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One Pot Beef Stew

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One Pot Beef Stew | Instant Pot Beef Stew | One Pot Beef Stew Recipe | Stew Recipes | Easy Beef Stew | Baked Beef Stew

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.

DIG DEEPER


Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.

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.

Assemble all your ingredients: Chuck roast or stew meat, flour, salt, pepper, sweet onions, garlic cloves, butter, tomato paste, beer, beef broth, Worcestershire, ground thyme, carrots, red potatoes, celery and fresh parsley.

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)
 

Add meat and flour to bag and combine until coated.

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.

Chop onions on cutting board.

Step 2: Chop onion and garlic; set aside.

Sear beef chunks on all sides in dutch oven.

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.

Set chopped onion and garlic aside.

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.

Add tomato paste, beer, beef broth, Worcestershire and thyme to pot.

Step 5: Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.

Add seared beef chunks to sauce in dutch oven.

Step 6:  Add beef back to pot.

Cover pot and back beef stew in oven.

Step 7: Cover and bake at 350 degrees for 1 1/2 hours.

Chop carrots, potatoes and celery then add into pot.

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

  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 and repeat with remaining meat.
  2. Chop onion and garlic; set aside.
  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.
  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.
  5. Add tomato paste, beer, beef broth, Worcestershire, and thyme to pot; whisk well until blended.
  6. Add beef back to pot.
  7. Cover and bake at 350 degrees for 1 1/2 hours.
  8. 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!

 

 

18 Comments

  1. Holly
    March 12 at 08:54AM

    This looks SO good! Love beef stew! Can’t wait to try it.

  2. March 12 at 09:50AM

    I starred this to try later : ) I love making Julia Child’s Beef Bourg. But it really does use like 15 pots and utensils so I only make it once a year during the holidays. I’ve been looking for a simpler way….will definitely give this a try. Thanks for sharing it!

  3. Jenny
    March 12 at 08:15PM

    I don’t own a dutch oven… Suggestions on alternatives?

    • November 26 at 04:41AM

      Any suggestions for a substitute for the beer?

      • Ruth Soukup
        November 27 at 08:11PM

        You can just increase the amount of stock. I hope that helps. 🙂

  4. March 12 at 09:26PM

    Any suggestions for a substitute for the beer?

  5. March 14 at 01:03AM

    Can your dutch oven go in the microwave ? on the grill , oven , broiler ? you think this POT is amazing .. check out Pampered Chef’s new RockCrok dutch oven !!! omg …. and its cheaper !! than this one . 135.00 for the dutch oven size and 115.00 for the everyday cooking size . I’m not just trying to advertise I’m just saying I saw this and just thought I would put out there what we have its just like this maybe even better and cheaper .

    • Anonymous
      March 17 at 02:26PM

      Yes, the Xtrema 10 Qt Dutch Oven can go in the microwave, grill, oven, broiler, etc. It’s take up to 2,7000 degrees. http://www.ceramcor.com/benefits-of-xtrema-cookware/

      Xtrema is more expensive because you are comparing a 2.5 Qt RockCrok to a 10 Qt Dutch Oven.

  6. March 15 at 02:01AM

    Great recipe!! My husband and I do it slightly differently….whoever cooks doesn’t have to clean up. But as I cook, I naturally clean up after each step. My husband just makes one giant mess that looks like a tornado landed only in our kitchen! lol

  7. Libby Wrede
    August 22 at 08:50AM

    What would you use instead of beer? I can not have alcohol (cooked off or not). Thanks!

    • Ruth Soukup
      August 25 at 11:18AM

      You can just increase the amount of stock. I hope that helps. 🙂

  8. Kim
    September 12 at 08:15PM

    I am making this and the beer bread tomorrow! Cannot wait. I don’t have one of those pots so I am going to put mine in the crockpot and let it cook that way. Can’t wait to have dinner and watch college football!

    • Anonymous
      January 31 at 05:52PM

      How long did you cook yours in the crockpot?

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