what kind of potatoes for beef stew

For beef stew, the best all-around choice is Yukon Gold potatoes because they hold their shape, add a creamy texture, and have a buttery flavor that suits rich, slow-cooked dishes.

Best Potato Types

• Yukon Gold (all‑purpose MVP)
  • Medium starch, so they thicken the stew a bit without falling apart.

* Buttery, lightly sweet flavor that pairs really well with beef.

* Skin is thin and tender, so you can leave it on for rustic stew.

• Russet (for very thick, cozy stews)
  • High starch, low moisture; great if you like a thick, almost gravy‑like broth.

* They can start to break down with long cooking, so cut them large or add partway through the simmer.

• Red or other waxy potatoes (for chunkier texture)
  • Low starch, hold their shape very well and stay “chunky.”

* Good if you don’t want the potatoes to dissolve at all, but they won’t thicken the stew as much.

• Fingerling / small potatoes
  • Keep their shape and add a slightly nutty flavor and nice look to the bowl.

* Great when you want tender bites that you don’t need to peel.

Simple Rule of Thumb

• Want a classic, rich, and slightly creamy beef stew?
  → Use mostly Yukon Gold , with a few Russets if you like it extra thick.

• Want clear broth and firm chunks that never get mushy?
  → Use red or other waxy potatoes.

If you only pick one, choose Yukon Gold for beef stew: they balance flavor, texture, and sturdiness better than most other options.

Information gathered from public forums or data available on the internet and portrayed here.