Lina: Okay Samad, it’s officially stew season in Canada we need something warm, rich, and ridiculously easy.
Samad: Say less! I’m already thinking about one pot beef stew. You toss it all in one pot, let it simmer, and boom dinner that hugs you back.
Lina: Plus, fewer dishes. That’s the kind of math I like.
Table of Contents
Why We’re Obsessed with This Canadian Beef Stew
Samad: This one pot beef stew is our cold-weather MVP. Tender chunks of beef, soft carrots and potatoes, all soaking up a rich, savoury broth? Come on.
Lina: And it’s so Canadian. We’ve got local beef, earthy root veggies, and a splash of maple syrup to make it cozy and slightly sweet.
Samad: Plus, it’s one of those meals you can prep in the afternoon and just let it simmer while you do your thing. Makes the whole house smell like you actually know what you’re doing in the kitchen.
Ingredients You’ll Need
Lina: This is a pantry-friendly recipe, too. You probably have most of this already.
Main Ingredients
- 2 lbs stewing beef (chuck is great)
- 1 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, peeled & cubed
- 2 cups beef broth (low sodium)
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp pure maple syrup
- 1 tsp dried thyme
- 1 bay leaf
- Optional: ½ cup frozen peas (for a little green!)
Samad: Don’t skip the maple syrup, okay? That’s the secret Canadian twist. It adds a subtle depth not sweet, just warm.
Let’s Make It Step-by-Step
Lina: First step? Grab your favourite Dutch oven or deep pot. This whole thing happens in one pot, so pick a good one.
Brown the Beef
Samad: Toss your beef cubes in flour, salt, and pepper. Heat olive oil over medium-high, then brown the beef in batches so it gets that beautiful crust.
Lina: Don’t crowd the pan we’re not steaming the meat, we’re giving it a sear! That’s where the flavour lives.
Build the Base
Samad: Once the beef’s browned, scoop it out and toss in the onions and garlic. Sauté for about 5 minutes until everything’s soft and smells amazing.
Layer in the Good Stuff
Lina: Return the beef to the pot. Add carrots, potatoes, tomato paste, Worcestershire, maple syrup, thyme, bay leaf, broth and water.
Samad: Bring it to a gentle boil, then lower the heat, cover, and let it simmer for 1.5 to 2 hours. Stir it occasionally and enjoy the aroma therapy.
Finishing Touch
Lina: Toss in frozen peas during the last 10 minutes if you’re using them. They brighten things up and make it feel a bit springy even in February.
Why This Recipe Works for Canadian Families
Samad: One word: flexible. You can swap in parsnips, turnips, even sweet potatoes if that’s what you’ve got.
Lina: It freezes like a dream, too. We always stash a few containers in the freezer for those chaotic weeknights.
Samad: It’s also a crowd-pleaser. From picky eaters to grandparents, everyone loves it.
Lina: And for us? It’s the memory-maker kind of meal. A classic Canadian beef stew that’s humble, hearty, and built for cold days.
Serving Ideas for the Perfect Bowl
Lina: Honestly, all this beef stew needs is a big spoon. But if you’re feeling fancy…
What to Serve with One Pot Beef Stew
- Crusty sourdough bread or warm dinner rolls
- A side salad with a tangy vinaigrette (something to cut through the richness)
- Steamed green beans or roasted brussels sprouts
- A sprinkle of fresh parsley on top just to be a little extra
Samad: And if you’ve got leftovers, serve it over buttered egg noodles or mashed potatoes. That’s next-level comfort.
Storage + Reheating Tips
Lina: This stew actually tastes better the next day. The flavours settle in and get deeper.
Samad: Store it in an airtight container in the fridge for up to 4 days. Or freeze it for up to 3 months.
Lina: Reheat gently on the stove or in the microwave. Add a splash of water or broth if it thickens too much.
FAQs About One Pot Beef Stew
Can I make this in a slow cooker?
Samad: You bet. Just brown the beef first, then toss everything into the slow cooker on low for 8 hours or high for 4–5. Add the peas near the end.
What’s the best cut of beef for stew?
Lina: Chuck roast is our go-to. It’s affordable and breaks down beautifully after a long simmer. Stewing beef packs from the grocery store work too.
Can I make this vegetarian?
Samad: Totally. Swap the beef for mushrooms and chickpeas, use veggie broth, and skip the Worcestershire (or use a vegan version). Still super hearty!
Can I thicken the stew?
Lina: If you like it thicker, mash a few of the potatoes at the end or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Is it gluten-free?
Samad: It can be! Just skip the flour coating on the beef or use gluten-free flour, and make sure your broth and Worcestershire are gluten-free too.
Final Thoughts from Our Kitchen
Lina: We hope this one pot beef stew brings a little joy to your table and makes your kitchen smell amazing.
Samad: And don’t forget the best meals are the ones shared with family. Especially when there’s maple syrup involved.
🔁 Related Recipes You’ll Love
- If you’re all about hearty one-pot meals, try this cheesy one pot ground beef and rice that’s just as satisfying but faster to prep.
- For a stir-fry twist on beef, check out the flavorful one pot beef and broccoli recipe.
One Pot Beef Stew
Ingredients
- 2 lbs stewing beef chuck
- 1 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 3 carrots sliced
- 3 potatoes peeled & cubed
- 2 cups beef broth low sodium
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp pure maple syrup
- 1 tsp dried thyme
- 1 bay leaf
- 0.5 cup frozen peas optional
Instructions
- Toss beef in flour, salt, and pepper. Brown in oil over medium-high heat. Set aside.
- In the same pot, sauté onions and garlic until soft.
- Return beef to pot. Add carrots, potatoes, broth, water, tomato paste, Worcestershire, maple syrup, thyme, and bay leaf.
- Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours.
- Add peas in the last 10 minutes. Serve hot with bread.
Notes
Add more broth if you prefer a thinner stew.
Try swapping potatoes with sweet potatoes for a twist.
