beef stew with diced potatoes


This was one of the few times I bought pre-cut 'stew meat.' Usually I start with a nice chuck roast that I cut myself. I find that the meat quality is often better that way.

An old-time beef stew recipe. The diced potatoes tend to absorb most of the salt, so go easy on that and add it late, or the meat will taste bland and the potatoes overly salty.


a. with béchamel leeks

Béchamel leeks with zucchinis are a good combination with this beef stewrecipe..


This is what you need for 4 servings:

  • 2-3 lbs. stew meat, cut in bite-sized pieces
  • 2 cups potatoes, diced small
  • olive oil
  • 1 bottle dark beer (Guinness extra stout)
  • S&P, spices of your choice
  • 3-4 cups béchamel leeks with zucchinis
Pic1: beef stew with potatoes, béchamel leeks



Pic2: pre-cut stew meat
Pic3: brown
Pic4: add beer


Pic5: add potatoes
Pic6: boil
Pic7: stew


Pic8-10: béchamel leeks & zucchinis


Pic11+12: reduce
Pic13: served

b. with fries, yard-long beans & onions

Leftover stew from above, different day with different side dishes. 
The potatoes were hand-sliced and the fries not very uniform in shape and size.

Garden-fresh beans


This is what you need for 2 servings:

  • beef stew for 2
  • 2 large potatoes, deep-fryer
  • 1 large onion
  • 1 lb. yard-long beans
  • olive oil
  • S&P
Pic14: beef stew, fries, beans with onions



Pic15: do this beef stew
Pic16+17: yard-long beans


Pic18-20: onions, beans


Pic21-23: served