Beef and Potato Stew

This beef and potato stew is simple, hearty, and easy to throw together with basic pantry staples and seasonings. It’s a great meal prep option since it holds up well in the fridge for 4-5 days, and the macros are solid. Whether you’re making it on the stove, slow cooker, or Instant Pot, this recipe is a no-brainer for an easy, filling meal. It makes 5-10 servings, depending on many calories you want. If you want something that’s both comfort food and fuel, this one’s got you covered.

Dry Ingredients

• 3 lbs chuck or stew meat
• 1 Tbsp butter
• 2 Large russet potatoes roughly 2.5 lbs
• 5 Large carrots
• 2 Medium white or yellow onions
• 3 Celery stalks
• 6 Cloves of garlic
• 1 Cup green peas
• 2 Tbsp tomato paste
• 2 Tbsp cornstarch
• Salt to taste

Spices and Wet Ingredients

• 5 Cups water or stock
• 1/2 Tbsp Worcestershire Sauce
• 1 Tbsp Soy Sauce
• 2 tsp Smoked paprika
• 2 tsp Thyme
• 2 tsp Rosemary
• 2 bay leaves

Instructions

Regardless of how you decide to cook it they will all follow the same initial instruction.

1. Brown the Beef
   • In a large pot, slow cooker, or Instant Pot, brown the beef over medium-high heat
   • Once browned, remove the beef and set aside
2. Sauté the Vegetables
   • Reduce the heat to medium-low and add 1 tablespoon of butter to the pot.
   • Once melted, add chopped celery, carrots, and onions (mirepoix).
   • Season with salt and cook until the vegetables release their moisture and soften.
3. Add Garlic and Tomato Paste
   • Stir in minced garlic and tomato paste, cooking for about 1 minute until fragrant
4. Add Remaining Dry Ingredients, Water, Wet Ingredients and Spices
   • Pour in water or stock, then add peas, potatoes, and the browned beef
   • Stir in the remaining wet ingredients and spices
5. Simmer Based on Cooking Method
   • Stovetop: Simmer on low for 90-180 minutes, stirring occasionally
   • Instant Pot: Select the Soup/Stew setting and allow pressure to release naturally
   • Slow Cooker: Cook on low for 8 hours or high for 4 hours
6. Thicken the Stew
   • Mix 2 tablespoons of cornstarch with ½ cup of cold water until smooth
   • Stir into the stew and simmer for an additional 5 minutes until thickened
7. Final Seasoning & Serve
   • Remove from heat and add salt to taste
   • Serve while hot or portion into meal prep containers for later