Description
This Hearty One-Pot Beef Stew is the ultimate comfort dish, packed with tender beef, soft vegetables, and deep, savory flavors. Simmered low and slow in a rich broth, it’s ideal for chilly evenings and makes excellent leftovers. Best of all, it comes together in a single pot for easy cleanup.
Ingredients
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
Instructions
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, then transfer to a plate.
- Add remaining oil and sauté chopped onions until translucent. Stir in garlic and cook for another minute.
- Add tomato paste and cook for 2 minutes. Deglaze with a splash of broth, scraping up brown bits.
- Return beef to the pot. Add remaining broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil.
- Reduce to a simmer, cover, and cook for 1 hour.
- Add carrots, potatoes, and celery. Simmer uncovered for 30–40 minutes until tender.
- (Optional) Mix flour with cold water and stir in to thicken stew during final 10 minutes.
- Season with salt and pepper. Discard bay leaves. Garnish with parsley or thyme and serve hot.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Stew