Buffalo-Style Beef and Potato Stew
Hearty beef stew inspired by the Buffalo, NY region featuring tender chunks of beef simmered with potatoes and aromatic vegetables. This american-inspired beef ready in about 140 minutes pairs cut into 1-inch cubes beef chuck roast, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes beef chuck roast
- 1 large, diced yellow onion
- 3 medium, sliced into 1/2-inch rounds carrots
- 4 medium, peeled and cubed russet potatoes
- 4, minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized.
- Step 4: Return the beef to the pot, then add 4 cups beef broth, 3 sliced carrots, 4 cubed russet potatoes, 1 tsp dried thyme, 2 bay leaves, 2 tsp salt, and 1 tsp black pepper.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef and vegetables are tender. Remove bay leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buffalo-Style Beef and Potato Stew take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Buffalo-Style Beef and Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.
Can I substitute ingredients in Buffalo-Style Beef and Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Buffalo-Style Beef and Potato Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Buffalo-Style Beef and Potato Stew?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
