Easy Homemade Beef Stew (One Pot) - iFoodReal.com (original) (raw)

This Easy Beef Stew is the perfect one pot comfort meal loaded with tender beef and veggies. It has simple ingredients and prep time is quick and fun!

This is a very easy beef stew recipe from my grandma that I have been making for over a decade. Over the years, I’ve turned it into an Instant Pot beef stew recipe and even made beef stew with quinoa.

This homemade beef stew is a very simple stew recipe that has a ton of flavor! Perfect for whenever you need a little comfort on your plate.

Why You’ll Love This Recipe

• Foolproof recipe: I made sure the beef is browned, and the broth is well seasoned for a rich, delicious taste.
• Easy to make: One pot meal on the stovetop, no oven! Prep is actually enjoyable and comforting on a cold fall or winter day.
• Simple ingredients: No red wine or Worcestershire sauce and yet so flavorful.
• So delicious: Sear the beef until golden brown, then combine ingredients, simmer, and finish with fresh garlic and dill at the end. Yum!

Ingredients for Homemade Beef Stew

• Beef stew meat: Sirloin tip roast or chuck roast are great for stew because they become melt-in-your-mouth tender when slow cooked.
• Potatoes: I love using russet potatoes because they’re starchy and help thicken the gravy even more. However, you can also use other types like Yukon Gold or red potatoes.
• Other vegetables: Onion, carrots, celery, and frozen peas.
• Tomato paste: Adds depth of flavor with a subtle sweetness and acidity. I used low sodium tomato paste, so if yours isn’t low sodium, just add less salt.
• Beef broth: I used low sodium beef broth. Add less salt if your broth is not low sodium.
• Spices: Italian seasoning, salt, pepper, and bay leaves.
• Thickening agent: Cold water mixed with cornstarch or arrowroot powder.
• Fresh dill and fresh garlic: My grandma’s secret ingredients that add a burst of flavor and aromatic goodness to the stew.
• Oil: A touch of oil is needed for frying.

How to Make Beef Stew

Here’s a quick overview on making beef stew using just your Dutch oven.

• Sear the beef: Heat your large Dutch oven over medium-high heat and add a little oil. Add half the beef, sprinkle with salt and pepper. Let it cook undisturbed for 2-3 minutes, then stir and cook until browned. Transfer the beef to a large plate and repeat with the remaining beef, transferring it to the plate when done.
• Saute the mirepoix: Add a little more oil to the pot, then toss in the onion, carrot, and celery. Sauté for 3-4 minutes, stirring occasionally. Next, add the Italian seasoning and sauté for another 30 seconds, stirring often. Mix in the tomato paste until well combined.
• Combine and simmer: Add the potatoes, beef, broth, bay leaves, and the remaining salt and pepper. Stir, cover, and bring to a boil. Then reduce the heat to low and let it simmer for 60-70 minutes, or until the meat is tender.
• Thicken the stew: In a small bowl, mix cold water with cornstarch. Add it to the pot and stir gently. Let it simmer for a few minutes until it thickens, then turn off the heat.

• Add final touches: Add peas, garlic and dill. Stir and let stew sit for 5 minutes.

Tips for Best Results

I always stick to these tips whenever I whip up this cozy stew.

• Take your time to sear the meat: It’s your one chance to achieve that delicious caramelization on the meat, which makes a huge difference in flavor.
• Use Dutch oven or heavy bottom pot: For two reasons, they retain and distribute heat evenly, and the thick walls help maintain moisture and enhance flavors.
• No need to coat meat in flour: Remember this is an easy stew recipe! I find that coated meat sticks to the bottom of the pot, which means you’ll need to use more oil. We thicken it up at the end with a slurry.
• Use beef broth: It really adds to the flavor. Don’t use chicken broth or vegetable broth.
• Don’t skip garlic at the end: It adds different flavor than if we sauteed it with the onions.

Serving Suggestions

This healthy dinner has meat and potatoes, so to me it’s a one pot meal already.

You can serve it with bread options like sourdough, biscuits, or soft Greek yogurt dinner rolls. Or for more protein with cottage cheese bread or Greek yogurt bread. And if you want to keep it traditional, Ukrainian pampushky are a great choice.

You could also try warm, buttery cornbread or cornbread muffins. And I find light salads, like cucumber salad or a simple butter lettuce salad pair nicely with stew too!

How to Store and Reheat

Store: Refrigerate leftovers for up to 5 days in an airtight container.

Reheat: Reheat in a small pot on the stove by simmering over low heat.

Freeze: I’m not a fan of freezing beef stew because of the potatoes. Freezing strains low-fiber potatoes, causing water to expand and form ice crystals, which makes them mushy when thawed.

FAQs

What is the best cut of meat to use?

Chuck roast and sirloin tip are the most popular for stew. You can use other roasts like bottom round, round tip, top round or pot roast. You can even use pre-cut stew meat.

How do I thicken the beef stew?

Mix equal parts of cornstarch or arrowroot powder with cold water, then stir it into the stew. Allow it to simmer for a few minutes until it thickens. Make sure the stew is hot when you add the cornstarch slurry.

Can I make it in slow cooker?

Yes. Make sure to sear the meat first, then combine ingredients in your crockpot and cook on low for 9-10 hours, or high for 6-7 hours. Then thicken, add garlic, dill, and peas, and serve.

More Soup and Stew Recipes to Try

• Vegetable beef soup
• Beef barley soup
• Lamb stew recipe
• Instant Pot beef barley soup
• Chicken stew
• Borscht

• ▢ 2 1/2 pounds sirloin tip or chuck roast, cut into 2" pieces
• ▢ 2 pounds russet or any potatoes, cubed into 2" pieces
• ▢ 1 large onion, coarsely chopped
• ▢ 4 large carrots, cut into 1-2" pieces
• ▢ 3 large celery stalks, chopped
• ▢ 1 tablespoon Italian seasoning
• ▢ 3 tablespoons tomato paste, low sodium
• ▢ 4 cups beef broth, low sodium
• ▢ 1 teaspoon salt, divided
• ▢ 3/4 teaspoon ground black pepper, divided
• ▢ 4 bay leaves
• ▢ 2 tablespoons cold water
• ▢ 2 tablespoons cornstarch or arrowroot powder
• ▢ 1 cup frozen peas
• ▢ 2 large garlic cloves, grated
• ▢ 3 tablespoons fresh dill, finely chopped
• ▢ 2 tablespoons oil, for frying

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• Preheat Dutch oven on medium-high heat and add a bit of oil and half of the beef, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed for 2-3 minutes, stir and cook a bit more until browned. Transfer to a large plate and repeat with remaining beef, transferring to the plate.
• To the pot, add a bit more oil, onion, carrot and celery. Saute for 3-4 minutes, stirring occasionally. Add Italian seasoning and saute for 30 more seconds, stirring often. Then add tomato paste and stir until incorporated.
• Add browned beef, potatoes, beef broth, bay leaves, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 60-70 minutes or until meat is tender.
• In a small bowl, whisk cold water with cornstarch and add to the pot. Stir gently and simmer for a few minutes until thickened. Turn off heat.
• Add peas, garlic and dill. Stir and let stew sit for 5 minutes.
• Serve hot with bread and salad or on its own.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: I am not a fan of freezing beef stew because it contains potatoes. Freezing puts a lot of strain on potatoes that are low in fiber. The water expands and forms ice crystals which makes potatoes mushy upon thawed.

Calories: 357kcal, Carbohydrates: 32g, Protein: 36g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 473mg, Fiber: 5g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!