Beef Stew with Red Potatoes

3.1/5 rating (17 votes)
  • Complexity: easy
  • Srv: 4
Beef Stew with Red Potatoes


  • 2 tablespoons olive oil, divided
  • 1 1/2 lbs. beef top round, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 3 ribs celery, cut into 3/4 inch thick slices
  • 3 carrots, peeled and cut into 3/4 inch thick slices
  • 5 garlic cloves, sliced
  • 1 parsnip, peeled and cut into 1/2 inch thick slices
  • 1 8oz. package sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 lb. Washington small red potatoes
  • 3 cups reduced-sodium beef broth
  • 1 cup red wine
  • 1/4 cup tomato paste
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In an 8 qt. sauce pan or pot over medium-high heat, heat 1 ½ teaspoons of the oil. Add half the beef and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate. Heat another 1 ½ teaspoons oil and brown remaining beef cubes. Add to already browned beef. Add remaining 1 tablespoon oil to pan and stir in the onion, celery, carrots, garlic, parsnip, mushrooms and thyme. Cook, stirring occasionally, until vegetables start to soften, about 6 to 7 minutes.

  2. Meanwhile, scrub potatoes with vegetable brush under cold running water. Cut each into 8 pieces. Add potatoes, beef and any accumulated juices, broth, wine and tomato paste to the pot. Bring to a boil; reduce heat to medium-low, cover and simmer until the beef and vegetables are tender, about 1 hour 35 minutes. Stir in salt and pepper.

Leave a comment

You are commenting as guest.