Easy Beef Stew for Two

Beef, Dinner | November 13, 2014 | By


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.

Beef Stew for Two

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!

Beef Stew side

Easy Beef Stew for Two
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
  1. 1 pound beef stew meat or boneless beef short ribs, trimmed and cut into 1 1/2-inch pieces
  2. Salt and pepper
  3. 1 tablespoon vegetable oil
  4. 1 small onion, chopped fine
  5. 2 garlic cloves, minced
  6. 1 teaspoon tomato paste (freeze leftover tomato paste in a ziploc bag)
  7. 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
  8. 1 tablespoon all-purpose flour
  9. 1/4 cup dry red wine
  10. 1 1/2 cups beef broth
  11. 1 bay leaf
  12. 1 Yukon Gold potato (8 ounces), cut into 3/4-inch pieces
  13. 2 carrots, peeled and sliced 3/4 inch thick
  14. 1/4 cup frozen peas
  15. 1 tablespoon minced fresh parsley
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Discard bay leaf. Using large spoon, skim excess fat from surface of stew, if needed.
  6. 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!
  1. Serve with crusty bread or over buttered egg noodles.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
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  1. Leave a Reply

    November 25, 2017

    I 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.

    • Leave a Reply

      November 25, 2017

      I also meant to say that I added the vegetables with the meat at the start of the cooking process.

      • Leave a Reply

        November 28, 2017

        Hi 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

  2. Leave a Reply

    Pam H
    November 19, 2017

    This 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!!

    • Leave a Reply

      November 20, 2017

      Hi 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. 😀

  3. Leave a Reply

    October 3, 2017

    Carrots left out of ingredients list

    • Leave a Reply

      October 3, 2017

      Hi 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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