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Quick One-Pot Beef Stew: Easy Weeknight Dinner Recipe

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A hearty and comforting beef stew that comes together in under an hour, perfect for busy weeknights. This one-pot wonder delivers deep, rich flavor without the all-day simmer, using simple ingredients and smart techniques.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into 1/2-inch rounds
  • 3 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup red wine (optional, such as Cabernet Sauvignon or Merlot)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. When the oil shimmers, add half the beef cubes in a single layer. Brown undisturbed for 3-4 minutes per side until a deep, dark crust forms. Transfer to a plate and repeat with remaining beef, adding the second tablespoon of oil if needed.
  3. Reduce heat to medium and add the diced onion. Scrape up any browned bits from the bottom of the pot. Cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens.
  5. Pour in the red wine (if using) and let it bubble for 2-3 minutes, scraping the bottom of the pot. If skipping wine, add a splash of beef broth and 1 teaspoon balsamic vinegar instead.
  6. Add the beef broth, bay leaves, dried thyme, smoked paprika, and the browned beef (with any juices). Stir together. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes.
  7. After 25 minutes, add the carrots and potatoes. Stir, cover, and cook for another 20 minutes until vegetables are fork-tender and beef is tender.
  8. In a small bowl, whisk the flour with 3 tablespoons of cold water until smooth. Slowly stir this slurry into the stew. Let it simmer uncovered for 5 minutes, stirring occasionally, until thickened.
  9. Stir in the frozen peas and cook for 2 minutes until bright green and heated through. Taste and adjust salt and pepper as needed.
  10. Remove the bay leaves and discard. Ladle into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or over mashed potatoes.

Notes

For a gluten-free version, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of flour. For a low-carb option, replace potatoes with cauliflower florets or turnips. The stew can be made in a slow cooker: brown beef and sauté onions on stovetop first, then transfer everything (except flour and peas) to slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Thicken with slurry at the end and stir in peas. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: beef stew, one-pot meal, weeknight dinner, comfort food, quick dinner, easy recipe, hearty stew

Find it online: https://flurpchef.com/quick-one-pot-beef-stew-easy-weeknight-dinner-recipe/