Homemade beef stew with potatoes is a hearty, comforting dish for any day of the week. The flavor is built simply: first a deep, golden sear, then gentle braising in broth with vegetables, paprika, and bay leaf. The result is a thick, rich gravy and tender pieces of beef that practically melt.
Ingredients
- Beef (shoulder, brisket, or chuck) — 1.8 lb | 800 g
- Potatoes — 1.3 lb | 600 g
- Carrots — 2
- Yellow onion — 1 large onion
- Garlic — 3 cloves
- Celery stalks — 2 stalks
- Tomato paste — 1 1/2 tbsp | 1.5 tbsp
- Sweet paprika — 1 tsp | 1 tsp
- Bay leaves — 2
- Beef or vegetable broth — 3 cups | 700 ml
- Vegetable oil — 2 tbsp | 2 tbsp
- Salt — to taste
- Ground black pepper — to taste
- Fresh herbs (parsley, dill) for serving — 2 tbsp | 2 tbsp, chopped
Step-by-step recipe
- Cut the beef into large 1 1/4–1 1/2 inch | 3–4 cm cubes and pat dry with paper towels. Heat a heavy skillet or Dutch oven over high heat with the oil and brown the meat in batches until deeply colored on all sides. Transfer to a plate.
- In the same pot, soften the onion over medium heat for 4–5 minutes. Add the celery and cook for another 2–3 minutes. Stir in the garlic and warm for about 30 seconds, just until fragrant.
- Add the tomato paste and, stirring, cook for 1–2 minutes so the flavor becomes deeper and more concentrated.
- Return the beef to the pot. Add the potatoes in large chunks and the carrots cut into half-moons. Season with salt, black pepper, paprika, and add the bay leaves.
- Pour in the broth so it almost covers the contents. Bring just to a gentle simmer, reduce the heat to low, cover, and braise for 1 1/2 hours, stirring occasionally.
- Check for doneness: the beef should be very tender and the potatoes should be breaking softly at the edges. Adjust salt and pepper if needed. For a thicker stew, cook uncovered for another 10–15 minutes.
- Remove from the heat and finish with chopped herbs before serving.
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Tips and variations
- Brown the meat in batches: overcrowding the pan will steam it instead of searing it.
- The cut matters: larger beef chunks and bigger pieces of potato hold their shape better during braising.
- No beef broth? Use vegetable broth or water, adding a pinch of paprika and a little bay leaf for aroma.
- Prefer a deeper flavor? Add a pinch of smoked paprika or 2 tablespoons dry red wine when adding the tomato paste, then let it reduce for 1–2 minutes.
- For a thicker gravy, mash a few potato cubes at the end of cooking and stir them back in.
Nutritional value
| Serving | 1 of 4 |
|---|---|
| Calories | ≈ 720 kcal |
| Protein | ≈ 40 g |
| Fat | ≈ 47 g |
| Carbohydrates | ≈ 41 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 900 mg |
FAQ
Which cut of beef is best for braising?
Shoulder, neck, brisket, or chuck are ideal. These well-marbled cuts become exceptionally tender with long, slow braising and give the stew a deep, satisfying flavor.
Can I make it without tomato paste?
Yes, but the flavor will be milder. To build depth, you can add a little soy sauce or a pinch of smoked paprika, and a teaspoon of vinegar or a spoonful of tomatoes in their own juice will add brightness.
What can I use instead of celery if I don’t have any?
Simply increase the amount of onion and carrot, or add parsley root for a similar aromatic base.