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Beef Stew in One Pot for Two (Fast)

Prep 15 min Cook 45 min Difficulty 2/5

Quick one-pot beef stew for two: browns beef, cooks with potatoes and carrots in a flavorful broth in under an hour.

Why this recipe works

This beef stew is a fast, one-pot version sized for two. It uses bite-sized beef chuck, onion, carrot, and baby potatoes in a rich broth with optional red wine for depth. Ideal for weeknights, or when you want dinner ready without multiple pans.

Search intent: How to make a quick one-pot beef stew for two
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  • stew with potatoes and carrots
  • how to thicken stew
  • beef broth stew
  • red wine optional stew

Key takeaways

Quick one-pot method saves cleanup
Balanced beef, veg, and starch in under an hour
Thickening option with cornstarch for desired body

Recipe guide

This beef stew is a fast, one-pot version sized for two. It uses bite-sized beef chuck, onion, carrot, and baby potatoes in a rich broth with optional red wine for depth. Ideal for weeknights, or when you want dinner ready without multiple pans.

A simple, fast beef stew you can make in one pot.

  • Quick one-pot method saves cleanup
  • Balanced beef, veg, and starch in under an hour
  • Thickening option with cornstarch for desired body

Overview and ingredients

Gather 300 g beef chuck (2 cm cubes), 1 tbsp oil, 1 small onion, 1 clove garlic, 1 medium carrot (sliced), 150 g baby potatoes (halved), 200 ml beef broth, optional 50 ml red wine, 1 tsp tomato paste, 1 bay leaf, 1 tsp Worcestershire, 1 tsp dried thyme, and salt and pepper. Optional thickener: 1 tbsp cornstarch + 1 tbsp cold water.

Method (steps to cook in one pot)

Brown beef in batches; set aside. Sauté onion until softened, add garlic. Return beef with carrot and potatoes. Add broth, wine (if using), tomato paste, bay leaf, Worcestershire, thyme; bring to a simmer. Cover and cook on low until beef is tender, about 35–45 minutes. Remove bay leaf; season to taste.

If you want a thicker stew

Whisk 1 tbsp cornstarch with 1 tbsp cold water. Stir into simmering stew and cook 2–3 minutes until desired thickness.

Ingredients

  • 300 g beef chuck, cut into 2 cm cubes
  • 1 tbsp vegetable oil
  • 1 small onion, chopped (about 80 g)
  • 1 clove garlic, minced
  • 1 medium carrot, peeled and sliced (about 100 g)
  • 150 g baby potatoes, halved
  • 200 ml beef broth
  • 50 ml red wine (optional)
  • 1 tsp tomato paste
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp cornstarch + 1 tbsp cold water (optional, for thickening)

Instructions

  1. Pat beef dry and season with salt and pepper.
  2. Heat oil in a medium pot over medium-high heat.
  3. Add beef in a single layer and brown on all sides, working in batches if needed; transfer browned beef to a plate.
  4. Reduce heat to medium, add onion and cook until softened, about 3–4 minutes.
  5. Add garlic and cook 30 seconds until fragrant.
  6. Return beef to the pot with carrot and potatoes; stir to combine.
  7. Pour in beef broth and red wine (if using); add tomato paste, bay leaf, Worcestershire sauce, and thyme; stir and bring to a simmer.
  8. Cover, reduce heat to low, and simmer gently until beef is tender and vegetables are cooked, about 35–45 minutes.
  9. Taste and adjust seasoning with salt and pepper; remove bay leaf.
  10. If thicker stew is desired, whisk cornstarch with cold water, stir into stew, and simmer 2–3 minutes until thickened.
  11. Ladle into bowls and serve hot.

FAQs

Can I skip the red wine? Yes. Use extra beef broth or water for the liquid.
Can I use other root vegetables? Carrots, potatoes, parsnips or turnips all work in place of or alongside potatoes.
How can I thicken if needed? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer 2–3 minutes.