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Craving classic beef stew but don’t want a huge pot of leftovers or a pile of dishes? This small, single serving, beef stew recipe is the perfect solution! Get all the rich, comforting flavors of traditional beef stew – tender chunks of beef, hearty vegetables, and a savory broth – all made in just one pot. It’s the perfect way to enjoy a cozy meal without the hassle.
Searching for more single serving ideas featuring chuck roast? Try our savory Slow Cooker Pot Roast or our flavorful Slow Cooker Ropa Vieja. Pair either with a slice of freshly-baked French bread for a delightful meal.
Why You’ll Love This Beef Stew Recipe
- Simple: This beef stew is incredibly easy to make.
- Flexible: Switch out spices or veggies based on what you have.
- Rich Flavor: Tender beef and veggies absorb a full-bodied broth.
- Perfectly Portioned: This recipe is tailored for one, avoiding food waste.
- Doubles Easily: Need more? The recipe scales up effortlessly.
RELATED: Comfort Food Recipes For One
Ingredients
This section provides a quick rundown of the ingredients used in this easy Beef Stew recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Oil for Searing: Choose between canola, vegetable, or avocado oil for the meat-searing step. Each option ensures a good sear.
- Beef Chuck Roast: Opt for small, bite-sized cubes of chuck roast for tender meat. Alternatives include top round, rump roast, chuck shoulder, or eye round roast. To cube easily, slice the roast into strips and then into cubes. Remove any large fat pieces first. If you’ve got extra beef, consider using to to make a Pot Roast or Hungarian Goulash.
- Seasonings: The trio of salt, black pepper, and dried thyme delivers a balanced flavor profile. They’re staples in seasoning this dish.
- Vegetable Medley: A mix of chopped onions, celery, garlic, a carrot, a small gold potato, and peas create a hearty vegetable base. Most of these vegetables can also be found in our Creamy Vegetable Soup, Chunky Vegetable Soup, and Chicken Stew. Feel free to get creative and use the vegetables you have on hand.
- Tomato Paste: Leftover tomato paste can be frozen in ice cube trays. Once frozen, store the cubes in a zip-top bag in the freezer for future use. You can also use any leftover tomato paste in Lasagna Soup, Tuscan Chicken, and Baked Black Bean Tacos.
- Worcestershire Sauce: A dash elevates the overall flavor, adding a complex tanginess to the stew.
- Flour for Thickness: All-purpose flour helps achieve a thicker consistency. However, gold potatoes may release enough starch to thicken the broth. For a gluten-free option, use 1/2 tablespoon of cornstarch as a substitute.
- Red Wine: This optional ingredient enriches the stew’s flavor. No wine? Use chicken or vegetable broth, red or white wine vinegar, or lemon juice as substitutes.
- Chicken Broth: I opt for chicken broth over beef to avoid the tinny flavor found in some beef broth brands. Chicken broth or stock is a reliable alternative that delivers consistently good results. Use leftover chicken broth in Spanish Rice and Smothered Pork Chops.
If you have any ingredients leftover from this simple beef stew recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Beef stew is a pretty forgiving dish, offering room for creativity and personalization. Here are some twists you can try to make the recipe uniquely yours:
- Lamb Stew: Craving something other than beef? Substitute it with lamb for a richer, more luxurious stew.
- More Veggies, Please: If you’re looking to up your veggie intake, feel free to toss in some additional vegetables like mushrooms or bell peppers for added texture and flavor.
- Gluten-Free Beef Stew: Swap out the all-purpose flour with a gluten-free thickening agent like cornstarch, making sure to adjust the quantities as needed.
- Herb-Infused: If dried thyme isn’t in your pantry, no worries! You can easily replace it with dried basil, rosemary, or a sprinkle of herbes de Provence to add a distinct aroma to your stew.
- Spicy Beef Stew: If you like a little heat in your stew, add a dash of cayenne pepper or a dollop of spicy Sriracha for that extra kick.
So go ahead and make the beef stew your own, because that’s the beauty of home cooking—you have the freedom to tailor it to your personal preferences!
How To Make Beef Stew
See the recipe box below for ingredient amounts and full recipe instructions.
- Heat 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Season beef with salt and pepper and brown on all sides, about 6 minutes. Remove the beef from the pot and place on a plate.
- If no oil is left in the pot, add an additional ½ tablespoon of oil and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 2 minutes.
- Add the garlic and cook, stirring occasionally for 30 seconds. As you might imagine, the aroma coming from your kitchen will be incredible.
- Add the tomato paste and Worcestershire sauce and cook, stirring constantly for 30 seconds.
- Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 1 minute.
- Pour in the wine and dried thyme. Stir until the wine has reduced and has slightly thickened.
- Add the broth and return the beef to the pot. Bring to a boil, then reduce the heat to low, cover the pot and simmer for 25 minutes. Stir occasionally and make sure the stew stays at a very low simmer.
- Add the gold potatoes, carrots, and peas to the stew. Cover the pot again and cook on low heat for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes should be cooked through. If not, cover the pot again and cook in 10-minute increments until cooked.
Expert Tips
- Choose Chicken Broth for Unique Flavor: While beef broth is the traditional choice, I personally prefer using chicken broth in my beef stew. Many store-bought beef broths can introduce a metallic taste to the stew, which is why chicken broth can be a great alternative.
- Flexible Wine Substitutions: If you’re out of red wine or prefer a non-alcoholic option, you can easily swap it for additional broth, red or white wine vinegar, or even water without compromising on taste.
- Affordable Meat Choices: The recipe starts with 5 ounces of beef chuck roast, but don’t feel tied to that specific cut. Budget-friendly options like bottom round, top round, eye round, or shoulder roast work well too.
- Sear Before Slow-Cooking: For the most flavorful outcome, always sear your meat before letting it simmer with the rest of the ingredients. This extra step locks in the meat’s natural flavors, elevating your stew to new heights.
Serving Suggestions
When it comes to enjoying your single serving beef stew, the sky’s the limit! But some dishes really elevate the experience. Here are a few ideas that are the culinary equivalent of a standing ovation for your stew:
- Mashed Potatoes: What better way to soak up that delicious, rich stew gravy than with a dollop of creamy mashed potatoes? Opt for a garlic-infused mash for an added layer of flavor.
- Baked Rice: Consider serving your beef stew over a bed of fluffy baked rice. It’s a simple yet effective way to make your meal more filling and adds a comforting, homey touch.
- French Bread: A slice of warm, crusty bread is perfect for sopping up those last bits of stew in the bowl. Whether it’s a French baguette or a slice of sourdough, it’s hard to go wrong here.
- Rosemary Garlic Buttermilk Biscuits: Buttery, flaky garlic biscuits can serve as a wonderful side, giving you the option to either dip them into the stew or even spoon the stew over the biscuits like a sort of open-faced sandwich.
Frequently Asked Questions
Begin by heating a pan over medium-high heat. Once hot, add your beef chunks. Let them cook undisturbed for about 4-5 minutes until a dark crust forms on the bottom. Then, flip the pieces and brown the other sides.
For this small-batch beef stew, a 2-quart saucepan is perfect. Any pot with similar dimensions will yield optimal results. Check out our FAQ page for more details on recommended cooking and baking dishes.
Absolutely, lamb is an excellent alternative and will work wonderfully in this stew recipe.
Store any leftover beef stew in an airtight container and refrigerate. It will stay fresh for up to 4 days.
RELATED: The Best Soup Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this small batch beef stew or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Beef Stew For One
Equipment
Ingredients
- 1 tablespoon vegetable oil , divided
- 5 ounces beef chuck roast , cut into 1-inch cubes
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped onion
- 1 medium celery stalk , chopped
- 1 clove garlic , minced
- ½ tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- ¼ cup dry red wine
- ½ teaspoon dried thyme
- 1 cup low sodium chicken broth
- 1 small gold potato , scrubbed and cubed
- 1 small carrot , peeled and cut into 1/2-inch slices
- ¼ cup frozen peas
Instructions
- Heat 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Season beef with the salt and pepper and brown on all sides, about 6 minutes. Remove the beef from the pot and place on a plate.
- If no oil is left in the pot, add an additional ½ tablespoon of oil and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 2 minutes.
- Add the garlic and cook, stirring occasionally for 30 seconds.
- Add the tomato paste and Worcestershire sauce and cook, stirring constantly for 30 seconds.
- Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 1 minute.
- Pour in the red wine and dried thyme. Stir until the wine has reduced and thickens slightly.
- Add the broth and return the beef to the pot. Bring to a boil, then reduce the heat to low, cover the pot and simmer for 25 minutes. Stir occasionally and make sure the stew stays at a very low simmer.
- Add the potatoes, carrots, and peas to the stew. Cover the pot again and continue cooking on low heat for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook in additional 10 minute increments until cooked.
- Taste and add extra salt if necessary.
- Pour into a bowl and enjoy hot.
Notes
- Opt for Chicken Broth for Unique Flavor:
While beef broth is the traditional choice, I personally prefer using chicken broth in my beef stew. Many store-bought beef broths can introduce a metallic taste to the stew, which is why chicken broth can be a great alternative. - Flexible Wine Substitutions:
If you’re out of red wine or prefer a non-alcoholic option, you can easily swap it for additional broth, red or white wine vinegar, or even water without compromising on taste. - Affordable Meat Choices:
The recipe starts with 5 ounces of beef chuck roast, but don’t feel tied to that specific cut. Budget-friendly options like bottom round, top round, eye round, or shoulder roast work well too. - Sear Before Slow-Cooking:
For the most flavorful outcome, always sear your meat before letting it simmer with the rest of the ingredients. This extra step locks in the meat’s natural flavors, elevating your stew to new heights.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made the stew tonight. Used celery instead of peas. Did not add wine but added extra chicken broth. Used red onion for flavor. It turned out deliciously savory with a robust broth. Thanks for the recipe.
Joanie, this is an excellent beef stew recipe. In the past I have not used tomato paste for the red wine and making my shoe. But following your recipe it turned out much more flavorful and the broth was to die for. After sauteing the beef and vegetables I added everything into my one and a half quart Crock-Pot, third in some cornstarch instead of flour and topped it off with some leftover mushrooms and let it slow cook for several hours. It turned out fantastic, I’ll be making it this way from now on.
Thank you so much for your comment! I’m thrilled to hear you enjoyed the beef stew and that the tomato paste added that extra depth of flavor. Using your Crock-Pot and adding mushrooms sounds like a wonderful twist—it’s always great when a recipe comes together so perfectly. I’m so glad it’s a keeper for you!
Yesterday was a very cold day for Texas – temperature did not rise above 26 degrees in my area and I had an urge for stew and cornbread. ODK recipe for beef stew hit the spot. I appreciate that the instructions to cut the meat into 1 inch pieces resulted in tender, flavorful meat. I realized that all my life beef stews always had BIG squares of beef that were browned before cooking, yet the finished product was that the interior of the big beef chunks was tough, stringy, tasteless chunks of meat. I really liked the meat and veggies in the ODK recipes being prepared into 1 inch pieces what a difference in taste and appearance. Even if I should have occasion to prepare stew for six or 8 persons, the meat and veggies will be in 1 inch pieces and not chunks. Very Tasty too-just right recipe.
Thank you for your kind comment! I lived in the Houston area for over 20 years and can’t believe how cold it’s been there—it’s definitely stew weather! I’m so glad the recipe hit the spot and that cutting the meat into smaller pieces made a difference for you. It really does help the beef become more tender and flavorful. I love hearing that you enjoyed it! Stay warm!