This is comfort food that hits every time. Juicy steak, melt-in-your-mouth potatoes, and a rich, savory sauce all made in one pot. It tastes like something your grandma slow-cooked all afternoon… but it’s actually easy, fast, and weeknight-friendly. Minimal ingredients, maximum flavor, zero stress — this is the kind of recipe people ask for after the first bite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Season the steak well with salt and pepper.
Heat a pot over medium heat and sear the steak until beautifully browned.
Add the onion and smoked paprika and cook until fragrant.
Stir in the tomato, red wine, and water, scraping up all those flavorful bits.
Add the potatoes and mustard, cover, and let it simmer until the potatoes are tender and the sauce is rich and cozy.
Finish with parsley and serve hot.
For an extra depth of flavor, use beef broth instead of water.
Make sure to scrape the bottom of the pot to incorporate all the browned bits into the sauce.
If you prefer a thicker sauce, let it simmer uncovered for the last few minutes.
Can I use a different cut of beef?
Yes, you can use other cuts like chuck steak or stew meat. Just ensure they are cut into chunks for even cooking.
Can I substitute red wine?
Yes, you can use beef broth or grape juice as a substitute for red wine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave.
Can I make this dish vegetarian?
You can substitute the beef with mushrooms or tofu and use vegetable broth instead of red wine and water.
What can I serve with this stew?
This stew pairs well with crusty bread or a side salad for a complete meal.
