Beef Stew with Potatoes Recipe

Beef Stew with Potatoes: an easy traditional recipe with tender beef, pearl onions, red wine, and potatoes slowly cooked in a rich flavorful sauce.

Have you ever wanted a warm, comforting dish that instantly makes the whole kitchen feel more welcoming?

That is exactly how I feel whenever I make beef stew with potatoes. There is something deeply satisfying about the slow cooking, the aroma of red wine blending with tomato, the sweetness of the little onions, and the potatoes turning tender as they soak up every bit of flavor. It is one of those recipes that asks for a little time, but gives back so much in taste, texture, and pure comfort.

For me, this is the kind of dish that feels honest and generous, perfect for sharing and ideal when you want to serve something hearty, simple, and truly homemade. Let’s see how to make Beef Stew with Potatoes.

Homemade Traditional Comfort Food

Beef Stew with Potatoes

Beef Stew with Potatoes is a classic comfort dish made with tender floured beef, pearl onions, red wine, tomato passata, and potatoes slowly simmered until rich, hearty, and full of flavor.

Prep: 15m Cook time: 1h 30m Total time: 1h 45m Servings: 2 servings Cuisine: Italian Category: Main dishes

by Traditional home-style recipe Published on 18 March 2026

Ingredients

• Beef stew meat 350 g
• Medium potatoes 2
• Pearl onions 3
• Cloves 3
• Red wine 1 glass
• Tomato passata 5 tbsp
• Broth as needed
• Flour as needed
• Extra virgin olive oil 2 tbsp
• Salt to taste

Tools

• Casserole pot
• Knife
• Cutting board
• Wooden spoon
• Mixing bowl

Instructions

1. Cut the pearl onions in half and sauté them in a casserole with the olive oil.
2. Lightly coat the beef stew meat in flour and add it to the casserole with the cloves.
3. Brown the meat well on all sides together with the onions.
4. Deglaze with the red wine and let the alcohol evaporate.
5. Add the tomato passata and stir well.
6. Add the potatoes cut into chunks and pour in enough broth to partially cover.
7. Cook over low heat for about 1 hour and 30 minutes, stirring from time to time.
8. If the sauce reduces too much during cooking, add a little more hot broth.
9. Adjust the salt near the end of cooking.
10. Serve hot with its rich sauce and tender potatoes.

Nutritional values (per serving)

Calories
610 kcal

Fat
24 g

Carbohydrates
39 g

Protein
41 g

Sugar
5 g

Fiber
4 g

Sodium
520 mg

Send me your recipe Print recipe

Chef’s Tips

• Choose the right cut: go for cuts rich in connective tissue (like chuck or shank). They become incredibly tender when slow-cooked.
• Light flour coating: use just a thin layer of flour—it helps thicken the sauce without making it heavy.
• Proper browning: don’t rush this step. Browning the meat well builds the foundation of flavor.
• Use good wine: always cook with a wine you would drink. It makes a real difference in taste.
• Low and slow cooking: never boil the stew. A gentle simmer is the key to tender, juicy meat.
• Potatoes timing: cut them into medium chunks and add them at the right moment so they stay intact.
• Rest before serving: let the stew rest for about 10 minutes to enhance the flavor and texture.
• Even better the next day: like most stews, it tastes even richer when reheated the day after.

This post is also available in: