and add herbs. Bring to a simmer.

Step 4: Slow Cook

Cover and simmer on low for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened.

Step 5: Layer the Potatoes

Preheat oven to 375°F (190°C). Layer thinly sliced potatoes over the stew. Drizzle with olive oil and sprinkle with salt.

Step 6: Bake to Finish

Transfer the pot to the oven, uncovered, and bake for 35–45 minutes, until the potatoes are golden and crisp around the edges.

How to Serve and Store Beef Stew with Potato Topping

Serve the stew warm, straight from the pot, with a sprinkle of fresh thyme or cracked black pepper. It pairs wonderfully with crusty bread or a simple green salad.

Leftovers? They reheat beautifully. Store in an airtight container in the refrigerator for up to 4 days. To re-crisp the potato topping, reheat in the oven or under the broiler for a few minutes.

Frequently Asked Questions

How do I make this dish ahead of time?

You can fully prepare the stew a day in advance and refrigerate it. When ready to serve, layer the potatoes and bake as directed.

Can I freeze this beef stew?

Yes, the stew base freezes well for up to 2 months. Freeze without the potato topping and add freshly sliced potatoes when reheating and baking.

What other cuts of beef can I use?

Beef brisket or stew meat also work well. Just be sure to simmer long enough until the meat is tender.

Can I make this in a slow cooker?

Absolutely. Sear the beef and sauté onions first, then transfer everything to the slow cooker and cook on low for 6–8 hours. Add the potato topping and finish in the oven.

Are there vegetarian alternatives?

You can swap the beef for mushrooms and lentils, and use vegetable broth instead. Still hearty and satisfying!

Do I have to peel the potatoes?

Not necessarily. If using thin-skinned potatoes like Yukon Gold, you can leave the skins on for a more rustic texture.

Want More Stew Ideas?

If you love this beef stew, you’ll probably enjoy these other cozy and hearty dishes:

Delicious Corned Beef Hash for a satisfying breakfast-for-dinner moment.
Chicken and Stuffing Casserole for creamy, comforting goodness.

Sticky Honey Garlic Steak and Rotini if you’re craving beef with a sweet-savory twist.
Creamy Parmesan Italian Sausage Soup for a soup that’s as rich as a stew.

For more savory comfort meals like this one, check out my daily recipes on Pinterest: Life With Olivia.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you layer cheese with the potatoes? Try a different herb?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Beef Stew with Potato Topping

Author: Olivia McKenney
Total Time: 2 hours 50 minutes
Yield: 6 servings

Print Recipe

Description

A comforting, slow-cooked beef stew with layers of flavor, topped with golden roasted potatoes. This rustic, hearty dish is perfect for cozy dinners and family meals.

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.

2. In the same pot, sauté onions until golden. Add garlic, tomato paste, and flour. Stir to coat and cook for 1 minute.

3. Add beef broth and Worcestershire sauce, scraping the pot’s bottom. Return beef to the pot. Add thyme or rosemary. Bring to a simmer.

4. Cover and simmer on low for 1.5 to 2 hours until the beef is tender and the sauce thickens.

5. Preheat oven to 375°F (190°C). Arrange potato slices over the stew. Drizzle with olive oil and sprinkle with a little salt.

6. Bake uncovered for 35–45 minutes or until potatoes are golden and crisp around the edges.

Notes

For even potato cooking, slice them uniformly (use a mandoline if you have one).

Let the stew sit for 10 minutes before serving—it thickens slightly and improves flavor.

You can swap out beef with mushrooms and lentils for a vegetarian version.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes

Category: Dinner
Method: Stovetop + Oven
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 ½ cups
Calories: 460
Sugar: 3

Sodium: 680
Fat: 24
Saturated Fat: 8

Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 28

Fiber: 3
Protein: 34
Cholesterol: 90

Keywords: Beef Stew, Potato Topping, One-Pot Dinner, Hearty Stew