One-Pot Beef Stew
A cozy, one-pot beef stew with tender chunks of beef, hearty vegetables, and a savory, thickened broth—perfect for family dinners, meal prepping, or freezing for later enjoyment.
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.
