One-Pot Beef Stew Recipe

Name: One-Pot Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat); 1 teaspoon black pepper; 1 1/2 teaspoons salt, divided; 1 tablespoon canola oil; 3 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces; 1 medium-size yellow onion (about 8 oz.), cut into 12 wedges; 6 garlic cloves, chopped; 1 cup dry red wine; 2 tablespoons all-purpose flour; 4 cups beef broth; 12 ounces baby new potatoes, cutting larger ones in half; 2 tablespoons whole-grain mustard; 1 tablespoon red wine vinegar; 1/4 cup loosely packed fresh flat-leaf parsley leaves

Servings: persons

1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat)
1 teaspoon black pepper
1 1/2 teaspoons salt, divided
1 tablespoon canola oil
3 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces
1 medium-size yellow onion (about 8 oz.), cut into 12 wedges
6 garlic cloves, chopped
1 cup dry red wine
2 tablespoons all-purpose flour
4 cups beef broth
12 ounces baby new potatoes, cutting larger ones in half
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
1/4 cup loosely packed fresh flat-leaf parsley leaves

1
Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
2
Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
3
Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat), 1 teaspoon black pepper, 1 1/2 teaspoons salt, divided, 1 tablespoon canola oil, and more.

Yes, One-Pot Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Beef Stew

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