Beef Stew with Red Potatoes

3.1/5 rating (41 votes)
  • Complexity: easy
  • 20 minutes
  • 2 hours
  • 2 hours 20 minutes
  • Serves: 4
Beef Stew with Red Potatoes

Accented with red wine and root vegetables, this comforting beef and potato stew is perfect for chilly winter days.


  • 1 1/2 lbs beef top round, cut into 1-inch chunks
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil, divided
  • 3 carrots, peeled and cut into 3/4-inch chunks
  • 3 stalks celery, cut into 3/4-inch chunks
  • 1 medium onion, chopped
  • 1 parsnip, peeled and cut into 1/2-inch chunks
  • 8 oz sliced mushrooms
  • 5 cloves garlic, sliced
  • 1/2 tsp dried thyme
  • 1/4 cup tomato paste
  • 1 lb Washington small red potatoes, scrubbed, each cut into 8 chunks (peels on)
  • 3 cups reduced-sodium beef broth
  • 1 cup dry red wine


Substitute 1/2 tsp dried thyme with 2 tbsp finely chopped fresh thyme or rosemary.

For a burst of fresh flavors, finish stew with a drizzle of olive oil, finely chopped fresh parsley, freshly grated lemon zest and a little minced garlic just before serving.

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