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Beef Stew (with Potatoes)

This One-Pot Beef Stew offers big flavors with little mess. It’s a comforting, delicious meal any day of the week. Healthy and immensely satisfying.

one pot beef stew 3
Easy, One-Pot Beef Stew with Potatoes is the perfect comfort meal.

Easy Beef Stew with Potatoes

Imagine this. You’ve got a steamy, hearty, comforting big pot of savory stew in front of you. It’s filled with tender chunks of bite-sized chuck roast, melt-in-your-mouth carrots, and velvety potatoes.

All of that is smothered in a flavorful, thick broth that’s stew-pendous. The savory liquid coats the potatoes, beef, and vegetables beautifully. The whole thing fantastic over fluffy rice or alongside rustic bread.

The good stuff doesn’t stop there. To top if all off, the entire meal is cooked from start to finish in just one pot. Let it simmer while you and the family unwinds until dinnertime.

Beef Stew recipe in action

Key Recipe Ingredients

  • Use a boneless chuck roast that you cut into pieces yourself; it provides the best flavor and tenderness, while remaining mostly lean. Feel free to trim the meat, but keeping a bit of fat will go a long way for best flavor.
  • Be sure to use a good quality, regular strength beef broth to give you the most flavor in this stew. It will make all the difference.
  • Add some nice red wine for depth; a pinot noir or syrah would work well. Always choose one you’d actually like to serve with the meal. It should be a red that tastes good to you.
  • We love plenty of chunky carrots, celery, and potatoes for heartiness and balance. The beef, potatoes, and vegetables result in a satisfying meal all on its own.
  • Plenty of great seasonings for big flavors: freshly chopped garlic, onion, kosher salt, black pepper, and a bit of sugar provide aromatic and balanced flavors. We use whole grain mustard for a pop of zest.
one pot beef stew 1

Tips for Tender Beef Stew with Potatoes

  • Be sure to remove excess moisture from pieces of beef prior to browning; this important step helps tremendously with ensuring the meat browns nicely rather than “steams.”
  • Along those lines, you may need to work in batches for the browning, as overcrowding your pot will prevent beef from browning on all sides.
  • You don’t have to use a super expensive bottle of red wine here, but do use a decent one that you like the taste of. A tasty pinot noir or syrah that you enjoy would work well.
  • A bit of flour helps with thickening the stew. If you prefer to keep stew gluten-free, you can use a cornstarch slurry (start with 1 TB cornstarch fully dissolved in 1 TB cool water; increase a bit as needed.)
one pot beef stew
You only need simple pantry ingredients for the best beef stew.

Can I make Beef Stew in the Crock Pot?

You can certainly adapt this recipe for your slow cooker or Crock Pot. Brown the beef according to recipe instructions prior to adding everything (except potatoes) into your Crockpot. Set on low for 8-10 hours. Add potatoes during the final 2-3 hours of cook time to prevent them from getting mushy.

Stovetop or slow cooker, your family will thank you for this one. Stew up and enjoy.

Need more ways to make beef stew? I think you will love this Guinness Beef Stew!

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Beet Stew in a bowl

One-Pot Beef Stew (with potatoes)

4.89 from 133 ratings
This One-Pot Beef Stew requires just one pot. It’s a comforting, delicious meal any day of the week. Healthy and satisfying.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Author: Amy Dong


  • 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


  • 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.


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 (per serving)

Calories: 422kcal | Carbohydrates: 41.9g | Protein: 34.6g | Fat: 11.5g | Saturated Fat: 2.7g | Cholesterol: 83.8mg | Sodium: 417.3mg | Fiber: 4.8g | Sugar: 5.6g
Course: Main, Soup, stew
Cuisine: American
Diet: Gluten Free
Method: Crockpot, Slow Cooker, Stovetop


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Recipe Rating


    • Elizabeth

    Such an easy and fun way to use up some veggies! I’d love to make this for my husband – he would love it I’m sure.

      • chewoutloud

      Totally great way to use up whatever veggies you love! 🙂

    • Catherine
    • 5 stars

    This stew looks so hearty and delicious! I would love a bowl right now even it is still technically morning here! It’s just a perfect, comforting dish for the winter.

      • chewoutloud

      I’m right there with you – I get super hungry by late morning! 🙂 🙂

    • Emily
    • 5 stars

    I have made this countless times and it always comes out perfect! I leave out the flour as I am gluten free and it is fine without it! Thanks for the awesome recipe.

      • chewoutloud

      Awww, you are so welcome, Emily! 🙂 🙂

    • Crusty Gronk
    • 5 stars

    Tried my own version of this without the mustard and celery – but added peas, capsicum and pumpkin as well (had to use the pumpkin up). Didn’t have any red wine (drank it) so used a good splash of balsamic vinegar instead. Came out very tasty. Used Oregano, Basil, Parsley and some Turmeric (which went well with the capsicum).

      • chewoutloud

      Sounds fantastic! Glad you enjoyed this stew 🙂

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