Description
This Garlic Butter Beef and Baby Potato Stew is a heartwarming dish that combines tender beef and creamy baby potatoes in a rich, flavorful broth. Perfect for chilly evenings, it’s a comforting meal that brings warmth and joy to your table.
Ingredients
Scale
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 bay leaves
- 1 lb (450g) baby potatoes, halved or quartered if large
- 3 carrots, sliced into rounds
- 2 stalks celery, diced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the beef cubes in a single layer. Sear them for about 4-5 minutes, until they develop a golden-brown crust. Avoid overcrowding the pot, as this will cause steaming instead of browning.
- Once the beef is browned, remove it from the pot and set it aside on a plate. In the same pot, add 2 tablespoons of the butter and let it melt. Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant, stirring occasionally to prevent burning.
- Add the minced garlic and cook for another 1-2 minutes, just until it becomes aromatic. Be careful not to let it brown too much, as burnt garlic can impart a bitter taste.
- Return the browned beef to the pot, then pour in the beef broth and red wine (if using). Stir well to combine all ingredients. Scrape up any browned bits from the bottom of the pot with a wooden spoon—this adds incredible flavor to your stew.
- Sprinkle in the dried thyme, rosemary, paprika, and add the bay leaves. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 45 minutes, stirring occasionally, until the beef is tender.
- After 45 minutes, add the halved baby potatoes, sliced carrots, and diced celery to the pot. Stir to combine, then cover again and continue to simmer for an additional 25-30 minutes, or until the vegetables are fork-tender and the beef is fully cooked.
- Once everything is cooked through, remove the bay leaves and discard them. Stir in the remaining 2 tablespoons of butter for a glossy finish and enhanced flavor. Taste and adjust seasoning if necessary. Serve hot, garnishing with chopped fresh parsley if desired.
- Prep Time: 15 mins
- Cook Time: 1 hr 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Do not rush the browning process; achieving a nice sear on the beef adds a depth of flavor to the stew. If you prefer a thicker stew, reduce the amount of broth or let it simmer uncovered for the last 15 minutes to concentrate the flavors and thicken the sauce.