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.
Ingredients
2.5 lbs beef chuck roast, cut into chunks
1.5 lbs potatoes (Yukon Gold or Russet), thinly sliced
2 medium onions, sliced
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
2 tablespoons olive oil (or butter)
1 teaspoon fresh thyme or rosemary (or ½ teaspoon dried)
1.5 teaspoons salt
1 teaspoon black pepper
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