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.
Servings: 1 person
- 1 tablespoon canola oil , divided
- 1/2 pound beef chuck roast , cut into 1-inch cubes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarsely ground 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 all-purpose flour
- 1/4 cup red wine
- 1/2 teaspoon dried thyme
- 2 cups low-sodium 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 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.
- 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.
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