Beef Stew Easy Weeknight Win — Rich Cozy Done Fast

Ten ingredients, one pot, and 60 minutes to comfort food. Perfect for busy nights when you want hearty flavor without babysitting.

You want a dinner that practically prints comfort on demand? This is it. One pot, minimal prep, massive payoff. We’re talking juicy beef, silky potatoes, and a broth so rich you’ll wonder why takeout ever stood a chance. Cut the fluff, crank the flavor, and eat like a hero on a Tuesday.

Most stews ask for half your day. Not this one. We streamline what matters—sear, sauté, simmer—then let heat do the heavy lifting. You’ll get deep, spoon-clinging goodness with zero drama. Your house will smell like you hired a French grandma, minus the lecture about chopping onions correctly.

Why You’ll Love This Recipe

• One pot. Less mess, more flavor. Your sink will thank you.
• Fast flavor. Tomato paste and Worcestershire bring depth fast.
• Ten ingredients. Nothing weird, nothing fussy, all pantry-friendly.
• Weeknight viable. Pressure-cooker option clocks in at about an hour, start to finish.
• Budget-friendly. Chuck roast gives luxe texture at a smart price.
• Family-approved. Beef, potatoes, carrots—aka the no-complaints combo.
• Flexible. Want mushrooms? Wine? Peas? Easy upgrades, zero stress.
• Make-ahead gold. Tastes even better tomorrow—like magic, but edible.

What Goes Into This Recipe – Ingredients

• 2 lb beef chuck, trimmed and cut into 1-inch cubes
• Kosher salt and black pepper, to taste
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and cut into 1-inch chunks
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth (low-sodium recommended)
• 1 tbsp Worcestershire sauce
• 1.5 lb potatoes (Yukon gold or russet), cut into 1–1.5-inch chunks

Serves: 6 generous bowls

Cooking Instructions

Stovetop Method

1. Pat and season. Pat the beef dry. Season all over with 1.5 tsp salt and 1 tsp pepper (adjust to taste).
2. Heat the pot. Set a heavy Dutch oven over medium-high. Add 2 tbsp oil until shimmering.
3. Brown in batches. Sear beef in a single layer, 3–4 minutes per side, until deeply browned. Don’t crowd. Move browned cubes to a bowl.
4. Soften aromatics. Drop heat to medium. Add onion and carrots with a pinch of salt. Cook 5–6 minutes, stirring, until lightly golden.
5. Garlic + paste. Stir in garlic and tomato paste. Cook 1–2 minutes until the paste turns brick red and smells sweet.
6. Deglaze. Pour in 1/2 cup of the broth and scrape up brown bits (flavor city). Add the rest of the broth and 1 tbsp Worcestershire.
7. Return beef. Add the browned beef and any juices. Bring to a gentle simmer.
8. Simmer low and steady. Cover and cook on low for 60 minutes, then add potatoes. Continue simmering 15–25 minutes until beef is tender and potatoes are just soft.
9. Adjust. Taste. Add more salt and pepper if needed. If you want it thicker, simmer uncovered for 5–10 minutes more.
10. Rest and serve. Kill the heat and let it sit 5–10 minutes. Ladle into bowls. Optional garnish: chopped parsley or a knob of butter (chef’s kiss).

Note: Beef tenderness varies. If cubes aren’t fork-tender at 75 minutes, give it another 10–15 minutes. Patience beats shoe-leather beef, FYI.

Instant Pot / Pressure Cooker Method

1. Season and sear. Use Sauté (High). Add oil, brown beef in batches, set aside.
2. Aromatics. Sauté onion and carrots 3–4 minutes. Add garlic and tomato paste; cook 1 minute.
3. Deglaze. Add 1/2 cup broth, scrape bottom clean (no burn alerts, please). Stir in remaining broth and Worcestershire.
4. Pressure cook. Return beef. Seal. Cook on High Pressure for 35 minutes. Natural release 10 minutes, then quick release.
5. Add potatoes. Open lid, add potatoes. Cook on High Pressure 3 minutes. Quick release.
6. Adjust and serve. Stir, taste, season. If you want a thicker stew, switch to Sauté and simmer 5–8 minutes.

Total time: About 60–70 minutes including preheat and release. Weeknight win, IMO.

Keeping It Fresh

Stew plays the long game. It actually gets better after a chill in the fridge. Let leftovers cool, then store in airtight containers up to 4 days.

For freezing, portion into quart containers or freezer bags, leaving headspace. Freeze up to 3 months. Thaw overnight in the fridge.

Reheat gently on the stove over medium-low until hot. If it thickens too much, add a splash of broth or water. If it thins out, simmer uncovered a few minutes to reduce. Keep it smart: avoid boiling hard so the beef stays tender.

Nutritional Perks

• Protein power: Beef delivers ~30–35g protein per serving for muscle repair and satiety.
• Micronutrients: Iron and zinc from beef; vitamin A from carrots; potassium from potatoes. Your body’s not mad at this.
• Smart carbs: Potatoes bring fiber and slow-burning energy—especially if you pick Yukon golds.
• Low added sugar: None needed. Tomato paste adds natural sweetness and umami.
• Sodium control: Use low-sodium broth and salt to taste. Your heart says thank you.

Numbers vary by brands and portions, but a hearty bowl typically lands around 450–550 calories. Comfort without the food coma, TBH.

Don’t Make These Errors

• Skipping the sear. Browning builds flavor. Gray meat = gray mood.
• Crowding the pot. Steam kills crust. Sear in batches for that golden exterior.
• Not deglazing. Those brown bits stuck to the pot? That’s money. Scrape them into the stew.
• Boiling hard. Aggressive boiling toughens beef. Go low and steady.
• Adding potatoes too early. They’ll disintegrate. Add them mid-simmer so they stay intact.
• Over-salting up front. Broth reduces and flavors concentrate. Season gradually and taste at the end.
• Using the wrong cut. Lean stewing cuts dry out. Chuck is your tender friend.

Mix It Up

• Red wine upgrade: Swap 1 cup broth for dry red wine. Add after tomato paste; simmer 2 minutes before adding remaining liquid.
• Guinness twist: Replace 1–1.5 cups broth with stout for a malty, silky sauce.
• Mushroom umami: Add 8 oz cremini with the onions for earthy depth.
• Herbaceous finish: Stir in 2 tbsp chopped parsley or 1 tsp dried thyme at the end.
• Peas for pop: Fold in 1 cup frozen peas in the last 2 minutes.
• Gluten-free: Use GF Worcestershire and serve as is, or thicken with a 1 tsp cornstarch + 1 tbsp water slurry at the end.
• Low-carb: Swap potatoes for cauliflower florets; add in the last 8–10 minutes.
• Spice note: A pinch of smoked paprika or red pepper flakes wakes it up.

FAQ

What’s the best cut of beef for this stew?

Chuck roast is the sweet spot—enough fat and connective tissue to turn tender and juicy. Avoid lean cuts like round; they go dry and chewy.

Can I make this ahead?

Absolutely. Stew gets even better after a night in the fridge. Reheat gently and adjust thickness with a splash of broth if needed.

How do I thicken the stew without flour?

Two easy ways: simmer uncovered for 5–10 minutes to reduce, or stir in a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), then simmer 1–2 minutes.

Do I need wine for flavor?

Nope. Tomato paste and Worcestershire bring plenty of depth. Wine is a nice upgrade, not a requirement.

Can I use a slow cooker?

Yes. Brown the beef and sauté aromatics on the stove, then transfer everything (plus potatoes) to a slow cooker. Cook on Low 7–8 hours or High 4–5 hours, until tender.

Why is my beef tough?

Not enough time or too high heat. Keep a gentle simmer and cook longer until the beef is fork-tender. Chuck rewards patience.

Can I skip browning the meat?

You can, but don’t. Browning adds a ton of flavor and color. It’s the five-minute step that makes it taste like you cooked all day.

What should I serve with it?

Crusty bread, a simple green salad, or buttered noodles. If you want extra cozy, serve over mashed potatoes.

Wrapping Up

When you want maximum comfort with minimum hassle, this one-pot stew brings the heat. Ten ingredients, big flavor, and a flexible method that fits your schedule. Whether you go stovetop or pressure cooker, you’ll land a bowl that tastes like a weekend project on a weeknight timeline.

Make it once, then tweak it to your taste. That’s the game. And yes—your leftovers will be legendary.