Stovetop Beef Stew For Two

Why You’ll Love This Recipe

This recipe gives you everything you love about beef stew—rich flavor, melt-in-your-mouth meat, and a soul-warming broth—but in a manageable serving for two. It’s easy to prepare on the stovetop, doesn’t require special equipment, and uses simple ingredients. Whether you’re cooking for a partner or enjoying a solo night in, this scaled-down stew brings all the coziness of a big batch with less time and fewer dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stew beef (chuck roast, cut into 1-inch cubes)
• All-purpose flour (for dusting the beef)
• Olive oil or vegetable oil
• Onion
• Garlic
• Carrots
• Potatoes (Yukon gold or red potatoes work well)
• Tomato paste
• Beef broth
• Worcestershire sauce
• Bay leaf
• Fresh thyme or dried thyme
• Salt and black pepper
• Optional: red wine or balsamic vinegar for added depth

Directions

1. Prep the Beef: Pat the beef dry with paper towels and season with salt and pepper. Dust lightly with flour to help brown and thicken the stew later.
2. Sear the Beef: In a medium saucepan or small Dutch oven, heat oil over medium-high heat. Brown the beef on all sides. Work in batches if needed. Remove and set aside.
3. Sauté Aromatics: In the same pot, reduce heat to medium and add a bit more oil if needed. Sauté chopped onions until soft, about 4 minutes. Add garlic and tomato paste; cook for 1–2 minutes.
4. Deglaze and Simmer: Pour in beef broth (and a splash of red wine or vinegar if using), scraping the bottom to release flavorful bits. Return the beef to the pot.
5. Add Veggies and Seasoning: Stir in diced carrots, potatoes, bay leaf, thyme, and Worcestershire sauce. Bring to a simmer.
6. Cover and Cook: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft. Stir occasionally and add broth if needed.
7. Final Adjustments: Discard the bay leaf. Taste and adjust seasoning with salt and pepper.
8. Serve: Ladle into bowls and serve hot with crusty bread or over mashed potatoes.

Servings and timing

This recipe serves 2.
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours

Variations

• Red Wine Boost: Add ¼ cup of red wine with the broth for a deeper, richer flavor.
• Thicker Stew: Simmer uncovered during the last 20 minutes or mash a few potatoes into the broth.
• Spicy Kick: Add a pinch of chili flakes or smoked paprika for heat.
• Mushroom Add-In: Stir in sliced mushrooms for extra earthiness.
• Low-Carb Option: Replace potatoes with turnips or cauliflower.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the stew gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. It can also be microwaved in short intervals, stirring between each to heat evenly.

FAQs

Can I double the recipe?

Yes, just double all the ingredients and use a larger pot. Cooking time remains about the same.

What’s the best beef for stew?

Chuck roast is ideal—it becomes tender and flavorful when braised slowly.

Can I make this ahead of time?

Absolutely. The flavor actually improves the next day. Store in the fridge and reheat before serving.

Can I use pre-cut stew meat?

Yes, but be sure to trim any large fat chunks and pat it dry before browning for best results.

How do I make it gluten-free?

Skip the flour or use a gluten-free alternative like cornstarch or rice flour for dusting the beef.

What potatoes are best?

Waxy potatoes like Yukon gold or red hold their shape best in stew.

Can I add other vegetables?

Yes! Try peas, green beans, parsnips, or even chopped kale near the end of cooking.

Why is my stew watery?

Too much broth or not enough thickening. Simmer uncovered to reduce, or mash some veggies into the broth.

Is Worcestershire sauce necessary?

It adds depth and umami, but soy sauce or a splash of balsamic vinegar can be used as a substitute.

What should I serve it with?

Crusty bread, mashed potatoes, or a simple green salad complement the stew beautifully.

Conclusion

Stovetop Beef Stew for Two is a flavorful and fuss-free way to enjoy a classic comfort dish in a smaller serving. With tender beef, hearty vegetables, and a rich, savory broth, this recipe is perfect for cozy nights when you want something warm and satisfying without overdoing it. Simple, delicious, and made just for two—this stew will quickly become a go-to favorite.

Stovetop Beef Stew For Two

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Stovetop Beef Stew for Two is a cozy, small-batch version of the classic comfort food, featuring tender beef, hearty vegetables, and a savory, slow-simmered broth. Perfectly portioned for two people, it’s ideal for intimate dinners or when you want just the right amount of leftovers.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 2 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 3/4 lb stew beef (chuck roast), cut into 1-inch cubes
• 1 tbsp all-purpose flour
• 1 tbsp olive oil or vegetable oil
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1 tbsp tomato paste
• 2 medium carrots, sliced
• 2 small Yukon gold or red potatoes, diced
• 1 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme or 1 sprig fresh thyme
• Salt and black pepper, to taste
• Optional: 1/4 cup red wine or 1 tbsp balsamic vinegar

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Instructions

1. Pat beef dry and season with salt and pepper. Dust lightly with flour.
2. Heat oil in a medium saucepan or small Dutch oven over medium-high heat. Brown beef on all sides in batches. Remove and set aside.
3. Reduce heat to medium. Add onion and sauté until softened, about 4 minutes. Stir in garlic and tomato paste; cook for 1–2 minutes.
4. Pour in beef broth and optional red wine or balsamic. Scrape bottom to release browned bits. Return beef to the pot.
5. Add carrots, potatoes, bay leaf, thyme, and Worcestershire sauce. Bring to a simmer.
6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
7. Discard bay leaf and thyme sprig. Taste and adjust seasoning.
8. Serve hot with crusty bread or over mashed potatoes.

Notes

• For thicker stew, simmer uncovered during the last 20 minutes or mash some potatoes into the broth.
• Chuck roast is the best cut for tender, flavorful beef.
• Use gluten-free flour or skip the dusting to make this recipe gluten-free.
• Add peas or green beans near the end of cooking for extra veggies.
• Flavor deepens overnight—leftovers are even better!

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 5g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 95mg