A hearty, classic Beef Stew filled with amazingly tender beef, onions, carrots, and potatoes. You’ll love how easy this stew is to make and how rich and satisfying it tastes! This recipe makes the ideal amount for one person.
With a little cool weather settling in, it’s the perfect time to make a pot of this hearty beef stew. I’ve taken my family’s favorite beef stew recipe and tweaked the ingredients so it’s the perfect amount to serve one person. This single serving stew is packed with flavor and filled with tender pieces of beef, onions, potatoes and carrots.
See recipe box below for ingredient amounts and full recipe instructions.
- canola or vegetable oil
- beef chuck roast
- black pepper
- chopped onions
- tomato paste
- Worcestershire sauce
- red wine
- dried thyme
- chicken broth
- baking potato
Pro Tip: I like use chicken broth in beef stew. Feel free to use beef broth in your stew, but I really do like the flavor of the chicken broth in my stew better. I find that many brands of canned or boxed beef broth gives the stew a “tinny” flavor.
This recipe calls for using red wine. You can substitute broth or water for the wine if you’d like.
How To Make Beef Stew
This beef stew begins with 1/2 pound of beef chuck roast. If you find another cut of meat that is cheaper, go ahead and use it. Bottom round, top round, eye round or shoulder roast. Either of these cuts will work just as well.
- Season the meat with salt and pepper and quickly sear it to lock in the flavor. After the meat has a nice sear on all sides, remove it from the pot and add the vegetables.
- After the vegetables cook for a few minutes, add in tomato paste and Worcestershire sauce and give the vegetables a little stir.
- Sprinkle flour over the vegetables which helps to thicken beef stew. Stir until there is no visible flour and the vegetables look slightly mushy.
- After the flour cooks for a few minutes pour in red wine and dried thyme.
- In a few minutes, the liquid in the pot will thicken slightly and when it does, add in chicken broth.
- Add the beef back to the pot. Cover the pot with a lid and cook for 25 minutes.
- Next, add in the chopped potatoes and carrots and let the beef stew simmer for another 25 minutes.
- Stir in peas, pour yourself a glass of the wine you used in the recipe and get ready to enjoy a glorious beef stew.
This wonderful stew recipe will most definitely become a favorite of yours, I guarantee it!
How To Sear Meat
Start with a hot pan. Place the pieces of beef in the pan. Let the meat sizzle for a good 4-5 minutes. When the bottom of the meat has a dark crust, flip the pieces over and cook the other sides until browned.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this beef stew recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Beef: Beef Stroganoff, Irish Stew
- Onion: French Onion Soup, Ratatouille, Chicken Chili
- Celery: Stuffed Fish Fillet, Gumbo, Instant Pot Chicken Noodle Soup
- Tomato paste: Crawfish Pasta, Beef and Cheese Pita Pizza
- Worcestershire sauce: Crawfish Etouffee, Salisbury Steak, Crockpot Mini Meatloaf
- Wine: Mini Moussaka
- Chicken broth: Chicken and Dumplings, Chicken Burrito Bowl, Risotto
- Potato: Twice Baked Potato, Potato Soup, Potato Salad
- Carrot: Curried Carrot Soup, Mini Carrot Cake, Tomato Sauce
- Peas: Chicken Pot Pie, Spicy Peas with Mint, Chicken Fricassee
For this beef stew recipe, I use a 1.5-quart cast iron pot. Use any similar sized pot for best results. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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What To Serve With Beef Stew
You might consider adding one of these single serving side dishes with a bowl of beef stew:
- 1 tablespoon canola oil , divided
- 1/2 pound beef chuck roast , cut into 1-inch cubes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup chopped onion
- 1 celery stalk , chopped
- 1 clove garlic , minced
- 1/2 tablespoon tomato paste
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 1/4 cup red wine
- 1/2 teaspoon dried thyme
- 2 cups chicken broth
- 1 small baking potato , scrubbed and cubed
- 1 carrot , peeled and cut into 1/2-inch slices
- 1/4 cup frozen peas
- Heat 1/2 tablespoon of the canola oil in a skillet or small Dutch oven over medium-high heat. Season meat with the salt and pepper and brown on all sides. This will take roughly 10 minutes.
- Remove the beef from the pot and place on a plate.
- Add 1/2 tablespoon of canola oil to the pot and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 10 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and Worcestershire sauce.
- Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 3 minutes.
- Pour in the red wine and dried thyme. Stir until the wine has reduced and thickens slightly.
- Add the broth and return the meat to the pot. Cover the pot, reduce heat to low and simmer for 25 minutes. Stir occasionally. Make sure the stew stays at a very low simmer.
- Add the potatoes and carrots to the stew. Cover the pot again and continue cooking 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 15 minute increments until cooked
- Stir the peas into the stew. Taste and add extra salt if necessary.
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.
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