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Beef Stew For One

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.

Beef stew in a bowl on a metal tray next to two carrots, a stalk of celery, and a glass of red wine

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.

Why This Recipe Works

This beef stew recipe is simple. Yes, there are quite a few ingredients needed but keep in mind that it's a very flexible recipe. For instance, the recipe calls for using dried thyme. Don't worry if thyme isn't an ingredient you have in your pantry. If you have dried basil, use it instead. Dried rosemary, herbes de Provence, or even basil work well too. If you'd like to use fresh herbs instead, by all means do so.

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Feel free to make vegetable switches too. The vegetables I list in this recipe are the ones I use most often in my stews.

This recipe doubles well. If you want to make a larger batch, double the ingredients and use a larger pan.

RELATED: Comfort Food Recipes For One

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

  • canola or vegetable oil 
  • beef chuck roast
  • salt
  • black pepper
  • chopped onions
  • celery
  • garlic 
  • tomato paste
  • Worcestershire sauce
  • flour
  • red wine
  • dried thyme
  • chicken broth
  • baking potato
  • carrot
  • peas

How To Make Beef Stew

  1. 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.
  2. After the vegetables cook for a few minutes, add in tomato paste and Worcestershire sauce and give the vegetables a little stir.
  3. Sprinkle flour over the vegetables which helps to thicken beef stew. Stir until there is no visible flour and the vegetables look slightly mushy.
  4. After the flour cooks for a few minutes pour in red wine and dried thyme.
  5. In a few minutes, the liquid in the pot will thicken slightly and when it does, add in chicken broth.
  6. Add the beef back to the pot. Cover the pot with a lid and cook for 25 minutes.
  7. Next, add in the chopped potatoes and carrots and let the beef stew simmer for another 25 minutes.
  8. 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!

Frequently Asked Questions

How Do I 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.

What Is The Best Size Pan To Use When Making This Recipe?

For this beef stew recipe, I use a 2-quart saucepan.  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.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Can I Substitute Lamb For The Beef?

Yes! Lamb would be a wonderful substitution.

RELATED: The Best Soup Recipes For One

Expert Tips

  • 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.
  • If you don't want to use red wine, leave it out and use broth or water instead.
  • 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.
Overhead view of a bowl of beef stew next to two carrots, a stalk of celery, and a glass of red wine all on a metal tray

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:

Serving Suggestions

You might consider adding one of these single serving side dishes with a bowl of beef stew:

RELATED:  15 Easy Single Serving Dessert Recipes

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beef stew |one dish kitchen

Beef Stew For One

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Main Course
Cuisine: Main Dish
Keywords: beef
Servings: 1 person
Calories: 901kcal
Author: Joanie Zisk

Ingredients

  • 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

Instructions

  • Heat 1/2 tablespoon of the canola oil in a 2-quart saucepan 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.

Notes

Expert Tips
  • 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.
  • If you don't want to use red wine, leave it out and use broth or water instead.
  • 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.

Nutrition

Serving: 1serving | Calories: 901kcal | Carbohydrates: 73g | Protein: 62g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1025mg | Potassium: 2740mg | Fiber: 8g | Sugar: 12g | Vitamin A: 10770IU | Vitamin C: 39.4mg | Calcium: 134mg | Iron: 10.2mg

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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