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Farm Boy Hearty Beef Stew

December 11th, 2019

One Pot Dinners for Fall: Hearty Beef Stew

When I am making dinner for my family, especially on a weeknight, I have a few requirements. I want it to leave me with leftovers. I want it to take less than 30 minutes of active preparation. Most importantly, I do not want to do a lot of dishes. You can imagine a one-pot recipe is right up my alley

Maybe you’ve already tried out our Creamy Lentil Dahl or Southern-style Chicken and Dumplings? This is the third of  our tried-and-true, hearty fall dinners that take just one pot. A beef stew is a staple for fall. There are so many good ones out there – beef bourguignon, beef & Guinness, beef & barley…

This one is simple and straightforward. I use a bit of red wine, but you could easily use a dark beer or just extra stock. You can add any combination of root vegetables, mushrooms or onions. You can omit the potatoes and serve it over mashed potatoes (if you don’t mind cleaning up an extra pot).

I always have a little red wine to cook with in my freezer, and I added bacon for extra smokiness, so this stew goes in the direction of Boeuf Bourguignon, but in the name of ease, I added potatoes right to the mix (more like an Irish stew) to keep it all to one pot. In the end, the only complaint I heard was that there should have been double. Rich, hearty, and easy. I couldn’t love a recipe more. Serve with a piece of crusty bread for dipping – trust me. You won’t want to leave anything in your bowl.



Farm Boy butchers (and the fish counter!) are great resources – they will cut your meat to size, trim it, you can ask questions about different cuts and what will work best in your dish. They are here for you. I used the pre-cut stewing beef we have on hand, but you can use any number of cuts. Stewing is the perfect way to get the less tender pieces of beef to break down with cooking time. They get better the longer they simmer!


Hearty Beef Stew


4 slices bacon, cut into small pieces
1 tablespoon oil
2 1/2 pounds beef, cut into 2-inch pieces
3 potatoes, roughly diced
2 onions, coarsely chopped
1 cup peeled pearl onions
2 cloves garlic, minced
1/4 cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces or medallions
1-2 cups of button mushrooms, halved
2 1/2 cups stock (we used Farm Boy Beef Bone Broth and a little water but you can use regular beef or chicken stock as well)
1.5 cups dark beer or 1 cup red wine
Salt & pepper, to taste


Season cubes of beef well with salt and pepper.

Start by frying bacon bits in oil in your Dutch oven or large soup pot, over medium-low heat until fat is rendered (3-4 minutes.)

Remove from pan, and set aside for later.

In the same pot, turn heat to medium-high and begin browning beef, turning every few minutes until each side is seared off.

Remove beef from pot and set aside with the bacon.

Add garlic, mushrooms, and onions to the pot, cook until soft (about 1-2 minutes.)

Pour beer or wine into pot, stir well, scraping up any stuck bits.

Add broth, tomato paste, thyme, carrots, and potatoes, beef and bacon back to the pot.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

Remove cover and bring stew to a low boil to thicken, about 15 minutes. Remove thyme springs, add seasonings to taste. Serve and enjoy!

So delicious, hearty, and good. Do you add anything different to your beef stew? There might be infinite adaptations. We hope you loved this version.


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