
Hearty Beef Stew with Potatoes
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Nothing warms the soul quite like a bowl of hearty beef stew. This recipe brings together tender chunks of beef, golden potatoes, and fresh vegetables, all simmered in a rich broth seasoned with Borsari Coffee Seasoning and Borsari Tuscan Rosemary Sage Seasoning. It’s the perfect dish for chilly nights, family gatherings, or simply when you need a comforting meal that tastes like home. With every spoonful, you’ll enjoy a balance of savory herbs and slow-cooked goodness that only gets better with time.
Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 6
Ingredients
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tbsp olive oil (or Borsari Extra Virgin Olive Oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 medium potatoes, peeled and cubed
- 2 tbsp tomato paste
- 1 cup red wine (optional, can substitute with extra broth)
- 4 cups beef broth
- 2 bay leaves
- 2 tsp Borsari Coffee Seasoning
- 2 tsp Borsari Tuscan Rosemary Sage Seasoning
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until golden on all sides. Remove and set aside.
- Sauté the Vegetables: Add onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
- Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
- Simmer the Stew: Return beef to the pot. Add beef broth, bay leaves, Borsari Coffee Seasoning, and Tuscan Rosemary Sage Seasoning. Bring to a boil, then reduce heat, cover, and simmer for 1 ½ hours.
- Add the Potatoes: Stir in potatoes and cook uncovered for another 30 to 40 minutes, or until beef and potatoes are tender.
- Finish & Serve: Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.
Pro Tips
- For extra depth of flavor, sear the beef in batches - don’t overcrowd the pot.
- If you prefer a thicker stew, mash a few potatoes directly into the broth as it simmers.
- This stew tastes even better the next day, perfect for meal prep or make-ahead dinners.