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Beef and Potatoes

Serves  6  Prep Time 30 minutes | Cook Time 3 hours


¼ cup Vegetable oil
1.5 kg Beef chuck, cubed into 3-4 cm cubes
¼ cup All-purpose flour
Kosher salt and freshly cracked black pepper
5 Cloves garlic, peeled and crushed
3 Onions, peeled and cut into large cubes
¼ cup Tomato paste
10 cups Beef stock
1 tbsp Worcestershire sauce
1 Stalk of rosemary
2 Stalks of thyme
3 Bay leaves
4 Large Yukon gold potatoes, cut into large cubes


  1. Coat the beef cubes in flour and a generous amount of salt and pepper.
  2. In a large Dutch oven, heat some of the oil over medium high heat and brown the beef cubes in batches, being careful not to over crowd the pot.
  3. Remove the beef from the oil, and add the garlic and onions, stirring frequently until they begin to brown, about 5-10 minutes.
  4. Add the tomato paste and cook for another 2-3 minutes until it begins to lightly brown.
  5. Add the beef stock, Worcestershire sauce, rosemary, thyme and bay leaves.
  6. Bring to a boil and then reduce heat to low. Simmer, partly covered for 1½ to 2 hours until the beef is tender.
  7. Remove the lid, add the potatoes and cook for an additional 30-40 minutes until tender, and the liquid has reduced. Season again with salt and pepper to taste.
  8. Remove the bay leaves, thyme and rosemary sprigs and serve.

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Suggested Pairings: You can have a lot of fun pairing this dish with the best beer style for you and your guests. Try a robust style brown ale or a bold style pale ale or IPA, depending on your preferences.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


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