Rustic Beef Potato Stew
A hearty beef and potato stew simmered low in a heavy pot until the meat turns fork-tender and the broth thickens into something worth sopping up with bread.
Browning the beef well before it goes into the pot builds a deep base of flavor that carries through the whole simmer. Potatoes added partway through soak up the broth and hold their shape, while a long, gentle cook breaks the beef down until it falls apart at the touch of a fork. Serve it straight from the pot.
Ingredients
Method
Tap a number to mark a step doneToss the beef cubes with the flour, kosher salt, and black pepper until lightly coated.
Heat 2 tablespoons of the olive oil in a heavy pot over medium-high heat and brown the beef in batches, about 3 minutes per side, then set aside.
Add the remaining oil and onion to the pot and cook for 5 minutes until softened, then stir in the garlic and tomato paste for 1 minute.
Return the beef to the pot, pour in the beef broth, add the thyme sprigs, and bring to a simmer.
Cover and cook over low heat for 1.5 hours, stirring occasionally, until the beef begins to turn tender.
Add the potatoes and carrots, cover again, and cook for 30 more minutes until the vegetables and beef are both fork-tender.
Remove the thyme sprigs, taste and adjust the seasoning, then serve the stew hot directly from the pot.
Kitchen note
Make this a day ahead if you can, since resting overnight in the fridge lets the flavors deepen and makes it easy to skim off any extra fat from the top before reheating.
