Beef Stew For One

Name: Beef Stew For One
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: 1 tablespoon canola oil , divided; ▢8 ounces 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 clove garlic , minced; ▢½ tablespoon tomato paste; ▢½ tablespoon Worcestershire sauce; ▢1 tablespoon all-purpose flour; ▢¼ cup dry red wine; ▢½ teaspoon dried thyme; ▢2 cups low-sodium chicken broth; ▢1 small yellow potato , scrubbed and cubed; ▢1 small carrot , peeled and cut into ½-inch slices; ▢¼ cup frozen peas

9 steps

Prep:20minCook:1h 20min

A hearty, classic Beef Stew filled with amazingly tender beef, onions, carrots, and potatoes. You'll love how easy this stew is to make and how rich and satisfying it tastes! This recipe makes the ideal amount for one person.

Updated at: Thu, 17 Aug 2023 04:44:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories966.3 kcal (48%)

Total Fat53.7 g (77%)

Carbs54.3 g (21%)

Sugars11 g (12%)

Protein53.7 g (107%)

Sodium931.3 mg (47%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 tablespooncanola oil

divided

8 ouncesbeef chuck roast

cut into 1-inch cubes

¼ teaspoonkosher salt

⅛ teaspooncoarsely ground black pepper

½ cuponion

½ tablespoontomato paste

½ tablespoonWorcestershire sauce

1 tablespoonall-purpose flour

¼ cupdry red wine

½ teaspoondried thyme

2 cupslow-sodium chicken broth

1yellow potato

small, scrubbed and cubed

1carrot

small, peeled and cut into 1/2-inch slices

¼ cupfrozen peas

Instructions

Step 1

Heat ½ tablespoon of the canola oil in a 2-quart saucepan over medium-high heat. Season meat with the salt and pepper and brown on all sides. This will take roughly 10 minutes.

Step 2

Remove the beef from the pot and place on a plate.

Step 3

Add ½ tablespoon of canola oil to the pot and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 10 minutes.

Step 4

Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and Worcestershire sauce.

Step 5

Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 3 minutes.

Step 6

Pour in the red wine and dried thyme. Stir until the wine has reduced and thickens slightly.

Step 7

Add the broth and return the meat to the pot. Cover the pot, reduce heat to low and simmer for 25 minutes. Stir occasionally. Make sure the stew stays at a very low simmer.

Step 8

Add the potatoes and carrots to the stew. Cover the pot again and continue cooking for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook in additional 15 minute increments until cooked

Step 9

Stir the peas into the stew. Taste and add extra salt if necessary.

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