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Best One-Pot Beef Stew for Football Sunday

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A hearty, deeply flavorful one-pot beef stew that’s perfect for game day. This forgiving recipe delivers meltingly tender beef and a rich, savory broth with minimal fuss.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (like Merlot or Cabernet Sauvignon)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch pieces
  • 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
  • 1 cup frozen peas

Instructions

  1. Prep the Ingredients (10 minutes): Before you turn on the heat, chop your onion, mince the garlic, and cut the carrots, celery, and potatoes. Pat the beef cubes dry with paper towels. Season the beef generously with salt and pepper.
  2. Sear the Beef (15 minutes): Heat the olive oil in your Dutch oven over medium-high heat. Working in batches so you don’t crowd the pan, sear the beef cubes for 2-3 minutes per side, until they are deeply browned. Transfer the seared beef to a plate and set aside.
  3. Sauté the Aromatics (5 minutes): Reduce the heat to medium. Add the diced onion to the pot and cook for 3-4 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the Base (5 minutes): Stir in the tomato paste and cook for 1 minute, stirring constantly. Sprinkle the flour over the onion mixture and stir for another minute.
  5. Deglaze the Pot (2 minutes): Slowly pour in the red wine, using your wooden spoon to scrape up every last bit of fond from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced.
  6. Combine and Simmer (2-3 hours): Add the beef broth, bay leaves, thyme, smoked paprika, and the seared beef back into the pot. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 1.5 hours.
  7. Add the Vegetables (1 hour): After 1.5 hours, add the carrots, celery, and potatoes to the pot. Stir everything together, cover, and continue to simmer for another 45-60 minutes, or until the vegetables are fork-tender and the beef is meltingly soft.
  8. Finish and Serve (5 minutes): Remove the bay leaves. Stir in the frozen peas and let them warm through for 2 minutes. Taste the stew and adjust the seasoning with more salt and pepper if needed.

Notes

For a gluten-free version, omit the flour and use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) stirred in at the end. For a low-carb option, swap potatoes for cauliflower florets or turnips. The stew tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: beef stew, one-pot, game day, football Sunday, comfort food, hearty stew, slow-cooked beef

Find it online: https://breezybake.com/best-one-pot-beef-stew-for-football-sunday/