The BEST Beef Potato Stew | There's So Much Flavour

In this video, you'll learn how to make the best affordable beef and potato stew. It's easy to make, delicious, and budget-friendly! Perfect for a cozy night in or a hearty meal to feed the family. This recipe is quick and simple, using ingredients that are easy to find and won't break the bank. Give it a try and let me know what you think!
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Beef & Potato Stew
Ingredients -
2 Tbsp (40ml) - Olive Oil
1 tbsp (14g) - Unsalted Butter
1kg (2.2lbs) - Beef Chuck Steak, Fat Trimmed & Diced
2 tsp (5g) - Smoked Paprika
8 - Red Shallots, Peeled & Halved
4 - Garlic Cloves, Grated
4 Tbsp - Concentrated Tomato Paste
2 tsp (10g) - Brown Sugar
2 tsp (10ml) - Soy Sauce
1 Litre (4 Cups) - Good Quality Beef Stock
5 Sprigs - Fresh Thyme
5 - Sprigs - Fresh Flat Leaf Parsley
1 1/2 Tbsp - Corn Flour (You most likely won’t need this)
400g - Yukon Gold or Desiree Potatoes, Quartered
Salt & Pepper To Taste
Bread to Serve
Method -
1. Place a high-rimmed pan or pot over high heat. Add olive oil, beef salt and pepper and sear for 6 minutes or until browned. Reduce heat to medium-high. Add unsalted butter, smoked paprika, shallots, garlic and concentrated tomato paste. Cook for 4 minutes, mixing well.
2. Add brown sugar, soy sauce, beef stock, thyme and parsley, salt, and pepper. Mix well and bring to a boil. Reduce heat to low, cover and simmer for 1 1/4 hours. Remove lid.
3. Add the quartered potatoes and stir through the sauce. Bring the sauce back to a boil, reduce the heat to low, and simmer it, uncovered, for 35-40 minutes or until the potatoes are fork-tender and the beef is very tender and soft. Check to season and remove from heat.
4. Serve the beef and potato stew with mash, crusty bread, rice, or on its own. Dig in.
Note -
I said corn flour in the introduction but didn’t use it in the recipe. It’s not needed
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