One-Pot Beef Stew with Carrots and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty beef and vegetable stew simmered to perfection in a single pot, featuring tender potatoes and carrots in a rich broth. This american-inspired one pot ready in about 110 minutes pairs beef chuck, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 90 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
  2. Step 2: Season 1.5 lbs diced beef chuck with 1 tsp salt and 1/2 tsp black pepper; brown in batches for 3-4 minutes per side until golden.
  3. Step 3: Add 1 medium diced onion and 3 minced garlic cloves to the Dutch oven; cook for 3 minutes until softened.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
  5. Step 5: Add 3 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme; bring to a simmer.
  6. Step 6: Return browned beef to the pot and add 2 cups diced potatoes and 1 cup diced carrots.
  7. Step 7: Cover and simmer on low for 1.5 hours, or until beef is tender and vegetables are fork-tender.
  8. Step 8: Adjust seasoning with salt and pepper if needed.

Frequently asked questions

How long does One-Pot Beef Stew with Carrots and Potatoes take to make?

Total time is about 110 minutes (20 min prep + 90 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 Stew with Carrots and Potatoes?

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 beef chuck from drying out.

Can I substitute ingredients in One-Pot Beef Stew with Carrots and Potatoes?

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 Stew with Carrots and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stew with Carrots and Potatoes?

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.

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