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This beef stew is a hardy meal packed with tender beef, lots of vegetables and a smooth, gravy broth!
This one pot beef stew is the ultimate definition of comfort in a bowl. As the beef slow cooks for hours, the fibers break down until the meat becomes incredibly tender. Yielding effortlessly to the touch of a fork. This low and slow process allows the earthy sweetness of carrots to pop.
The secret to this beef stew lies in its luxurious, velvety broth, which carries the rich consistency of a fine gravy. A concentrated blend of tomato paste and a generous splash of Merlot adds a sophisticated acidity and a dark, ruby depth to the liquid.
Every spoonful delivers a hearty and satisfying experience that warms you from the inside out. The combination of the robust beef broth and the wine creates a complex profile that is savory, slightly sweet, and immensely savory.
Infused with the punch of Worcestershire sauce and the aromatic foundation of sautéed onions and garlic. The sauce coats every ingredient in a glossy, flavorful embrace that demands a crusty piece of bread for dipping.
Garnish this beef stew recipe with some fresh parsley or chives. You may also like this Beef Stroganoff or Shephard’s Pie Recipe.
Beef stew is best served with rice or some crusty bread or on its own. It has Yukon gold potatoes for that creamy filling carb.
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Easy Beef Stew Recipe (One Pot)
Equipment
Ingredients
- 2½ lbs (1.15 kg) boneless chuck roast, cut into 1½ inch cubes
- 1 tsp salt
- 1/2 tsp each garlic powder + onion powder
- 4 tbs flour
- 3 tbs olive oil
- 1 large onion, diced
- 2 tbs butter, cold + divided
- 4 cloves garlic, minced
- 3 tbs tomato paste
- 4 cups (1 l) low sodium beef broth
- 1 cup (240 ml) merlot red wine
- 2 tbs Worcestershire sauce
- 1 tsp salt
- 1/2 tsp each garlic powder, onion powder + paprika
- 3 springs thyme
- 1 bay leaf
- 1 lb (0.50 kg) baby Yukon gold potatoes, halved
- 5 medium carrots, cut into 1 inch chunks
- 1 cup (145 g) frozen peas
- 3 tbs water + 2 tbs cornstarch, (optional)
Instructions
- Place the cut meat in a large zip lock bag and add in the salt, garlic powder, onion powder, close the bag and toss until well coated. Next, open the zip lock, add in the flour, close and toss again until well coated.
- Heat the olive oil in a large pot over medium-high heat and sear on all sides, for a total of 7-8 minutes. Transfer to a plate and set aside. Next, add in the onion and sauté for 3-4 minutes. Add in 1 tbs of butter. Stir in the garlic for 30 seconds. Stir in the tomato paste for 1 minute. Add the meat back in and stir to coat. Pour in the broth, red wine, Worcestershire, spices listed above, bay leaf and thyme. Bring to a boil and lower heat to a simmer. Cover the pot and cook for 1½-2 hours (stirring occasionally), or until the meat is break-apart tender.
- Add the potatoes, carrots, peas during the last 20 minutes of cooking. Add in the cornstarch slurry (if using), and cook and stir for 5 more minutes until the broth thickens. Stir in the extra tablespoon of butter when everything is done cooking. Taste and adjust seasonings if needed.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
- Garnish with fresh chopped parsley or chives.
- This serves well with crusty fresh bread, rice or my Best Mashed Potatoes
- If you want to omit the wine, simply sub in more beef broth in its place.