Pot Roast Stew
This easy pot roast stew combines tender beef, red potatoes, carrots, mushrooms and onions in a rich, creamy gravy. It delivers all the comforting flavor of a traditional pot roast in an easy one-pot dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 1½ pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 small red potatoes, cut into bite-size pieces
- 3 large carrots, peeled and cut into bite-size pieces
- ½ cup dry red wine
- 4 cups low-sodium beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed cream of celery soup
- 1 (1-ounce) packet dry onion soup mix
- 2 bay leaves
- 8 ounces white button mushrooms, quartered
- Chopped fresh parsley, for garnish, optional
Instructions
- Remove the beef from the refrigerator approximately 20 minutes before cooking. Pat it dry with paper towels.
- Season the beef with salt and black pepper. Sprinkle it with the flour and toss until the pieces are lightly coated.
- Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add the beef in a single layer. Brown it for 2 to 3 minutes per side, working in batches if necessary. Transfer the browned beef to a plate.
- Add the diced onion to the pot. Cook for approximately 4 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and cook for another 30 seconds.
- Pour in the red wine. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Simmer for 2 minutes.
- Return the beef and any accumulated juices to the pot. Add the potatoes, carrots, beef broth, cream of mushroom soup, cream of celery soup, onion soup mix and bay leaves. Stir until combined.
- Bring the stew to a gentle simmer. Reduce the heat to low, cover and cook for 60 minutes, stirring occasionally.
- Stir in the quartered mushrooms. Cover and continue cooking for 15 to 20 minutes, or until the beef is tender and the potatoes and carrots can be easily pierced with a fork.
- Remove and discard the bay leaves. Taste and adjust the salt and black pepper as needed.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Brown the beef in batches to prevent overcrowding. Crowded meat releases moisture and steams instead of browning.
- Keep the stew at a gentle simmer. Boiling can make the beef tough.
- Cabernet Sauvignon, Merlot or Pinot Noir will work well in this recipe.
- To make the stew without wine, replace it with an equal amount of additional beef broth.
- If the gravy becomes too thick, stir in additional beef broth.
- For a thicker stew, combine 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the mixture into the simmering stew and cook uncovered for several minutes.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Find it online: https://www.firsthomelovelife.com/pot-roast-stew/