Easy One-Pot Beef Stew - Tender Beef Stew Meat & Veggies

Picture this: a chilly evening, a cozy kitchen, and the rich, comforting aroma of a simmering beef stew filling your home. Sounds dreamy, right? Well, get ready to make that dream a delicious reality with our incredibly easy one-pot beef stew recipe! We’re talking fall-apart tender beef, hearty vegetables, and a savory, thick gravy that’ll warm you from the inside out.
This isn't just any beef and potato stew; it’s designed for maximum flavor with minimum fuss. You'll love that it all comes together in just one pot, uses pantry-friendly ingredients, and follows straightforward steps perfect for both beginners and seasoned cooks. While we do recommend browning your beef stew meat for that classic, deep flavor, the rest of the cooking time is mostly hands-off, letting your kitchen do all the hard work. Plus, this meat and potato stew is super versatile—it's make-ahead friendly, freezes beautifully (with a clever potato trick!), and is guaranteed to be a family favorite. Say goodbye to complicated dinners and hello to your new go-to comfort meal!

Ingredients

• 2 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes (or use pre-cut stew meat)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons olive oil (or other high-heat cooking oil)
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 2 celery stalks, sliced into ½-inch pieces
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• ½ cup dry red wine (such as Cabernet Sauvignon or Merlot), optional
• 4 cups low-sodium beef broth, plus more if needed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 2 bay leaves
• 1½ pounds waxy potatoes (like Yukon Gold), peeled and cut into 1-inch chunks
• 1 cup frozen peas
• For thickening (optional): 1 tablespoon cornstarch mixed with 2 tablespoons cold water (a slurry)

Directions

1. Season & Prep the BeefPat your beef stew meat cubes thoroughly dry with paper towels. This is key for good browning! Season them generously all over with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
2. Brown the Beef in BatchesHeat 2 tablespoons of olive oil in a large, heavy Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add about half of the seasoned beef stew meat to the pot, making sure not to overcrowd it. Cook for 3-5 minutes per side, until deeply browned and a rich crust forms. This browning creates "fond" (those delicious browned bits) at the bottom of the pot, which builds incredible flavor for your gravy. Remove the browned beef to a plate and repeat with the remaining beef, adding a little more oil if needed.
4. Build the Flavor BaseReduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté, stirring occasionally, for 5-7 minutes until the vegetables soften. Stir in the minced garlic and tomato paste, and cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This caramelizes the tomato paste, deepening its flavor.
5. Deglaze & Add LiquidsPour in the red wine (if using) and about ½ cup of the beef broth. Use a wooden spoon to scrape up all those delicious browned bits (the fond) from the bottom of the pot. This is where a lot of the flavor comes from! Stir in the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Return the browned beef (and any accumulated juices from the plate) to the pot. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
6. Slow Simmer Until Beef Is Almost TenderPartially cover the pot with a lid, leaving a small gap for steam to escape.
7. Let the beef stew simmer gently for 45-60 minutes, stirring occasionally.
8. At this point, the beef stew meat should be starting to get tender, but not quite falling apart.
9. Add Potatoes & Finish CookingAdd the potato chunks to the pot. Continue to simmer, partially covered, for another 15-25 minutes, or until the potatoes are tender when pierced with a fork and the beef stew meat is fork-tender and easily shreddable.
10. Adjust Thickness & SeasoningIf your beef stew gravy is thinner than you prefer, you have a couple of options:
    1. Mash a few of the potato chunks against the side of the pot with your wooden spoon. This releases their starch and naturally thickens the stew.
    2. Alternatively, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a few more minutes until thickened.
    If the stew is too thick, simply splash in a little extra beef broth or water until it reaches your desired consistency. Taste the stew and adjust the seasoning with more salt, pepper, or a touch more Worcestershire sauce or a splash of red wine (if not using wine, a tiny bit of balsamic vinegar can add depth) if needed.
11. Finish with Peas & RestStir in the frozen peas during the last minute of cooking, just until they are heated through and vibrant green. Remove the pot from the heat, discard the bay leaves, and let the beef stew rest for 5-10 minutes before serving. This allows the flavors to meld and the gravy to settle perfectly.