Hearty One-Pot Beef Stew Recipe

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When comfort is what you’re after, few dishes deliver like a steaming bowl of beef stew. This Hearty One-Pot Beef Stew brings together tender chunks of beef, sweet carrots, earthy potatoes, and aromatic herbs in a rich, savory broth that warms you from the inside out. Each spoonful offers a balance of deep flavors and melt-in-your-mouth textures, making it a go-to for chilly nights or lazy weekends when you want something satisfying with minimal fuss.

What sets this recipe apart is its one-pot convenience — everything cooks in a single Dutch oven or large pot, enhancing the flavor as the ingredients simmer and mingle together. It’s rustic, nourishing, and designed to be shared. Whether you’re feeding a crowd or prepping meals ahead of time, this stew will become a beloved staple in your kitchen.

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Ingredients for this Hearty One-Pot Beef Stew

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 4 large carrots, peeled and sliced
• 3 large russet potatoes, peeled and cubed
• 3 stalks celery, chopped
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley or thyme, for garnish

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Step 1: Brown the Beef

Start by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef cubes dry with paper towels to ensure a good sear. Working in batches, brown the beef on all sides (about 5–6 minutes per batch), then transfer to a plate. This step is crucial for building a rich, deep flavor base.

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Step 2: Sauté Aromatics

In the same pot, reduce the heat to medium. Add the remaining tablespoon of olive oil, followed by the chopped onions. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, scraping up any browned bits on the bottom of the pot.

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Step 3: Deglaze and Build the Broth

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in a splash of beef broth and use a wooden spoon to deglaze the pot, scraping up all the flavorful bits stuck to the bottom. Return the beef to the pot and add the rest of the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.

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Step 4: Simmer and Soften the Vegetables

Bring the mixture to a boil, then reduce to a low simmer. Cover the pot with a lid and let it cook for 1 hour, stirring occasionally. After an hour, add the carrots, potatoes, and celery. Continue simmering uncovered for another 30–40 minutes, or until the vegetables and beef are fork-tender.

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Step 5: Thicken the Stew (Optional)

If you prefer a thicker stew, mix 2 tablespoons of all-purpose flour with ¼ cup of cold water to form a slurry. Stir this into the stew during the last 10 minutes of cooking and allow it to simmer until it reaches your desired consistency.

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Step 6: Final Seasoning and Garnish

Taste and season the stew with salt and freshly ground black pepper as needed. Discard the bay leaves. Serve hot, garnished with chopped fresh parsley or sprigs of thyme for a final touch of color and flavor.

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Storage Instructions

Leftovers of this Hearty One-Pot Beef Stew store beautifully and often taste even better the next day. Allow the stew to cool completely before transferring it to an airtight container.

• Refrigerator: Store for up to 4 days in a sealed container. Reheat gently on the stovetop over low heat or in the microwave.
• Freezer: This stew freezes well for up to 3 months. Use a freezer-safe container and leave an inch of space at the top to allow for expansion. Thaw overnight in the fridge before reheating.

Pro tip: If freezing, consider leaving out the potatoes, as they can become grainy when thawed. Add freshly cooked potatoes when reheating, if desired.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 420
• Protein: 32g
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 5g
• Sodium: 720mg

Note: Nutrition may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I make this stew in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

2. What type of beef works best for stew?

Beef chuck roast is ideal due to its balance of fat and connective tissue, which breaks down during slow cooking to create tender, flavorful meat.

3. How can I make this stew gluten-free?

Simply skip the flour or use a gluten-free thickener such as cornstarch or arrowroot powder.

4. Can I add red wine to the stew?

Absolutely. Add about ½ cup of dry red wine after sautéing the onions for a richer depth of flavor. Let it reduce slightly before adding broth.

5. What other vegetables can I include?

Parsnips, turnips, peas, and mushrooms all make great additions. Just be mindful of their cooking times.

6. How do I prevent the beef from becoming tough?

Make sure to simmer low and slow. Rushing the cooking process can lead to chewy meat.

7. Can I make this ahead of time?

Yes, it actually tastes better the next day as the flavors have more time to develop. Make it up to 2 days in advance and reheat before serving.

8. What can I serve with this stew?

Crusty bread, mashed potatoes, or a simple green salad make perfect sides.

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