Hearty Black Pepper Beef and Potato Stew

Get ready to discover your new favorite comfort food! This Hearty Black Pepper Beef and Potato Stew is a one-pan wonder that delivers an incredible depth of flavor with surprisingly little effort. In about an hour, you can transform a few simple ingredients into a show-stopping meal. The process is straightforward, making it perfect for both seasoned cooks and kitchen newcomers. We’ll be searing tender beef short ribs and crispy potatoes before simmering them in a rich, peppery sauce that is absolutely irresistible. The result is a dish that’s savory, deeply satisfying, and has just the right amount of black pepper kick to warm you up from the inside out. It’s the kind of easy yet impressive recipe you’ll want to make again and again.

Here’s what you’ll need to get started. Don’t worry if you can’t find an exact ingredient; this recipe is very forgiving, and I’ve included some easy swaps.

Ingredients:

• Beef Short Ribs: About 1 lb (450g). These are sometimes called “flanken-style” ribs if they are cut thinly across the bone. You can find them in most meat sections. If you can only find thicker, English-style short ribs, they will work too—just increase the simmering time by 10-15 minutes to ensure they become tender.
• Potatoes: 2 medium-sized potatoes, about 1 lb (450g). Waxy potatoes like Yukon Gold or red potatoes are fantastic here because they hold their shape well after being fried and simmered.
• Black Pepper Sauce: 3-4 tablespoons. This is the star of the show! It’s a pre-made, savory, and robust sauce you can find in the international aisle of most large supermarkets or at an Asian grocery store. If you can’t find it, you can make a quick substitute: mix 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce (or another tablespoon of soy sauce), 1 teaspoon of sugar, and 1-2 teaspoons of coarsely ground black pepper.
• Cornstarch: 2 tablespoons. This is our secret weapon for getting the potatoes extra crispy and later for thickening the sauce.
• Neutral Oil: About 3-4 tablespoons for frying. Peanut oil is traditional and adds a subtle nutty aroma, but canola, grapeseed, or vegetable oil work perfectly.
• Water: About 1 cup (240ml).
• Chopped Green Onions (Scallions): For garnish. This adds a final touch of fresh, mild onion flavor and a pop of color.

Now for the fun part! Follow these simple steps, and you’ll have a stunning meal ready in no time.

1. Begin by preparing your beef short ribs. Use a paper towel to pat them completely dry. This is a crucial step to ensure they get a beautiful, golden-brown sear in the pan.
2. Wash and peel your potatoes. Cut them into bite-sized “rolling chunks.” To do this, make a diagonal cut, give the potato a quarter turn, and make another diagonal cut. This technique creates more surface area, perfect for crisping up and soaking up the sauce.
3. Place the potato chunks in a bowl and add the cornstarch. Toss them gently until each piece is lightly and evenly coated. This thin layer is what will give the potatoes a wonderfully crispy exterior.
4. In a large skillet or wok, heat your oil over medium-high heat. Once the oil is shimmering, carefully add the coated potatoes.
5. Fry the potatoes, turning them occasionally, for about 5-7 minutes, until they are golden-brown and crispy on all sides. Use a slotted spoon to remove them from the pan and set them aside.
6. In the same pan, add the beef short ribs in a single layer. You may need to do this in two batches to avoid overcrowding the pan. Sear them for 2-3 minutes per side, until they are richly browned. This searing process builds a deep, meaty flavor base for the stew.
7. Reduce the heat to medium and pour in the black pepper sauce, stirring to coat the beef ribs. Let it sizzle for about 30 seconds until it becomes fragrant.
8. Return the crispy fried potatoes to the pan with the beef.
9. Pour in the water. Gently stir everything together, scraping up any browned bits from the bottom of the pan—that’s pure flavor!
10. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 10 minutes. This gives the flavors time to meld and the beef to become more tender. Finally, uncover the pan, increase the heat to medium-high, and let the sauce bubble away until it has reduced and thickened enough to coat everything beautifully. This should only take a couple of minutes.
11. Garnish generously with fresh, chopped green onions and serve immediately.

The moment you taste this dish, you’ll be amazed at how such simple steps create such a complex and satisfying flavor. The beef is tender and flavorful, while the potatoes are the perfect contrast—creamy and soft on the inside with a slight crispness on the edges, having soaked up that glorious, peppery sauce. This is my go-to recipe for a cozy night in, and it’s always a huge hit. It’s absolutely divine served over a bowl of hot, fluffy rice, which helps to catch every last drop of the delicious sauce. I hope you give this recipe a try and fall in love with it just as I have. Let me know how it goes in the comments below—I’d love to hear about your culinary adventures