🥘 Classic One-Pot Beef Stew
Prep & Cook Time: 1.5 hours
Difficulty: Easy
Serves: 8
Nutrition per serving: 299 calories, 30g protein, 18g carbs, 8g fat, 5g sugar
The Story
There’s something about beef stew simmering away on the stove that just feels like home. Growing up, it was one of those dinners that made the whole house smell incredible – savory, comforting, and cozy all at once.
My dad loved his beef stew served with buttered bread at the bottom of the bowl (yes, under the stew!). He’d ladle those tender chunks of beef and vegetables right on top of the bread so it could soak up all the rich broth. To this day, I still do the same. Some things just never change – and I wouldn’t have it any other way.
Ingredients
2 tablespoons olive oil
2 pounds of stew meat or top sirloin steak, cubed
Salt and freshly ground black pepper, to taste
1 medium sweet onion, chopped
2 large carrots, peeled and chopped
2 celery ribs, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
½ cup dry red wine (Cabernet Sauvignon is my go-to)
4 cups beef stock
1 teaspoon dried thyme
2 bay leaves
2 tablespoons Worcestershire sauce
2 tablespoons allspice
1 large russet potato, peeled and cut into ½-inch chunks
2 tablespoons chopped fresh parsley leaves
Directions
Brown the Beef:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with 1 teaspoon salt and ½ teaspoon pepper. Cook the meat in batches (don’t crowd the pot!) until browned on all sides. Remove and set aside.Sauté the Vegetables:
Add onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until softened. Add garlic and mushrooms, and cook another 3–4 minutes until fragrant and lightly browned.Build the Flavor:
Whisk in the flour and tomato paste until slightly thickened, about 1 minute. Pour in the red wine and scrape up those flavorful browned bits on the bottom – that’s where the magic happens.Simmer:
Add the beef stock, thyme, bay leaves, Worcestershire sauce, allspice, and the browned beef. Stir, bring to a gentle boil, then reduce the heat. Cover and simmer for about 30 minutes, or until the beef is tender.Add Potatoes:
Stir in the potatoes and continue simmering for another 20 minutes, until the potatoes are tender and the stew has thickened beautifully.Finish & Serve:
Remove bay leaves, stir in fresh parsley, and taste for seasoning. Serve hot – and don’t forget that slice of buttered bread at the bottom of your bowl if you want to eat like my dad did!
Tips & Variations
Wine substitute: If you’d rather skip the wine, use an equal amount of beef stock plus a teaspoon of balsamic vinegar.
Veggie boost: Add parsnips, peas, or turnips for more texture and flavor.
Thicker stew: Let it simmer uncovered for an extra 10 minutes at the end. You can always thicken the stew using corn starch, some cream or a roux… however you like! Nothing wrong with that!
Serving Suggestion
This stew is pure comfort food on its own, but a crusty loaf of sourdough or a thick slice of toasted Italian bread turns it into a full meal. (Bonus points if you butter that bread and layer it right under your stew — just like Dad did.)
Closing Thoughts
What I love most about this recipe – beyond the cozy flavor and tender beef – is how it’s become a little family tradition that’s traveled far beyond my Connecticut kitchen. Both of my older kids, who each live in sunny Florida (in different cities, of course!), make this beef stew time and time again. It’s their way of bringing a little taste of home to their own tables.
And up here in Connecticut, Lou and our youngest daughter still enjoy a big pot on chilly days. It warms the house, fills the air with the most comforting aroma, and brings us right back to those family dinners we’ve shared over the years. Same recipe, different kitchens – and all that love in between. ❤️
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