Beef and Potato Stew

We had our first real chill of the season last weekend. It was the kind of cold that wraps around your ankles and makes you crave something warm, hearty, and soul-soothing. I stood in my kitchen, kids running in and out with rosy cheeks and mismatched mittens, and felt a familiar pull toward the stew pot.

This beef and potato stew is the kind of meal that speaks my family’s love language: savory, tender, and layered with comfort. It’s the one my oldest calls “that cozy meat thing” and the one I pull out when the days are short, but my to-do list is long. You don’t need fancy cuts or a long list of ingredients—just good beef, a few pantry staples, and a bit of time to let it all come together.

The ginger and garlic give it warmth without heat. The soy sauce and rice wine deepen every bite. And those potatoes? They soak up every bit of broth like little sponges of joy. This stew makes your home smell like someone loves you.

Short Description

Beef and Potato Stew is a savory, slow-simmered comfort dish featuring tender chunks of beef, soft potatoes, and a rich, soy-based broth infused with garlic, ginger, and green onions. Perfect for chilly nights or a satisfying weeknight meal.

Why You’ll Love This Recipe

• Comforting, warm, and hearty
• Easy-to-find ingredients with big flavor
• Perfect for batch cooking or leftovers
• Kid-approved and freezer-friendly
• Smells amazing as it cooks

Ingredients

Main Ingredients

• 1.5–2 lbs beef chuck roast, brisket, ribs, or stew meat, cut into bite-sized pieces
• 3–4 medium potatoes, peeled and cut into 1.5-2 inch chunks
• 10 garlic cloves, peeled
• 5 thin slices fresh ginger
• 3 green onions, cut into 2-inch pieces (separate green tops and white stems)

Seasonings

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 2 tablespoons rice wine (Shaoxing or dry sherry)
• Hot water (enough to nearly cover the beef)

Tools & Equipment

• Large stew pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring spoons

Step-by-Step Instructions

Step 1: Prepare aromatics and vegetables
Peel and slice the ginger and garlic. Chop green onions into 2-inch sections, separating tops from stems. Peel and cut potatoes into chunky pieces (1.5 to 2 inches).

Step 2: Slice the beef
Cut beef into bite-sized chunks across the grain. This helps the meat become more tender after simmering.

Step 3: Brown the beef
Heat 1 tablespoon oil in a large pan over medium-high. Spread beef in a single layer. Let it brown for 2-3 minutes, then flip and sear the other sides. Remove from pan.

Step 4: Sauté the aromatics
In your stew pot, heat a tablespoon of oil over medium-high. Add ginger, garlic, and white stems of green onions. Stir for 30 seconds until fragrant.

Step 5: Add seasonings
Reduce heat to low. Stir in soy sauce, dark soy sauce, and sugar. Let bubble gently. Add rice wine and bring to a light boil.

Step 6: Begin stewing the beef
Add browned beef back into the pot. Pour in hot water until nearly covering meat. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.

Step 7: Add the potatoes
Stir in potato chunks. Ensure they’re submerged. Simmer uncovered over medium-low for 15 minutes until potatoes are soft.

Step 8: Finish the stew
Stir in green onion tops. Cook for 1 more minute. Serve hot over rice or noodles.

Pro Tip: Use dark soy sauce for deeper color and richness; it’s worth it!

Notes & Variations

• Use sweet potatoes for a slightly sweet twist.
• Add carrots or daikon for extra veggies.
• Swap beef for pork shoulder if preferred.
• For a thicker stew, mash a few potato chunks near the end.
• Don’t skip the searing step—it adds so much flavor!

Nutritional Benefits & Fun Facts

Ginger and garlic aren’t just for flavor—both have natural anti-inflammatory properties and can support digestion. Green onions are packed with antioxidants and vitamins, and potatoes provide filling fiber and potassium.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat until warmed through. Add a splash of water or broth if the stew has thickened too much. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.

Serving and Pairing Suggestions

Serve this stew over jasmine rice, egg noodles, or a fluffy bowl of quinoa. A side of stir-fried greens or a crisp cucumber salad adds a fresh contrast. It’s a perfect weeknight dinner or lazy Sunday meal when you need something cozy and filling.

FAQs

1. Can I make this in a slow cooker?
Yes! Sear the beef and aromatics first, then transfer everything to the slow cooker and cook on low for 6-7 hours.

2. What if I don’t have dark soy sauce?
You can use regular soy sauce, but it won’t have the same depth of color. Add a dash of molasses or a splash of oyster sauce if you have it.

3. Can I use chicken instead of beef?
It’s not traditional, but you can. Use thighs for best results, and reduce simmering time to 45 minutes total.

4. Do I need to peel the potatoes?
Peeling is recommended for smoother texture, but if you’re using thin-skinned varieties like Yukon Gold, feel free to leave them on.

5. How can I make this spicy?
Add a dried chili or a teaspoon of chili oil along with the aromatics for a warming kick.

Final Thoughts

This stew wraps its arms around you like a favorite sweater. It bubbles away on the stove, asking for nothing but a bit of time, and rewards you with deep flavor and tender bites. It’s the kind of recipe you return to without needing to measure or check, because you know it by heart.

If you make this beef and potato stew, share your thoughts or photos in the comments—I love seeing your kitchen moments. Don’t forget to pin it or bookmark it for your next cozy cooking night. From my stove to yours, may it bring warmth to your table.