Beef Stew for One
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Tender chuck simmered with potato, carrot, celery, and peas in a rich red wine gravy, sized for one bowl.
Ingredients
- 1 tablespoon vegetable oil divided
- 5 oz. beef chuck roast cut into 1-inch cubes
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped onion
- 1 medium celery stalk chopped
- 1 garlic clove minced
- ½ tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- ¼ cup dry red wine
- ½ teaspoon dried thyme
- 1 cup low-sodium chicken broth
- 1 small gold potato scrubbed and cubed
- 1 small carrot peeled and cut into ½-inch slices
- ¼ cup frozen peas
Equipment
- saucepan
- cutting board
- chef’s knife
Directions
- Pat the beef dry and season it with the salt and pepper. Heat ½ tablespoon of the oil in a 2-quart saucepan over medium-high heat. Brown the beef on all sides, about 6 minutes, then move it to a plate.
- Add the rest of the oil, the onion, and the celery to the pan. Cook for about 2 minutes, then stir in the garlic and cook for 30 seconds.
- Stir in the tomato paste and Worcestershire sauce and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for about 1 minute, until no dry flour shows.
- Pour in the wine, add the thyme, and scrape up the browned bits from the bottom of the pan. Let it bubble until it cooks down a little and thickens.
- Add the broth and the browned beef. Bring it to a boil, then turn the heat down, cover, and simmer gently for 25 minutes.
- Stir in the potato, carrot, and peas. Cover and simmer another 25 minutes, until the beef and vegetables are tender. If the beef is still tough, simmer it 10 minutes longer.
Notes
The ingredient list calls for 1 tablespoon of oil, divided, so these steps use half to brown the beef and half for the vegetables.
Nutrition
Serving: 773g | Calories: 755kcal | Carbohydrates: 49g | Protein: 39g | Fat: 41g | Saturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 936mg | Potassium: 1663mg | Fiber: 7.5g | Sugar: 11g | Vitamin A: 7645IU | Vitamin C: 38mg | Calcium: 131mg | Iron: 6.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); beef chuck roast counted as beef chuck pot roast, raw, gold potato counted as raw potato (a small one 150 g), carrot counted as carrots, ¼ cup frozen peas counted as frozen green peas. Brands and portions vary, so use it only as an approximation.