Description
This hearty Beef Stew with Potato Topping is a comforting dish featuring tender, slow-simmered beef in a rich, flavorful broth topped with golden, crispy sliced potatoes. Perfect for a cozy family meal, it combines classic stew ingredients with a delightful baked potato crust for added texture and taste.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck or stew meat
- 2 tablespoons olive oil or butter
- 2 large yellow onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Potato Topping
- 4 Yukon Gold or Russet potatoes, thinly sliced
- 1 tablespoon olive oil (for tossing potatoes)
- Salt to taste
- Black pepper to taste
Optional Garnish
- 1/4 cup sour cream (for serving)
- Fresh herbs (optional)
Instructions
- Brown the beef: Heat olive oil or butter in a Dutch oven or heavy skillet over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
- Cook the onions and garlic: In the same pan, add the sliced onions and cook over medium heat until golden and caramelized, about 10-15 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add tomato paste and liquids: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Pour in the beef broth and Worcestershire sauce, then add bay leaves and thyme. Return the browned beef to the pot, stirring to combine.
- Simmer the stew: Cover the pot and simmer over low heat for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened. Season with salt and black pepper to taste.
- Prepare the potatoes: Preheat your oven to 400°F (200°C). Peel the potatoes and thinly slice them. Toss the slices with olive oil, salt, and pepper until evenly coated.
- Assemble the dish: Transfer the simmered beef stew into a baking dish. Arrange the potato slices over the top in overlapping circles to cover the stew completely.
- Bake the topped stew: Place the dish in the preheated oven and bake for 30 minutes or until the potatoes are golden brown and crisp on the edges.
- Serve: Serve the stew hot, optionally topped with a spoonful of sour cream and fresh herbs for added creaminess and flavor.
Notes
- For a thicker stew sauce, you can mash some of the potatoes into the stew before topping it with slices.
- If you prefer a richer flavor, use butter instead of olive oil for searing and tossing potatoes.
- The stew can be prepared a day ahead; assemble and bake just before serving.
- Sour cream adds a nice creaminess but can be omitted for a lighter dish.
- Fresh thyme can be substituted with dried, but use half the amount since dried herbs are more concentrated.
