Homemade stew is a comforting dish, but adding potatoes too early can ruin the texture. Potatoes should only cook for 20-30 minutes in the stew to avoid becoming mushy. The type of potato also impacts the stew’s final texture; waxy potatoes retain shape while starchy potatoes dissolve easily. Ideally, use a balance of starchiness like Yukon Gold potatoes. Whether on the stovetop or in a crockpot, potatoes should be added near the end of cooking to ensure the perfect consistency and flavor absorption.
Though a recipe may need ample time to simmer and deepen in flavor, potatoes only need to be cooked for a fraction of the stew's total cooking time.
The type of potato you use in a stew will also affect texture and cooking time. Waxy potatoes keep their shape while starchy potatoes dissolve easily.
Whichever spuds you choose, remember that they should only be added once the stew is almost ready - think of it as the final cooking step.
For a recipe that simmers for 8 to 10 hours, simply chop the potatoes into 1-inch cubes - this ensures they'll cook all the way through.
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