This one-pot recipe is your ultimate solution for feeding a crowd without the hassle of juggling multiple dishes or cookware.
Whether you’re hosting a large family gathering or a holiday dinner, this hearty meal combines rich flavors, tender meat, and wholesome vegetables, all cooked together for an unforgettable experience.
Say goodbye to messy kitchens and embrace the simplicity of creating a crowd-pleaser that everyone will love.
The Perfect Recipe for Feeding a Crowd
When entertaining a group of 12 to 14 people, finding a recipe that’s both filling and stress-free can be a challenge.
This one-pot recipe minimizes effort while maximizing flavor. It features a savory blend of beef, vegetables, and spices cooked in a single roasting pan.
With just one dish to clean, you’ll have more time to spend with your guests instead of scrubbing pots and pans. Plus, the ingredients are easy to scale up or down depending on the size of your gathering.
Tips for Customizing This Recipe
One of the best things about this one-pot recipe is its adaptability. You can tweak it to suit different tastes and dietary preferences. Here are some ideas:
- Vegetarian version: Swap out the beef for hearty mushrooms, chickpeas, or lentils and use vegetable broth instead of chicken broth.
- Low-carb option: Replace the potatoes and carrots with cauliflower florets, turnips, or zucchini.
- Herb swap: Use rosemary or oregano if you don’t have thyme on hand for a slightly different flavor profile. This dish is endlessly versatile, making it a go-to for various occasions and preferences.
Make-Ahead and Leftover Potential
If you want to get ahead of the game, this one-pot recipe is perfect for prepping in advance.
You can assemble the ingredients in the roasting pan and refrigerate it until you’re ready to cook. Once cooked, it holds up beautifully as leftovers for up to three days in the fridge.
Simply reheat and enjoy a second (or third!) helping of this delicious meal.
Leftovers also freeze well, making it a fantastic choice for meal prep or saving portions for a busy weeknight dinner.
Pro Tips for Perfect Results
While this one-recipe is simple, a few small adjustments can make it truly unforgettable. Keep these tips in mind for a flawless outcome:
- Sear the meat: Before adding everything to the roasting pan, searing the beef in a bit of oil enhances the flavor and locks in juices.
- Cut vegetables evenly: Uniformly sized pieces ensure even cooking and consistent textures in every bite.
- Use a quality wine: Choose a wine you’d enjoy drinking, as it significantly impacts the flavor of the dish.
- Check seasoning levels: Taste and adjust salt and pepper before serving to bring out the best in all the ingredients. These small steps can make a big difference, elevating the recipe from delicious to show-stopping.
This one-pot recipe is all about simplicity, flavor, and making your life easier.
Simple Classic Beef Stew One-Pot Recipe
Equipment
- 16-by-12-inch roasting pan
Ingredients
- ¼ cup vegetable oil
- 2 pounds onions chopped fine
- 1 tablespoon table salt divided
- 6 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- ½ cup all-purpose flour
- 2 cups dry red wine
- 4 cups chicken broth plus extra as needed
- 4 bay leaves
- 7 pounds boneless beef chuck-eye roast pulled apart at seams, trimmed, and cut into 1½-inch pieces
- 2 teaspoons pepper
- 3 pounds red potatoes unpeeled, cut into 1-inch pieces
- 2 pounds carrots peeled and sliced into 1-inch thick rounds
- 2 cups frozen peas
- ⅓ cup chopped fresh parsley
Instructions
- Adjust oven rack to the lower-middle position and preheat oven to 325°F. Heat vegetable oil in a 16-by-12-inch roasting pan over medium heat (using two burners if necessary) until shimmering. Add onions and 1½ teaspoons of salt; cook until softened and lightly browned, about 8–10 minutes.
- Stir in minced garlic, tomato paste, and thyme; cook until fragrant, about 30 seconds. Add flour and stir for 1 minute. Gradually whisk in wine, scraping up any browned bits, then whisk in broth and bay leaves. Bring the mixture to a simmer, then remove the pan from heat.
- Sprinkle beef pieces with the remaining 1½ teaspoons of salt and pepper. Nestle the beef into the stew mixture in a single layer, ensuring pieces are three-quarters submerged but not fully. Transfer the pan to the oven and cook for 2 to 2½ hours.
- Add potatoes and carrots to the pan, stirring to combine. Return to the oven and cook until the beef and vegetables are tender, about 2 more hours, stirring halfway through cooking.
- Remove the pan from the oven and discard bay leaves. Stir in peas and let the stew sit until heated through, about 5 minutes. Adjust the consistency by adding more broth if needed. Stir in parsley and season with additional salt and pepper to taste. Serve hot.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.