Comfort Food: Traditional Beef Stew Recipe Made with Potatoes & Olive Oil
- May 14, 2024
- 8 min read
Updated: May 15
Beef Stew: Made with inexpensive cuts of meat
Beef stew is often celebrated for its ability to transform tough and inexpensive cuts of beef into a flavorful and tender dish. While premium cuts like ribeye or tenderloin are prized for their tenderness and marbling, they are not typically used for beef stew. Instead, beef stew is traditionally made with tougher cuts of beef, such as chuck, brisket, or round, which contain more connective tissue and collagen.
These tougher cuts of beef require longer cooking times at lower temperatures to break down the collagen into gelatin, resulting in a rich and velvety texture while infusing the stew with deep, meaty flavors. The slow cooking process of stewing not only tenderizes the meat but also allows it to absorb the savory broth and aromatic spices, creating a comforting and satisfying meal.
So, while beef stew may not feature the most expensive cuts of beef, its magic lies in its ability to elevate humble ingredients into a hearty and delicious dish that's perfect for any occasion.
Western Beef Stew: A brief history of the traditional comfort food
Beef stew is a timeless favorite in various culinary traditions around the world. Its origins trace back to the early days of cooking when people discovered that simmering tough cuts of meat slowly in liquid could transform them into tender, flavorful dishes. While the specific recipes and ingredients vary from region to region, the essence of beef stew remains consistent: hearty, comforting, and rich in flavor.
Traditional Western Beef Stew
Ancient Greece
Some of the earliest forms of beef stew can be traced back to ancient civilizations such as the Egyptians, Greeks, and Romans, who cooked meat with vegetables and herbs in pots over an open fire.
However, in the ancient Greek world at least, "Fresh meat—meaning specifically the fresh meat of domestic animals—would be on the classical menu only after a sacrifice: this was a firm rule." [1] So even though these early stews were often simple meals, to have any cut of beef—even the toughest—was a very special occurrence. Simmered with locally available ingredients such as carrots and turnips; leafy greens like spinach and cabbage; herbs and spices including garlic, thyme, bay leaves, and coriander; barley and other grains for thickness; and occasionally fruits in season such as figs for sweetness, they were sure to be a favorite and very satisfying food for any ancient Greek family.
Middle Ages: France & Belgium
In regions of Europe such as France, where beef stews like Boeuf Bourguignon—a sumptuous dish melding beef with red wine, mushrooms, and carrots—was popular, or Carbonnade Flamande—a Belgian beef stew known for its rich flavor and hearty ingredients—reigned supreme, chefs traditionally employed animal fats like bacon fat or lard for cooking. Beyond enhancing flavor, the use of animal fat contributed to the dish's richness, satisfaction and tenderness.
Potatoes and Tomatoes: Gifts to Beef Stew from the "New" World
During the Renaissance, the introduction of tomatoes from the "New" World had a significant impact on the evolution of beef stew dishes. While tomatoes were not commonly used in European cuisine until after the Renaissance, they eventually became integral components of many recipes. One notable example is the Italian dish Spezzatino di Manzo, which is a beef stew flavored with tomatoes, herbs, and sometimes wine. Additionally, Spanish and Portuguese cuisine also incorporated tomatoes into their recipes, such as Estofado de Carne and Estufado de Carne, meaning respectively of course, “beef stew.” These dishes typically feature the meat simmered with tomatoes, onions, garlic, and various spices until tender. Overall, the integration of tomatoes into beef stew dishes during and after the Renaissance added a depth of flavor and complexity to these traditional recipes.
The integration of potatoes into beef stew recipes in Europe likely occurred gradually over time. By the 18th and 19th centuries, potatoes had become staple crops in many parts of Europe, and they were increasingly incorporated into various dishes.
Beef Stew & Potatoes in the United States of America
But it was the colonial era in the USA that played a significant role in the popularization of potatoes in “beef stew.” As settlers adapted their cooking techniques and recipes to the ingredients available locally, potatoes became a staple crop due to their versatility, ease of cultivation, and nutritional value.
Potatoes were well-suited for use in all stews because they could be easily grown in home gardens or acquired from local farmers. Additionally, potatoes provided a hearty and filling addition to stews made to fill the tummies of large families, helping to stretch meals and make them more satisfying.
In the 19th century, with the expansion of cattle ranching and improved transportation networks, beef became more widely available and affordable. This likely led to an increase in the consumption of beef. By the 20th century, beef stew had become a staple dish in American households, especially during times of economic hardship such as the Great Depression and World War II, when large families relied on inexpensive cuts of meat to provide hearty, filling meals.
Beef stew today in our global world
Today, beef stew remains a beloved dish enjoyed by people all over the world. With the increase of prices in our current world, it is once again however an expensive and very special meal even if a tough cut of beef is used.
While traditional recipes are still cherished, modern cooks often put their own twist on this classic dish, experimenting with different ingredients and flavor combinations. Whether it's made with a sweet and savory soy sauce-based broth as in Japan, flavored with spices like an Indian curry, or as we do in our recipe, beef stew made with olive oil for a Mediterranean touch, it continues to delight taste buds and bring people together around the dinner table.
Video:
Comfort Food: Traditional Beef Stew Made with Potatoes & Olive Oil
Recipe:
Comfort Food: Traditional Beef Stew Made with Potatoes & Olive Oil
Beef—Main dish
Serves: 4
PJ KABOS Extra Virgin Olive Oil to use: Family Reserve Organic Medium or Family Reserve Medium
Ingredients
2 pounds (1 kilogram) beef (chuck steak works well), cut into bite-size chunks
3 medium onions, chopped or sliced
3 potatoes, cut into chunks
4 carrots, sliced
2 cloves garlic, sliced
2 bay leaves
salt, to taste
pepper, to taste
1½ tablespoon vinegar
parsley or dill, fresh, for garnish (optional)
Preparation
For the vegetables: Clean and cut the potatoes; set aside in water. Chop the onions, slice the carrots and garlic. To a large skillet, add ¼ cup PJ Kabos Extra Virgin Olive Oil. Sauté the onions, carrots and garlic. Set aside in a large stewing pot.
For the beef: Add ¼ cup PJ Kabos Extra Virgin Olive Oil to the same skillet and brown the meat on all sides. Add the meat to the stewing pot holding the vegetables. Mix. Add salt, pepper, vinegar, and bay leaves. Gently mix. Drizzle ¼ cup PJ Kabos Extra Virgin Olive Oil over it all. Add ¾ cup of water.
Cooking: Set pot on stove top. Bring to a soft simmer (not boil), cover, and simmer until the meat is done, approximately 2 hours.
Serving suggestions: May be served with a side of olives, Feta, and fresh bread. However, this is an all-in-one dish and except for the bread to sop up the juices, it doesn’t require anything else. Perfect for busy people to make ahead, reheat and serve later.
Kali Orexi—Happy Eating!
The Most Recent Harvest (2025–26)
Please note: Phenolic levels and profiles vary with each harvest.
Extremely High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 995 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 14+ mg/20 g (far above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot
Secondary Use: Finishing, Vinaigrettes
Taste Intensity: Robust +
Very High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 699 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 10+ mg/20 g (well above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot, Finishing
Secondary Use: Baking, Cooking
Taste Intensity: Robust
High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 7+ mg/20 g (more than meets the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
High-Phenolic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 5+ mg/20 g (meets the EU health claim threshold)
No Pesticides
Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
Extra Virgin Olive Oil
Phenols 250-300 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 3+ mg/20 g (below the EU health claim threshold; still an excellent EVOO)
No Pesticides
Kosher
Primary Use: Cooking, Baking
Secondary Use: Finishing
Taste Intensity: Delicate
Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil’s character and overall tasting experience.
A thoughtful exploration of aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape the tasting experience.
Subscribe and stay tuned — more chapters coming soon.
Please enjoy having a look around our websites and PJ Kabos Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc.
And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.
Please note: This article is for informational purposes only and should not be considered medical advice. Consult a healthcare professional for personalized guidance regarding your health and medical conditions.
PJ Kabos High-Phenolic Extra Virgin Olive Oil: Your Trusted Oil, Straight from Our Table to Yours.
[1] Dalby, Andrew and Rachel. Roundtable: Mastering the Art of Classical Greek Cooking. Lapham’s Quarterly. February 01, 2018. Retrieved May 13, 2024, from https://www.laphamsquarterly.org/roundtable/mastering-art-classical-greek-cooking