Nothing beats a cozy evening with a steaming bowl of the Best Beef Stew for Two — tender beef, hearty vegetables, and a rich, savory broth that feels like a warm hug in a bowl. Whether you’re cooking on the stovetop, using a slow cooker, Instant Pot, or a Dutch oven, this small-batch recipe packs all the comfort of the best beef stew ever — just perfectly portioned for two. It’s the best beef stew recipe when you want something simple, flavorful, and wonderfully homey without making a massive pot.
Why You’ll Love This Recipe
- Perfectly portioned for two — no leftovers, no waste
- Deep, rich flavor from slow-simmered beef and aromatics
- Easy to adapt for crockpot, Instant Pot, or stovetop cooking
- Cozy comfort food that’s hearty yet balanced
- Excellent for date night, meal prep, or a cold winter evening
- Makes your kitchen smell absolutely amazing
Ingredients Needed
For the Beef Stew Base:
- ½ lb beef chuck, cut into 1-inch cubes
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
- ½ small onion, diced
- 1 clove garlic, minced
For the Sauce:
- 1 cup beef broth
- ½ cup red wine (optional, or use more broth)
- 1 tbsp tomato paste
- ½ tsp Worcestershire sauce
Vegetables:
- 1 carrot, peeled and sliced
- 1 small potato, diced
- ½ cup celery, chopped
- ½ cup peas (optional)
Seasoning:
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp thyme
- 1 bay leaf
Step-by-Step Instructions
- Brown the Beef: In a Dutch oven or saucepan, heat olive oil over medium-high heat. Toss beef cubes with flour, then sear until browned on all sides.
- Add Aromatics: Stir in onion and garlic; cook 2–3 minutes until fragrant.
- Deglaze: Pour in wine (if using) and scrape the brown bits from the bottom — this is flavor gold.
- Simmer: Add broth, tomato paste, Worcestershire sauce, and seasonings. Stir well.
- Add Veggies: Mix in carrots, potatoes, and celery.
- Cook: Cover and simmer on low for 1½ to 2 hours, stirring occasionally, until beef is tender.
- Finish: Stir in peas for the last 5 minutes of cooking. Remove bay leaf before serving.
Tips for Success
- Use beef chuck roast — it becomes incredibly tender after simmering.
- Don’t rush the browning step — it builds the stew’s depth of flavor.
- For a thicker stew, mash a few potato pieces into the broth near the end.
- Add a splash of balsamic vinegar for a touch of brightness.
- Make ahead — stew tastes even better the next day.
Variations & Substitutions
- Crockpot: Cook on low for 6–7 hours or high for 3–4 hours.
- Instant Pot: Pressure cook for 35 minutes, then natural release.
- Stovetop: Simmer gently for 1½ to 2 hours until tender.
- Dutch Oven: Bake covered at 325°F for 2 hours for a classic oven-style stew.
- Low-carb option: Swap potatoes for turnips or cauliflower.
Serving Suggestions
- Serve with crusty French bread or buttered biscuits
- Pair with a side salad or roasted green beans
- Top with fresh parsley or a sprinkle of parmesan cheese
- Enjoy alongside a glass of red wine for a cozy dinner night
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low heat or microwave in 30-second bursts, stirring between each.
Frequently Asked Questions
Can I use frozen beef?
Yes, but for best results thaw it first before searing to get that perfect brown crust.
Can I make this ahead?
Absolutely — the flavor deepens overnight. Reheat gently before serving.
How do I thicken the stew?
Mash a few potatoes or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Can I make this gluten-free?
Yes, replace the flour with cornstarch or gluten-free all-purpose flour.
What’s the best beef for stew?
Beef chuck roast or stewing beef works best for tenderness and rich flavor.
Servings: 2 servings
Calories: 480kcal
Cost: Medium
Equipment
- Dutch Oven or Saucepan For stovetop or oven cooking
- wooden spoon For stirring and scraping browned bits
- measuring cups and spoons To measure ingredients accurately
Ingredients
- 1/2 lb beef chuck, cut into 1-inch cubes
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, or use more broth)
- 1 tbsp tomato paste
- 1/2 tsp Worcestershire sauce
- 1 carrot, peeled and sliced
- 1 small potato, diced
- 1/2 cup celery, chopped
- 1/2 cup peas (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1 bay leaf
Instructions
- In a Dutch oven or saucepan, heat olive oil over medium-high heat. Toss beef cubes with flour, then sear until browned on all sides.
- Stir in onion and garlic; cook 2–3 minutes until fragrant.
- Pour in wine (if using) and scrape the brown bits from the bottom — this is flavor gold.
- Add broth, tomato paste, Worcestershire sauce, and seasonings. Stir well.
- Mix in carrots, potatoes, and celery. Cover and simmer on low for 1½ to 2 hours, stirring occasionally, until beef is tender.
- Stir in peas for the last 5 minutes of cooking. Remove bay leaf before serving.
Notes
Use beef chuck for the best flavor. For thicker stew, mash a few potatoes or simmer uncovered for the last 10 minutes. This stew is even better the next day, making it perfect for make-ahead dinners.
Nutrition
Calories: 480kcal | Carbohydrates: 22g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 870mg | Fiber: 3g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 4mg | Iron: 25mg
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