There’s nothing quite like a warm, savory bowl of beef stew to make you feel cozy and comforted. But a classic stew often requires hours of simmering, which simply isn’t an option on a busy weeknight. This easy weekday beef stew is a game-changer. It delivers all the deep, rich flavor you crave with fall-apart tender beef and hearty vegetables, but it’s ready in a fraction of the time.
We’ve designed this recipe to be your go-to for a quick and satisfying dinner. By taking a few smart shortcuts—like using a quick-cooking method and common pantry staples—you can have a delicious, home-cooked meal on the table in under an hour. It’s the perfect solution for those chilly evenings when you want to feel nourished and warm without spending all night in the kitchen.
Why You’ll Love This Recipe
- Speed and Simplicity: You get all the flavor of a traditional stew without the long cook time, making it perfect for any day of the week.
- One-Pot Meal: This stew is a complete meal in a single pot, which means less time spent on cleanup and more time enjoying your food.
- Rich, Deep Flavor: Browning the beef and sautéing the vegetables builds layers of flavor that make the stew taste like it’s been simmering all day.
- Comfort Food Classic: This is the kind of hearty, satisfying meal that brings a smile to your face and a warmth to your soul.
- Budget-Friendly: Made with affordable cuts of meat and common vegetables, it’s a great choice for feeding the family without breaking the bank.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 1/2 lbs (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp (15 g) all-purpose flour
- 4 cups (960 ml) low-sodium beef broth
- 2 tbsp (30 g) tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 3 large carrots, peeled and cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) small yellow potatoes, scrubbed and halved or quartered
- 1 cup (150 g) frozen peas (optional)
- 1 tbsp (15 ml) Worcestershire sauce
Equipment
- Large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-Step Instructions
- Brown the Beef: Pat the beef cubes dry with a paper towel. Season them with ½ tsp of the salt and all of the pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer, being careful not to overcrowd the pot. Cook for 3-4 minutes per side, until deeply browned. You may need to do this in two batches. Remove the browned beef from the pot and set it aside.
- Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until it’s soft and translucent, about 5–6 minutes. Add the garlic and cook for another minute until fragrant.
- Create the Base: Sprinkle the flour over the onions and garlic and stir to coat. Cook for 1 minute to remove the raw flour taste. Stir in the tomato paste, dried thyme, and remaining ½ tsp of salt. Cook for another minute.
- Simmer the Stew: Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir until the mixture is smooth and no lumps of flour remain. Add the browned beef and the bay leaf back to the pot.
- Cook the Vegetables: Bring the stew to a boil, then reduce the heat to a gentle simmer. Add the chunks of carrots and potatoes. Cover and cook for 30–40 minutes, or until the vegetables are tender and the beef is fork-tender.
- Finish and Serve: Stir in the Worcestershire sauce and the frozen peas (if using) and cook for another 2–3 minutes until the peas are heated through. Remove the bay leaf before serving. Taste and adjust seasoning as needed. Ladle the hot stew into bowls and serve immediately.
Substitutions and Variations
- Meat: This recipe works well with other meats too. You can use lamb stew meat or a sturdy plant-based alternative.
- Vegetables: Feel free to add other root vegetables like parsnips or turnips. You could also add some chopped celery along with the onion for more flavor. For a green vegetable, green beans or chopped kale can be added at the end.
- Gluten-Free: To make this gluten-free, substitute the all-purpose flour with cornstarch. In a small bowl, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the simmering stew at the end of the cooking time and cook until thickened.
- Extra Flavor: For an even richer flavor, you can add about 1/2 cup (120 ml) of dry red wine (like a Cabernet Sauvignon or Merlot) to the pot after you’ve sautéed the onions and garlic. Let it simmer and reduce by about half before adding the broth.
- Dairy-Free: This recipe is naturally dairy-free.
Pro Tips and Common Mistakes to Avoid
- Don’t Rush the Browning: This is the most important step for building deep flavor. Browning the beef properly creates a rich, savory crust that will add so much to your stew.
- Don’t Overcrowd the Pot: If you add all the beef at once, it will steam instead of browning. Cook it in batches to get that nice crust.
- Cut Veggies Uniformly: Cutting the carrots and potatoes into similar sizes ensures they cook evenly. This way, you won’t have some that are mushy and others that are still hard.
- Use Good Broth: A high-quality, low-sodium beef broth makes a huge difference. Since it’s the main liquid, its flavor will shine through.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can chop all your vegetables a day or two ahead of time and store them in the refrigerator in an airtight container.
- Storage: Let leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Beef stew freezes beautifully. Let it cool, then transfer it to a freezer-safe container or resealable bag, leaving some room for expansion. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: To reheat, place the stew in a saucepan on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. You can also microwave individual portions in a microwave-safe bowl, heating in 1-2 minute increments until hot.
Serving Suggestions
This stew is a complete meal on its own, but it’s even better with something to soak up all that delicious gravy. Serve it with a side of warm crusty bread, cornbread, or a scoop of mashed potatoes. A simple green salad on the side can also add a nice, fresh contrast.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 410 kcal
- Protein: 32 g
- Fat: 18 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Why isn’t my beef tender after 40 minutes?
A: Beef can be a little unpredictable. The short cooking time works for most beef stew cuts, but if your beef is still tough, it just needs a little more time. The key to making it tender is to cook it until it “gives” when pressed. Simply cover the pot and simmer for another 10-15 minutes, or until it’s as tender as you’d like.
Q: Can I use a slow cooker for this recipe?
A: Yes! This recipe can be adapted for a slow cooker, but it will no longer be a “weekday” stew in the quick sense. Brown the beef and sauté the onions and garlic as directed. Then, add all the ingredients (except the frozen peas) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the peas at the very end.
Q: Can I add potatoes and carrots at the beginning?
A: For this faster recipe, yes. They should cook in about the same time as the beef. In a very long-simmered stew, you would add them later so they don’t turn to mush, but here, it all works together in about 30-40 minutes.
Q: How can I make the stew thicker?
A: If you find your stew is too thin after cooking, you can create a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir it into the simmering stew and cook for a few minutes until it thickens.
Q: Can I use fresh herbs instead of dried?
A: Yes! If using fresh thyme, use 1 tablespoon of chopped fresh thyme for every 1 teaspoon of dried thyme.
Printable Recipe Card: Easy Weekday Beef Stew
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
Servings: 6
Ingredients:
- 2 tbsp olive oil
- 1 1/2 lbs beef stew meat, cubed
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 3 large carrots, chunked
- 1 lb small yellow potatoes, halved
- 1 cup frozen peas (optional)
- 1 tbsp Worcestershire sauce
Instructions:
- Season beef with ½ tsp salt and pepper. Brown beef in batches in a pot with hot oil. Remove and set aside.
- Add onion to the pot and cook until soft (5-6 mins). Add garlic and cook for 1 min.
- Stir in flour, tomato paste, thyme, and remaining salt. Cook for 1 min.
- Slowly whisk in beef broth. Add beef and bay leaf back to the pot.
- Add carrots and potatoes. Bring to a simmer, cover, and cook for 30–40 mins until beef and veggies are tender.
- Stir in Worcestershire sauce and peas. Cook 2-3 mins. Remove bay leaf and serve.
Easy Weekday Beef Stew
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs beef stew meat, cubed
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 3 large carrots, cut into chunks
- 1 lb small yellow potatoes, halved
- 1 cup frozen peas (optional)
- 1 tbsp Worcestershire sauce
Instructions
- Pat beef dry. Season with 1/2 tsp salt and pepper. Heat oil in a large pot. Brown beef in batches, 3–4 minutes per side. Remove and set aside.
- Add onion and cook 5–6 minutes until softened. Stir in garlic and cook 1 minute.
- Stir in flour, tomato paste, thyme, and remaining 1/2 tsp salt. Cook 1 minute to remove raw flour taste.
- Slowly whisk in beef broth, scraping up browned bits. Add browned beef and bay leaf back to pot.
- Add carrots and potatoes. Bring to a boil, then reduce heat. Cover and simmer 30–40 minutes until beef and vegetables are tender.
- Stir in Worcestershire sauce and peas (if using). Cook 2–3 minutes. Remove bay leaf. Taste, adjust seasoning, and serve hot.
