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One-Pot Autumn Beef Stew

A savory and hearty beef stew, perfect for autumn, featuring tender beef, vibrant vegetables, and comforting flavors cooked all in one pot.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck, cut into cubes Tender cuts work best for stewing.
  • 4 carrots, sliced Can substitute with parsnips for variety.
  • 3 potatoes, cubed Yukon gold or red potatoes are recommended.
  • 1 onion, chopped
  • 3 garlic cloves, minced Fresh garlic preferred.
  • 4 cups beef broth Homemade or low-sodium recommended.
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme Fresh thyme can be used as an alternative.
  • 2 bay leaves Remember to discard after cooking.
  • Salt and pepper to taste
  • 2 tablespoons olive oil For searing the beef.

Method
 

Preparation
  1. Season your beef cubes with salt and pepper. Heat the olive oil in a large pot over medium-high heat.
  2. Add the beef in batches, searing it until it’s browned on all sides—this enhances the flavor.
  3. Once the beef is browned, remove it from the pot and set it aside.
  4. In the same pot, add your chopped onion and sliced carrots. Sauté the vegetables until they begin to soften, about 5 minutes.
  5. Stir in the minced garlic and tomato paste. Cook for another minute without burning the garlic.
  6. Return the beef to the pot, then add the cubed potatoes, beef broth, dried thyme, and bay leaves. Bring the mixture to a gentle boil.
Cooking
  1. Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.
  2. Taste before serving and adjust seasoning with more salt and pepper if necessary; discard bay leaves.
  3. Ladle the stew into bowls and enjoy.

Notes

For substitutions, lamb or chicken can be used instead of beef. Stirring occasionally helps meld flavors and prevents sticking.