Posted by Ruth Soukup | Main Course Recipes, Our Most Popular Recipes, Soup Recipes | 15
Looking for a hearty and delicious recipe that’s easy to make? This beef stew is delicious and a perfect one pot meal the whole family will love.
My husband and I often take turns cooking, but the rule is that the one who cooks also has to clean up. And while I love to cook, I’m not always quite so enthusiastic about having to clean up afterwards.
Enter the Dutch Oven, the lazy, er efficient chef’s best friend. Just one amazing pot from start to finish for meals that taste far more complicated than they actually are. Quite frankly, I don’t know how I managed to make it the first 34 years of my life without one. And while I do still love my crockpot, there is something about slow-cooking food in the oven that brings out so much more flavor.
This super-flavorful beef stew only takes about 20 minutes of actual hands-on prep time, followed by a few hours in the oven. The vegetables get added in the last hour of cooking so they still have a nice crunch. It is especially good served with a thick crusty bread such as this Easy Beer Bread.
One Pot Beef Stew
Here is what you need:
3 pounds chuck roast or stew meat, cut into chunks 8 tablespoons flour 1 1/2 teaspoons seasoned salt 1/2 teaspoon pepper 2 sweet onions 5-6 garlic cloves 4-6 tablespoons butter 1 8oz can tomato paste 1 12 oz can beer 6-8 cups beef broth 1 tablespoon Worcestershire 1 teaspoon ground thyme 6 whole carrots, washed 6-10 red potatoes, washed 6 stalks celery, washed fresh parsley (optional)
Step 1: Warm Dutch oven over low heat. Preheat oven to 350 degrees. In large Ziploc bag, blend flour, salt, and pepper. Add 1/2 of meat to bag then shake until coated. Remove meat, set aside, and repeat with remaining meat.
Step 2: Chop onion and garlic; set aside.
Step 3: Heat butter in Dutch Oven over medium-high heat; sear beef chunks on all sides, then remove meat and set aside. Reduce heat to medium-low.
Step 4: Add onions to Dutch oven and sauté until softened, 4-5 minutes. Add garlic and cook until onions are golden brown, 4-5 minutes more, being sure to scrape the bottom and sides of the Dutch Oven as it cooks.
Step 5: Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.
Step 6: Add beef back to pot.
Step 7: Cover and bake at 350 degrees for 1 1/2 hours.
Step 8: Chop unpeeled carrots, potatoes, and celery into large bite-sized chunks; add to pot. Chop parsley if desired and add to pot as well. Bake for 60 minutes more until vegetables are cooked. Serve with crusty beer bread!
One Pot Beef Stew
A foolproof hearty meal that uses just one pot!
Course Main Course
Cuisine American
Keyword One Pot Beef Stew
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 12 people
Ingredients
- 3 pounds chuck roast or stew meat cut into chunks
- 8 tablespoons flour
- 1 1/2 teaspoons seasoned salt
- 1/2 teaspoon pepper
- 2 sweet onions
- 5-6 garlic cloves
- 4-6 tablespoons butter
- 1 8 oz can tomato paste
- 1 12 oz can beer
- 6-8 cups beef broth
- 1 tablespoon Worcestershire
- 1 teaspoon ground thyme
- 6 whole carrots washed
- 6-10 red potatoes washed
- 6 stalks celery washed
- fresh parsley
Instructions
Warm Dutch oven over low heat; preheat oven to 350 degrees. In large Ziploc bag, blend flour, salt, and pepper. Add 1/2 of meat to bag then shake until coated. Remove meat and repeat with remaining meat.
Chop onion and garlic; set aside.
Heat butter in Dutch Oven over medium-high heat; sear beef chunks on all sides, then remove meat and set aside. Reduce heat to medium-low.
Add onions to Dutch oven and sauté until softened, 4-5 minutes. Add garlic and cook until onions are golden brown, 4-5 minutes more, being sure to scrape the bottom and sides of the Dutch Oven as it cooks.
Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.
Add beef back to pot.
Cover and bake at 350 degrees for 1 1/2 hours.
Chop unpeeled carrots, potatoes, and celery into large bite-sized chunks; add to pot. Bake for 60 minutes more until vegetables are cooked. Serve with crusty beer bread!
Other easy dinner recipes:
- Crockpot Beef Burritos
- Easy Freezer Balsamic Roast Beef
- Orange Glazed Pork Chops
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- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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