Melt-in-Your-Mouth Beef and Potato Stew 🥩🥔
Melt-in-Your-Mouth Beef and Potato Stew is a hearty comfort food that combines tender beef chunks with creamy potatoes and aromatic vegetables, simmered to perfection in a rich broth. This stew is known for its melt-in-your-mouth texture and deep, savory flavors that make it a family favorite during
Ingredients
- 1 pound chuck roast cut into 1-inch cubes
- 2 cups Yukon Gold potatoes peeled and diced
- 1 cup carrots sliced
- 1 cup yellow onion chopped
- 3 cloves garlic minced
- 4 cups beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil for browning the beef
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper freshly ground
- salt to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and sear them on all sides until browned, about 5-7 minutes. Remove the beef and set it aside.
- In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent, about 3-4 minutes. Stir in the carrots and cook for another 2 minutes.
- Return the beef to the pot. Add the Yukon Gold potatoes, beef broth, Worcestershire sauce, dried thyme, bay leaf, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender and the beef is melt-in-your-mouth tender.
- Remove the bay leaf. Taste and adjust seasoning with salt and more black pepper if necessary. Serve hot, garnished with fresh herbs if desired.
Notes
Tip 1: For extra flavor, marinate the beef in Worcestershire sauce overnight.
Tip 2: The stew can be made ahead of time and reheated, as the flavors deepen with time.
Variation: Add peas or green beans for a pop of color and nutrition.
Tip 2: The stew can be made ahead of time and reheated, as the flavors deepen with time.
Variation: Add peas or green beans for a pop of color and nutrition.