Beef Steak and Potato Chowder
A hearty, warming chowder loaded with tender cubes of beef sirloin, creamy potatoes, and caramelized onions in a rich beef broth. The potatoes soften and partially break down to create a naturally creamy texture, while the beef stays tender and flavorful. Perfect for cool evenings and reheats beautifully.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Makes
- About 9 cups (2.1 liters), serving 6
Steps
Before you start
- Pat the beef dry with paper towels so it browns properly.
- Cut all vegetables before you start cooking.
- Have your beef broth measured and ready.
Brown the beef
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat (about 2 minutes).
- Working in batches so the meat isn't crowded, add the beef cubes and cook for 4–5 minutes per batch, stirring occasionally, until the exterior is deeply browned (aim for a golden crust, not gray meat).
- Transfer the browned beef to a plate.
- Don't worry if it's not cooked through—it will finish in the broth.
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Ready when: Beef is golden brown on all sides
Tip: Don't skip browning or crowd the pan—this step builds flavor through the Maillard reaction.
Cook the aromatics
- Reduce heat to medium.
- Add the butter to the pot (no need to drain the oil), then add the diced onions.
- Cook for 6–8 minutes, stirring occasionally, until the onions soften and begin to caramelize (they should turn golden and translucent).
- Add the minced garlic and cook for 1 minute more until fragrant.
- You're building a flavorful base.
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Ready when: Onions are soft and golden; garlic is fragrant
Tip: Don't let the garlic burn—it should smell sweet, not bitter.
Return beef and add broth
- Return the browned beef (and any juices that collected on the plate) to the pot.
- Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Stir in the thyme sprigs and bay leaf.
- Bring the liquid to a gentle boil, then reduce heat to low.
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Ready when: Liquid is simmering gently with small bubbles breaking the surface
Tip: Scraping the pot bottom captures all the caramelized flavor. This is called deglazing.
Add vegetables and simmer
- Add the diced potatoes, carrots, and celery.
- Stir to combine, then partially cover the pot with a lid (leave a small gap for steam to escape).
- Reduce heat to medium-low and simmer for 25–30 minutes, stirring occasionally, until the potatoes are very tender and some have started to break apart at the edges, and the beef is fork-tender.
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Ready when: Potatoes break easily with a spoon; beef pulls apart easily with a fork; carrots are soft
Tip: Partially covered pot helps the chowder simmer gently without evaporating too much liquid.
Finish with cream and season
- Remove the pot from heat.
- Fish out and discard the thyme sprigs and bay leaf.
- Stir in the heavy cream.
- Taste and season generously with kosher salt and freshly ground black pepper.
- If you prefer a thicker chowder, mash some of the soft potatoes against the side of the pot with the back of a spoon to release their starch.
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Ready when: Cream is fully incorporated and chowder is creamy
Tip: Mashing a few potatoes creates a naturally thick, creamy texture without flour or cornstarch.
Good to know
Tips
- For extra depth, add 1 tablespoon tomato paste to the pot after cooking the onions and before adding broth. It will deepen the beef flavor without tasting tomato-forward.
- If your broth is very salty, use the lower end of seasoning and taste frequently as the chowder reduces slightly.
- Crispy bacon (2–3 slices, chopped) stirred in at the end adds wonderful flavor and can be a textural contrast to the creamy base.
- Serve with crusty bread, oyster crackers, or a dollop of sour cream and fresh chives for a restaurant-style presentation.
Make ahead
You can prepare the pot through step 3 (beef browned, aromatics cooked, broth added) up to 4 hours ahead. Cover and refrigerate, then reheat gently over medium-low heat and proceed with step 4. Do not add cream until just before serving.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Freeze in 2-cup portions in freezer bags or containers for up to 3 months (freeze before adding cream for best texture). To reheat: thaw overnight in the fridge if frozen, then warm gently over medium-low heat, stirring occasionally. Stir in a splash of broth or cream if the chowder has thickened too much. Do not boil after reheating.
Substitutions
- beef sirloin steak → beef chuck or stewing beef. Chuck will be even more tender, though it's fattier. Stewing beef is traditional but may have more connective tissue—extend simmering time by 5 minutes if needed.
- red potatoes → Yukon gold or russet potatoes. Yukon golds are buttery and hold their shape slightly better; russets will break down more and thicken the chowder further.
- heavy cream → half-and-half or whole milk. Half-and-half gives a lighter, less rich result. Whole milk works but won't be quite as creamy.
- beef broth (or low-sodium beef stock) → chicken broth or vegetable broth. Chicken broth will be milder and slightly sweeter; vegetable broth will lighten the flavor. Either works well if you prefer a less hearty chowder.
