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Quick One-Pot Beef & Potato Stew
Makes 4


  1. Preheat oven to 450°F (230°C). Heat oil in a Dutch oven over medium-high heat on stove. Add beef and sear, do not disturb until it comes away easily from pan, 1 to 2 min. Brown all sides. Stir in potatoes, beans, mushrooms, carrots, onions, thyme and bay leaf. Add the broth. Bring just to the boil, then remove from heat. Cover and braise in preheated oven 15 min.
  2. Remove lid and continue to cook until potatoes are fork-tender, approx. another 15 min. (Add more broth if needed to prevent mixture from drying out.) Discard thyme stems and bay leaf before serving.
Tip: Freeze beef cubes up to 1 month. When ready to use, thaw in refrigerator to use in recipe as required.
  • 2 tbsp (30 mL) olive oil
  • 8 oz (250 g) blade steak, cut in 1-in. (2.5-cm) cubes
  • 2 cups (500 mL) mini potatoes
  • 2 cups (500 mL) whole green or yellow beans, trimmed
  • 1 cup (250 mL) shiitake mushrooms, stems discarded, sliced
  • 1 cup (250 mL) baby carrots
  • 7 whole pearl onions, peeled
  • 5 sprigs fresh thyme (or 1 tsp/5 mL dried)
  • 1 bay leaf
  • 2 cups (500 mL) beef broth (approx.)
  • salt and pepper to taste