These Are The Best Potatoes To Add To Your Beef Stew (2024)
matthew spina
·3 min read
A warm, comforting bowl of beef stew is as classic as dinner comes, but just because something is classic doesn't mean your standard recipe should be taken for granted. With soups and stews, you are layering your ingredients to pull out maximum flavors and build something delicious with lots of depth. The quality of the aromatics and vegetables, the mixture of liquids you use for your stock, and even small amounts of herbs and spices all contribute to the melding that makes the best stews greater than the sum of their many parts.
For beef stew, the most overlooked of those ingredients may be the potatoes. They are tasty and everybody loves them, yet in stew, they are usually just viewed as a filler; a way to cheaply make this a more substantial meal. Of course, this isn't the case: The right potato is a big part of what makes a stew great, and for our old fashioned beef stew recipe, the right choice was Yukon Gold.
There is no real wrong answer for your beef stew potatoes — russets or red potatoes will work fine — but Yukon Gold potatoes have the best balance of texture and flavor to complement a meaty stew. Russets are often the suggested potato for stew because their starch can help thicken the broth, but they also break down too easily, whereas Yukons have some thickening power of their own while still retaining a hearty, solid bite.
Yukon Gold Potatoes Will Get Tender Without Breaking Down In Beef Stew
In the potato categories of starchy vs. waxy, Yukon Golds fall into a middle ground sometimes referred to as "all-purpose" potatoes. While that can give them a jack-of-all-trades, master-of-none feeling that makes starchy russets better for crispy fries and waxy red potatoes great for roasting, that middle-ground texture is perfect in stews.
Most beef stew recipes rely on ingredients like flour coating the beef or reducing the liquid as it cooks to help thicken the stew, so while a little extra potato starch helps, you don't actually need as much as russets will give you. Waxy potatoes won't get to that soft, tender texture you want in a stew. It also helps that Yukon Gold's have a thin skin that's easily edible and makes peeling unnecessary.
Finally, one overlooked part of potatoes' contribution to stews is their actual flavor, and this is another spot where Yukon Golds win the day. Russets are a bit bland and can get lost in the strong umami flavors of beef stew, but Yukons have a more distinct, buttery taste that can add its own dimension while still absorbing all of the meal's flavors like starchy russets. When it comes to beef stew, every little bit of flavor counts, and Yukon Gold potatoes make your meal that much more complex and complete.
There is no real wrong answer for your beef stew potatoes — russets or red potatoes will work fine — but Yukon Gold potatoes have the best balance of texture and flavor to complement a meaty stew.
Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.
Red potatoes have a lower starch content and waxy texture, allowing them to hold their shape after cooking.They stand up well in broth soups and stews – behaving more like carrot chunks. White potatoes also make a great addition to broth soups.
"By combining tomato paste, red wine, and Worcestershire sauce in this beef stew recipe, you're capturing as many flavor components as possible and ensuring a delicious meal," she says.
Russets are often the suggested potato for stew because their starch can help thicken the broth, but they also break down too easily, whereas Yukons have some thickening power of their own while still retaining a hearty, solid bite.
Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes.
ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.
Should I Peel Potatoes for Beef Stew? Peeling potatoes for stew is personal preference. For a smoother texture, peel them first, but feel free to skip this step if you don't mind them. Some of the peels will probably fall off and into the stew, but this will just add to the rustic texture.
"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."
For seasonings, I like Worcestershire sauce, thyme, and a good red wine. I've also used a dark beer in place of the wine and been very happy with the results. You can certainly play with your own favorite seasonings, but I would recommend keeping them fairly simple.
When making potato salad, stick to the firmer, less-starchy potatoes like red potatoes or Yukon Gold. Starchier potatoes don't hold their shape, so they aren't a good option for salads. Avoid them for soups, as well, unless you intend to puree or mash them into the broth.
That's why they are often the potato of choice to make mashed potatoes. If you're looking to make velvety, subtly-sweet mashed potatoes, try this Yukon gold mashed potatoes recipe. One of our favorite ways to use Yukon gold potatoes is in a breakfast fried potato hash.
Just like the name implies, red potatoes have a red skin. They also have a subtle sweet flavour and a texture that's a bit more waxy and less starchy than white potatoes.
For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
You want to continue boiling the potato chunks until they are fork-tender (10 to 15 minutes or so). Usually, I just stick a fork down into my water and see if it splits in half like this, then I know they are done. Once they're done, take the boiled potatoes off the heat, pour them into a colander, and drain well.
Peeled, cubed potatoes cut into small, one-inch pieces should cook in 10 to 12 minutes, once the water reaches a boil. Larger pieces (about 2 inches across) may need longer, around 15 minutes. Medium whole potatoes should boil 20 minutes before they'll be tender.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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