Looking for a dish that’s rich, flavorful, and easy to clean up afterward? This classic one-pot recipe delivers on all fronts. Packed with tender beef, hearty vegetables, and a medley of aromatic spices, it’s the ultimate meal for a cozy evening or a family gathering.
Best of all, it’s prepared entirely in one-pot, making cleanup effortless while letting the flavors meld together perfectly.
Why One-Pot Recipes Are a Time-Saver
One-pot meals simplify your cooking routine, leaving you with more time to enjoy your meal and less time scrubbing dishes. This dish combines everything in a single Dutch oven, ensuring all the flavors work in harmony.
The beef browns beautifully, and the vegetables soak up the savory juices, creating a complete, well-balanced dish with minimal effort.
Cooking Tips for Maximum Flavor
To get the most out of this recipe, follow these tips for success:
- Sear the beef: Browning the beef in small batches creates a deep, caramelized flavor. Don’t overcrowd the pot during this step.
- Layer the flavors: Start with the aromatics, then build the sauce with wine and broth to ensure every element is infused with a rich taste.
- Low and slow cooking: Allowing the dish to cook slowly in the oven ensures the beef becomes tender and the vegetables absorb all the juices.
Easy Modifications to Suit Your Preferences
This one-pot recipe is flexible enough to adapt to your preferences or dietary needs:
- Make it gluten-free: Replace the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.
- Vegetarian option: Swap the beef for hearty mushrooms and use vegetable broth instead of chicken broth.
- Low-carb version: Replace the potatoes with cauliflower or turnips for a lower-carb alternative.
- Add spice: For a touch of heat, sprinkle in red pepper flakes or cayenne.
Make-Ahead and Meal Prep-Friendly
This one-pot recipe is a fantastic option for meal prep or make-ahead meals. Its flavors deepen over time, making it even more delicious the next day. Here’s how you can take advantage of its meal-prep potential:
- Cook in advance: Prepare the dish a day ahead, store it in the refrigerator, and reheat when ready to serve. The flavors meld beautifully as it rest.
- Freeze leftovers: Portion the dish into airtight containers and freeze for up to three months. It’s perfect for busy nights when you need a comforting meal without the effort.
- Easy reheating: Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
Serve It Up for Any Occasion
This recipe is versatile enough for weeknight dinners, meal prepping, or serving at a gathering. Pair it with crusty bread to soak up the flavorful sauce, or serve it with a side of fresh greens to balance the hearty components.
It’s a dish that suits any mood or season, offering a comforting and satisfying experience every time.
Best Homemade Classic Beef Stew One-Pot Recipe
Equipment
- Dutch oven
Ingredients
- 4 pounds boneless beef chuck-eye roast pulled apart and cut into 1½-inch pieces
- 2½ teaspoons table salt divided
- 1 teaspoon pepper
- ¼ cup vegetable oil divided
- 2 onions chopped fine
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- ¼ cup all-purpose flour
- 1 cup dry red wine
- 2½ cups chicken broth plus extra as needed
- 1 pound carrots peeled and sliced 1 inch thick
- 2 bay leaves
- 1½ pounds red potatoes unpeeled, cut into 1-inch pieces
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 325°F and adjust the rack to the lower-middle position. Pat the beef dry with paper towels and season with 1 teaspoon salt and pepper.
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat until smoking. Brown half of the beef on all sides (8 to 10 minutes); transfer to a large bowl. Repeat with 1 tablespoon oil and the remaining beef.
- Add onions, the remaining 1 tablespoon oil, and 1½ teaspoons salt to the Dutch oven. Cook over medium heat until softened (about 5 minutes). Stir in garlic, tomato paste, and thyme, and cook until fragrant (about 30 seconds). Stir in flour and cook for 1 minute.
- Gradually whisk in red wine, scraping up browned bits. Add chicken broth, carrots, bay leaves, and browned beef (including any juices). Bring to a simmer, then cover and transfer to the oven. Cook for 1 hour.
- Stir in potatoes, cover, and continue cooking until the beef is just tender (1½ to 2 hours). Remove from the oven and discard bay leaves.
- Stir in frozen peas and let sit for about 2 minutes until heated through. Adjust consistency with additional hot broth if needed.
- Add parsley, season with salt and pepper to taste, and serve.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.