Print

Cozy Poor Man’s Beef and Potato Stew

Cozy Poor Man’s Beef and Potato Stew - featured image
Print Recipe

A hearty, budget-friendly beef and potato stew that transforms affordable cuts of beef and simple pantry staples into a deeply comforting meal. This recipe uses a clever potato-mashing trick to create a naturally thick, velvety broth without any flour or cornstarch.

Ingredients

Scale
  • 2 pounds beef chuck or bottom round, cut into 1-inch cubes
  • 2 tablespoons vegetable oil or bacon fat
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 4 medium russet potatoes, peeled and cut into 1-inch chunks (about 2 pounds)
  • 3 large carrots, peeled and sliced into 1/2-inch rounds (about 1.5 cups)
  • 2 celery stalks, sliced into 1/2-inch pieces (optional)
  • 1 cup frozen peas
  • Crusty bread or dinner rolls, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil or bacon fat in a large heavy-bottomed pot or Dutch oven over medium-high heat. When shimmering, add the beef in a single layer (work in batches if needed). Brown undisturbed for 3-4 minutes per side until a deep, dark crust forms. Transfer browned beef to a plate and set aside.
  3. Reduce heat to medium. Add remaining 1 tablespoon of oil to the pot. Add diced onion and cook, stirring occasionally, for 5-6 minutes until soft and translucent. Scrape up any browned bits from the bottom of the pot.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes, stirring constantly, until darkened and fragrant.
  6. Pour in beef broth and water, using a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Bring to a simmer.
  7. Return the browned beef to the pot along with any accumulated juices. Add bay leaves, dried thyme, and smoked paprika. Stir to combine. The liquid should just cover the beef; add a little more water or broth if needed.
  8. Bring to a gentle boil, then reduce heat to low. Cover the pot with a lid slightly ajar and simmer for 1 hour.
  9. After 1 hour, add potato chunks and carrot slices. Stir gently. Cover and continue simmering for 30-40 minutes until potatoes are fork-tender and beef is meltingly soft.
  10. Optional: To thicken the stew, remove about 1 cup of potatoes and a little broth from the pot. Mash with a fork or potato masher until smooth, then stir back into the stew.
  11. Stir in frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard bay leaves.
  12. Let the stew rest off the heat for 5-10 minutes before serving. Ladle into bowls, garnish with fresh parsley if desired, and serve with crusty bread.

Notes

For best flavor, make the stew a day ahead and reheat. The potatoes will continue to absorb liquid as the stew sits; add a little extra broth when reheating if needed. Bacon fat adds incredible smoky depth, but vegetable oil works fine. Don’t skip browning the beef—it’s essential for deep flavor.

Nutrition

Keywords: beef stew, potato stew, poor man's stew, budget-friendly stew, comfort food, hearty stew, one-pot meal, easy stew recipe

Find it online: https://tinastirs.com/cozy-poor-mans-beef-and-potato-stew/