The Best Small-Batch Beef Stew Recipe

This cozy beef stew recipe is a small-batch take on the classic, making it ideal for a family of two to four. Packed with tender chunks of beef, hearty vegetables, and a flavorful broth, it’s the ultimate comfort food for cooler nights or when you’re craving something warm and homemade. So let’s get to it, here’s how to make the best beef stew with easy tips for tender meat, rich flavor, and my tip for the perfect thickening.

Why I Love This Recipe

Growing up, beef stew was the ultimate symbol of comfort in my home. It was always simmering on the stovetop during chilly evenings. But what I love about this small-batch version is how it perfectly balances simplicity with bold flavor, without leaving you drowning in leftovers. This recipe is wholesome, hearty, and surprisingly quick to make compared to traditional stew recipes, thanks to its smaller portion size.

Whether you’re making dinner for a cozy date night or a small family gathering, this stew is sure to become a household favorite. Plus, it’s so versatile! With just one pot and a few everyday ingredients, you can create a dish that tastes like it simmered for hours.

Ingredients You’ll Need

Here’s what makes this beef stew extra delicious and hearty:

For the Stew:

• 2 lbs of stewing beef: Look for beef chuck or beef round for tender results. Cut into 1-inch pieces if not pre-cut.
• 1 onion, diced: Adds sweetness and depth to the stew.
• 4 celery stalks, sliced: For crunch and earthy flavor.
• ½ lb baby potatoes: No peeling required! Their waxy texture holds up well in stews.
• 4 carrots, peeled and sliced: Adds natural sweetness and vibrant color.
• 4 garlic cloves, minced: A must-have for a rich, aromatic base.
• 3 tbsp olive oil: For browning the beef and sautéing the vegetables.
• 1 tbsp Worcestershire sauce: Enhances the umami and adds a subtle tang.
• 2 bay leaves: Adds a herbaceous note to the stew.
• Salt and pepper to taste: Don’t skip this step—seasoning in layers makes a big difference.
• 1 tbsp tomato paste: Intensifies the richness of the broth.
• 2 cups beef broth: Use low-sodium broth for better control over seasoning.
• ½ tsp each of dried basil, oregano, and parsley: These dried herbs add an earthy, classic flavor.
• ½ tsp paprika: For a touch of warmth and depth.

For Thickening:

• 2 tbsp cornstarch mixed with ¼ cup cold water: Adds the perfect velvety texture.

Substitutions and Variations

• Beef Substitute: Use lamb or turkey if you’d like to try something different.
• Vegetables: Swap the carrots or celery for parsnips or sweet potatoes for a twist.
• Broth: Red wine can replace ½ cup of beef broth for a richer flavor.
• Herbs: Fresh thyme or rosemary can be used in place of dried herbs for added freshness.

Directions

1. Sear the Beef

Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat.

Season the stewing beef with salt and pepper. Sear the beef on all sides until browned (about 4-5 minutes per batch). Remove and set aside.

2. Cook the Vegetables

In the same pot, add the diced onion, celery, and carrots. Cook for 4-5 minutes until softened.

Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.

3. Build the Broth

Add the beef broth, Worcestershire sauce, bay leaves, and dried herbs (basil, oregano, parsley, paprika) to the pot. Stir to combine.

Return the seared beef to the pot, along with the baby potatoes.

4. Simmer the Stew

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, stirring occasionally, until the beef is tender and vegetables are soft.

5. Thicken the Stew

Mix 2 tablespoons of cornstarch with ¼ cup of cold water to create a slurry.

Slowly stir the slurry into the stew and cook for another 5 minutes, or until the broth thickens.

6. Serve and Enjoy

Remove the bay leaves before serving. Ladle the stew into bowls and serve with crusty bread for soaking up the rich broth.

How to Store Leftovers and Make Ahead

• Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.
• Freezing: Beef stew freezes beautifully! Place cooled stew in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if needed.

Other Recipes You’ll Love

• The Best Spicy Beef and Chorizo Chili Recipe
• Easy Hearty Black Bean Tortilla Soup (with Corn)
• The Ultimate Black Bean Vegetarian Chili with Dark Chocolate

Final Thoughts

This small-batch beef stew is the perfect comfort food for any occasion. It’s rich, hearty, and made with love using simple, wholesome ingredients. Whether you’re cooking for two or serving four, this recipe will warm your heart and your home. Pair it with a glass of red wine or crusty bread, and you’ve got a meal that’s as easy as it is satisfying.

Have you tried this recipe? Share your thoughts in the comments below! And don’t forget to explore MayEightyFive.com for more comforting and delicious recipes.

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