Slow Simmered Beef with Potatoes Recipe

Name: Slow Simmered Beef with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 tablespoons EVOO; 2 1/2 to 3 pounds stew beef, at room temperature; Salt; 1 quart beef stock; 1 onion, quartered; 2 bay leaves; 3 cloves garlic, crushed; 2 tablespoons tomato paste; 1 tablespoon coarse black pepper; 2 cups dry red wine; 2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges; 2 to 3 tablespoons rosemary, finely chopped

Servings: persons

7 to 8 tablespoons EVOO
2 1/2 to 3 pounds stew beef, at room temperature
Salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2 to 3 tablespoons rosemary, finely chopped

1
Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt.
2
Place the beef in large Dutch oven with the stock and enough water to just cover.
3
Add the onion, bay leaves and 2 cloves of the garlic.
4
Bring to a low boil and simmer, partially covered, for 2 hours.
5
Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot.
6
Add the pepper and wine and cover.
7
Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F).
8
Cool and store.
9
Reheat over medium heat or in a moderate oven.
10
To serve, while the beef is reheating, boil the potatoes until tender and drain.
11
Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat.
12
Add the remaining clove garlic, stir for minute, then remove the garlic.
13
Add the potatoes and crisp a bit.
14
Season with salt, pepper and the rosemary.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 to 8 tablespoons EVOO, 2 1/2 to 3 pounds stew beef, at room temperature, Salt, 1 quart beef stock, and more.

Yes, Slow Simmered Beef with Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Simmered Beef with Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions