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Beef and Green Bean Stew with Potatoes is a hearty, traditional one-pot dish that combines tender beef, fresh green beans, potatoes, and aromatic spices into a warm and nourishing meal. Slowly cooked to perfection, the flavors meld together into a thick, creamy, and comforting stew – ideal for a family lunch or dinner, especially on cooler days.
Ingredients for Beef and Green Bean Stew with Potatoes (serves 4–6)
- 500 g beef (chuck, shank, or round – cut into cubes)
- 500 g green beans (trimmed and cut into pieces)
- 4 medium potatoes (peeled and diced)
- 2 large onions, finely chopped
- 3 carrots, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 liter beef or vegetable stock
- 2 tbsp olive oil
- 1 tbsp sweet paprika
- 1–2 pinches chili powder (optional)
- 1 bay leaf
- salt
- pepper
- 2 tbsp chopped fresh parsley (for garnish)
Method
1Heat the olive oil in a large pot. Add the beef cubes and sear over medium-high heat until browned on all sides. Remove and set aside.
2Add the chopped onion and carrots to the same pot and sauté for a few minutes until softened.
3Stir in garlic, paprika, chili (if using), and tomato paste. Mix well and return the beef to the pot. Stir everything together with the vegetables.
4Add potatoes and green beans, then pour in the stock. Add the bay leaf and season with salt and pepper.
5Bring to a boil, then reduce the heat and simmer gently for about 1.5–2 hours, until the meat is tender and the flavors are well developed. Stir occasionally.
6If needed, add a little water during cooking. Towards the end, taste and adjust seasoning.
7Before serving, sprinkle with chopped parsley.
Tips for the Perfect Stew
• For a richer flavor, you can also sauté some diced pancetta or bacon at the beginning.
• To shorten the cooking time, use ground beef instead of cubed beef.
• This stew tastes even better the next day, once the flavors have blended together.
• If you prefer a thicker consistency, mash a few of the potatoes in the pot or let the stew reduce slightly without a lid.
Frequently Asked Questions (FAQ)
Which cut of beef is best?
The best cuts are chuck, shank, or round – they have enough connective tissue and fat to make the stew rich and flavorful when slow-cooked.
Can I make it without potatoes?
Yes, but potatoes give the stew its creamy texture. Without them, you can add more carrots or other vegetables for thickness.
What goes well on the side?
Serve the stew with a slice of fresh homemade bread to soak up the sauce. A green salad and a glass of red wine also pair beautifully.
