This hearty beef stew is the ultimate comfort food—rich, flavorful, and satisfying enough for any season.
What sets it apart is the slow-simmered tenderness of the beef paired with perfectly cooked vegetables in a velvety broth.
One-Pot Beef Stew
Equipment
- 1 Dutch oven (large, heavy-bottomed)
- 1 wooden spoon
- 1 Chef’s knife (8-inch)
- 1 Cutting board
- 1 Measuring cup (2-cup)
Ingredients
- 2 lb stewing beef trimmed and cubed
- 3 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil plus extra as needed
- 1 onion chopped
- 6 cups beef broth
- ½ cup red wine optional
- 1 lb potatoes peeled and cubed
- 4 carrots cut into 1-inch pieces
- 4 ribs celery cut into 1-inch pieces
- 3 tbsp tomato paste
- 1 tsp dried rosemary or 1 sprig fresh
- 2 tbsp cornstarch as needed
- 2 tbsp water as needed
- ¾ cup peas
Instructions
- Season and Coat the Beef: In a large mixing bowl, combine the all-purpose flour, garlic powder, salt, and black pepper. Add the cubed stewing beef to the bowl, tossing the pieces thoroughly until every surface is evenly coated. This coating not only enhances the flavor but also helps the meat brown beautifully and slightly thickens the stew as it cooks. Gently shake off any excess flour before moving to the browning step—this prevents the flour from burning in the pot.
- Brown the Beef for Depth of Flavor: Place a large, heavy-bottomed Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering but not smoking, carefully add a portion of the beef (avoid crowding the pan, as this will cause steaming instead of browning). Sear each side until a deep golden-brown crust forms—about 2–3 minutes per side. Transfer the browned beef to a clean plate or bowl, and repeat the process with the remaining pieces, adding more oil if necessary. This step is crucial for developing the rich, savory base of your stew.
- Soften the Onions and Release Aroma: With the beef removed, add the chopped onion to the same pot. If the pot looks dry, drizzle in a bit more olive oil. Sauté the onions over medium heat for about 3 minutes, stirring occasionally, until they become translucent and fragrant. Use your spoon to scrape up any caramelized bits from the bottom—these are flavor gold that will dissolve into the broth later.
- Deglaze and Build the Liquid Base: Pour the beef broth into the pot, followed by the red wine if you’re using it.As the liquid hits the hot surface, use a wooden spoon to loosen any remaining browned bits stuck to the bottom of the pot—this process, called deglazing, infuses the broth with layers of savory richness. Allow the mixture to come to a gentle simmer for 2–3 minutes to blend the flavors.
- Combine Main Ingredients for Simmering: Return the browned beef and its juices to the pot. Add the potatoes, carrots, celery, tomato paste, and rosemary (either dried or a fresh sprig). Stir gently to mix everything evenly. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let the stew simmer gently for about 60 minutes. Stir occasionally, checking that the liquid maintains a gentle bubble—too rapid a boil can toughen the meat.
- Test Tenderness and Adjust Cooking Time: After 60 minutes, check the beef for tenderness by piercing it with a fork—it should slide in easily. If the meat still feels firm, continue simmering for an additional 15–30 minutes, checking periodically until it reaches the desired melt-in-your-mouth texture.
- Thicken the Broth with a Slurry: In a small bowl, mix equal parts cornstarch and water to create a smooth slurry. Increase the stew’s heat slightly so it reaches a gentle boil, then slowly drizzle in the slurry while stirring continuously. The broth will thicken within a couple of minutes. Use as much or as little slurry as you need to achieve your preferred consistency—some like it thick and hearty, while others prefer a looser broth.
- Finish with Peas and Seasoning: Add the peas during the final 5–10 minutes of cooking. This keeps their color vibrant and their texture tender but not mushy. Taste the stew and adjust seasoning with extra salt and pepper if needed. Remove the rosemary sprig if using fresh herbs.
- Serve and Enjoy: Ladle the stew into warm bowls, making sure each serving has a good balance of beef, vegetables, and thickened broth. Serve with crusty bread, biscuits, or a simple green salad for a complete meal. For next-day enjoyment, allow the stew to cool, refrigerate in an airtight container, and reheat gently on the stove—flavors often deepen overnight.
Notes
- Choose well-marbled beef for the most tender and flavorful stew.
- Browning the meat in small batches prevents steaming and develops rich flavor.
- Fresh rosemary adds a fragrant herbal note, but dried works well too.
- Red wine deepens the broth’s flavor, but it’s optional if you prefer to skip alcohol.
- Adjust the cornstarch slurry to achieve your desired stew thickness.
- Add peas near the end to keep them bright and tender.
- Stew tastes even better the next day as flavors meld.
- If using a slow cooker, reduce broth slightly and cook on low for 7–8 hours.
- You can swap potatoes for sweet potatoes for a twist.
- Season at the end to avoid oversalting during reduction.
Packed with high-quality protein from lean beef, it’s a nutrient-dense meal that helps support muscle health and keeps you feeling full longer.
The carrots, celery, and potatoes contribute fiber, vitamins, and minerals, while the peas add plant-based protein and a subtle sweetness.
Despite its comforting depth, the recipe is balanced—moderate in fat, with the option to use heart-healthy olive oil.
It’s a perfect choice for everyday cooking because it requires minimal active prep, can be made in a single pot, and is excellent for meal prep—reheating beautifully the next day for even richer flavor.
Must-Have Tools for Perfect Results
Lodge Enameled Cast Iron Dutch Oven
Ideal for browning beef evenly and slow-simmering to perfection. Its excellent heat retention ensures consistent cooking, making it a versatile pot for soups, stews, and braised dishes.
OXO Good Grips Wooden Spoon
Perfect for stirring without scratching your cookware. Its sturdy, ergonomic design is comfortable to use for long periods, making it great for everything from stews to sauces.
KitchenAid Chef’s Knife (8-Inch)
Essential for cleanly cubing beef and chopping vegetables. The sharp, balanced blade speeds up prep work while reducing hand fatigue.
Pyrex 2-Cup Measuring Cup
Convenient for measuring broth, wine, and slurry mixtures. Its heat-resistant glass and easy-pour spout make it perfect for both hot and cold liquids.
Fine Mesh Skimmer
Handy for skimming off foam or fat while simmering. Also useful for blanching vegetables or straining broth in other recipes.
Chef’s Secrets for a Richer Stew
The secret to a truly memorable beef stew is patience at every step.
Take time to brown the beef deeply before simmering—it’s this caramelization that infuses the broth with complexity.
Always deglaze the pan to capture all those flavorful browned bits.
Simmer the stew at a gentle, steady bubble rather than a rolling boil to keep the beef tender.
For an extra depth of flavor, try adding a small splash of balsamic vinegar or Worcestershire sauce in the final 10 minutes.
And remember—like many slow-cooked dishes, this stew often tastes even better the next day, so don’t hesitate to make it ahead.
Serving Suggestions for a Complete Meal
This beef stew is wonderfully versatile when it comes to serving.
Pair it with crusty artisan bread or warm dinner rolls to soak up the rich broth.
For a lighter side, a simple green salad with a tangy vinaigrette balances the hearty flavors.
Mashed potatoes or buttered egg noodles also make excellent accompaniments, turning the stew into an even more filling dish.
If you’re entertaining, consider serving it in bread bowls for a rustic, impressive presentation.
And for a cozy touch, garnish with fresh parsley before serving for a pop of color and freshness.
Storage Tips to Keep It Fresh
Allow the stew to cool completely before storing to preserve both flavor and texture.
Transfer it to airtight containers and refrigerate for up to 4 days.
The flavors will continue to develop, making leftovers even more delicious. For longer storage, freeze the stew in freezer-safe containers or heavy-duty bags for up to 3 months.
When reheating, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, stirring occasionally.
Avoid boiling when reheating to prevent the meat from becoming tough.
If the stew thickens too much after storage, add a splash of broth or water while warming.
Frequently Asked Questions
1. Can I make this stew without wine?
Absolutely. Simply replace the wine with extra beef broth. The stew will still have a rich flavor, though wine does add a subtle depth.
2. What’s the best cut of beef for stew?
Chuck roast is an excellent choice because its marbling keeps the meat juicy and tender after long cooking. Pre-cut “stew beef” also works well.
3. How can I make the stew thicker?
You can add more cornstarch slurry in small amounts until your desired consistency is reached, or let the stew simmer uncovered for a few extra minutes to reduce naturally.
4. Can I prepare this in a slow cooker?
Yes. Brown the beef and onions first, then transfer all ingredients (except peas and slurry) to the slow cooker. Cook on low for 7–8 hours, add peas in the last 15 minutes, and thicken with slurry before serving.
5. Can I add other vegetables?
Definitely. Mushrooms, parsnips, or turnips make great additions. Just adjust cooking times so they don’t over-soften.
