There’s something deeply comforting about a bowl of rich, slow-simmered beef stew. When the temperatures drop or I just need a cozy meal to unwind, this Hearty One-Pot Beef Stew never lets me down. The aroma that fills my kitchen as it bubbles away is enough to make anyone feel right at home. It’s the kind of recipe that brings people together, where every spoonful tastes like warmth and care.

What I love most about this stew is that it all comes together in one pot, making cleanup a breeze. The tender chunks of beef, hearty vegetables, and flavorful broth all simmer into a perfect harmony of taste and texture. Whether I’m making it on a lazy Sunday afternoon or prepping ahead for a busy weeknight dinner, this stew is always a winner.

Why You’ll Love This Hearty One-Pot Beef Stew Recipe

This stew isn’t just delicious—it’s practical and satisfying. It’s the ultimate cold-weather comfort food that’s both hearty and healthy. Made with budget-friendly ingredients, it’s perfect for feeding a crowd or enjoying as leftovers throughout the week. The one-pot method means less mess, and the slow cooking brings out deep, savory flavors that are totally irresistible.

What Cut of Beef Works Best for This Hearty One-Pot Beef Stew Recipe?

When it comes to stew, not all beef cuts are created equal. I always go for well-marbled, tougher cuts that become melt-in-your-mouth tender after a long, slow cook. Chuck roast is my top choice—it’s flavorful, budget-friendly, and breaks down beautifully. You could also use bottom round or brisket, but avoid lean cuts like sirloin, which can turn dry and chewy.

Don’t worry about perfectly uniform pieces either. A rustic cut adds character, and the slow simmering process ensures everything turns fork-tender in the end.

Options for Substitutions

This recipe is pretty forgiving, and that’s one reason I return to it over and over again. Don’t have potatoes? Try parsnips or turnips. Out of tomato paste? A bit of ketchup or crushed tomatoes will work in a pinch. You can even swap out the beef for lamb or venison for a twist.

If you’re keeping it gluten-free, skip the flour or use a gluten-free blend to dredge the beef. And if you’re looking to lighten things up, use low-sodium broth and go easy on the oil. Want more depth of flavor? A splash of red wine never hurts.

Ingredients for This Hearty One-Pot Beef Stew Recipe

Beef chuck roast
This is the heart of the stew. It’s a tougher cut, but with slow cooking, it turns incredibly tender and flavorful, soaking up all the rich broth.

Carrots
They bring a subtle sweetness and beautiful color to the dish, plus they hold their texture really well through long cooking.

Potatoes
I like using Yukon Golds for their creamy texture, but russets or red potatoes work too. They make the stew hearty and filling.

Celery
It adds a nice earthy base flavor and some crunch to balance out the softer vegetables.

Onions
When cooked down, they release sweetness and depth that builds the flavor foundation for the whole stew.

Garlic
A few cloves go a long way in bringing warmth and aromatic punch to the dish.

Tomato paste
This adds umami and helps thicken the stew slightly while deepening the broth’s color and richness.

Beef broth
The liquid gold that brings it all together. I always use low-sodium broth so I can better control the salt level.

Bay leaves & thyme
These herbs infuse the stew with a subtle, comforting aroma—classic additions that make a big difference.

Flour
I dredge the beef in a light coat of flour before searing. It helps with browning and gives the stew a thicker consistency.

Salt and pepper
The essentials. Don’t skimp—seasoning as you go is key to a stew that’s full of flavor.

Olive oil
Used for browning the beef and sautéing the veggies—adds richness and depth right from the start.

Step 1: Prep and Sear the Beef

Start by cutting your beef chuck roast into bite-sized cubes. Pat them dry with paper towels—this helps them brown better. Lightly coat the pieces in flour seasoned with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to a plate.

Step 2: Sauté the Aromatics

In the same pot, add a little more oil if needed and toss in the chopped onions, celery, and garlic. Sauté for about 5–6 minutes until everything softens and begins to caramelize. Stir in the tomato paste and cook for another 1–2 minutes to bring out its richness.

Step 3: Deglaze and Simmer

Pour in a splash of beef broth (or red wine if using) to deglaze the pot, scraping up all those golden bits stuck to the bottom—that’s pure flavor. Return the seared beef to the pot, then add the rest of the broth. Toss in the bay leaves and thyme, and bring everything to a gentle boil.

Step 4: Add the Veggies and Simmer Slowly

Add the chopped carrots and potatoes to the pot. Reduce the heat to low, cover, and let the stew simmer gently for 1.5 to 2 hours. Stir occasionally to make sure nothing sticks to the bottom. The stew is ready when the beef is fall-apart tender and the vegetables are perfectly cooked.

Step 5: Adjust and Serve

Remove the bay leaves and thyme stems. Taste and adjust the seasoning with more salt and pepper if needed. If the stew feels too thick, splash in a bit more broth. Too thin? Simmer uncovered for a few more minutes. Serve hot with your favorite side.

How Long to Cook the Hearty One-Pot Beef Stew Recipe

Patience truly pays off with this dish. After browning the beef and sautéing the aromatics, you’ll want to let the stew simmer low and slow for 1.5 to 2 hours. This gives the beef plenty of time to break down into fork-tender pieces and allows the flavors to meld beautifully. If you’re using a slow cooker, you can let it go for 6–8 hours on low or 4–5 hours on high.

Tips for Perfect Hearty One-Pot Beef Stew

Dry the beef well before searing to get a proper brown crust that adds rich flavor to the stew.
Don’t overcrowd the pot when searing—do it in batches so the beef browns instead of steaming.
Use a heavy-bottomed pot or Dutch oven to maintain even heat and prevent burning.
Layer your seasoning—salt and pepper the beef, then taste again at the end to adjust.
Deglaze the pot after sautéing the aromatics to pull up all those browned bits that add tons of depth.
Add herbs early, but if using delicate ones like parsley, stir them in at the end for a fresh finish.
Cut veggies into similar sizes so they cook evenly and keep their texture.
Let it rest a few minutes off heat before serving—the flavors will settle and intensify just a bit more.

Watch Out for These Mistakes While Cooking

Skipping the sear on the beef – It might seem like a shortcut, but this step builds flavor from the start. Don’t rush it.
Adding all the broth at once – Start small when deglazing, then pour in the rest after scraping up the flavorful bits.
Cooking on too high heat – A rolling boil can toughen the beef. Keep it at a gentle simmer for that perfect tenderness.
Overcrowding the pot – Especially during browning, give your meat space. Otherwise, it steams instead of browns.
Not tasting as you go – Salt and seasoning levels can change during cooking. Always adjust before serving.
Using the wrong cut of beef – Lean cuts just don’t work. You need something tough and marbled like chuck roast.
Cutting veggies too small – They’ll turn to mush with long cooking. Keep them chunky.
Forgetting to remove bay leaves – They don’t soften like herbs. Pull them out before serving to avoid an unpleasant bite.

What to Serve With Hearty One-Pot Beef Stew?

Crusty Bread or Baguette

A warm, crunchy slice is perfect for soaking up the savory stew broth.

Buttered Egg Noodles

Mild and tender, they’re a great base to pour the stew over.

Mashed Potatoes

Serve the stew ladled on top—it’s comfort food heaven.

Steamed Green Beans

Something fresh and snappy balances out the richness of the stew.

Side Salad with Vinaigrette

A crisp, tangy salad helps cut through the hearty, meaty flavors.

Garlic Roasted Brussels Sprouts

The caramelized edges and garlic pair beautifully with the stew.

Buttermilk Biscuits

Fluffy and buttery, biscuits are perfect for sopping up every last bit.

A Glass of Red Wine

If you used wine in the stew, serve the same variety for a cozy, elegant touch.

Storage Instructions

This stew gets even better the next day, which makes it perfect for leftovers. Once it’s completely cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days. The flavors deepen, and the texture stays hearty and satisfying.

For longer storage, you can freeze it for up to 3 months. I like portioning it out into individual containers for easy lunches or dinners. When reheating, thaw overnight in the fridge, then warm it on the stove over low heat. Add a splash of broth if it thickened too much in the fridge or freezer.

Estimated Nutrition

Keep in mind, these values are approximate and based on one generous serving (about 1½ cups):

Calories: 420
Protein: 34g
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 28g
Fiber: 5g
Sugar: 6g
Sodium: 680mg

Packed with protein and fiber-rich vegetables, this stew is a great balance of comfort and nutrition.

Frequently Asked Questions

Can I make this stew in a slow cooker?

Absolutely! After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours until the beef is tender.

Can I freeze leftover beef stew?

Yes! It freezes beautifully. Let it cool completely, store in airtight containers or freezer bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

What’s the best way to thicken the stew?

Dredging the beef in flour at the beginning helps. But if you want it thicker at the end, mash a few of the potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Can I make this recipe ahead of time?

Yes, and it actually tastes better the next day! The flavors meld and deepen overnight. Just reheat gently on the stove or in the microwave.

Is it possible to make this stew vegetarian?

Definitely. Swap the beef for mushrooms and chickpeas, use vegetable broth, and skip the flour or use a plant-based thickener.

What wine pairs well with beef stew?

A bold red like Cabernet Sauvignon, Merlot, or Malbec complements the rich, beefy flavors. You can also use the same wine in the stew for added depth.

Why is my beef tough?

It probably didn’t cook long enough. Tough cuts like chuck need low and slow cooking to break down properly. Keep simmering until it’s tender.

Can I add other vegetables?

Of course! Parsnips, mushrooms, turnips, or even peas near the end all work well. Just make sure they’re added at the right time so they don’t overcook.

Conclusion

This Hearty One-Pot Beef Stew recipe is everything I crave when I want a warm, filling, and deeply satisfying meal. It’s packed with flavor, easy to make, and perfect for feeding a hungry family or stocking your fridge with comfort food for days. Whether it’s your first time making stew or you’re a seasoned home cook, this one’s bound to earn a permanent spot in your recipe rotation.

Let it simmer, soak up the aroma, and enjoy every bite of this nourishing, no-fuss classic.