Easy and Hearty One Pot Beef Stew, full of seasonal vegetables and chunks of beef is the perfect winter meal! Don’t be intimidated by the time it takes to make it though. The flavours developed from a long slow simmer is worth the effort!
I love a good Beef Stew in the winter, but it can be a bit daunting to make during the week. That’s why I love this recipe for Easy and Hearty One Pot Beef Stew. With a red wine broth, fresh vegetables and generous chunks of chuck beef the stew can be prepared in one pot. Served with a slice of baguette, One Pot Beef Stew is really a dish on its own. It doesn’t need a salad- it already has lots of vegetables. It doesn’t need a soup- it has a delectable beef broth.
The best part of the stew is the broth. So while you can easily incorporate different vegetables, stick to the broth recipe. It’s robust and delicious! However, if you prefer not to cook with red wine, you can use apple juice for an equally tasty flavor. While a good stew is delicious due to the broth, it’s really time that gives this stew an outstanding flavor.
After you’ve sautéed the onions, garlic and beef, you need to cover the pot and leave it alone to simmer for 2 1/2 to 3 hours to really allow the full flavor to develop. So while you might think this recipe takes too long, there’s really little for you to do other than chop up a bit of vegetables. And wait. Just wait. The meat needs to fall apart when you pierce it with your fork. Until that happens, you just need to wait. So go away. Go do a bit of online shopping. Scan Pinterest for a diy project. Read a book to your kids. Finish up your book for book club.
One-Pot Hearty Beef Stew, full of seasonal vegetables and chunks of beef is the perfect winter meal! Don't be intimidated by the time it takes to make it though. The flavours developed from a long slow simmer is worth the effort!
20 minPrep Time
3 hr, 15 Cook Time
3 hr, 35 Total Time
- 2 pounds (1 kilo) Chuck Beef, cut into bite-sized pieces
- 2 tablespoons Butter
- 1 Onion sliced
- 2 Garlic Cloves, chopped
- 1/3 cup Flour
- 2 cup Red Wine (or Apple Juice or Beef Broth)
- 3 cups Water, divided
- 1 Beef Bouillon
- 1 tablespoon Tomato Paste
- 3 Bay Leaves
- 4 Thyme Leaves
- 2 Carrots, halved and sliced
- 1 pound small Potatoes, peeled and quarters
- 1 cup Peas
- 1/2 pound Mushrooms, sliced thin
- 1/2 pound Cherry Tomatoes, halved
- Parsley, for garnish
- In a large pot or Dutch Oven, heat the butter. Saute the beef, onions and garlic until the beef is browned and the onions are softened. Remove from pot and set aside.
- With a wooden spoon, stir in the flour, making sure to scrape the bottom of the pan to remove all the flavourful bits.
- When the flour is browned and all the bits have been scraped up, add the red wine and stir, continuing to scrape the bottom of the pan. Simmer to reduce the wine
- Return the beef, onions and garlic to the pot.
- Add 2 cups of water, the beef bouillon, bay leaves and thyme. Season with salt and pepper.
- Cover and simmer over low heat for 2 1/2 hours, or until the beef is very tender.
- Add the vegetables and an additional cup of water. Continue cooking for 30 minutes or until all of the vegetables are soft.
- Garnish with fresh parsley