Classic Gourmet Beef Stew Recipe (One-Pot Style)
Learn how to make a restaurant-quality beef stew at home in a single pot. Featuring properly seared beef, aromatic vegetables, a rich slow-simmered broth, and a velvety butter finish.
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Serves
- 2
Method
Brown the Beef:
- 1
- Cut the beef into 3 cm cubes and dry thoroughly with kitchen paper. Season generously with salt and pepper.
- Heat the olive oil in a pot over medium-high heat and brown the beef on all sides until deeply seared. Remove the beef and set aside.
Build the Flavor:
- 2
- Add the chopped onion to the same pot and cook for 5 minutes until golden brown.
- Add the garlic and cook for 30 seconds, then stir in the tomato paste for 1 minute.
- Sprinkle in the flour and stir constantly for another minute to cook out the raw flour taste.
Slow Cook:
- 3
- Pour in the 300ml warm beef stock, scraping the bottom of the pot to release all the delicious browned bits.
- Return the beef to the pot along with the dried thyme, bay leaf, and Worcestershire sauce.
- Cover with a lid and simmer on very low heat for approximately 1 hour and 20 minutes until the meat begins to soften.
Add Vegetables:
- 4
- Add the chunky carrots and potatoes into the stew.
- Continue simmering covered for 35–45 minutes, checking to ensure the beef and vegetables are completely tender.
Finish Like a Chef:
- 5
- Remove the bay leaf and check/adjust seasoning with salt and pepper.
- Turn off the heat, stir in 10g of cold butter for a glossy finish, and let rest for 10 minutes before serving!
Chef’s tips
- Don't Add Potatoes Too Early: Adding the chunky carrots and potatoes in the final stage prevents them from overcooking and falling apart into mush.
- Adjusting Consistency: If the stew sauce becomes too thick during the long simmer, simply add a small splash of hot water to loosen it back up.
- Low and Slow Patience: If the beef is still tough after the initial simmer, keep cooking on low. Do not increase the heat, as high heat will only tighten and toughen the meat fibers.
- Choosing Your Cut: Using a tough stewing cut like chuck or shoulder works best, as the collagen breaks down over the long cooking time into rich, melt-in-your-mouth tenderness.
Keep cooking
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