Skillet Beef Stew: Easiest One-Pan Comfort Food

Introduction

Skillet beef stew is more than just dinner; it’s a warm hug on a chilly evening, a taste of home no matter where you are. This recipe is inspired by my grandmother’s hearty stews, the kind she’d simmer on the stovetop for hours, filling the kitchen with the most incredible aroma. But let’s be honest, we don’t always have hours to spare. That's why I created this skillet beef stew, a quicker, equally delicious version that’s perfect for weeknights.

This skillet version captures all the comforting flavors in a fraction of the time, using a single skillet for easy cleanup. It’s the perfect way to enjoy a classic, comforting meal without spending all day in the kitchen. From browning the beef to simmering the vegetables, everything happens in one pan, making it a complete and satisfying meal. I hope this quicker version will become a family favorite just like that classic crock pot version!

Why You Will Love This skillet beef stew Recipe

There are so many reasons to adore this skillet beef stew recipe. First and foremost, it's incredibly comforting. The tender beef, hearty vegetables, and rich gravy create a dish that warms you from the inside out. It reminds me of cozy Sunday dinners at my grandmother's house, where the air was filled with laughter and the aroma of simmering stew.

This recipe is also surprisingly quick and easy. With just one skillet, you'll minimize cleanup and maximize flavor. You can easily prepare this dish on even the busiest of weeknights. The browned beef and tender vegetables simmer together in a rich, savory broth, delivering a symphony of flavors in every bite. And who doesn’t love a hearty, satisfying meal that's ready in under an hour?

Ingredients Needed for This skillet beef stew Recipe

Here are the ingredients you'll need to create this comforting skillet dinner:

• 1.5 lbs beef stew meat, cut into 1 inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional but recommended)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 lb Yukon gold potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tablespoons all-purpose flour
• 1/4 cup water
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make This skillet beef stew Recipe

Follow these easy steps to create a mouthwatering skillet beef stew:

1. Season the beef stew meat generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium high heat. Add the beef in a single layer and brown on all sides. Work in batches if necessary to avoid overcrowding the pan. Remove the browned beef from the skillet and set aside.
3. Add the chopped onion, carrots, and celery to the skillet, and cook until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the tomato paste, dried thyme, and dried rosemary.
5. Return the browned beef to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is fork tender.
6. Add the cubed potatoes to the skillet and continue to simmer, covered, for another 20 to 25 minutes, or until the potatoes are tender.
7. In a small bowl, whisk together the all purpose flour and water to create a slurry. Gradually stir the slurry into the skillet beef stew to thicken the gravy to your desired consistency.

8. Stir in the frozen peas and cook for another 2 to 3 minutes, until heated through.
9. Taste and adjust the seasoning with salt and pepper as needed.
10. Garnish with fresh chopped parsley before serving. Another great beef stew recipe can be found in this Baked Beef Stew recipe!

How to Serve This skillet beef stew Recipe

This skillet beef stew is a complete meal on its own, but serving it with a side of crusty bread is always a good idea for soaking up all that delicious gravy. You could also pair it with a simple side salad for a bit of freshness.

For a more substantial meal, consider serving it over mashed potatoes or creamy polenta. A dollop of sour cream or a sprinkle of shredded cheese can also add extra flavor and richness. Or if you prefer a thinner consistency, you'll enjoy this version similar to Stir Fry Beef Stew recipe!

How to Store This skillet beef stew Recipe

If you have any leftover skillet beef stew, store it in an airtight container in the refrigerator. It tastes even better the next day, as the flavors have more time to meld together.

To freeze, let the stew cool completely before transferring it to a freezer safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Reheat the leftover skillet beef stew on the stovetop over medium heat until heated through. Or, you can microwave individual portions in a microwave safe dish.

Tips to Make This skillet beef stew Recipe

• For deeper flavor, try searing the beef in bacon fat instead of olive oil.
• Use high quality beef broth for the best flavor.
• Don't skip the browning step. It's crucial for developing rich flavor.
• Add a splash of Worcestershire sauce for an extra layer of umami.
• Other veggies like parsnips, turnips, or mushrooms can also be added.
• If the stew is too thick, add a little more beef broth to thin it out.
• Be sure to cook the stew long enough to ensure the beef is tender. No one likes tough beef in their stew.

Helpful Notes for This skillet beef stew Recipe

• Beef stew meat is typically a tougher cut of beef that becomes tender when cooked low and slow. If you can’t find beef stew meat, you can substitute chuck roast, cut into 1 inch cubes.
• Yukon gold potatoes are my favorite for stew because they hold their shape well and have a slightly creamy texture. You can also use red potatoes or russet potatoes, but keep in mind that russets may become a bit softer.
• Red wine adds depth and complexity to the stew. If you prefer not to use wine, simply replace it with an equal amount of beef broth. Also, be sure to check out our recipe for Skillet Tuna Salad!
• A heavy bottomed skillet is ideal for this recipe because it distributes heat evenly and prevents scorching. If you don’t have a skillet, you can use a Dutch oven.

Variation of This skillet beef stew Recipe

• For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño to the skillet along with the other vegetables.
• In the fall, add butternut squash or sweet potatoes for a sweeter twist.
• For a richer, creamier stew, stir in a dollop of sour cream or heavy cream at the end of cooking.
• Add a bay leaf to the stew for extra flavor. Be sure to remove it before serving.
• Top with cheese!

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Frequently Asked Questions

Conclusion

This skillet beef stew is the perfect easy take on a classic comfort food. It’s hearty, flavorful, and comes together in just one pan, making it ideal for busy weeknights. I encourage you to give this recipe a try and experience the warm, satisfying flavors for yourself. If you do, please let me know how it turns out in the comments below. I’m always excited to hear from you! I'm confident that your family will love this skillet beef stew recipe.

Skillet Beef Stew: Easiest One-Pan Comfort Food

This skillet beef stew is a hearty and comforting one pan meal, perfect for busy weeknights. Tender beef, vegetables, and a rich gravy make this dish a family favorite.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American
Diet: Dairy-Free

Nutrition:

Calories: 450
Protein: 30g
Carbs: 25g
Fat: 25g

Ingredients

• 1.5 lbs beef stew meat, cut into 1 inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 lb Yukon gold potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tablespoons all purpose flour
• 1/4 cup water
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1. Season the beef stew meat generously with salt and pepper.
2. 2. Heat the olive oil in a large skillet over medium high heat. Add the beef in a single layer and brown on all sides. Work in batches if necessary to avoid overcrowding the pan. Remove the browned beef from the skillet and set aside.
3. 3. Add the chopped onion, carrots, and celery to the skillet, and cook until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. 4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the tomato paste, dried thyme, and dried rosemary.
5. 5. Return the browned beef to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is fork tender.
6. 6. Add the cubed potatoes to the skillet and continue to simmer, covered, for another 20 to 25 minutes, or until the potatoes are tender.
7. 7. In a small bowl, whisk together the all purpose flour and water to create a slurry. Gradually stir the slurry into the skillet beef stew to thicken the gravy to your desired consistency.
8. 8. Stir in the frozen peas and cook for another 2 to 3 minutes, until heated through.
9. 9. Taste and adjust the seasoning with salt and pepper as needed.
10. 10. Garnish with fresh chopped parsley before serving.

Notes