This easy pot roast stew recipe has everything you love about a traditional Sunday pot roast in a cozy, spoonable one-pot meal. Tender chunks of beef, red potatoes, carrots, onions, mushrooms, and garlic simmer in a rich, creamy beef and red wine broth until every bite is packed with flavor.
When you are craving pot roast but do not have several hours to cook an entire roast, this hearty beef stew is the perfect solution. It delivers those same savory, slow-cooked flavors in a fraction of the time.
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Easy Pot Roast Stew
This recipe was inspired by my grandfather’s classic pot roast. One chilly evening, I wanted those familiar pot roast flavors but had started dinner much too late to cook a whole roast.
While shopping for the ingredients, I noticed beef stew meat was on sale. That was when I decided to turn our favorite pot roast into a comforting stovetop stew.
The result was even better than I expected. Browning the beef creates a deeply savory base, while condensed soups, onion soup mix, beef broth, and red wine make the gravy wonderfully rich and creamy. Potatoes, carrots, mushrooms, onions, and garlic turn it into a complete dinner made in one pot.
This has become one of my favorite cold-weather meals—and one I make whenever I want pot roast without waiting all afternoon.
Why You’ll Love This Pot Roast Stew Recipe
- Classic pot roast flavor: It has tender beef, potatoes, carrots, onions, mushrooms, and plenty of savory gravy.
- Made in one pot: Everything cooks together in a Dutch oven or heavy soup pot.
- Faster than traditional pot roast: Using beef stew meat significantly reduces the cooking time.
- Rich and creamy: Cream of mushroom and cream of celery soup create a thick, velvety broth.
- Family-friendly: This hearty dinner makes approximately six generous servings.
- Perfect for leftovers: The flavors become even richer after sitting overnight.
Pot Roast Stew Ingredients
Here is what you will need to make this hearty one-pot beef stew:
Beef stew meat
Beef stew meat is typically cut from chuck roast or another flavorful cut that becomes tender when simmered. Keep the pieces close to the same size so they cook evenly.
Red potatoes
Red potatoes hold their shape well during cooking. Cut them into bite-size pieces so they become tender at the same time as the carrots.
Carrots
Carrots add natural sweetness and traditional pot roast flavor.
Yellow onion and garlic
Fresh onion and garlic build the savory foundation of the stew.
Button mushrooms
Mushrooms give the stew a deeper, earthy flavor. Add them toward the end so they remain tender without becoming overly soft.
Condensed soups
Cream of mushroom and cream of celery soup thicken the broth and give it a rich, creamy texture.
Onion soup mix
A packet of dry onion soup mix adds concentrated onion and beef flavor with very little preparation.
Low-sodium beef broth
Using low-sodium broth makes it easier to control the salt level, especially because the condensed soups and onion soup mix already contain salt.
Red wine
Dry red wine adds depth and balances the creamy gravy. Cabernet Sauvignon, Merlot, or Pinot Noir will all work well.
Flour and butter
The flour helps the beef brown and slightly thickens the stew. Butter adds richness and helps create a flavorful base.
Bay leaves
Bay leaves add subtle herbal flavor while the stew simmers. Remember to remove them before serving.
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The Best Beef for Pot Roast Stew
Precut beef stew meat is the most convenient option. However, you can also purchase a boneless chuck roast and cut it into approximately 1-inch pieces.
Chuck roast is especially good for stew because it contains enough marbling and connective tissue to become tender and flavorful as it simmers. Avoid very lean cuts of beef, which can become dry or tough during longer cooking.
How to Make Pot Roast Stew
1. Prepare the beef
Remove the stew meat from the refrigerator approximately 20 minutes before cooking. Pat it dry, season it with salt and black pepper, and toss it with flour.
Drying the beef is important because excess moisture can prevent it from browning properly.
2. Brown the meat
Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the beef in a single layer, working in batches if necessary. Brown it on every side before transferring it to a plate. Avoid crowding the pot because the beef will steam instead of developing a flavorful crust.
3. Cook the aromatics
Add the diced onion to the same pot and cook until it begins to soften. Stir in the minced garlic and cook for another 30 seconds.
Scrape the browned bits from the bottom of the pot as the onions cook. Those caramelized bits add tremendous flavor to the finished stew.
4. Deglaze with red wine
Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Allow the wine to simmer briefly before adding the remaining ingredients.
5. Simmer the stew
Return the browned beef to the pot. Add the potatoes, carrots, beef broth, cream of mushroom soup, cream of celery soup, onion soup mix, and bay leaves.
Stir everything together, bring it to a gentle simmer, and cover the pot. Cook for approximately one hour or until the beef and vegetables are becoming tender.
6. Add the mushrooms
Stir in the quartered mushrooms. Cover the pot again and simmer for an additional 15 to 20 minutes, or until the beef is tender and the potatoes can be easily pierced with a fork.
Remove the bay leaves, taste the stew, and adjust the salt and black pepper before serving.
Tips for Tender, Flavorful Beef Stew
Brown the beef in batches
Giving the meat enough room in the pot helps it brown instead of steam. The browned exterior adds more flavor to both the beef and the gravy.
Keep the stew at a gentle simmer
Boiling the beef aggressively can make it tough. Reduce the heat once the liquid begins to simmer and let the stew cook slowly.
Cut the vegetables evenly
Similar-size pieces cook at approximately the same rate and make the stew easier to eat.
Add the mushrooms near the end
Mushrooms cook faster than potatoes and carrots. Adding them during the last 15 to 20 minutes keeps them from becoming mushy.
Wait before adding more salt
The condensed soups and onion soup mix contain sodium. Taste the finished stew before adding additional salt.
Make It Your Own
This pot roast stew is easy to adjust with ingredients you already have.
- Add one or two chopped celery stalks with the onion.
- Stir in frozen peas during the final five minutes.
- Replace some of the potatoes with parsnips or turnips.
- Add fresh thyme or rosemary for more herbal flavor.
- Use baby potatoes instead of diced red potatoes.
- Add a splash of Worcestershire sauce for deeper savory flavor.
- Replace the wine with additional beef broth if you prefer to cook without alcohol.
- Use sliced cremini mushrooms for a stronger mushroom flavor.
What to Serve With Pot Roast Stew
Pot roast stew is already a complete meal, but warm bread is perfect for soaking up the creamy gravy. Try serving it with:
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
- 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.
How to Thicken Pot Roast Stew
The flour and condensed soups should naturally create a thick, creamy broth. If you would like it even thicker, mix one tablespoon of cornstarch with one tablespoon of cold water.
Stir the slurry into the simmering stew and cook uncovered for several minutes. Avoid adding dry cornstarch directly to the pot because it can form lumps.
If the stew becomes too thick, stir in additional beef broth until it reaches your preferred consistency.
Storing and Reheating Leftovers
Allow leftover stew to cool before transferring it to an airtight container. Store it in the refrigerator for up to four days.
Reheat individual servings in the microwave or warm the stew in a covered saucepan over medium-low heat. Add a splash of beef broth if the gravy has thickened too much in the refrigerator.
You can also freeze pot roast stew for up to three months. However, potatoes may become slightly softer after freezing and thawing. Defrost the stew overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between pot roast and beef stew?
Pot roast is typically made with one large cut of beef that is slowly braised with vegetables. Beef stew uses smaller pieces of beef simmered directly in the broth or gravy. This recipe combines the traditional flavor of pot roast with the quicker cooking method of beef stew.
Can I make pot roast stew without wine?
Yes. Replace the red wine with an equal amount of additional beef broth. You can also add one tablespoon of Worcestershire sauce for extra depth.
Why is my stew meat tough?
Stew meat may be tough if it has not cooked long enough or if the liquid boiled too aggressively. Continue cooking it at a gentle simmer until the beef becomes fork-tender.
Can I use chuck roast instead of stew meat?
Yes. Boneless chuck roast is an excellent choice. Trim away any large pieces of fat and cut the roast into uniform 1-inch cubes.
Can I make this stew ahead of time?
Yes. In fact, the stew tastes even better the following day because the flavors have more time to develop. Prepare it as directed, refrigerate it, and gently reheat it before serving.
Final Thoughts
This easy pot roast stew turns the comforting flavors of a slow-cooked Sunday dinner into a practical one-pot meal. The beef becomes tender, the vegetables soak up the savory broth, and the creamy red wine gravy brings everything together.
It is a warm, hearty recipe worth saving for chilly fall evenings, snowy winter nights, or any time you need a comforting family dinner without spending the entire day in the kitchen.
If you enjoy cozy one-pot meals, explore my complete collection of soups and stews for more cold-weather dinner inspiration.
