Potato Top Stew

Beef: Well-marbled chuck or good-quality stew meat becomes most tender during the long, gentle simmer. Brown it in batches so the pieces sear rather than steam.
Potatoes: Cut the potatoes about ⅛ inch thick and as evenly as possible. The lower portions become soft with broth while the exposed edges brown. A mandoline may be used carefully for uniform slices.
Broth and Bouillon: Use low-sodium beef broth because the two bouillon cubes already contribute salt. Taste the finished stew base before adding any additional salt.
Basting: Use the broth and rendered cooking fat already in the stew rather than adding butter. Baste once before covering and again after uncovering.
Make Ahead: Prepare the stew through Step 4 up to 2 days ahead. Cool and refrigerate it promptly. Bring the stew back to a gentle simmer before adding freshly sliced potatoes and baking.
Serving Suggestions: Serve with Classic Yorkshire Pudding or Lemon Green Beans.

Name: Potato Top Stew
Prep time: 25 min
Cook time: 170 min
Total time: 205 min
Yield: 8 servings
Ingredients: 2 pounds beef stew meat; 2 tablespoons beef tallow or neutral oil; 1 yellow onion; 1 cup celery; 3 cups low-sodium beef broth; 1 cup carrots; 1 tablespoon all-purpose flour; 1 teaspoon salt; to taste black pepper; 2 cubes beef bouillon cubes; 1 leaf bay leaf; 1 pinch rosemary; 4–6 medium russet potatoes; parsley; black pepper

Slow-cooked beef and carrots sit beneath thin potato slices in this old-fashioned baked stew. The potatoes absorb the savory broth below while browning at their exposed edges.

By Betty Lou Gardner3 hr 25 minUpdated 2026-08-25

This Potato Top Stew is rich, hearty, and slow-cooked until the beef turns tender beneath a layer of soft golden potatoes! The savory broth cooks right up into the potato topping while everything bakes together, creating a comforting old-fashioned supper that’s especially good on cold evenings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like the potatoes best when they soak up the beef broth underneath but still brown a little around the edges on top. If they start looking dry near the end, I spoon a little more broth over them.