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Beef Stew With Crispy Potatoes

A comforting beef stew that combines tender chunks of beef and crispy potatoes, ensuring a delightful contrast of textures and rich flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the beef stew
  • 500 g beef chunks Choose fresh beef with good marbling.
  • 2 tbsp soy sauce Coconut aminos can be used as a gluten-free option.
  • 1 tbsp browning sauce
  • 1 tbsp garlic (minced)
  • 1 small onion (sliced)
  • 1 tsp paprika
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
For the crispy potatoes
  • 4 medium potatoes (cubed) Select firm potatoes without blemishes.
For the slaw
  • 2 cups cabbage (shredded)
  • 1/2 medium cucumber (diced)
  • 1 medium tomato (diced)
  • 2 tbsp mayonnaise Reduce amount to avoid overpowering freshness.

Method
 

Preparation
  1. Marinate the beef by combining it with soy sauce, browning sauce, minced garlic, paprika, thyme, salt, and black pepper. Allow to sit for at least 30 minutes.
  2. Heat olive oil in a pot over medium heat and sauté the onions until translucent and fragrant.
Cooking
  1. Add the marinated beef to the pot and cook until browned, ensuring not to overcrowd the pot.
  2. Pour in a splash of water and let the stew simmer for 35–40 minutes. Add more water if needed to keep it moist.
  3. Boil cubed potatoes until just tender, then drain and fry until crispy and golden.
  4. Mix cabbage, cucumber, tomato, and mayonnaise in a bowl for the slaw.
Serving
  1. Serve crispy potatoes topped with stew beef and the slaw on the side. Garnish with fresh herbs if desired.

Notes

Beef stew keeps well for up to 3 days in the fridge. Reheat potatoes separately in the oven for crispy texture.