Beef Stew for One

By Tanya

1 Person

100 Minutes

901 Calories

A hearty, classic Beef Stew filled with amazingly tender beef, onions, carrots, and potatoes. You’ll love how easy this stew is to make and how rich and satisfying it tastes! This recipe makes the ideal amount for one person. This wonderful stew recipe will most definitely become a favorite of yours!

Ingredients

1/4 cup frozen peas
1 carrot , peeled and cut into 1/2-inch slices
1 baking potato
2 cups chicken broth
1/2 tsp. dried thyme
1/4 cup red wine
1 tbsp. flour
1/2 tbsp. Worcestershire sauce
1/2 tbsp. tomato paste
1 clove garlic , minced
1 stalk celery
1/2 cup chopped onion
1/4 tsp. black pepper
1/4 tsp. kosher salt
1 tbsp. canola oil
1/2 pound beef chuck roast

Method

01

Heat 1/2 tablespoon of the canola oil in a skillet or small oven over medium-high heat. Season meat with the salt and pepper and brown on all sides. This will take roughly 10 minutes.
02

Remove the beef from the pot and place on a plate. Add 1/2 tablespoon of canola oil to the pot and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 10 minutes.
03

Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and Worcestershire sauce.
04

Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 3 minutes.
05

Pour in the red wine and dried thyme. Stir until the wine has reduced and thickens slightly.
06

Add the broth and return the meat to the pot. Cover the pot, reduce heat to low and simmer for 25 minutes. Stir occasionally. Make sure the stew stays at a very low simmer.
07

Add the potatoes and carrots to the stew. Cover the pot again and continue cooking for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook additional 15-minute increments until cooked.
08

Stir the peas into the stew. Taste and add extra salt if necessary.

Related Tags

Beef Stew for One

3.7

( By Tanya )

01 Information

Grade easy
Serving 1 serving
Calorie 901 Kcal
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

1/4 cup frozen peas

1 carrot , peeled and cut into 1/2-inch slices

1 baking potato

2 cups chicken broth

1/2 tsp. dried thyme

1/4 cup red wine

1 tbsp. flour

1/2 tbsp. Worcestershire sauce

1/2 tbsp. tomato paste

1 clove garlic , minced

1 stalk celery

1/2 cup chopped onion

1/4 tsp. black pepper

1/4 tsp. kosher salt

1 tbsp. canola oil

1/2 pound beef chuck roast

03 Method

Step 1

Heat 1/2 tablespoon of the canola oil in a skillet or small oven over medium-high heat. Season meat with the salt and pepper and brown on all sides. This will take roughly 10 minutes.

Step 2

Remove the beef from the pot and place on a plate. Add 1/2 tablespoon of canola oil to the pot and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 10 minutes.

Step 3

Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and Worcestershire sauce.

Step 4

Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 3 minutes.

Step 5

Pour in the red wine and dried thyme. Stir until the wine has reduced and thickens slightly.

Step 6

Add the broth and return the meat to the pot. Cover the pot, reduce heat to low and simmer for 25 minutes. Stir occasionally. Make sure the stew stays at a very low simmer.

Step 7

Add the potatoes and carrots to the stew. Cover the pot again and continue cooking for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook additional 15-minute increments until cooked.

Step 8

Stir the peas into the stew. Taste and add extra salt if necessary.

04 Author