Description
This One-Pot Easy Beef Stew is a hearty and flavorful meal that’s perfect for cozy dinners. Tender beef, vegetables, and a rich broth come together in one pot for a comforting, easy-to-make dish that’s full of warmth and depth of flavor. The perfect stew for chilly days or meal prep!
Ingredients
For the Beef Stew:
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1.5 lbs beef stew meat (chuck roast or round, cut into 1-inch cubes)
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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3 large carrots, peeled and sliced
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3 medium potatoes, peeled and diced
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2 celery stalks, diced
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1 cup frozen peas (or fresh if preferred)
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4 cups beef broth (or vegetable broth for a lighter version)
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1/4 cup tomato paste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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2 tablespoons all-purpose flour (optional, for thickening)
For Garnish (Optional):
- Fresh parsley, chopped
Instructions
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Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches to avoid overcrowding and brown the beef on all sides. Once browned, remove the beef and set it aside. -
Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant. -
Add the Broth and Seasonings:
Stir in the tomato paste, and cook for 2 minutes to deepen the flavor. Add the beef broth, dried thyme, rosemary, bay leaves, salt, and pepper. Bring the mixture to a boil, then return the browned beef to the pot. -
Simmer the Stew:
Reduce the heat to low and cover the pot. Let the stew simmer for 45 minutes to 1 hour, or until the beef is tender and the flavors have melded together. -
Add Potatoes and Peas:
Add the diced potatoes and frozen peas to the pot. Stir to combine, and continue cooking for another 20 minutes, or until the potatoes are tender. -
Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tablespoons of flour with 1/4 cup of cold water to form a slurry. Stir this mixture into the stew, and cook for an additional 5 minutes to allow it to thicken. -
Serve:
Remove the bay leaves and discard them. Serve the stew hot, garnished with fresh parsley, if desired. Pair with crusty bread or a side salad for a complete meal.
Notes
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Meat Options: You can also use bone-in beef short ribs or any stew meat that’s available. Just be sure to adjust the cooking time if you use bone-in meat.
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Thickening the Stew: If you prefer a gluten-free option, use cornstarch or arrowroot powder instead of flour to thicken the stew.
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Vegetables: Feel free to add or swap out vegetables based on your preference. Turnips, parsnips, or green beans would be great additions.
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Storage: Leftover beef stew can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well for up to 3 months. Reheat on the stove and add a little extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
