Easy Beef Stew for Two
Beef, Dinner | November 13, 2014 | By Christine
10 comments
It’s cold out today! When it’s cold out I immediately think of warm, comforting food and this super easy full-bodied stew is perfect for cold days! This red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don’t forget a loaf of crusty French bread for sopping up the rich sauce.
Many stew recipes call for cooking the meat and vegetables at the same time, leaving the vegetables overcooked and mushy. Instead, first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, and potatoes. By the time the vegetables are cooked, the beef will be tender, then just stir in some peas if you like, for a little freshness and color. I sprinkle a little fresh parsley in at the end. You can also spoon the stew over buttered egg noodles. YUMMY!
Easy Beef Stew for Two
2014-11-13 02:05:48
Serves 2
This easy red wine-braised beef stew is the ultimate one-pot meal.
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Total Time
3 hr 30 min
Total Time
3 hr 30 min
Ingredients
- 1 pound beef stew meat or boneless beef short ribs, trimmed and cut into 1 1/2-inch pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon tomato paste (freeze leftover tomato paste in a ziploc bag)
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
- 1 tablespoon all-purpose flour
- 1/4 cup dry red wine
- 1 1/2 cups beef broth
- 1 bay leaf
- 1 Yukon Gold potato (8 ounces), cut into 3/4-inch pieces
- 2 carrots, peeled and sliced 3/4 inch thick
- 1/4 cup frozen peas
- 1 tablespoon minced fresh parsley
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in medium ovensafe saucepan over medium-high heat until just smoking. Brown beef on all sides, about 8 minutes; transfer to bowl.
- Add onion to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in broth, bay leaf, and browned beef with any accumulated juices and bring to simmer. Cover, transfer saucepan to oven, and cook for 1 hour.
- Stir in potato and carrots and continue to cook in oven, covered, until beef and vegetables are tender, 2 hours or until vegetables are tender.
- Discard bay leaf. Using large spoon, skim excess fat from surface of stew, if needed.
- Stir in peas and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Eat up!
Notes
- Serve with crusty bread or over buttered egg noodles.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Two Delicious https://www.twodelicious.com/
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Jarrah
November 25, 2017I was stuck for time so I made this in my pressure cooker. I made the recipe pretty much as is, however after cooking for 25 minutes I thickened the liquid rather than put the flour in as per recipe, served it with garlic bread…it was delicious. I did not have tomato paste so substituted that with tomato sauce.
See AlsoBeef Stew Recipe for Two-
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Jarrah
November 25, 2017I also meant to say that I added the vegetables with the meat at the start of the cooking process.
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Christine
November 28, 2017Hi Jarrah! I’m so glad you liked it and what a cool idea using a pressure cooker to save time! I’ll have to try that some time. Thanks for stopping by! – Christine
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Pam H
November 19, 2017This recipe was Delicious as it was. I didn’t have the peas, which I’ll use next time, but it was fabulous with plenty for leftovers. Thank you!!
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Christine
November 20, 2017Hi Pam!
I’m so glad you liked the beef stew! I just made it last night myself as the temps are getting chilly and beef stew always seems right when it’s cold outside. 😀
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Justin
October 3, 2017Carrots left out of ingredients list
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Christine
October 3, 2017Hi Justin,
I took another look at the recipe and I see, 2 carrots, peeled and sliced 3/4 inch thick in the ingredients list. Thanks for stopping by!
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Candice MacDonnell
November 17, 2014Oh this looks so good! Totally making it this week! <3
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Christine
November 17, 2014Awesome!! You can easily double this recipe if you need more!
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