One-Pot Beef and Root Vegetable Stew
Hearty, slow-simmered stew with tender beef, carrots, potatoes, and herbs in a rich broth—ready in under an hour. This american-inspired one pot ready in about 65 minutes pairs cut into 1-inch cubes stew beef, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes stew beef
- 2 tbsp olive oil
- 1 large, chopped yellow onion
- 2, sliced carrots
- 2, sliced celery stalks
- 3 cloves, minced garlic
- 4 cups beef broth
- 1 can (14.5 oz), undrained diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 2 medium, peeled and cubed potatoes
- 1 cup frozen peas
- to taste salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs stew beef with salt and pepper, then add to the pot and sear for 4 minutes per side until browned; remove and set aside.
- Step 2: Add 1 large chopped onion, 2 sliced carrots, and 2 sliced celery stalks to the pot; cook for 5 minutes until softened.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Return the seared beef to the pot, then add 4 cups beef broth, 1 can diced tomatoes, 1 tsp dried thyme, and 1 bay leaf; bring to a gentle simmer.
- Step 5: Cover and cook on low heat for 30 minutes. Add 2 cubed potatoes and cook for 15 minutes more until potatoes are tender.
- Step 6: Stir in 1 cup frozen peas and cook for 2 minutes until heated through. Discard the bay leaf, then season with salt and 1/2 tsp black pepper. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Beef and Root Vegetable Stew take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Beef and Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Beef and Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Beef and Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Beef and Root Vegetable Stew?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
