Tender beef and hearty root vegetables are simmered together in this simple savory beef stew recipe that is the perfect comfort meal for any fall or winter evening.
This tasty beef stew is a satisfying, wholesome meal that simmers to excellence and requires just one pot. I love meals where very little clean up involved, don’t you?
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Sitting down with a delicious bowl of beef stew is like a warm hug from an old friend. It is familiar and comforting. It is definitely a staple in my home when the weather turns cooler.
Ingredients for One-Pot Beef Stew
1-2 lbs stew beef
8-10 small potatoes
2 cups carrots
1 celery rib
3 small onions
2 tbsp olive oil
6 oz tomato paste
6 cups beef broth
2 tbsp flour
1 pkg dry beef gravy mix
1 pkg dry onion soup mix
1 bay leaf
2 tsp parsley
1 tsp celery salt
2 tbsp garlic salt
salt & pepper, to taste
Beef – You use pre-packaged stew beef, but I prefer to use a chuck roast and I cut the beef into bite-sized one-inch pieces.
Potatoes – I use either red potatoes or baby potatoes. This is because they have tender skin and there’s no need for peeling.
Dutch oven – You can use any type of soup pot you have on hand, but for a one-pot dish, a Dutch oven is perfect to nicely brown the beef and saute the veggies.
How To Make a Hearty Beef Stew
You’ll need to do a little prep work to start. Begin with making sure your beef is cut into small, bite-size pieces, and that all the excess fat is trimmed away.
Next, cube your potatoes. Chop up your celery and onions, and cut up the carrots. Again, make sure everything is bite-sized. You want everything to end up being fork-tender.
Heat the oil in the Dutch oven. Add in the beef and brown it lightly. Add the flour, onions, and celery. Continue to brown, stirring constantly until the beef has browned and the onions are translucent.
Mix in the tomato paste, onion soup mix, gravy mix, and beef broth. I always toss in a bay leaf (but I remove it before serving). Add the parsley, celery salt, garlic, and salt & pepper, to taste. Combine it all well and bring to a boil. Once it is boiling, add in the potatoes and carrots.
Cover tightly and cook over medium heat for one hour, making sure to stir frequently. Then, lower the heat to a simmer for about 1.5-2 hours, stirring occasionally. This cooking time ensures the beef and vegetables will be melt in your mouth tender.
If you enjoy beef stew, give my Sicilian Fish Stew a try!
Do you like to eat stew with a spoon or a fork? I prefer a spoon so I don’t miss a drop of the savory gravy – although, that gravy is best sopped up with a nice piece of bread! I can’t enjoy stew without the help of a crusty, fresh loaf of bread.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This beef stew is the epitome of “comfort food” – a simple and modest meal that is filling and robust.
Spoon or fork? Let me know in the comments below.
- 1-2 lbs stew beef
- 8-10 small potatoes (red or baby)
- 2 cups carrots
- 1 celery rib
- 3 small onions
- 2 tbsp olive oil
- 6 oz tomato paste
- 6 cups beef broth
- 2 tbsp flour
- 1 pkg dry beef gravy mix
- 1 pkg dry onion soup mix
- 1 bay leaf
- 2 tsp parsley
- 1 tsp celery salt
- 2 tbsp garlic salt
- salt & pepper to taste
- Trim excess fat from beef. Cut beef pieces into bite-size pieces.
- Cube potatoes, chop celery and onions, and cut up carrots.
- Heat oil in large pot; brown beef lightly. Add flour, onions, celery and continue to brown.
- Mix in tomato paste, onion soup mix, gravy mix, and broth. Add bay leaf, parsley, celery salt, garlic, and salt & pepper, to taste. Mix well and bring to a boil.
- Once boiling, add potatoes and carrots. Cover, and cook at medium heat for one hour, stirring frequently. Lower heat to simmer for 1.5-2 hours, stirring occasionally.