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To make creamy beef and potato stew, you need these key items: - 1 lb beef chuck, cut into 1-inch cubes - 4 medium potatoes, peeled and diced - 2 carrots, sliced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 1 cup heavy cream - 2 tablespoons all-purpose flour - 2 tablespoons olive oil - 1 teaspoon thyme - 1 teaspoon rosemary - Salt and pepper to taste - Fresh parsley for garnish You can swap some ingredients if you need to: - Use chicken or turkey instead of beef for a lighter option. - Substitute sweet potatoes for regular potatoes for a sweet twist. - Try vegetable broth for a vegetarian version. - Use coconut milk instead of heavy cream for a dairy-free choice. - Fresh herbs can be replaced by dried ones, but use less. Having the right tools makes cooking easier: - A large pot or Dutch oven for cooking. - A sharp knife for chopping. - A cutting board for safe prep. - Measuring cups and spoons for accuracy. - A stirring spoon for mixing ingredients. - Ladle for serving the stew. This blog post explored the key ingredients and steps for making a creamy beef and potato stew. You learned how to prepare beef and vegetables, cook them, and avoid common mistakes. We also shared tips for thickening the stew and suggested ingredient swaps. Don't forget the fun variations you can try with extra veggies and spices. As you cook, remember that practice leads to the best stew. Enjoy every spoonful of your creation!

Creamy Beef and Potato Stew

Savor the comforting flavors of creamy beef and potato stew with this easy recipe! Perfect for a cozy dinner, this hearty dish combines tender beef, fresh veggies, and a rich cream sauce that will warm your soul. With simple step-by-step instructions, you’ll create a delicious meal that your family will love. Click through to discover how to make this stew and enjoy a bowl of warmth today!
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Ingredients
  

1 lb (450g) beef chuck, cut into 1-inch cubes

4 medium potatoes, peeled and diced

2 carrots, sliced

1 onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 cup heavy cream

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 teaspoon thyme

1 teaspoon rosemary

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides for about 5-7 minutes.

    Remove the browned beef and set aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant and the onion is translucent (about 3-4 minutes).

      Stir in the flour and cook for another minute to create a roux, then slowly pour in the beef broth while stirring to prevent lumps.

        Add the browned beef back to the pot along with the diced potatoes, sliced carrots, thyme, rosemary, salt, and pepper. Bring to a simmer.

          Reduce the heat to low, cover the pot, and let it cook for about 1.5 hours, or until the beef is tender and the vegetables are cooked through.

            Once cooked, stir in the heavy cream, allowing the stew to thicken further. Let it simmer for an additional 10 minutes.

              Adjust seasoning as needed and remove from heat.

                Serve the stew hot, garnished with freshly chopped parsley on top.

                  Prep Time: 15 minutes | Total Time: 2 hours | Servings: 6