Description
Warm up on cold nights with this Hearty One-Pot Beef Stew! This rich, savory stew is packed with tender beef, root vegetables, and a savory broth, all simmered together in one pot for a comforting and filling meal. Perfect for chilly evenings, the deep flavors from slow-cooked beef, carrots, potatoes, and onions meld together beautifully, creating a cozy, soul-warming dish. Plus, it’s simple to make and ideal for meal prep or feeding a crowd. A true classic that will quickly become a favorite in your cold-weather recipe rotation!
Ingredients
Scale
- 1.5 lbs (680g) beef stew meat (chuck roast or sirloin, cut into cubes)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional, for depth of flavor)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the beef stew meat in batches, browning it on all sides. Remove the beef and set aside.
- In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
- Stir in the tomato paste and cook for 1 minute. Add the flour (if using) and cook for another minute to form a roux.
- Pour in the red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 3-5 minutes.
- Add the beef broth, carrots, potatoes, thyme, rosemary, bay leaves, and browned beef. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- Serve the stew hot, garnished with fresh parsley, if desired.
Notes
- For extra flavor, you can sear the beef for a longer period before removing it from the pot to develop a deeper crust.
- If you’d like to make the stew thicker, increase the flour slightly or mash some of the potatoes into the broth.
- You can make this stew in advance; the flavors improve the longer it sits, so it’s perfect for leftovers.
- For a richer flavor, substitute half the beef broth with beef stock.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Stew, Comfort Food