Classic Beef Stew One-Pot Recipe

There's nothing quite like a big bowl of classic beef stew to warm you from the inside out. This isn't just any stew recipe beef; it's a hearty, one-pot wonder that brings deep, comforting flavors to your table with surprisingly little fuss. Perfect for a cozy weeknight dinner or a relaxed weekend meal, this easy beef stew recipe is designed to be straightforward, delicious, and even better the next day! Whether you're a seasoned chef or just starting your culinary journey, you'll love how simple it is to create a truly memorable meal. Get ready to discover your new favorite homemade cooking recipe that promises rich flavors and tender beef in every spoonful.
Here’s why you’ll absolutely adore this best stew recipe:
Deep, Rich Flavor: We achieve an incredible depth of flavor by properly browning our beef and building a savory broth boosted with tomato paste and, optionally, dry red wine. It’s a taste that truly satisfies.
Simple One-Pot Method: Forget a pile of dishes! This easy beef stew recipe slow cooker style (but on the stovetop!) comes together in just one Dutch oven or heavy pot, making cleanup a breeze.
Flexible & Pantry-Friendly: With a base of common ingredients and plenty of room for veggie swaps, this recipe is incredibly adaptable to what you have on hand.
Make-Ahead & Freezer-Friendly: This stew tastes even better after a day or two, and it freezes beautifully, making it ideal for meal prep. We’ll show you exactly how to store it safely.

Ingredients

• This classic American-style beef stew relies on simple, wholesome ingredients to create its incredible flavor. Here’s what you’ll need at a glance (full quantities in the recipe card below):
• Beef: Chuck roast (or pre-cut “stew meat”) cut into 1-inch cubes.
• Aromatics & Vegetables: Onion, carrots, celery, potatoes.
• Flavor Boosters: Tomato paste, garlic, Worcestershire sauce, bay leaves, fresh thyme or rosemary.
• Liquids: Beef broth and optional dry red wine.
• Thickening & Seasoning: All-purpose flour or cornstarch, olive oil, salt, and freshly ground black pepper.

Directions

1. Prep the Beef and Vegetables: Start by patting your beef dry with paper towels; this is key for good browning! Trim any excess fat and cut the beef into even 1-inch cubes. Next, chop your onion, celery, and carrots into roughly 1/2-inch pieces, and cube your potatoes into 1-inch pieces. Cutting everything to a similar size ensures even cooking.
2. Season and Brown the Beef: In a large bowl, toss the beef cubes with a generous pinch of salt, pepper, and a light coating of flour (or cornstarch, if preferred). Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the beef in batches, making sure not to crowd the pan, until well browned on all sides (about 3-4 minutes per side). You want a rich, dark crust, not just gray meat. Remove the browned beef to a plate and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add a little more oil to the pot if needed, then add the chopped onion, celery, and carrots. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Stir in the minced garlic and tomato paste and cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly. This toasts the paste and deepens its flavor significantly.
4. Deglaze and Build the Broth: Pour in the dry red wine (if using) and use a wooden spoon to scrape up any delicious browned bits from the bottom of the pot – that’s pure flavor! Let the wine simmer for a minute or two until it has mostly evaporated. Then, stir in the beef broth, Worcestershire sauce, bay leaves, and your chosen fresh herbs (thyme or rosemary). Return the browned beef and any accumulated juices from the plate back into the pot. Bring the mixture to a gentle boil.
5. Simmer Until the Beef is Tender: Once boiling, reduce the heat to low, so the stew is at a very gentle simmer with just lazy little bubbles, not a rolling boil. Partially cover the pot and let it cook for 1.5 to 2 hours, or until the beef is fork-tender. If it’s not tender at the earliest time, just keep simmering gently until it is.
6. Add the Potatoes and Finish Cooking: Stir in the cubed potatoes (and any firm vegetables like carrots if you decided to hold them back for firmer texture). Continue to simmer, partially covered, for another 20-30 minutes, or until the potatoes are fully tender. At this point, you can skim off any excess fat from the surface if desired.
7. Adjust Thickness: Check the consistency of your stew. It should lightly coat the back of a spoon. If it’s too thin, you can make a small slurry with 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of cold water. Stir this into the simmering stew, a little at a time, until it reaches your desired thickness. Simmer for at least 1-2 minutes after adding the slurry to cook out any raw flour/cornstarch taste. If it’s too thick, simply thin it with a splash of warm beef broth.
8. Taste and Finish: Remove the bay leaves and herb sprigs. Taste the stew and adjust the seasoning with more salt and pepper as needed. If the flavor feels a little flat, a small splash of acid like red wine vinegar or balsamic vinegar can brighten it up. For a final flourish, stir in some fresh chopped parsley or chives just before serving for extra color and freshness. Let the stew rest off the heat for 5-10 minutes before serving; this allows the flavors to meld beautifully.