One-Pot Harvest Beef Stew
Hearty stew with tender beef, root vegetables, and herbs, all cooked in one pot for minimal cleanup and maximum flavor. This american-inspired one pot ready in about 110 minutes pairs Beef chuck roast, Olive oil, large, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Beef chuck roast
- 2 tbsp Olive oil
- 1 large, diced Onion
- 3 medium, peeled and sliced Carrots
- 2 medium, peeled and cubed Potatoes
- 2 cups Beef broth
- 1 can (14 oz) Diced tomatoes
- 1 tsp dried Thyme
- 2 Bay leaves
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Pat 1.5 lbs beef chuck roast dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear beef in batches until browned on all sides (3-4 minutes per side), transferring to a plate.
- Step 2: Add 1 large diced onion to pot and cook over medium heat for 3 minutes until softened and translucent, stirring occasionally.
- Step 3: Stir in 3 medium peeled and sliced carrots and 2 medium peeled and cubed potatoes, coating in oil, then pour in 2 cups beef broth and 1 can (14 oz) diced tomatoes, scraping up browned bits from pot bottom.
- Step 4: Return beef to pot, add 1 tsp dried thyme and 2 bay leaves, cover, and simmer on low heat for 1 hour 30 minutes until beef is fork-tender and vegetables are cooked through, stirring occasionally.
- Step 5: Discard bay leaves, adjust seasoning with salt and pepper, and let stew rest 10 minutes to meld flavors before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Harvest Beef Stew 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 Harvest Beef 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 beef chuck roast from drying out.
Can I substitute ingredients in One-Pot Harvest Beef 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 Harvest Beef 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 Harvest Beef 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
