One-Pot Beef and Vegetables

Tender chunks of beef are slow-simmered with hearty root vegetables in a rich, savory broth. This wholesome, rustic stew is a complete meal that warms the soul and gets better with every passing minute.

• Prep time: 11 minutes
• Cook time: 31 minutes
• Total time: 42 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 pound beef chuck, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 cups beef stock
• 2 carrots, sliced into rounds
• 2 stalks celery, chopped
• 2 medium potatoes, cubed
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Toss beef cubes in flour, salt, and pepper.
2. Heat oil in a large pot and brown the beef on all sides.
3. Add carrots, celery, and potatoes to the pot and cook for 3 minutes.
4. Pour in beef stock, thyme, and bay leaf, scraping the bottom of the pot.
5. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 60 to 90 minutes until the beef is fork-tender.
7. Stir in peas and cook for another 5 minutes.
8. Remove the bay leaf and serve warm.

Tips

• Don't skip browning the beef; that sear is essential for deep, complex flavor.
• If the stew is too thin, crush a few potato pieces into the broth to thicken it naturally.
• For a deeper flavor, add a tablespoon of tomato paste during the browning stage.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, brown the meat first, then transfer everything to a slow cooker on low for 6-8 hours.

How do I know the beef is tender?

The beef should pull apart easily with the gentle pressure of a fork.

Can I use frozen vegetables?

Yes, but add them in the last 10 minutes to prevent them from becoming mushy.