Here’s a classic Pot Beef Stew—hearty, tender, and perfect for a comforting one-pot meal:
🥩 Pot Beef Stew
🧾 Ingredients
- 700–900 g (1.5–2 lb) beef stew meat, cut into 1–2 inch cubes
- 4 carrots, peeled and sliced
- 3–4 potatoes, peeled and cubed
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, or extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2–3 tbsp flour (optional, for thickening)
🔪 Instructions
1. Prep the beef
- Season beef with salt and pepper.
- Optional: brown beef in a skillet for extra flavor.
2. Combine in pot
- In a large pot or Dutch oven, combine beef, carrots, potatoes, onion, garlic, broth, wine, tomato paste, thyme, rosemary, and bay leaves.
3. Cook
- Bring to a boil, then reduce heat to low.
- Cover and simmer 2–3 hours, until beef is tender and vegetables are cooked.
4. Thicken (optional)
- Mix flour with a little cold water to form a slurry.
- Stir into stew and simmer 5–10 minutes until thickened.
5. Serve
- Remove bay leaves. Adjust salt and pepper to taste.
- Serve hot with bread, mashed potatoes, or over rice.
🍽️ Tips
- Browning the beef adds depth of flavor, but isn’t required.
- Use starchy potatoes (Yukon Gold or Russet) to help thicken the stew naturally.
- Add peas or green beans in the last 15 minutes for extra color and texture.
- For richer flavor, add a splash of Worcestershire sauce or soy sauce.
If you want, I can give a slow cooker version that makes the beef extra tender and allows the flavors to meld beautifully over several hours.
Do you want the slow cooker version?
