One-Pot Autumn Beef Stew
One-Pot Autumn Beef Stew is the ultimate comfort food, perfect for chilly evenings. This hearty stew combines tender beef chuck with vibrant carrots and Yukon Gold potatoes, all simmered in a rich broth infused with aromatic thyme and bay leaves. Easy to prepare and customize, this dish not only warms your belly but also brings family and friends together for memorable meals. Enjoy it fresh or as leftovers; either way, it’s sure to delight!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Stewing
- Cuisine: American
Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 4 medium carrots, sliced into thick rounds
- 3 medium Yukon Gold potatoes, chopped
- 2 medium onions, diced
- 4 garlic cloves, minced
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried)
Instructions
- Brown the beef: In a large pot over medium-high heat, add oil and sear the beef until golden brown on all sides. Remove from pot.
- Sauté vegetables: In the same pot, add onions and garlic; sauté until fragrant and translucent.
- Combine ingredients: Return beef to the pot along with carrots and potatoes. Pour in enough beef broth to cover everything. Add bay leaves and thyme.
- Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer for about 2 hours.
- Final seasoning: Taste and adjust seasoning with salt and pepper as needed before serving.
- Serve warm: Remove bay leaves and ladle into bowls.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 430
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Customize by adding seasonal veggies like squash or sweet potatoes for extra flavor. For enhanced richness, deglaze the pot with a splash of red wine after browning the meat.