Here’s a classic beef stew (pot beef stew) recipe you can make right on the stove or in a heavy pot — rich, comforting, and hearty with tender beef and vegetables: (Cup of Yum)
🍲 Pot Beef Stew – Classic One‑Pot Recipe
Ingredients (serves ~6–8)
- 2.5–3 lb (1.1–1.4 kg) beef chuck roast, trimmed and cut into 1–2 inch cubes
- Salt & freshly ground black pepper
- 2–3 tbsp olive oil or cooking oil
- 1 large onion, diced
- 3–4 garlic cloves, minced
- 3–4 carrots, cut into chunks
- 3–4 celery stalks, sliced
- 3–4 potatoes, peeled and cut into bite‑sized pieces
- 3 tbsp tomato paste (optional for richer broth)
- 4–5 cups beef broth/stock (enough to cover ingredients)
- 1–2 bay leaves (optional)
- 1 tsp Worcestershire sauce or soy sauce (optional for depth)
- Fresh parsley, chopped (for garnish) (Cup of Yum)
Instructions
- Season & Brown the Beef
- Pat beef cubes dry, season generously with salt and pepper.
- Heat oil in a large pot over medium‑high heat.
- Brown beef in batches until deeply seared on all sides — this builds flavor. (The Toasty Kitchen)
- Sauté Aromatics
- In the same pot, add a bit more oil if needed.
- Sauté onion, garlic, carrots, and celery until softened. (Cup of Yum)
- Add Broth & Seasonings
- Stir in tomato paste (if using) and cook 1–2 min.
- Add browned beef back to the pot.
- Pour in beef broth so it just covers the ingredients.
- Add Worcestershire sauce and bay leaves (optional). (Cup of Yum)
- Simmer
- Bring to a boil, then reduce heat to low, cover, and simmer 1 ½–2 hours until the beef is tender.
- Add potatoes about halfway through cooking so they don’t get mushy. (The Toasty Kitchen)
- Finish & Serve
- Adjust salt and pepper to taste.
- Garnish with chopped parsley.
- Serve hot with crusty bread or rice. (Cup of Yum)
Tips for Best Results
- Searing meat first gives the stew a deeper, richer flavor. (The Toasty Kitchen)
- Use beef stock or broth rather than water — it adds more savory taste. (thespruceeats.com)
- You can swap or add root veggies like parsnips or turnips for extra texture. (food.com)
Would you like a slow cooker or Instant Pot version of this beef stew too? (They’re great if you want hands‑off cooking.)
