5 from 19 votes

One Pot Best Ever Beef Stew really is the best ever! It’s thick and stuffed full of beef, potatoes, carrots, onion, celery and peas!

ONE POT BEST EVER BEEF STEW

Name: ONE POT BEST EVER BEEF STEW
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2 pounds beef stew meat; 1/2 cup all purpose flour; 1 tablespoon seasoned salt; 1/2 teaspoon black pepper; 1/4 cup vegetable oil; 1 medium yellow onion, (diced); 2 stalks celery, (diced); 3 cups water; 3 teaspoons (heaping) Better than Bouillon ((concentrated beef stock)); 1 tsp minced garlic; 2 tsp Worcestershire sauce; 3 large carrots, (peeled and diced); 4 russet potatoes, (diced into chunks); 1 cup frozen peas

My hubby LOVES beef stew. He’s a midwestern boy so he loves his meat and taters. I always made a basic recipe for it but recently I decided I needed to tweak that recipe to give it a little more flavor. Nothing was wrong with that original recipe. It’s the one I got from a Betty Crocker cookbook when we were first married. I wasn’t cooking much then and I knew he loved beef stew and that was my go-to cookbook given to me from my Momma.

CAN I USE OTHER CUTS OF MEAT?

Of course. Generally, I use a chuck or round roast since it’s the cheapest cut of meat but you can use any cut of beef that you love for this. The key is just letting it cook low and slow long enough so the meat gets super tender. This is going to make your house smell so good. It’s like a big ole warm blanket wrapping you up in comfort!

One Best Ever Beef Stew recipe from The Country Cook

WHAT YOU’LL NEED:

beef stew meat

all purpose flour

seasoned salt

black pepper

vegetable oil

yellow onion

celery

water
Better than Bouillon (concentrated beef stock)
Worcestershire sauce
minced garlic

carrots, peeled and diced
russet potatoes
frozen peas

beef stew meat, garlic, potatoes, carrots, celery, peas, Worcestershire sauce, beef stock

HOW TO MAKE THE BEST EVER BEEF STEW:

Cut up your stew meat. Sometimes when you buy it already cut up, the pieces are still really large. If that’s the case, cut them into smaller 1″ chunks.

In a large Ziploc bag, add flour and seasoned salt. Seal bag and shake to combine ingredients.

Add in stew meat. Shake well to coat with flour.

In a large pot, over high heat, pour in vegetable oil. You want the oil nice and hot so that the meat will brown quickly.

Once the oil is hot, add floured beef chunks (in two batches). Don’t shake off too much of the flour when you take them out. The flour will actually help thicken up the stew some. I brown half of the beef chunks then do a second batch until they are all browned. We are not cooking the meat all the way. Just browning it will help give the beef a great color and flavor. Take out the browned beef and set aside. Season with pepper.

If necessary, add a tad bit more oil to the pot, turn down the heat to medium, then add in diced onion and celery. Cook until translucent (just a few minutes).

Scrape the bottom of the pan and loosen any brown bits (lots of flavor in those!)

Pour in water.

Then add concentrated beef stock, Worcestershire sauce and garlic. Stir well.

Add meat back to the pot. Then toss in diced carrots and potatoes. Stir to combine.

Cover and cook on medium heat for about 10 minutes, stir, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender).

Give stew a stir every so often while cooking. Ten minutes before you’re ready to serve, stir in frozen peas and cover pot.

Once peas are tender, you are ready to dig in!

Cook’s Notes: If you can’t find Better than Bouillon concentrated beef stock, just substitute it with beef stock and do not add additional water. This would be delicious served with some QUICK & EASY GARLIC BUTTER DINNER ROLLS!

Enjoy!