One-Pot Beef Stew (with potatoes)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
422 kcal
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Course
Main Course, Soup
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Cuisine
American
One-Pot Beef Stew (with potatoes)
Description
The One-Pot Beef Stew begins by browning seasoned beef chuck cubes in olive oil to build flavor, then softening aromatic vegetables like carrots, celery, onions, and garlic in the same pot. Red wine is added and reduced to concentrate its richness before combining with beef broth thickened with flour and balanced with a touch of sugar. Returning the beef to the pot, the stew simmers slowly until the meat is fork-tender.
Potatoes and whole grain mustard are added late in cooking to retain some texture and imbue the stew with tangy depth. Fresh parsley can be used as a garnish for brightness. This hearty dish pairs well with rice or rustic bread to soak up the flavorful sauce.
For slow cooker preparation, brown the beef first, then add all ingredients except potatoes, which are introduced during the last few hours to avoid overcooking. This flexible timing suits different cooking preferences while maintaining the stew’s robust character.
Ingredients
- 2.5 lbs beef chuck roast partially trimmed and cut into 1-inch cubes
- black pepper freshly ground
- 2 TB olive oil
- 4 carrot peeled and cut int 1-inch pieces, large
- 3 celery cut into 1-inch pieces, stalks
- 1 onion roughly chopped, large
- 8 garlic roughly chopped, cloves
- 1 ½ cups red wine a good one you'd like to drink with dinner, dry
- 2 TB flour
- 4 cups beef broth or stock, high quality
- 1 TB sugar
- 12 oz baby potato peeled and cut into 1-inch pieces
- 2 TB whole grain mustard
- parsley freshly chopped for garnish
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 use, brown the beef beforehand, cook on low for 8-10 hours, and add potatoes in the final 2-3 hours to keep them firm.
- Taste and adjust seasoning with salt and pepper before serving.
- This stew pairs well with rice or crusty bread to absorb its rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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