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    HOME » Recipes » Beef

    Published: Oct 14, 2022 · Modified: Oct 22, 2022· This website generates income via ads ·

    Beef Stew Recipe for Two

    Jump to Recipe Print Recipe Pin Recipe

    Beef Stew Recipe for Two is an easy beef stew recipe that can be cooked on the stove-top, in an Instant Pot, or in a slow cooker. The best part is the tender beef, but the vegetables and sauce are great as well. We ate ours with a take-and-bake loaf of bread brushed with one tablespoon oil and sprinkled with grated Parmesan. Sometimes I omit the bread and serve the stew over cooked egg noodles. Don't knock it if you haven't tried it. If two starches bother you, swap out the potatoes for green beans.

    White bowls of Beef Stew Recipe for Two with bread on the side.
    Jump to:
    • You'll Love my Beef Stew Recipe for Two
    • Ingredients
    • Step-by-Step Instructions with Photos
    • Alternative cooking methods
    • Recipe FAQ'S
    • Looking for More Hearty Beef Recipes?
    • Equipment
    • Food Storage Tips
    • Expert Tips
    • Perfect Pairings
    • Recipe

    You'll Love my Beef Stew Recipe for Two

    • This beef stew is flavorful from the Worcestershire sauce, soy sauce, bay leaf, and lots of fresh sliced garlic.
    • A bowl of beef stew will fill you up and warm you up from the inside out.
    • Autumn is the perfect time to try new recipes for serving in winter.
    • This recipe is conveniently developed for two large servings or three smaller servings, perfect to pair with a salad. If you need more servings you can adjust for that in the recipe card with just one click.

    Ingredients

    All of the ingredients for Beef Stew Recipe for Two.

    Full ingredients list & measurements provided in the recipe card.

    Step-by-Step Instructions with Photos

    Plate with cubed beef chuck seasoned with salt and pepper.

    Cut beef into large (1") pieces. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

    Beef chuck cubes covered in a light flour dusting.

    Toss the tender chunks of beef in 1 tablespoon of all-purpose flour.

    Dutch oven with olive oil swirl.

    Pour 1 tablespoon of olive oil into a Dutch oven or large pot.

    Chuck roast in a Dutch oven with browned edges.

    Over medium-high heat, brown the beef, turning to sear all edges.

    A Close-up of the seared beef chuck shows the browned bits on the bottom of the pan.

    The beef should be seared well and brown bits should form on the bottom.

    Dutch oven with red wine added to de-glaze the pan and scrape up the browned bits.

    Add ¼ cup red wine or beef broth. Use a wooden spoon to scrape the bottom.

    Dutch oven with beef chuck, garlic slices, bay leaves, and sprigs of thyme (optional).

    Add the liquids plus the aromatics. Cover. Cook over low heat for 2 hours.

    Whole small white potatoes, small onion cut into six wedges, peeled carrots cut into 1" cubes, and a small plate of frozen peas.

    Prepare the vegetables as shown in the image and set them aside.

    Beef stew with vegetables and tomato paste added to the pot.

    Add the prepared vegetables and tomato paste to the pot.

    Stew and vegetables stirred together to finish cooking.

    Stir to mix everything together and cook for an additional hour over low heat.

    Cooked beef stew with cornstarch slurry being poured in for thickening the sauce/

    Make a cornstarch slurry and pour it into the pot. Stir as the sauce thickens.

    Finish cooked beef stew for two/

    Remove the stew from the heat and serve piping hot.

    Alternative cooking methods

    • Pressure Cooker
      • Instant pot beef stew is to make. I sear the beef first on the saute setting then add the liquids and garlic and pressure cook the beef for 45 minutes. I then remove the beef and set it aside. I then add the vegetables and tomato paste to the liquid in the pot and pressure cook for 15 minutes. Add the remaining beef back in and saute for a few minutes until the beef is heated through. If the sauce is too thin I use one tablespoon of cornstarch in one tablespoon of water to make a slurry to thicken the sauce.
    • Slow Cooker
      • Slow cooker beef stew is one of my favorite slow cooker recipes. Just sear the beef chunks in a large skillet and put all the ingredients except cornstarch in the cooker and cook according to manufacturer recommendations. I like to use high for 4 hours or low for 8 hours. When cooking is done, use the cornstarch slurry to thicken the sauce if desired.

    Recipe FAQ'S

    What kind of beef is best for stew?

    The most common beef used for stew is a chuck. If it is cut into chunks it is referred to as stew meat. Beef chuck is easy to find and it's affordable, making it a great choice for your stew. That said, some butchers use inferior scraps of beef and call it stew meat. Make sure your stew meat is beef chuck

    What is fond in cooking?

    The term fond refers to the caramelized bits left in the bottom of a pan after you've browned meat or vegetables. Heat changes proteins and carbohydrates in ways that make them fall apart and stick together in browned, flavorful bits on the bottom of the cooking pot. Use a little wine or broth to loosen them with a wooden spoon.

    Looking for More Hearty Beef Recipes?

    A plate of pappardelle pasta, bolognese sauce, and a small salad.

    Marcella Hazan's Classic Bolognese

    Bowl of macaroni in a sauce of beef and tomato sauce.

    Chili-Mac

    Equipment

    • Dutch oven
    • Wooden spoon
    • Knife and cutting board

    Food Storage Tips

    Leftover stew should be kept in an airtight container in the refrigerator for up to three days.

    Expert Tips

    • Cooks have been making beef stew for centuries. It does not really require any advanced cooking skills. My best tip is to follow the instructions for searing the beef. Use tongs to turn the beef to sear it on all sides. Get a nice hard sear on it. This will add flavor and build those brown bits or "fond" on the bottom of the pot. When you de-glaze the pot with wine or stock, great flavor is released into the stew. Don't skip this step.
    • The real key to making a great stew is slow cooking. Slow cooking the flavors of the beef chuck, a collagen rich, fibrous cut of beef that needs at least two hours to break down. Cook over low, avoid boiling, and give the stew the time it needs.
    • I leave my potatoes whole while cooking then slice them in half at serving time. This retains the color and integrity of the potato. If you prefer potatoes to take on the color of the broth and and fall apart a bit, by all means, halve them before cooking.

    Perfect Pairings

    What wine pairs well with beef stew?

    For hearty stews with strong flavors, tender beef and vegetables, and rich, thick beefy sauce, select a Cabernet Sauvignon, Bordeaux, or Shiraz. These red wines will be able to hold their own against the rich sauce.

    Recipe

    Beef Stew for Two

    Beef Stew Recipe for Two is an easy beef stew recipe that can be cooked on the stovetop, in an Instant Pot, or in a slow cooker.
    4.94 from 46 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 hrs
    Total Time 3 hrs 10 mins
    Course
    Main Course
    Servings 2

    Equipment

    • Dutch Oven
    • wooden spoon
    • Cutting board and knife

    Ingredients
      

    • 10 ounces Beef chuck
    • ¼ teaspoon Kosher Salt
    • ¼ teaspoon Black pepper
    • 1 tablespoon All purpose flour
    • 2 tablespoons Olive oil
    • ¼ cup Red Wine (optional) or use additional beef broth
    • 1 cup Beef Broth or beef stock
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Soy sauce
    • 1 Bay Leaf or two small
    • 2 cloves Garlic
    • 2 tablespoons Tomato paste
    • 6 small Yukon Gold Potatoes russet potatoes break apart too easily.
    • 1 small Onion
    • 2 carrots Carrot
    • ⅓ cup Peas
    • 1 tablespoon Cornstarch
    • 1 sprig Fresh thyme optional

    Instructions
     

    • Cut beef into large (1") pieces. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
    • Toss the chunks of beef in 1 tablespoon of all-purpose flour.
    • Pour 1 tablespoon of olive oil into a Dutch oven or large pot.
    • Over medium-high heat, brown the beef, turning to sear all edges.
    • The beef should be seared well and brown bits should form on the bottom of the pan.
    • Add ¼ cup red wine or beef broth to the pot. Use a wooden spoon to scrape the bottom to loosen the bits.
    • Add the Worcestershire sauce, soy sauce, beef broth, bay leaf, garlic, and fresh thyme (optional). Cover. Simmer over low heat for 2 hours.
    • Prepare the vegetables leaving the potatoes whole if they are small, peeling and cutting the carrots into 1" pieces, cutting the onion into sixths, and slicing the garlic.
    • Add the prepared vegetables and tomato paste to the pot.
    • Stir to mix everything together and simmer for an additional hour over low heat.
    • If the liquid is the right consistency for you skip this step. If not, make a cornstarch slurry by mixing 1 tablespoon of water with 1 tablespoon of cornstarch and pouring it into the pot. Stir as the sauce thickens.
    • Remove the stew from the heat and serve piping hot.

    Nutrition

    Calories: 746kcalCarbohydrates: 99gProtein: 37gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 78mgSodium: 1600mgPotassium: 2672mgFiber: 13gSugar: 9gVitamin A: 454IUVitamin C: 92mgCalcium: 126mgIron: 8mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Beef

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      Recipe Rating




    1. Stephanie says

      October 15, 2022 at 7:38 am

      5 stars
      Another fabulous recipe from you. The broth and ingredients are so good. Thank you for the detailed instructions and tips!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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