Description
A hearty and comforting one-pan beef stew topped with golden, thinly sliced potatoes, offering a perfect balance of tender beef and slightly crisp potato.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized chunks
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil or butter
- 2 large yellow potatoes, thinly sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef stock
- 1 cup red wine (optional)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare and sear the beef: Cut the beef chuck into bite-sized chunks. Pat them dry with paper towels, then toss with a light coating of flour, salt, and pepper. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
- Sauté the aromatics: In the same pan, reduce the heat slightly and add a bit more oil or butter if needed. Add sliced onions and cook until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.
- Build the stew base: Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in the red wine (if using) and scrape the bottom of the pan to loosen any browned bits. Let it simmer for a few minutes until reduced slightly.
- Simmer the stew: Return the seared beef to the skillet. Add the beef stock, thyme, and rosemary. Bring the mixture to a simmer, then cover the skillet.
- Bake the beef stew: Transfer the covered skillet to a preheated oven at 325°F (160°C). Bake for 2-3 hours, or until the beef is very tender.
- Prepare the potato topping: About 30 minutes before the stew is done, preheat your oven to 375°F (190°C). Arrange the thinly sliced potatoes evenly over the top of the beef stew. Season the potatoes with a little salt and pepper.
- Finish cooking: Return the skillet to the oven, uncovered, and bake for another 25-30 minutes, or until the potatoes are golden brown and tender.
- Serve: Remove the skillet from the oven. Discard the thyme and rosemary sprigs. Garnish with fresh parsley before serving the beef stew with potato topping hot.
Notes
- For a gluten-free option, thicken the stew with cornstarch or arrowroot instead of flour.
- You can substitute chicken or vegetable stock if beef stock is unavailable.
- Other root vegetables like carrots or parsnips can be added to the stew base.
- This beef stew potato topping is excellent for meal prep as it reheats well.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550-650 kcal (estimate)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies