I’ve always had a soft spot for cozy, one-pan meals that combine everything I love into a single bite. This Beef Stew with Potato Topping is one of those dishes that brings warmth to the table and comfort to the soul. With tender chunks of beef simmered in a rich, savory sauce and topped with beautifully arranged golden potato slices, it’s as pleasing to the eye as it is to the palate.

I came up with this recipe on a chilly weekend when I craved something hearty but still wanted to make it elegant. Think of it as a mash-up between a rustic beef stew and a classic French dish like pommes Anna. The result? A deeply flavorful meal that feels like a hug in a skillet. Whether you’re making it for guests or just want to treat yourself midweek, this one checks all the boxes.

Why You’ll Love This Beef Stew with Potato Topping

It’s a one-pan wonder – fewer dishes, more flavor.
Visually impressive, yet easy enough for a weeknight.
Deep, rich stew base meets crispy-edged potatoes for the perfect texture balance.
Customizable with your favorite herbs or root veggies.
It stores and reheats like a dream, making it a great meal prep option.

What Cut of Beef Should I Use for Beef Stew with Potato Topping?

When it comes to a stew like this, the cut of beef you choose can make all the difference. I personally go for chuck roast—it’s well-marbled, becomes incredibly tender when slow-cooked, and has just the right amount of fat to enrich the sauce.

If you’re shopping around, look for cuts labeled as stewing beef, beef shoulder, or even brisket. These tougher cuts break down beautifully over time, becoming melt-in-your-mouth tender without drying out. Skip lean cuts like sirloin—they cook too quickly and won’t give you that slow-cooked magic we’re aiming for here.

Options for Substitutions

Whether you’re working with pantry limitations or dietary needs, this recipe is flexible enough to adjust:

Meat: Swap beef for lamb shoulder for a deeper, gamier flavor, or go meatless with mushroom medley or lentils for a vegetarian twist.
Potatoes: Yukon Golds are my favorite for their buttery texture, but Russet potatoes or sweet potatoes also work great.
Stock: Use chicken or vegetable stock instead of beef if that’s what you have on hand—just bump up the seasoning.
Wine: Red wine gives a bold depth, but you can replace it with extra broth, a splash of balsamic vinegar, or even non-alcoholic red wine.
Tomato paste: No tomato paste? Sub in a couple tablespoons of crushed tomatoes or a squirt of ketchup in a pinch.
Gluten-Free: Use cornstarch or arrowroot to thicken the stew instead of flour.

Ingredients for This Beef Stew with Potato Topping

Each ingredient in this dish plays a key role in building layers of flavor and texture. Here’s what you’ll need and why:

Beef chuck roast – The star of the dish. It’s rich, tender, and holds up beautifully to slow cooking.
Yellow potatoes – Thinly sliced and arranged on top, they turn golden and slightly crisp, complementing the stew perfectly.
Onions – Caramelize slightly as they cook, adding sweetness and depth to the base.
Garlic – Adds a rich, aromatic backbone to the sauce.
Tomato paste – Brings richness and a deep umami kick to the stew base.
Beef stock – Forms the flavorful liquid foundation of the stew, tying everything together.
Red wine – Optional, but recommended for that deep, complex stew flavor.
All-purpose flour – Used to lightly coat the beef and help thicken the sauce.
Olive oil or butter – For browning the beef and sautéing the onions.
Fresh thyme and rosemary – Earthy herbs that infuse the stew with a comforting aroma.
Salt and black pepper – Essential seasoning for both beef and potatoes.
Parsley – Chopped fresh parsley finishes the dish with color and a touch of brightness.

Step 1: Prepare and Sear the Beef

Cut the beef chuck into bite-sized chunks. Pat them dry with paper towels, then toss with a light coating of flour, salt, and pepper. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.

Step 2: Sauté the Aromatics

In the same pan, reduce the heat slightly and add a bit more oil or butter if needed. Add sliced onions and sauté until they’re soft and golden—about 5–7 minutes. Stir in the minced garlic and tomato paste. Let it cook for 1–2 minutes until fragrant and slightly caramelized.

Step 3: Deglaze and Build the Stew Base

Pour in the red wine (if using) to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let the wine simmer for a minute or two, then add the beef stock, fresh thyme, and rosemary. Return the browned beef (and any juices) to the pan and stir to combine.

Step 4: Simmer the Stew

Reduce the heat to low, cover with a lid or foil, and let the stew simmer gently for 45–60 minutes. This gives the beef time to become tender and lets the flavors meld beautifully.

Step 5: Prepare and Arrange the Potatoes

While the stew simmers, wash and thinly slice the potatoes—ideally with a mandoline for even thickness. Once the beef is tender, remove the lid and carefully arrange the potato slices on top of the stew in overlapping circles around the pan.

Step 6: Bake Until Golden

Brush the tops of the potato slices with a bit of olive oil or melted butter and sprinkle with salt. Transfer the pan to a preheated oven at 375°F (190°C) and bake uncovered for 30–35 minutes, or until the potatoes are golden and slightly crispy on top.

Step 7: Garnish and Serve

Remove from the oven and let it rest for a few minutes. Sprinkle freshly chopped parsley on top for a burst of color and freshness before serving.

How Long to Cook the Beef Stew with Potato Topping

From start to finish, this dish takes about 1 hour and 45 minutes to come together:

Prep time: 20 minutes
Stovetop simmering: 45–60 minutes for the beef to become tender
Oven baking: 30–35 minutes for the potatoes to crisp up beautifully

This timing ensures deeply flavorful stew and perfectly golden potatoes that aren’t undercooked or soggy.

Tips for Perfect Beef Stew with Potato Topping

Brown the beef in batches to avoid overcrowding the pan—this gives you that rich, caramelized crust.
Use evenly sliced potatoes so they cook at the same rate. A mandoline makes this easy.
Let the stew simmer covered to trap moisture and break down the beef properly before adding potatoes.
Choose a skillet or Dutch oven that can go from stovetop to oven seamlessly.
Brush the potato tops with fat (olive oil or butter) to get that golden, slightly crispy finish.
Season each layer—don’t forget to salt the beef, the stew base, and the potatoes individually.
Let it rest for 5–10 minutes before serving so the sauce thickens slightly and flavors settle.

Watch Out for These Mistakes While Cooking

Skipping the browning step: Searing the beef is crucial—it builds a rich, meaty flavor base. Don’t rush or skip it.
Overcrowding the pan: If you cook all the beef at once, it will steam instead of brown. Work in batches.
Using raw potatoes on a wet stew: Make sure the stew has thickened slightly before adding the potatoes, or they’ll turn soggy.
Cutting potatoes too thick or thin: Aim for 1/8-inch slices. Too thick and they won’t cook through; too thin and they’ll burn.
Underseasoning: Each component—beef, stew base, potatoes—needs its own seasoning. Taste and adjust.
Not using an oven-safe pan: Transferring from stovetop to oven should be seamless. Double-check your cookware is up for the job.

What to Serve With Beef Stew with Potato Topping?

Roasted Brussels Sprouts

Their slightly bitter flavor contrasts beautifully with the savory stew and buttery potatoes.

Garlic Green Beans

A light and snappy veggie side keeps the plate from feeling too heavy.

Buttered Peas with Mint

Adds a pop of color and freshness that cuts through the richness.

Crusty Bread or Rolls

Perfect for mopping up the luscious stew sauce at the bottom of your plate.

Red Wine or Malbec

If you used wine in the stew, pair it with the same bottle to enhance the flavor experience.

Simple Arugula Salad

A peppery green salad with lemon vinaigrette offers a crisp, acidic bite.

Pickled Red Onions or Beets

Serve on the side for brightness and zing that balance out the dish’s richness.

Apple Slaw

Sweet and tart with crunch—a surprising but delightful pairing for this warm, savory meal.

Storage Instructions

This dish holds up incredibly well, making it perfect for leftovers or meal prep. Here’s how to store it properly:

Refrigerator: Let the stew cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: You can freeze the stew portion without the potato topping for up to 3 months. Potatoes don’t freeze well—they tend to get grainy—so if you plan to freeze, do so before baking the final potato layer.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, loosely covered with foil. If reheating single portions, the microwave works just fine—just add a splash of broth to keep it juicy.

Estimated Nutrition (Per Serving – approx. 1/6 of the dish)

Calories: 520 kcal
Protein: 35g
Fat: 24g
- Saturated Fat: 9g
Carbohydrates: 38g
- Fiber: 4g
- Sugar: 4g
Cholesterol: 95mg
Sodium: 680mg

These values are approximate and may vary based on specific ingredients used and portion sizes.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can cook the stew base up to 2 days in advance and store it in the fridge. When ready to serve, arrange the potato topping and bake fresh.

Can I use ground beef instead of chuck?

Technically yes, but it won’t give you the same richness or texture. Chunky stew beef is the way to go for best results.

What’s the best potato for the topping?

Yukon Golds are ideal—they’re buttery and hold their shape. Russets work in a pinch but may break apart more easily.

Can I skip the wine?

Absolutely. Just use more beef stock and add a teaspoon of balsamic vinegar for depth.

Can I make it in a slow cooker?

Yes, you can simmer the stew in a slow cooker on low for 6–7 hours, then transfer to an oven-safe dish, layer with potatoes, and finish in the oven.

How do I get crispy potatoes on top?

Brush them with olive oil or melted butter and don’t cover them while baking. This ensures a golden, crisp finish.

Can I freeze leftovers?

The stew freezes great, but the potato topping doesn’t hold up well. If freezing, do so before adding the potatoes.

How do I reheat it without drying it out?

Add a splash of beef stock or water when reheating and cover loosely with foil to trap moisture.

Conclusion

This Beef Stew with Potato Topping is the kind of meal that satisfies your craving for something rustic and comforting while still feeling a little special. It’s hearty, flavorful, and beautiful straight from the oven. Whether you’re making it for guests or batch cooking for the week, it’s the kind of dish that delivers every time. Now let’s get you that printable version to save or share!