Easy Beef Stew Recipe: Cozy One-Pot Dinner Everyone Craves
This hearty beef stew is a hug-in-a-bowl — packed with tender beef, vegetables, and a rich broth. It’s the perfect comfort food for chilly nights, and easy enough for weeknights.
Equipment
- Dutch oven or large heavy pot
- Wooden Spoon
- cutting board and knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced into rounds
- 3 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
- 1 cup peas (optional)
- 1 tablespoon Worcestershire sauce (optional)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef cubes until browned on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic for about 2 minutes until fragrant.
- Add tomato paste and flour. Stir well to combine and cook for 1 minute.
- Pour in red wine (or extra broth) to deglaze the pot, scraping up brown bits. Add beef broth, thyme, bay leaf, salt, and pepper.
- Return seared beef to the pot. Bring to a gentle boil, then cover and simmer for 1½ to 2 hours, until beef is tender.
- Add potatoes and carrots. Simmer another 30 minutes, or until vegetables are soft.
- Stir in peas (if using), remove bay leaf, and adjust seasoning. Garnish with chopped parsley before serving.
Notes
Sear the beef well to develop deep flavor. Letting the stew rest after cooking allows the flavors to meld and the sauce to thicken naturally.