Beef and Potato Stew
Tender beef and potatoes simmered with garlic, dried herbs and a mild paprika water until everything is soft and comforting. A hearty one-pot dinner that is gentle enough for kids.
- Total
- 90 min
- Prep 15 · Cook 75
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Blooming spices
- Savory
- Comforting
- Mild
- Stovetop
- Oven
Instructions
-
Cut the beef into 3 cm cubes and pat them dry with paper towel. Peel the potatoes and cut them into 3 cm chunks. Peel the carrots and slice them into 1.5 cm rounds.
~15 min
Drying the beef helps it brown instead of steaming, and even 3 cm pieces cook at the same rate.
Cut the beef and potatoes into even 3 cm pieces so they finish cooking at the same time.
-
Heat 1 tbsp oil in a large heavy pot over medium-high heat. Add the beef in a single layer and cook until browned on all sides, about 6 minutes. Do not crowd the pot.
~6 min
Browning in a single layer creates deep flavor through the Maillard reaction; crowding steams the meat instead.
Searing Pat the beef dry and leave space between pieces; wait for a deep brown crust before turning. A pale, gray surface means the pan was too cool or crowded.
-
Lower the heat to medium. Stir in 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp dried thyme, 1/4 tsp dried rosemary and 1/2 tsp dried oregano. Cook for 1 minute until fragrant, stirring so the spices do not burn.
~1 min
Blooming dried spices in hot oil releases their fat-soluble aromas and prevents a raw, dusty taste.
Blooming spices Stir spices into hot oil for about a minute until fragrant. If they smell toasted, they are ready; if they darken or smoke, they are burning.
-
Add 400 ml water, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Scrape up the browned bits from the bottom. Bring to a gentle simmer, cover, and cook for 45 minutes until the beef starts to soften.
~45 min
Scraping up the browned bits dissolves them into the liquid, adding flavor, while a gentle simmer keeps the beef tender.
-
Stir in the potatoes and carrots. Cover and simmer for 20 minutes more, until the potatoes are tender when pierced with a knife and the beef is fork-tender.
~20 min
Potatoes and carrots need less time than beef, so adding them later keeps everything from turning to mush.
If the water is still thin after the vegetables are tender, simmer uncovered for 3 to 5 minutes to reduce it slightly.
-
Remove the bay leaf. Taste the water and add a pinch more salt if needed. Serve hot in a bowl.
~2 min