A cozy bowl of beef stew is so delicious on a cold winter night, but when its one pot beef stew that takes minimal effort its even better. Our one pot beef stew recipe simmers for hours on the stove top in a dutch oven to give it ultimate flavor but the prep work is easy. The smell of the simmering stew will have you craving a bowl all afternoon.
What vegetables can I use in one pot beef stew?
Potatoes and carrots are the most commonly used vegetables in beef stew, but feel free to get creative. I mean anything covered in this gravy is going to taste delicious! For this recipe I used baby yellow potatoes, carrots and added sweet potatoes for extra flavor.
Here are some other vegetables you can try:
parsnips
butternut squash
green beans
peas
If you decide to use green beans or peas wait to add them until the last 10 or 15 minutes of cooking to prevent overcooking them.
How do you make stew meat tender?
Chuck roast is the best meat to use in beef stew. Look for meat that has plenty of white marbling in it. This will ensure the most flavor. Chuck roast will have more flavor and will get more tender than the “stew meat” you can purchase at the grocery store.
Browning the meat before simmering it also helps the meat to be more tender. Allowing the meat plenty of time to simmer in the sauce is key.
What to serve with beef stew
Beef stew is a great stand alone dish, but if you would like to serve something with it crusty bread is a great option. Its delicious to soak up some of the gravy with a slice of bread! If you leave out the potato you can serve it over noodles, rice or mashed potatoes. A glass of the extra red wine you used in the sauce would also compliment the meal well!
Beef stew will freeze well if you have any leftovers. Simply put it in the fridge the night before you plan to eat it to give it time to defrost.
If you are craving something sweet after your bowl of stew try some fresh chocolate chip cookies!
One Pot Beef Stew
Ingredients
- 2 lbs chuck roast cut into 1 inch chunks
- 4 slices thick cut bacon diced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup sweet onion diced
- 4 cloves garlic minced
- 1 cup red wine
- 1 tbsp red wine vinegar
- 2 sprigs fresh thyme
- 1 bay leaf
- 2.5 cups beef broth
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 tbsp sugar
- salt and pepper to taste
- 3 medium carrots cut into chunks
- 12 oz baby yellow potatoes quartered
- 2 small sweet potatoes cut into chunks
- 1-2 tbsp cornstarch optional
Instructions
- Cut the meat into one inch cubes and set aside. Chop the bacon and onion and mince the garlic.
- Heat 1 T of butter in Dutch oven or heavy bottomed pot over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon to a paper towel lined plate.
- Add the chuck roast cubes to the pan and sauté in bacon grease until browned on all sides, not cooked through. Brown the meat in batches to avoid over crowding the pot. Once meat is browned remove to the plate with the bacon.
- Add 1 T olive oil to the pan and add the onion, saute for 2-3 minutes until onion is translucent. Add the garlic to the pot and saute about 1 minute longer.
- Add the red wine and wine vinegar to the pan slowly and deglaze the pan. Add the browned beef, bacon and all other ingredients except the vegetables and cornstarch.
- Bring the mixture to a boil, stir, cover and reduce the heat to low. Simmer the stew with the cover on for 1 hour. Remove the lid and simmer for one more hour. Stir occasionally through out simmering time.
- Add potatoes, sweet potatoes, and carrots. Cook until vegetables are tender and the stew has thickened. About 30 minutes.
- If the stew is too thick add more broth to thin it. If the stew is too thin add 1-2 T cornstarch mixed with water and simmer until the stew is thickened.
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