Name: One-Pot Beef and Potato Stew Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 lbs beef chuck, cut into 1.5-inch chunks; 1.5 lbs waxy potatoes (Yukon gold or red), peeled and cut into 1-inch pieces; 1 large onion, diced; 3 carrots, sliced into ¼-inch rounds; 2 celery stalks, sliced; 3 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 1 cup dry red wine; 3 cups beef broth; 1 bay leaf; 4 sprigs fresh thyme; Salt and black pepper; 2 tbsp vegetable oil

This beef and potato stew is the kind of meal that fills the house with savory, slow-simmered aroma and comes together in a single pot. It’s a practical weeknight choice when you want something hearty without a pile of dishes.

Tender chunks of beef, melt-in-your-mouth potatoes, and a rich, beefy broth make it a complete dinner. Grab a hunk of bread and you’re set.

Why This Stew Always Works

The beef becomes so tender it falls apart with a fork, and the potatoes soak up all that rich broth. A long, gentle simmer gives it a deep, savory flavor that tastes like you worked on it all day.

I like how the carrots and celery add just enough sweetness to balance the hearty meat. It’s one of those recipes that actually improves overnight, so leftovers are a gift.

Ingredients

2 lbs beef chuck, cut into 1.5-inch chunks: this cut gets buttery tender with slow cooking
1.5 lbs waxy potatoes (Yukon gold or red), peeled and cut into 1-inch pieces: holds their shape in the broth
1 large onion, diced: yellow or sweet onion both work
3 carrots, sliced into ¼-inch rounds: adds gentle sweetness
2 celery stalks, sliced: for that classic stew backbone
3 garlic cloves, minced: adjust up or down to your taste
2 tbsp tomato paste: deepens the beefy flavor
2 tbsp all-purpose flour: helps thicken the broth as it simmers
1 cup dry red wine: use something you’d drink, nothing too tannic
3 cups beef broth: low-sodium gives you more control over salt
1 bay leaf
4 sprigs fresh thyme: (or 1 tsp dried)
Salt and black pepper
2 tbsp vegetable oil: for searing

Variations / Substitutions

Swap the meat: lamb shoulder or venison both work beautifully; adjust simmer time until fork-tender.
Use sweet potatoes: sub in half or all of the potatoes for a sweeter spin; they’ll cook a little faster.
Skip the wine: use an extra cup of beef broth and a splash of red wine vinegar for brightness.
Add a pop of green: stir in a handful of frozen peas during the last 5 minutes of cooking.
Make it gluten-free: use a gluten-free flour blend or skip it altogether and let the stew reduce a bit longer.

If you enjoy this one, try our Chicken and Dumplings.

How to Make One-Pot Beef and Potato Stew

Step 1: Sear the Beef

Pat the beef chunks dry with paper towels and season them generously with salt and pepper. You want the surface dry so it browns, not steams. Heat the 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add enough beef to form a single layer, leaving space between pieces.

Sear the beef for about 3 to 4 minutes on each side, until a deep brown crust forms. You’ll hear a steady sizzle; if the pan goes silent, the heat dropped. Use tongs to turn the pieces, and avoid moving them around too much. A dark brown fond will start building on the bottom of the pot, and that’s exactly what you want.

Work in two or three batches so the pot doesn’t crowd. If you pile too much meat in at once, it releases moisture and stews instead of searing. Transfer each browned batch to a plate and set aside.

Step 2: Sauté the Aromatics

Lower the heat to medium and toss the diced onion, carrots, and celery into the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion softens and turns translucent. The moisture from the vegetables will start lifting some of those brown bits off the bottom.

Add the minced garlic and cook for another minute, just until it smells fragrant. Keep it moving so the garlic doesn’t burn; burnt garlic turns bitter and will throw off the whole pot.

The vegetables should look glossy and slightly reduced, with a few dark spots from the fond. If the pot looks dry, drizzle in a tiny bit more oil so nothing sticks and scorches.

Step 3: Cook the Tomato Paste and Flour

Sprinkle the 2 tablespoons of flour over the vegetables and stir for about 1 minute. The flour needs to cook out its raw taste, and the mixture will look paste-like and smell a little nutty.

Spoon in the 2 tablespoons of tomato paste next. Stir it through the vegetables and flour, and let everything cook for another 2 minutes. The paste will darken from bright red to a brick color, which deepens its savory flavor.

You’re building the foundation of the stew right here. Don’t rush this step; a few extra minutes caramelizing the tomato paste pays off in a much richer broth later.

Step 4: Deglaze with Wine

Pour in the 1 cup of red wine and scrape the bottom of the pot with a wooden spoon. You want to release every bit of that browned fond stuck to the surface.

Bring the wine to a bubble and let it cook for 3 to 4 minutes. The strong alcohol smell will mellow, and the liquid will reduce by about half. It should look slightly syrupy and smell rich and fruity.

Then stir in the beef broth, bay leaf, and thyme sprigs. Return the seared beef and any juices from the plate back to the pot. The liquid should just barely cover the meat; if not, add a splash more broth.

Step 5: Simmer the Stew

Bring the whole pot to a low boil, then reduce the heat to low. Cover with a lid, leaving it slightly ajar to let some steam escape. You want a gentle bubble, not a rolling boil, which can make the beef tough.

Simmer for 1 hour, then add the potato chunks. Stir them in, tuck the lid back on, and continue simmering for another 45 to 60 minutes, until a fork slides into the beef with almost no resistance. Stir once or twice during this time, and check that the liquid isn’t dropping too low; if it is, add a bit of warm water.

The broth will have thickened some from the flour and potatoes. The meat will be tender enough to cut with a spoon, and the whole pot will smell like deep, savory comfort.

Step 6: Ladle and Serve

Fish out the bay leaf and thyme stems. Taste the broth and adjust the salt and pepper; it often needs a generous pinch of salt at the end to make the flavors pop.

Ladle the stew into deep bowls, making sure each one gets plenty of beef, potatoes, and broth. Serve it steaming hot, while the potatoes still hold their shape and the meat glistens.

If you want a finishing touch, scatter a little chopped parsley over each bowl. That tiny bit of freshness plays well against the deep, slow-cooked flavors.

Tips for the Best Stew

Let the stew rest off the heat for 10 minutes before serving. The broth will thicken slightly as it cools, and the flavors settle.
If you want a thicker consistency, fish out a few potato chunks, mash them against the side of the pot, then stir the mash back in.
Taste for salt only after the stew has simmered; the broth reduces and concentrates, so salting early can lead to an over-salted pot.
For a smokier note, add a teaspoon of smoked paprika when you add the tomato paste.

Here’s a quick simmer guide for different cuts of beef:

Beef Cut	Approximate Simmer Time (after adding potatoes)
Chuck, boneless short rib	1.5 to 2 hours total, until fork-tender
Round or rump	2 to 2.5 hours, these cuts need more time
Stew meat (pre-cut, unknown mix)	Check at 1.5 hours, it varies widely

Storing Leftovers

Leftover stew tastes even better the next day as the flavors meld. Keep it right in the pot.

Refrigerate: transfer to an airtight container once cooled; it keeps for up to 4 days.
Reheating: warm gently on the stovetop over low heat with a splash of broth or water to loosen the gravy. Stir occasionally so nothing scorches.
Freeze: cool completely, then pack into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the vegetables as written, then transfer everything but the potatoes to a slow cooker. Cook on low for 6 to 7 hours, adding the potatoes during the last 2 hours.

What’s the best cut of beef for stew?

Chuck roast is the top pick because its marbling melts into tender, juicy meat. Short rib and brisket also work well.

How do I make it gluten-free?

Skip the flour entirely and let the stew simmer uncovered for the last 20 minutes to reduce and thicken naturally. Use a gluten-free broth just to be safe.

Can I use beer instead of wine?

Absolutely. A dark ale or stout adds a malty richness that pairs beautifully with beef. Use the same amount as the wine.