Easy One-Pot Meals
A robust and comforting stew, slow-cooked in one pot with tender beef, root vegetables, and aromatic herbs, perfect for a cozy meal with minimal cleanup.
Ingredients
- 1.5 lb beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 3 medium potatoes peeled and cubed
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 2 tbsp all-purpose flour (optional
- 0.25 cup cold water (if using flour)
- 0.25 cup fresh parsley chopped (for garnish)
Instructions
- Pat beef chuck dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches on all sides, then remove and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in carrots and celery, cooking for 5 minutes. If using flour for thickening, sprinkle it over the vegetables and cook for 1 minute, stirring constantly.
- Return the beef to the pot. Add beef broth, diced tomatoes (with their juice), tomato paste, dried thyme, dried rosemary, and bay leaves. Stir to combine.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is nearly tender.
- Add the cubed potatoes to the pot. If not using flour earlier, mix 2 tbsp flour with 1/4 cup cold water in a small bowl until smooth, then stir into the stew to thicken slightly.
- Continue to simmer, covered, for another 30 minutes, or until potatoes are tender and beef is fork-tender.
- Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh chopped parsley before serving hot.
Notes
For an even richer flavor, brown the beef in batches before adding other ingredients. Adjust seasoning to taste. Leftovers are excellent and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Serve with crusty bread or a side salad.