One-Pot Beef Stew (with potatoes)

Name: One-Pot Beef Stew (with potatoes)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving
Ingredients: 2.5 lbs beef chuck roast; freshly ground black pepper; 2 TB olive oil; 4 large carrots; 3 stalks celery; 1 large onion; 8 garlic cloves; 1 ½ cups dry red wine; 2 TB flour; 4 cups beef broth; 1 TB sugar; 12 oz baby potatoes; 2 TB whole grain mustard; Freshly chopped parsley for garnish

User Reviews

4.9

408 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8
Calories
422 kcal
Course
Main Course, Soup
Cuisine
American

One-Pot Beef Stew (with potatoes)

Iris Warren

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This One-Pot Beef Stew requires just one pot. It's a comforting, delicious meal any day of the week. Healthy and satisfying.

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Ingredients

Servings

2.5 lbs beef chuck roast partially trimmed and cut into 1-inch cubes
freshly ground black pepper
2 TB olive oil
4 large carrots peeled and cut int 1-inch pieces
3 stalks celery cut into 1-inch pieces
1 large onion roughly chopped
8 garlic cloves roughly chopped
1 ½ cups dry red wine a good one you'd like to drink with dinner
2 TB flour
4 cups beef broth or stock, high quality
1 TB sugar
12 oz baby potatoes peeled and cut into 1-inch pieces
2 TB whole grain mustard
Freshly chopped parsley for garnish

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Instructions

Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don't overcrowd the pieces (they won't brown if overcrowded.) Transfer beef to a plate.
Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.

Notes

For slow cooker: Brown the beef according to recipe instructions prior to adding everything (except potatoes) into slow cooker. Set on low for 8-10 hours, adding potatoes during the final 2-3 hours of cook time to prevent them from getting mushy.
*If you enjoyed this recipe, please come back and give it a rating. Thank you! :)

Nutrition Information

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Calories 422kcal (21%) Carbohydrates 41.9g (14%) Protein 34.6g (69%) Fat 11.5g (18%) Saturated Fat 2.7g (14%) Cholesterol 83.8mg (28%) Sodium 417.3mg (17%) Fiber 4.8g (19%) Sugar 5.6g (11%)