Beef and Potato Stew
Tender beef and potatoes simmered in a garlicky, herb-scented sauce until everything is soft and comforting. A mild, hearty one-pot dinner that kids will happily eat.
- Total
- 65 min
- Prep 15 · Cook 50
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Blooming spices
- Savory
- Comforting
- Mild
- Stovetop
- Oven
Instructions
-
Cut the beef into 3 cm cubes. Peel the potatoes and cut them into 3 cm chunks. Peel the carrot and slice it into 1 cm rounds.
~10 min
-
Heat 1 tbsp oil in a large heavy pot over medium-high heat. Add the beef cubes in a single layer and cook until browned on all sides, about 6 minutes. Do not crowd the pot; work in 2 batches if needed.
~6 min
Searing the beef in a single layer creates Maillard browning, building a deep savory crust that flavors the stew.
Let the beef brown undisturbed for a few minutes before stirring; a deep brown crust on the meat is what gives the stew its savory depth.
Searing Pat beef dry and leave it undisturbed until a brown crust forms; crowding or moving it too soon steams the meat and prevents browning.
-
Reduce the heat to medium. Add 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp dried oregano, 1/2 tsp dried basil, and 1/2 tsp paprika to the pot. Stir constantly for 30 seconds until fragrant.
~1 min
Blooming dried spices in hot oil for 30 seconds releases their fat-soluble aromas, making the stew more fragrant.
Blooming spices Stir spices constantly in hot oil for about 30 seconds until fragrant; they burn quickly, so pull the pot off the heat if they darken.
-
Pour in 300 ml water and add 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Scrape up the browned bits from the bottom of the pot. Bring to a gentle simmer, cover, and cook for 20 minutes.
~20 min
Scraping up the browned bits dissolves them into the liquid, adding rich flavor and preventing them from burning.
-
Add the potatoes and carrot to the pot. Cover and simmer until the beef is fork-tender and the potatoes are soft, about 20 minutes. Remove the bay leaf before serving.
~20 min
Simmering gently breaks down collagen into gelatin and softens potatoes without making them fall apart.
If the sauce is still thin after the potatoes are tender, simmer uncovered for 3 to 5 minutes to reduce it slightly.