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One-Pot Beef Stew

One-Pot Beef Stew

Make this easy One-Pot Beef Stew with tender beef, potatoes, carrots, and rich broth. A hearty comfort food dinner perfect for the whole family.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 medium carrots peeled and sliced
  • 4 medium potatoes peeled and cubed
  • 2 celery stalks sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • Fresh parsley chopped, for garnish

Method
 

  1. Season the beef cubes with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the beef in batches and brown on all sides. Remove and set aside.
  4. Add the onion to the same pot and cook until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the tomato paste and cook for 1 minute, stirring constantly.
  7. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
  8. Return the beef to the pot.
  9. Add the thyme and rosemary.
  10. Bring the mixture to a gentle boil.
  11. Reduce the heat to low, cover, and simmer for 1 hour.
  12. Add the carrots, potatoes, and celery.
  13. Cover and continue cooking for 45 to 60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
  14. In a small bowl, whisk together the flour and water until smooth.
  15. Stir the slurry into the stew and cook for 5 minutes until slightly thickened.
  16. Taste and adjust seasoning if needed.
  17. Garnish with fresh parsley before serving.

Notes

  • Beef chuck works best because it becomes tender during slow cooking.
  • Brown the beef well for maximum flavor.
  • Avoid overcrowding the pot when searing.
  • Simmer gently rather than boiling aggressively.
  • The stew thickens further as it cools.