Beef and potato stew is a beloved classic, cherished for its hearty flavors and simple preparation. This dish combines tender beef, hearty potatoes, and aromatic vegetables in a rich, savory broth, perfect for chilly days.
Start by selecting 500g of stewing beef, cut into 1.5-inch cubes. Pat them dry and season with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches until deeply caramelized, then set aside. This step builds a flavorful base.
Sauté 1 chopped onion, 2 minced garlic cloves, and 2 diced carrots until softened (about 5 minutes). Return the beef to the pot, then add 1 tablespoon of tomato paste, stirring to coat. Pour in 4 cups of beef broth, 1 cup of red wine (optional), and 2 sprigs of thyme. Bring to a simmer, then reduce heat, cover, and let it cook for 1.5 hours until the beef is nearly tender.
Add 4 peeled and cubed potatoes, and continue simmering for 30 minutes, or until the potatoes are soft and the beef is fork-tender. For extra richness, stir in 2 tablespoons of butter at the end.
Serve hot, garnished with fresh parsley. This stew tastes even better the next day as flavors meld, making it a perfect make-ahead meal. Its comforting aroma and robust flavor ensure it remains a timeless favorite.