Simple Beef and Potato Stew Recipe

This simple beef and potato stew is a lighter, tomato-free take on a classic, letting tender beef, potatoes, and fresh herbs shine. Made with white wine and herbs for an easy, satisfying meal.

This simple beef and potato stew is an easy, one-pot, stovetop meal that’s perfect for cooler weather. Made with tender chunks of beef, soft potatoes, and a light but flavorful broth, it’s perfect served with crusty Italian bread for dipping and soaking up every last spoonful.

This recipe is different from a classic tomato-based Italian beef and potato stew and comes from my sister-in-law. This Italian-style stew is tomato-free and uses a simple technique of lightly tossing the beef in flour before cooking, which helps create a naturally rich gravy as it simmers. 

Ingredient Notes

• Olive oil: Use a good-quality olive oil to sauté the vegetables and build flavor from the start.
• Carrot, celery, and onion: Finely chopping these helps them soften quickly and melt into the stew, creating a flavorful base.
• Garlic: Just one clove adds gentle flavor without overpowering the dish.
• Beef chuck: This cut is ideal for slow simmering and becomes tender and flavorful as it cooks. Cut the meat into 1½-inch pieces so it stays juicy. 
• Flour: All-purpose flour is what I used, but any flour will work. Lightly coating the beef helps thicken the broth as it simmers, creating a natural gravy.
• Dry white wine:Use a dry white wine you enjoy drinking. It adds depth and a subtle brightness to the stew as it cooks.
• Broth: Beef broth gives the richest flavor, but vegetable broth works well too. Add it gradually to control the consistency.
• Rosemary and thyme: Fresh herbs are my preference, but dried can be substituted if needed. Use about ¼ to ½ teaspoon of each if using dried.
• Potatoes: Waxy potatoes work best here, as they hold their shape and become tender without falling apart.

How to Make Simple Beef and Potato Stew

Heat the olive oil in a large pot over medium heat. Add the carrot, celery, onion, and garlic and cook for 1 to 2 minutes, stirring often, until everything begins to soften.

Lightly toss the beef pieces in the flour, shaking off any excess. Add them to the pot and cook, turning to brown on all sides.

Pour in the white wine and let it cook for about a minute, just until it mostly evaporates. Add some of broth along with the salt, pepper, rosemary, and thyme.

Cover the pot and simmer on low heat. As the stew slowly simmers, the beef will become tender and the broth thicken naturally, adjust time as needed.

Stir in the potatoes and add more of broth. Partially cover the pot and continue cooking, stirring gently, until the potatoes are tender and the stew has thickened.

Taste and adjust the seasoning if needed. The stew should be thick and comforting, not soupy. Serve hot and enjoy!

Add-ins

• Mushrooms are a great addition if you want extra depth, similar to my beef and mushroom stew. Saute with the onion, carrots and celery.
• You can also add peas toward the end of cooking for a pop of color and sweetness, like I do in my Italian beef stew with peas.
• If you prefer a thick beef stew, start with less broth and add only as needed. You can always add more, but you can’t take it out.

This Potato and Beef Stew is the perfect comfort food for chilly days, with tender chunks of beef, hearty potatoes, and a rich, flavourful broth that lets the simple ingredients shine. Serve it with a slice of crusty bread to soak up every last spoonful, and you’ll have a satisfying meal the whole family will love. It’s a classic, wholesome dinner that’s sure to become a favourite throughout the fall and winter months. Buon Appetito!

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