I can’t get over how rich, tender, and deeply savory this One Pot Beef Stew turns out with hardly any fuss. It’s the kind of hearty dinner that makes everyone ask for seconds before the pot even leaves the stove.
I’m obsessed with this one pot beef stew because it’s the kind of dinner that actually earns the hype: rich, thick, and loaded with big, beefy flavor in every spoonful. I love how the beef chuck turns tender and hearty without tasting heavy, and the potatoes soak up all that savory goodness like they were made for it.
And the sauce? Deep, glossy, and wildly satisfying.
No sad, watery stew situation here. But honestly, I keep coming back for that bold, stick-to-my-ribs bite that tastes like I spent way more effort than I did.
Pure dinner confidence in a bowl.
Ingredients
- Beef chuck turns tender and rich, basically the cozy backbone of the stew.
- Salt and pepper keep everything bold without making it fussy.
- Flour helps the beef brown nicely and gives the broth body.
- Olive oil and butter bring that savory, browned flavor you’ll notice right away.
- Onion and garlic make the whole pot smell like dinner is handled.
- Carrots add sweetness, color, and a little feel-good veggie energy.
- Celery brings a mild crunch and keeps the stew from feeling too heavy.
- Potatoes soak up the broth and make every bowl extra filling.
- Tomato paste adds deep, slightly tangy flavor that tastes slow-cooked.
- Beef broth and red wine make the gravy rich, cozy, and grown-up.
- Worcestershire, thyme, and bay leaves add that “why is this so good?” flavor.
- Plus peas and parsley keep it fresh, bright, and not totally brown.
Ingredient Quantities
- 2 pounds beef chuck, trimmed and cut into 1 inch cubes
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1/4 cup all purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 medium carrots, peeled and cut into 1 inch pieces
- 2 celery stalks, sliced
- 1 1/2 pounds red or Yukon Gold potatoes, quartered
- 2 tablespoons tomato paste
- 4 cups beef broth, low sodium preferred
- 1 cup dry red wine or an additional cup of beef broth
- 1 tablespoon Worcestershire sauce
- 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thickening
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Pat beef cubes dry, season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then toss with 1/4 cup flour to lightly coat; shake off excess.
2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large heavy pot over medium-high heat until shimmering.
3. Brown the beef in batches, avoiding overcrowding, about 2 to 3 minutes per side; transfer browned pieces to a plate.
4. Reduce heat to medium, add the chopped onion and cook until softened, about 4 minutes, then stir in the minced garlic and cook 30 seconds.
5. Stir in 2 tablespoons tomato paste and cook 1 minute, then deglaze the pot with 1 cup dry red wine or an additional cup of beef broth, scraping up browned bits.
6. Return beef to the pot and add 4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme, and 2 bay leaves; bring to a simmer.
7. Add the carrots, celery, and quartered potatoes, cover partially, reduce heat to low, and simmer gently until beef and vegetables are tender, about 1 to 1 1/2 hours.
8. Remove thyme sprigs and bay leaves; stir in 1 cup frozen peas and heat through 2 to 3 minutes.
9. If a thicker stew is desired, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water, stir into the simmering stew and cook until slightly thickened, about 1 to 2 minutes. Taste and adjust salt and pepper.
10. Sprinkle with 2 tablespoons chopped fresh parsley and serve hot.
Equipment Needed
1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Mixing bowl for dredging
6. Plate or tray for resting browned beef
7. Tongs or slotted spoon for turning and removing beef
8. Wooden spoon or heatproof spatula for stirring and deglazing
9. Whisk for cornstarch slurry and a liquid measuring cup
FAQ
Best Ever One Pot Beef Stew Recipe Substitutions and Variations
- Beef chuck: use boneless short ribs, stew beef from round, or a mix of sirloin and shank for similar flavor and texture
- All purpose flour (for dredging): use 1 to 1 ratio of cornstarch, potato starch, or gluten free flour blend to coat and brown the meat
- Dry red wine: substitute an additional cup of beef broth, or use equal parts reduced balsamic vinegar and broth for depth
- Cornstarch slurry (for thickening): use equal parts flour mixed with cold water, a beurre manié (softened butter and flour), or simmer longer to reduce and concentrate the stew
Pro Tips
1. Brown in true batches and leave space in the pan. Crowding steams the meat and you lose that golden crust that gives the stew depth of flavor. Use high heat, get a good sear, then transfer to a plate and repeat.
2. Use the wine to lift all the browned bits off the bottom. Pour it in while the pot is hot and scrape with a wooden spoon, then let it reduce a minute or two before adding broth. If you skip wine, use a splash more broth and a little extra tomato paste for brightness.
3. Cut the potatoes and carrots into uniform pieces so everything finishes at the same time. Yukon Golds hold up nicely without falling apart. If you prefer a thicker gravy, reduce the cooking liquid a bit before adding the cornstarch slurry rather than relying only on the slurry to fix a watery stew.
4. Add the peas and fresh herbs at the very end so they stay vibrant. Frozen peas need only a couple minutes to heat through; overcooking them makes both the color and flavor dull.
5. Taste and adjust salt at the finish. Long braises concentrate flavors and can need less salt at the start and a final seasoning at the end. If you want extra richness, stir in a small pat of butter right off the heat.
Best Ever One Pot Beef Stew Recipe
I can’t get over how rich, tender, and deeply savory this One Pot Beef Stew turns out with hardly any fuss. It’s the kind of hearty dinner that makes everyone ask for seconds before the pot even leaves the stove.
6
servings
540
kcal
Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Mixing bowl for dredging
6. Plate or tray for resting browned beef
7. Tongs or slotted spoon for turning and removing beef
8. Wooden spoon or heatproof spatula for stirring and deglazing
9. Whisk for cornstarch slurry and a liquid measuring cup
Ingredients
-
2 pounds beef chuck, trimmed and cut into 1 inch cubes
-
1 1/2 teaspoons kosher salt, plus more to taste
-
1 teaspoon freshly ground black pepper
-
1/4 cup all purpose flour for dredging
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
-
1 large yellow onion, chopped
-
3 garlic cloves, minced
-
4 medium carrots, peeled and cut into 1 inch pieces
-
2 celery stalks, sliced
-
1 1/2 pounds red or Yukon Gold potatoes, quartered
-
2 tablespoons tomato paste
-
4 cups beef broth, low sodium preferred
-
1 cup dry red wine or an additional cup of beef broth
-
1 tablespoon Worcestershire sauce
-
2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
-
2 bay leaves
-
1 cup frozen peas
-
2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thickening
-
2 tablespoons chopped fresh parsley for garnish
Directions
- Pat beef cubes dry, season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then toss with 1/4 cup flour to lightly coat; shake off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large heavy pot over medium-high heat until shimmering.
- Brown the beef in batches, avoiding overcrowding, about 2 to 3 minutes per side; transfer browned pieces to a plate.
- Reduce heat to medium, add the chopped onion and cook until softened, about 4 minutes, then stir in the minced garlic and cook 30 seconds.
- Stir in 2 tablespoons tomato paste and cook 1 minute, then deglaze the pot with 1 cup dry red wine or an additional cup of beef broth, scraping up browned bits.
- Return beef to the pot and add 4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme, and 2 bay leaves; bring to a simmer.
- Add the carrots, celery, and quartered potatoes, cover partially, reduce heat to low, and simmer gently until beef and vegetables are tender, about 1 to 1 1/2 hours.
- Remove thyme sprigs and bay leaves; stir in 1 cup frozen peas and heat through 2 to 3 minutes.
- If a thicker stew is desired, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water, stir into the simmering stew and cook until slightly thickened, about 1 to 2 minutes. Taste and adjust salt and pepper.
- Sprinkle with 2 tablespoons chopped fresh parsley and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 590g
- Total number of serves: 6
- Calories: 540kcal
- Fat: 39g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 18g
- Cholesterol: 120mg
- Sodium: 900mg
- Potassium: 650mg
- Carbohydrates: 35g
- Fiber: 9g
- Sugar: 5g
- Protein: 39g
- Vitamin A: 7000IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 3.5mg
