There’s nothing quite as comforting as a warm, hearty bowl of beef stew on a cold, blustery night. This one-pot wonder combines tender chunks of beef, savory vegetables, and a rich, flavorful broth—all simmered together until everything is melt-in-your-mouth delicious. Perfect for cozy dinners at home or a relaxing weekend meal, this recipe is everything you need to escape the chill outside.
What makes this stew even better is that it’s made in one pot. That means minimal cleanup and all of the amazing flavors cooking together in one place. A simple, hearty, and stress-free recipe? Yes, please!
Why You’ll Love This Recipe?
This one-pot beef stew is a classic comfort food that feels like a warm hug on a cold winter day. The rich broth, tender meat, and perfectly cooked veggies come together so seamlessly that each bite is packed with flavor. It’s simple enough for a family weeknight dinner but impressive enough to serve for guests.
Plus, the beauty of this stew is how versatile it is. You can add your favorite veggies, use different seasonings, or even make it in a slow cooker if you prefer. Whether you’re cooking for a big family or just meal prepping for cozy leftovers, this recipe has you covered.
Ingredients
Here’s a quick preview of the ingredients you’ll need for this classic, cozy stew.
You’ll find the full list of ingredients down below in the detailed recipe card!
- Beef chuck or stew meat
- Carrots
- Potatoes
- Celery
- Onion
- Garlic
- Beef broth
- Tomato paste
- Worcestershire sauce
- Bay leaves
- Thyme
- Olive oil
Directions
Making this beef stew is easier than you think. With just a few simple steps, you’ll have a pot of delicious comfort food simmering on your stove.
- Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil. Season the beef chunks with salt and pepper, and brown them in batches until golden on all sides. Remove and set aside.
- In the same pot, add your chopped onions and garlic. Cook until softened and fragrant.
- Stir in the tomato paste and Worcestershire sauce, and let them cook for about a minute.
- Add the browned beef back to the pot. Pour in the beef broth and add the bay leaves and thyme. Bring everything to a simmer.
- Add the chopped carrots, potatoes, and celery. Stir everything together well.
- Cover the pot, lower the heat, and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the broth has thickened.
- Taste and adjust seasonings with more salt and pepper if necessary. Remove bay leaves before serving.
Expert Tips and Tricks
Here are a few pro tips to make sure your beef stew is perfect every time:
- Browning the beef first is key! This develops an incredible depth of flavor and sets the stage for an amazing stew.
- Thicken the stew with a roux if desired. If you prefer a thicker broth, mix 2 tablespoons of butter with 2 tablespoons of flour and stir it into the stew in the last 10 minutes of cooking.
- Use fresh herbs for maximum flavor. Fresh thyme or rosemary can elevate your stew to the next level.
Recipe Variations and Possible Substitutions
This beef stew is so versatile! Here are a few ideas to mix things up:
- Swap the vegetables for others you love or have on hand—parsnips, sweet potatoes, or peas are great additions.
- For a different flavor, use a splash of red wine instead of just beef broth.
- Make it vegetarian by replacing the beef with mushrooms and using vegetable broth.
Serving and Pairing Suggestions
This beef stew is amazing on its own, but if you want to make it a heartier meal, pair it with warm, crusty bread or buttery biscuits to soak up all of that rich, flavorful broth. A simple green salad on the side would also balance out the heaviness and add a refreshing contrast.
Storage and Reheating Tips
This stew makes great leftovers! Store any extra stew in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Reheat on the stovetop over low heat, stirring occasionally, until warm.
- If reheating in the microwave, place the stew in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until piping hot.
4 FAQs
1. Can I make this in a slow cooker?
Yes! Simply brown the beef and sauté the aromatics (onions and garlic), then add everything to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
2. Can I freeze this beef stew?
Absolutely! Allow the stew to cool completely, then store it in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
3. What cut of beef is best for stew?
Beef chuck is the most popular choice for stew because it becomes tender and flavorful when slow-cooked. You can also use other cuts like brisket or short ribs.
4. How can I make the broth richer in flavor?
You can deepen the flavor by roasting your beef and vegetables in the oven before adding them to the pot or by adding a splash of red wine to the broth.
Conclusion
This hearty one-pot beef stew is a comforting, simple recipe that’s perfect for cold nights, family dinners, and cozy weekend meals. Tender beef, perfectly cooked vegetables, and a savory broth all come together for the ultimate cold-weather comfort food. Make a big pot, serve it with some crusty bread, and watch as your family gathers around the table to warm up and unwind.
Print
Hearty One-Pot Beef Stew Recipe for Cold Nights
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty one-pot beef stew is the perfect dish to warm you up on cold nights. With tender beef, vegetables, and a rich, flavorful broth, this easy-to-make stew is a comforting, satisfying meal that only takes one pot to prepare.
Ingredients
- 1.5 lbs beef chuck roast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, ensuring they’re seared on all sides. Remove the beef and set aside.
- In the same pot, add the onion and garlic. Cook for 2-3 minutes until softened.
- Stir in the tomato paste, cooking for an additional minute.
- Add the carrots, potatoes, and celery to the pot. Stir to combine.
- Pour in the beef broth and red wine (if using), scraping any browned bits off the bottom of the pot. Add the thyme, rosemary, bay leaf, salt, and pepper.
- Return the browned beef to the pot. Bring the stew 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 cooked through.
- If the stew needs thickening, mix 2 tbsp of flour with 2 tbsp of water to create a slurry, then stir it into the stew and cook for an additional 10-15 minutes.
- Remove the bay leaf and discard.
- Serve hot, garnished with fresh parsley.
Notes
- If you prefer a thicker stew, you can add the flour slurry mentioned in the instructions.
- This stew can be made a day ahead and stored in the fridge for even better flavor the next day.
- For added richness, stir in a bit of heavy cream or butter before serving.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 380
- Sugar: 7g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg