Beef & Potato Stew


This beef and potato stew is slow-cooked to perfection, with a richly flavored sauce and tender bites of beef and vegetables. You can make this comforting stew ahead of time to serve to guests or to have on hand to reheat as an easy weeknight dinner.

Beef and Potato Stew
Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Active Time:
45 mins
Total Time:
3 hrs 45 mins


  • 3 pounds boneless beef chuck roast, cut into 1 1/2-inch pieces

  • 1 ½ teaspoons salt, divided

  • 1 teaspoon ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 medium onions, chopped

  • 8 cloves garlic, peeled and smashed

  • ¼ cup unsalted tomato paste

  • 1 tablespoon chopped fresh rosemary

  • ¼ cup all-purpose flour

  • 2 cups dry red wine, such as cabernet sauvignon

  • 4 cups unsalted beef broth

  • 5 fresh thyme sprigs

  • 1 bay leaf

  • 1 (24 ounce) package baby Yukon Gold potatoes, halved

  • 3 medium carrots, peeled and cut diagonally (1-inch)

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon prepared horseradish

  • Chopped fresh parsley for garnish


  1. Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.

  2. Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining beef.

  3. Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes. Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute.

  4. Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil. Stir in the beef and any accumulated juices. Remove from heat and cover tightly with a lid. Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours.

  5. Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.

  6. Stir in vinegar and horseradish. Garnish with parsley, if desired.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition Facts (per serving)

435 Calories
11g Fat
30g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 435
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 42g 84%
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 111mg 37%
Vitamin A 3908IU 78%
Vitamin C 25mg 28%
Vitamin E 1mg 9%
Folate 51mcg 13%
Vitamin K 6mcg 5%
Sodium 671mg 29%
Calcium 64mg 5%
Iron 5mg 28%
Magnesium 58mg 14%
Potassium 922mg 20%
Zinc 10mg 91%
Vitamin B12 3mcg 125%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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