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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 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.

one pot beef stew

Key Ingredients for your best beef stew

  • 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.)

Yes, this beef stew can be made in the slow cooker

You can certainly adapt this recipe for your 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.

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

Watch the recipe in action:

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One-Pot Beef Stew (with potatoes)

4.9 from 8 reviews

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 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins

Yield: 8

Ingredients

Scale
  • 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 1/2 cups dry red wine (a good one you’d like to drink with dinner)
  • 2 TB flour
  • 4 cups good quality regular strength beef broth
  • 1 TB sugar
  • 12 oz baby potatoes, peeled and cut into 1-inch pieces
  • 2 TB whole grain mustard
  • freshly chopped parsley for garnish

Instructions

  1. 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.
  2. 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.
  3. 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

  • Serving Size: 1
  • Calories: 422
  • Sugar: 5.6 g
  • Sodium: 417.3 mg
  • Fat: 11.5 g
  • Carbohydrates: 41.9 g
  • Protein: 34.6 g
  • Cholesterol: 83.8 mg
  • Author: Chew Out Loud
  • Category: soup, stew, main
  • Method: stovetop
  • Cuisine: American

Keywords: Beef stew, beef stew with potatoes

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Recipe rating

38 comments

    • Beck & Bulow

    My family loves this recipe! And I love how quickly it comes together!

    • GG

    This recipe sounds so rich but I have yet to find a commercial beef broth that actually tastes like beef. If you have one in mind, please share the brand. Thanks.

    • Cookin’ in Seattle

    Can you recommend a brand of whole grain mustard and beef broth? Also, how crucial is the red wine? For some reason, I find the odor from wine (red or white) + beef to be unpleasant but curious how important it is for the flavor of this stew. Thanks!

      • chewoutloud

      My favorite whole grain mustard is Maille mustard. Grey Poupon also makes a nice whole grain mustard. As for beef broth, I use anything from Trader Joe’s to Target brands. The wine does provide a deeper flavor profile, but you can sub with more beef broth instead. 🙂

    • Chloe

    WOW! Used the based of this recipe to revive a tough, undercooked pork roast. Added the meat about half way through cooking and it became nice and tender, and oh-so-flavourful with the stew. Can’t wait to try this from step 1 with beef.

      • chewoutloud

      Great way to use up your roast, Chloe! 🙂

    • Tina

    I am currently making a combination of this and bouf Bourguignon. It smells delightful and I haven’t even finished it yet. I will try to take a picture and add it once it’s done, but this is sure to go fast!

      • chewoutloud

      So excited for you, Tina! 🙂 🙂

    • Sharalene

    Trying it out today hope it will come out nice .thank u

      • chewoutloud

      Hope you guys loved this 🙂 🙂

    • Charlotte

    I am quite new to cooking and don’t know much at all so please excuse my question if it is silly. If I were to cook this in a slow cooker how would I need to change the recipe? And also how would it affect the time period in which it is cooked?
    I am also currently pregnant and unsure of whether or not I can eat the recipe with the wine in it. Is there a substitute I can use if I can’t have it?
    Thank you.

      • chewoutloud

      Hi, Charlotte – great questions. You can add all ingredients except for the potatoes (brown the beef on all sides, in a skillet with hot oil before adding) into the slow cooker and set on low for 8-10 hours. Add potatoes during last 2-3 hours or so of cook time so they don’t become mushy in the slow cooker. The alcohol of wine will dissipate/cook off, leaving just the flavors. But feel free to use beef broth instead of the wine if you like. Hope this becomes a new dinner staple at your house 🙂 Enjoy!

    • Mudpie Fridays

    My husband makes a really good beef stew. Will show him this recipe and see if wants to give it a try. It looks amazing.

    • Louise

    I LOVE a good beef stew! Reading this post made me so hungry so I think I may have a go at making it tomorrow. Yum 🙂

    Louise x

      • chewoutloud

      So glad you like it, Louise!

    • ESHR PRKR

    I can smell this recipe. Not weird at all. I know. lol Have you ever tried conch chowder or Haitian Boullion (bouyon)? Not everybody can make either right though. It takes a special touch. I’m going to try and see how they turn out a one pot recipes.

      • chewoutloud

      The bouillon sounds interesting! Thanks 🙂

    • kumamonjeng

    I love beef stew as it has my favorite meat inside. Easy to make for the whole family.

      • chewoutloud

      Our family definitely loves this one 🙂

    • katrina Kroeplin

    this looks really good! i love stew. i’ll def have to try this. i’m in WI and it’s super cold, so perfect stew weather.

      • chewoutloud

      Ahh, you get it! We’re “almost” neighbors, with me being in the Twin Cities!

    • Ashley R

    I have most of these ingredients in the house now and its so cold out. What a perfect recipe .

      • chewoutloud

      So happy you like it, Ashley! 🙂

    • Windy

    This beef stew looks so good and filling and is making me hungry.

      • chewoutloud

      Thanks, Windy! 🙂 🙂

    • Michelle J Cantu

    This looks incredibly delicious. I love a beautiful take on meat and potatoes. Definitely trying this recipe.

      • chewoutloud

      Hope you love it, Michelle! 🙂

    • 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

    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

    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

    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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