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 | one dish kitchen

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.

RELATED: Comfort Food Recipes For One

How To Make Beef Stew

See complete recipe and ingredients below

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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.

Step 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, I remove it from the pot and add the vegetables.

Pro Tip: To sear meat, lay the pieces of beef in a hot pan. Let them 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.

Step 2

The chopped onions, celery and garlic soften and will fill your kitchen with the most incredible aroma.

After the vegetables cook for a few minutes, add in tomato paste and Worcestershire sauce and give the vegetables a little stir.

RELATED: The Best Soup Recipes For One

Beef Stew on a tray with carrots and celery | One Dish Kitchen

Step 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.

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.

Yes, you read that right. I use chicken broth in beef stew.

It’s totally fine for you to use beef broth but I like the flavor of chicken broth in my stew better. I find that often canned or boxed beef broth gives the stew a “tinny” flavor.

Step 4

When you add in the broth, go ahead and add the meat back to the pot.

Cover the pot with the lid and cook for about 25 minutes.

Step 5

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!

RELATED:  Cooking For One – Simple Tips For Solo Cooking

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:

Mini Irish Soda Bread

Easy Baked Rice

Mashed Potatoes

Avocado Salad

Other Beef Recipes

If you like this beef stew recipe, you might also like these single serving beef recipes:

Beef Stroganoff

Beef and Cheese Pita Pizza

Salisbury Steak

RELATED:  15 Easy Single Serving Dessert Recipes

Beef Stew Recipe For One

beef stew |one dish kitchen

Beef Stew For One

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


  • 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.


I use chicken broth instead of beef broth in this stew recipe. Feel free to use beef broth if you would like. I find that beef broth tends to give the stew a “tinny” flavor so I like to use chicken broth instead.


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
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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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24 thoughts on “Beef Stew For One”

  1. I don’t buy broth or stock, but rather chicken base and beef base. You can make your cooking liquids as flavorful as you like with those very highly concentrated pastes. One teaspoon to a cup of water is the usual, but I make beef gravy with 1.5 tsp to a cup and it is so dark and rich my husband just raves about it. I make two cups of the beefy liquid to cook meat like beef tips in, (Instant Pot magic in 15 minutes) then add 4 tablespoons of cornstarch dissolved in 1/4 cup of water. I use the Tones brand, readily available at Sam’s and Amazon. A pint jar lasts a long, long time. The chicken base makes the best soups you’ll ever eat. It’s not bullion, but highly concentrated meat paste, flavorings, and pure flavor. Give it a try! I’m making your garlic lemon chicken tonight, and beef stew tomorrow! Yum!

  2. Well, at step 5 I would have benefitted from a lead in saying … In a separate bowl … put flour over veggies.
    I got confused and had quite a mess going so I threw them in the pot with the flour only to learn LATER … add the veggies. :/
    My bad. Should have read it all the way through first.

    1. Hi Gail,
      I actually don’t use a separate bowl, I recommend adding the flour to the vegetables already in the pot.
      I hope you enjoyed the stew.

  3. 5 stars
    Thia was great stuff. Served enough for two of mysize people. Was thinking wondra flour would be a better choice for this.

  4. That looks good. I think that would be enough for me and my husband since we don’t eat that much. Wondering if you could sub lamb for the beef.

  5. One of my biggest gripes with Stew is having so much left over. This recipe is perfect. And I love that you use chicken broth, since I never have any other kind of stock in my pantry!

  6. 5 stars
    Made this recipe today but doubled it, it was really, really good. We’ve even have leftovers for tomorrow. Followed the recipe exactly except I thickened it prior to eating. I always make my beef stew the day before and let it sit in the fridge until the next day, seems as if the flavors meld together much better.

  7. Erin @ The Speckled Palate

    What a delicious stew! Loving the ingredients and loving that it’s something so comforting for this time of year/.

  8. 5 stars
    I love this recipe! It is just too perfect! This was a great meal when I needed to take it to a lady who was sick. Thanks so much! It made just the right amount! XO

  9. Keating |

    This looks delicious! I was just telling my husband I’d love to have a nice beef stew for dinner one night this week. It’s the perfect fall dinner!

  10. 5 stars
    Sounds good Joanie but I wonder if you could make this in a small crock pot? Brown the meat and veggies then transfer to the crock pot?
    Love your recipes, real food, just in smaller portions!

    1. Hi Karen,
      I’m so happy you are enjoying the recipes – thank you!! I’ve never made this recipe in a crock pot but I think you could. Definitely brown the meat before adding it to the crock pot but I wouldn’t brown the vegetables, just add them to the crock pot. Also make sure the liquid (broth) covers the meat and vegetables by 1/2 an inch so that it doesn’t dry out. Let me know how it turns out, I’d love to know.

  11. mmm this looks good! I love that it’s for one too! Sometimes thats all ya need 😉 Can’t wait to try the butterscotch pudding you linked too!

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