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This Beef Stew For One is a hearty, comforting one-pot meal made with tender beef, potatoes, and vegetables simmered in a rich broth. Easy to make and full of flavor.
Featured Comment
“OH my gosh … I made this tonight exactly as written. It was absolutely delicious.”
– RHOFOX
Why You’ll Love This Recipe
- Easy To Make: This single serving beef stew comes together with simple ingredients and basic cooking steps.
- Rich, Hearty Flavor: This one pot beef stew features tender beef, potatoes, and vegetables simmered together in a thick, flavorful broth.
- Customizable: Use your favorite vegetables or herbs to make it your own.
- Perfectly Portioned: Designed for one person, this recipe helps prevent food waste.
- Easily Doubled: Need more than one serving? Simply double the ingredients for a small batch beef stew.
What I love most about this Beef Stew For One is how something so simple can feel so comforting. The tender beef, soft potatoes, and hearty vegetables simmer together in a rich, flavorful broth that fills the kitchen with the best aroma.
It’s the kind of recipe I turn to on cool evenings when I want a homemade meal that feels both satisfying and familiar. This small beef stew is proof that you don’t need a big pot or a long ingredient list to make something truly delicious.
Looking for more single serving recipes using chuck roast? Try our small slow cooker pot roast, single serving Hungarian goulash, or small slow cooker ropa vieja.
Ingredients
If you have any ingredients leftover from this small batch beef stew recipe, check out our Leftover Ingredients Recipe Finder.
- Oil for Searing: Use canola, vegetable, or avocado oil to sear the beef. These oils handle high heat well and help create a flavorful crust on the meat.
- Beef Chuck Roast: This recipe uses 6 to 8 ounces of chuck roast, cut into small, bite-sized cubes for tender results. Other good options include top round, rump roast, chuck shoulder, or eye round roast. To cube the meat easily, slice it into strips, then cut into cubes, removing any large pieces of fat. If you have leftover beef, use it in pot roast for one or single serve Hungarian goulash.
- Seasonings: Salt, black pepper, and dried thyme add balanced flavor and aroma to the stew.
- Vegetables: Use a mix of chopped onion, celery, garlic, carrot, a small gold potato, and peas for a hearty base. These same vegetables are used in creamy vegetable soup for one, chunky vegetable soup, and chicken stew for one. You can swap or add vegetables you have on hand.
- Tomato Paste: Adds richness and depth to the broth. Freeze leftover tomato paste in small portions using an ice cube tray and use it later in lasagna soup for one, Tuscan chicken for one, and baked black bean tacos.
- Worcestershire Sauce: Adds a touch of tang and enhances the overall flavor of the stew.
- Flour: Helps thicken the broth to a perfect consistency. If using gold potatoes, they may naturally release enough starch to slightly thicken the stew. For a gluten-free option, use ½ tablespoon cornstarch mixed with cold water.
- Red Wine (optional): Deepens the stew’s flavor. If you prefer not to use wine, substitute chicken broth, vegetable broth, or a splash of red or white wine vinegar or lemon juice for acidity.
- Chicken Broth: I use chicken broth instead of beef broth to avoid the tinny flavor sometimes found in canned beef broth. Chicken broth provides a clean, balanced taste. Use any leftover broth in a single serving of Spanish Rice and smothered pork chops for one.
Recipe Variations
Beef stew is easy to customize based on your taste or what you have on hand. Try one of these flavorful variations:
- Lamb Stew: Replace the beef with lamb for a richer, heartier flavor. The cooking method stays the same.
- Vegetable Beef Stew: Add extra vegetables like mushrooms, green beans, or bell peppers for more texture and nutrition.
- Gluten-Free Beef Stew: Use ½ tablespoon cornstarch mixed with cold water instead of flour for a gluten-free version.
- Herb Beef Stew: Swap thyme for rosemary, basil, or herbes de Provence to give the stew a different aroma and depth of flavor.
- Spicy Beef Stew: Stir in a pinch of cayenne pepper or a small spoonful of chili paste for gentle heat and added depth.
How To Make Beef Stew For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Brown the Beef: Heat 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Season the beef with salt and pepper, then brown on all sides, about 6 minutes. Transfer the beef to a plate and set aside.
- Sauté the Vegetables: If the pot is dry, add ½ tablespoon of oil. Stir in the chopped onions and celery and cook for about 2 minutes, until the onions are soft and translucent. Add the garlic and cook for 30 seconds, stirring constantly.
- Add Flavor: Stir in the tomato paste and Worcestershire sauce and cook for 30 seconds.
- Thicken: Sprinkle flour over the vegetables and stir for 1 minute, until no dry flour remains and the vegetables are well coated.
- Deglaze: Pour in the wine and add the dried thyme. Stir and let the wine reduce slightly until thickened.
- Add Vegetables: Stir in the potatoes, carrots, and peas. Cover and continue cooking for another 25 minutes, or until the beef is tender and the vegetables are fully cooked. If needed, continue simmering in 10-minute increments until done.
Expert Tips
- Use Chicken Broth for a Cleaner Flavor: I prefer chicken broth instead of beef broth because some store-bought beef broths can taste metallic. Chicken broth keeps the stew rich without overpowering the other ingredients.
- Wine Substitutes: If you don’t have red wine, replace it with extra broth, a splash of red or white wine vinegar, or even water. These swaps maintain great flavor without alcohol.
- Choose Affordable Cuts of Beef: Chuck roast delivers tender, flavorful meat, but bottom round, top round, eye round, or shoulder roast are excellent budget-friendly options.
- Always Sear the Meat: Browning the beef before simmering deepens the flavor and helps develop a rich, hearty stew base.
Serving Suggestions
Wondering what to serve with beef stew? These simple sides pair perfectly and make your meal even more satisfying:
Frequently Asked Questions
Beef chuck roast is the best choice because it becomes tender and flavorful after slow simmering. Other good options include bottom round, top round, or shoulder roast.
Yes. Substitute red wine with extra broth, red or white wine vinegar, or a splash of lemon juice for similar flavor balance.
Beef stew naturally thickens as it simmers, especially when potatoes are included. For a thicker consistency, simmer uncovered to reduce the liquid or use a cornstarch slurry. In a small bowl, add ½ tablespoon cornstarch, then ladle in about ½ cup of hot cooking broth and whisk until completely smooth. Pour the mixture back into the stew and cook a few more minutes until thickened.
Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened. For longer storage, freeze for up to 2 months and thaw in the refrigerator before reheating.
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 beef stew recipe 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.
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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 the beef with salt and pepper, then brown on all sides, about 6 minutes. Transfer the beef to a plate and set aside.
- If the pot is dry, add ½ tablespoon of oil. Stir in the chopped onions and celery and cook for about 2 minutes, until the onions are soft and translucent. Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and Worcestershire sauce and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir for 1 minute, until no dry flour remains and the vegetables are well coated.
- Pour in the wine and add the dried thyme. Stir and let the wine reduce slightly until thickened.
- Add the broth and return the beef to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally to maintain a gentle simmer.
- Stir in the potatoes, carrots, and peas. Cover and continue cooking for another 25 minutes, or until the beef is tender and the vegetables are fully cooked. If needed, continue simmering in 10-minute increments until done.
Notes
- Use Chicken Broth for a Cleaner Flavor: I prefer chicken broth instead of beef broth because some store-bought beef broths can taste metallic. Chicken broth keeps the stew rich without overpowering the other ingredients.
- Wine Substitutes: If you don’t have red wine, replace it with extra broth, a splash of red or white wine vinegar, or even water. These swaps maintain great flavor without alcohol.
- Choose Affordable Cuts of Beef: Chuck roast delivers tender, flavorful meat, but bottom round, top round, eye round, or shoulder roast are excellent budget-friendly options.
- Always Sear the Meat: Browning the beef before simmering deepens the flavor and helps develop a rich, hearty stew base.
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.
LOVE the one serving recipes!
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!