Dude Food

One-Pot Beef Stew

Brown the beef, add everything else, let it simmer. Real stew in one pot on the stove.

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Prep
20 min
Cook
2 hr
Total
2 hr 20 min
Makes
6 bowls
Difficulty
easy

A few minutes of browning at the start is what makes stew taste like stew, and it happens in the same pot. After that it is a low simmer and a stir now and then. The flour on the beef thickens the gravy as it cooks.

Ingredients

Gear

  • dutch oven or large heavy pot with a lid

Method

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  1. Coat the beef

    Toss the beef with the flour, salt, and pepper in a bowl until every piece is dusted.

  2. Brown

    Heat the oil in the pot over medium-high. Brown the beef in two batches, without crowding, turning once, and set it aside on a plate.

  3. Onion

    Turn the heat to medium, add the onion and garlic, and stir, scraping up the brown bits from the bottom.

  4. Simmer

    Stir in the stock, water, tomato paste, Worcestershire, and thyme. Return the beef and its juices, bring to a boil, then cover and keep it at the gentlest simmer.

  5. Vegetables

    Add the potatoes and carrots, cover again, and simmer until the beef and potatoes are both tender.

  6. Finish

    Stir in the peas for the last few minutes. Taste and add salt if it needs it.

Notes

  • tipChuck is the cut to buy. Lean stew meat stays tough no matter how long it cooks.
  • tipKeep it at a bare simmer, a bubble or two at a time. A hard boil makes the beef stringy.
  • tipToo thin at the end? Simmer uncovered for 15 minutes.
  • tipEven better the next day. Keeps 4 days in the fridge and freezes well.
  • pairingCrusty bread for the bowl.