Hello, comfort food fans! Nothing beats a steaming bowl of One-Pot Beef and Vegetable Stew on a cool evening – it’s hearty, nourishing, and full of tender beef and colorful veggies simmered in a rich, savory broth. This classic stew is the definition of cozy: melt-in-your-mouth beef chuck, sweet carrots, earthy celery, creamy potatoes, and fragrant herbs all cooked together in one pot for maximum flavor and minimum cleanup.
I love how this recipe turns simple, affordable ingredients into something truly special. It’s perfect for weekend meal prep, feeding a crowd, or just treating yourself to leftovers all week (it tastes even better the next day!). Naturally gluten-free and packed with protein and veggies, it’s wholesome eating at its best.
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Why These Ingredients Create the Ultimate Comfort Stew
Every component plays an important role:
- Beef chuck: Affordable, flavorful, and perfect for slow cooking – the marbling breaks down into tender, juicy bites.
- Olive oil: Helps brown the beef and build that delicious fond (browned bits) on the pot bottom.
- Onion, garlic, carrots, celery: The essential aromatic base (mirepoix) that adds sweetness and depth.
- Potatoes: Add heartiness and naturally thicken the broth as they cook.
- Beef broth & tomato paste: Broth provides richness; tomato paste brings umami and a touch of acidity.
- Thyme & bay leaf: Classic herbs that infuse warm, earthy notes throughout.
- Optional frozen peas: A bright pop of color and sweetness added at the end.
This combination delivers balanced flavors and textures in every spoonful.
Ingredients
- 2 lb (900g) beef chuck, trimmed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 medium carrots, sliced into rounds
- 4 celery stalks, sliced
- 4 medium potatoes (Yukon gold or russet), peeled and cubed
- 4 cups (1L) beef broth (low-sodium recommended)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1 cup frozen peas (added at the end)
- For serving: crusty bread, dinner rolls, or biscuits
Step-by-Step Instructions
- Brown the beef — Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat beef cubes dry with paper towels, season generously with salt and pepper, then brown in batches (about 5 minutes per batch) until deeply golden on all sides. Transfer to a plate – don’t rush this step, as browning builds incredible flavor!
- Sauté the vegetables — In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until softened and lightly caramelized. Stir in minced garlic and cook another 30 seconds until fragrant.
- Add tomato paste — Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Combine everything — Return the browned beef (and any juices) to the pot. Add cubed potatoes, beef broth, thyme, and bay leaf. Stir well, scraping up any browned bits from the bottom.
- Simmer low and slow — Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours, stirring occasionally, until the beef is fork-tender and the broth has thickened slightly.
- Final touches — Remove the bay leaf. If using peas, stir them in during the last 5 minutes. Taste and adjust seasoning with more salt and pepper as needed. Serve piping hot with crusty bread for dipping.
Pro Tips for the Best Beef Stew
- Pat beef dry before seasoning – this ensures a perfect sear.
- Brown in batches – overcrowding leads to steaming instead of browning.
- For deeper flavor: Add a splash of red wine after the veggies and let it reduce.
- Thicker stew: Mash a few potato pieces against the side of the pot, or stir in a cornstarch slurry at the end.
- Slow cooker option: Brown beef and sauté veggies first, then cook on low for 8 hours.
- Instant Pot: Use sauté function for steps 1-3, then pressure cook on high for 35 minutes with natural release.
Variations and Substitutions
Customize to your liking:
- Extra veggies: Mushrooms, parsnips, turnips, or green beans.
- Herb swap: Rosemary or fresh parsley stirred in at the end.
- Beer version: Replace 1 cup broth with stout or porter for richer taste.
- Spicy kick: Add red pepper flakes or Worcestershire sauce.
- Lighter: Use chicken or turkey with chicken broth.
- Vegetarian: Swap beef for mushrooms or lentils and use vegetable broth.
Meal Prep, Storage, and Serving Ideas
This stew is meal-prep heaven! It keeps in the fridge for up to 4 days and freezes beautifully for 3 months (potatoes hold up well). Reheat gently on the stovetop with a splash of broth if needed.
Serving ideas:
- With warm crusty bread, biscuits, or cornbread.
- Topped with fresh parsley or a dollop of sour cream.
- Alongside a simple green salad or roasted greens.
Nutrition Facts (Per Serving – Based on 6 Servings)
Approximate values using standard data
- Calories: 450
- Protein: 38g (excellent source from beef)
- Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 7g (natural from vegetables)
- Total Fat: 20g
- Saturated Fat: 6g
- Sodium: ~800mg (varies with broth and salt)
- Key Micro-nutrients: Rich in Vitamin A, Vitamin C, iron, zinc, and potassium
A comforting, balanced meal that’s as nutritious as it is delicious.
Frequently Asked Questions
Can I use a different cut of beef? Chuck is best for tenderness, but brisket or round works too – just trim excess fat.
My stew is too watery – what now? Simmer uncovered for the last 20-30 minutes, or thicken with cornstarch.
Slow cooker instructions? Yes! Brown first if possible, then cook on low 8-10 hours or high 4-5 hours.
Can I freeze leftovers? Definitely – cool completely, then freeze in portions.
No Dutch oven? Any large heavy pot with a tight-fitting lid will work.
There you have it – the ultimate One-Pot Beef and Vegetable Stew that’s guaranteed to warm you from the inside out. Make a big batch, grab a spoon, and enjoy the cozy goodness! 🥘✨