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a bowl of beef stew next to carrots and celery on a silver tray
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4.87 from 23 votes

Beef Stew For One

A hearty, classic Beef Stew filled with amazingly tender beef, onions, carrots, and gold 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.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Cuisine: American
Diet: Low Lactose
Keyword: beef, beef stew, small batch beef stew, stew
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 1 tablespoon vegetable oil , divided
  • 5 ounces beef chuck roast , cut into 1-inch cubes
  • ¼ teaspoon kosher salt
  • 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

Serving: 1serving | Calories: 612kcal | Carbohydrates: 66g | Protein: 62g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 993mg | Potassium: 2740mg | Fiber: 8g | Sugar: 11g | Vitamin A: 10770IU | Vitamin C: 39.4mg | Calcium: 134mg | Iron: 10.2mg

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