What Is 1 Serving of Beef Stew

By Published: Oct 18, 2018 · Updated: Nov 10, 2021 · This post may contain affiliate links · Please read my disclosure

A hearty, classic Beef Stew filled with amazingly tender beef, onions, carrots, and potatoes. You'll love how easy this stew is to make and how rich and satisfying it tastes! This recipe makes the ideal amount for one person.

With the cool weather settling in, it's the perfect time to make a pot of this hearty beef stew. I've taken my family's favorite beef stew recipe and tweaked the ingredients so it's the perfect amount to serve one person. This single serving stew is packed with flavor and filled with tender pieces of beef, onions, potatoes, and carrots.

Why This Recipe Works

• This beef stew recipe is simple. Yes, there are quite a few ingredients needed but keep in mind that it's a very flexible recipe. For instance, the recipe calls for using dried thyme. Don't worry if thyme isn't an ingredient you have in your pantry. If you have dried basil, use it instead. Dried rosemary, herbes de Provence, or even basil works well too. If you'd like to use fresh herbs instead, by all means do so.

• Feel free to make vegetable switches too. The vegetables I list in this recipe are the ones I use most often in my stews. Be confident that you can add vegetables you have on hand and make an incredibly delicious stew.

• This recipe doubles well. If you want to make a larger batch, double the ingredients and use a larger pot to cook the stew in.

RELATED: Comfort Food Recipes For One

Ingredient Notes

See below for ways to use leftover ingredients.

• Canola or vegetable oil: This ingredient is used when searing the meat.
• Beef Chuck Roast: Trim off any large pieces of fat from the meat, then cut it into small-bite-sized cubes. This is easily done if you cut the roast into slices, each slice into strips, and then cut the strips into cubes. You may use Top Round, Rump Roast, Chuck Shoulder or Eye Round Roast instead, but my preference is Chuck Roast.
• Seasonings: Use salt, black pepper, and dried thyme.
• Vegetables: We use chopped onions, celery, garlic, a carrot, a small yellow potato, and peas.
• Tomato paste: To store leftover tomato paste, freeze it in ice cube trays. When frozen, pop the cubes out of the tray and store in a zip-top bag in the freezer.
• Worcestershire sauce: This ingredient adds great flavor.
• Flour: All-purpose flour is used to thicken the stew. You don't have to thicken the stew with flour, you might find that the potatoes give off enough starch to thicken the broth to your liking. For me, I prefer my stew to be a little bit thicker so I add flour. To make a gluten-free beef stew, use ½-tablespoon of cornstarch instead.
• Red wine: Wine adds a rich, complex flavor to stew. If you're cooking and realize that you don't have any wine on hand, or want to leave the alcohol out altogether, don't dismiss this recipe just yet: It's easy to make substitutions. Use chicken or vegetable broth, red or white wine vinegar, or lemon juce instead of the alcohol.
• Chicken broth: I use chicken broth instead of beef broth, and I have done so for years. I find that many brands of packaged beef broth give soups and stews an oddly tinny flavor, so unless you make your own beef broth, I recommend using chicken broth or stock.

See the recipe box below for ingredient amounts.

How To Make Beef Stew

See the recipe box below for ingredient amounts and full recipe instructions.

1. Season the meat with salt and pepper and quickly sear it to lock in the flavor. After the meat has a nice sear on all sides, remove it from the pot and add the vegetables.
2. After the vegetables cook for a few minutes, add in tomato paste and Worcestershire sauce and give the vegetables a little stir.
3. Sprinkle flour over the vegetables which helps to thicken beef stew. Stir until there is no visible flour and the vegetables look slightly mushy.
4. After the flour cooks for a few minutes pour in red wine and dried thyme.
5. In a few minutes, the liquid in the pot will thicken slightly and when it does, add in chicken broth.
6. Add the beef back to the pot. Cover the pot with a lid and cook for 25 minutes.
7. Next, add in the chopped potatoes and carrots and let the beef stew simmer for another 25 minutes.
8. Stir in peas, pour yourself a glass of the wine you used in the recipe and get ready to enjoy a glorious beef stew.

This wonderful stew recipe will most definitely become a favorite of yours, I guarantee it!

Frequently Asked Questions

How Do I Sear Meat?

Start with a hot pan. Place the pieces of beef in the pan. Let the meat sizzle for a good 4-5 minutes. When the bottom of the meat has a dark crust, flip the pieces over and cook the other sides until browned.

What Is The Best Size Pan To Use When Making A Small Batch Of Beef Stew?

For this small batch beef stew recipe, I use a 2-quart saucepan.  Use any similar-sized pot for best results.
For more information on the cooking and baking dishes I use in our "recipes for one", please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Can I Substitute Lamb For The Beef?

Yes! Lamb would be a wonderful substitution.

How Long Does Beef Stew Last?

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.

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Expert Tips

• I like using chicken broth in beef stew. Feel free to use beef broth in your stew, but I really do like the flavor of the chicken broth in my stew better. I find that many brands of canned or boxed beef broth give the stew a "tinny" flavor.

• If you don't want to use red wine, leave it out and use broth, red or white wine vinegar, or water instead.

• This beef stew begins with ½ pound of beef chuck roast. If you find another cut of meat that is cheaper, go ahead and use it. Bottom round, top round, eye round, or shoulder roast. Either of these cuts will work just as well.

• One tip for making the best stew every time is to sear the meat before slow-cooking in your pot with the remaining ingredients. Searing first traps in the meat's flavors.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this beef stew recipe, you might like to consider using them in any of these single serving and small batch recipes:

• Beef: Beef Stroganoff, Irish Stew, Steak Fajitas
• Onion: French Onion Soup, Ratatouille, Chicken Chili,  Crustless Spinach Quiche
• Celery: Stuffed Fish Fillet, Gumbo, Instant Pot Chicken Noodle Soup, Chicken and Dumplings
• Tomato paste: Crawfish Pasta, Beef and Cheese Pita Pizza, Chicken Tagine,
• Worcestershire sauce: Crawfish Etouffee, Salisbury Steak, Crockpot Mini Meatloaf, Reuben Sandwich
• Wine: Mini Moussaka
• Chicken broth: Chicken and Dumplings, Chicken Burrito Bowl, Risotto
• Potato: Twice Baked Potato, Potato Soup, Potato Salad, Colcannon
• Carrot: Curried Carrot Soup, Mini Carrot Cake, Tomato Sauce, Vegetable Soup
• Peas: Chicken Pot Pie, Spicy Peas with Mint, Chicken Fricassee

Serving Suggestions

I love serving beef stew with a small loaf of our homemade french bread or biscuits.

It's also delicious served along with mashed potatoes, or baked rice.

RELATED:  15 Easy Single Serving Dessert Recipes

If you've tried this small batch beef stew or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we'd love to see it!

• ▢ 1 tablespoon canola oil , divided
• ▢ 8 ounces beef chuck roast , cut into 1-inch cubes
• ▢ ¼ teaspoon kosher salt
• ▢ ⅛ teaspoon coarsely ground black pepper
• ▢ ½ cup chopped onion
• ▢ 1 medium celery stalk , chopped
• ▢ 1 clove garlic , minced
• ▢ ½ tablespoon tomato paste
• ▢ ½ tablespoon Worcestershire sauce
• ▢ 1 tablespoon all-purpose flour
• ▢ ¼ cup dry red wine
• ▢ ½ teaspoon dried thyme
• ▢ 2 cups low-sodium chicken broth
• ▢ 1 small yellow potato , scrubbed and cubed
• ▢ 1 small carrot , peeled and cut into ½-inch slices
• ▢ ¼ cup frozen peas

• Heat ½ tablespoon of the canola oil in a 2-quart saucepan over medium-high heat. Season meat with the salt and pepper and brown on all sides. This will take roughly 10 minutes.

• Remove the beef from the pot and place on a plate.

• Add ½ tablespoon of canola oil to the pot and stir in the chopped onions and celery. Cook, stirring occasionally until the onions are translucent, about 10 minutes.

• Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and Worcestershire sauce.

• Sprinkle the flour over the vegetables. Stir until the there is no visible flour and the vegetables look slightly mushy from the flour coating, 3 minutes.

• Pour in the red wine and dried thyme. Stir until the wine has reduced and thickens slightly.

• Add the broth and return the meat to the pot. Cover the pot, reduce heat to low and simmer for 25 minutes. Stir occasionally. Make sure the stew stays at a very low simmer.

• Add the potatoes and carrots to the stew. Cover the pot again and continue cooking for another 25 minutes. When done, the meat should be tender and flake apart easily and the potatoes cooked through. If not, cover the pot again and cook in additional 15 minute increments until cooked

• Stir the peas into the stew. Taste and add extra salt if necessary.

Expert Tips

• I like to use chicken broth in beef stew. Feel free to use beef broth in your stew, but I really do like the flavor of the chicken broth in my stew better. I find that many brands of canned or boxed beef broth give the stew a "tinny" flavor.
• If you don't want to use red wine, leave it out and use broth or water instead.
• This beef stew begins with ½ pound of beef chuck roast. If you find another cut of meat that is cheaper, go ahead and use it. Bottom round, top round, eye round, or shoulder roast. Either of these cuts will work just as well.

Nutrition Facts

Beef Stew For One

Amount Per Serving (1 serving)

Calories 859 Calories from Fat 387

% Daily Value*

Fat 43g 66%

Saturated Fat 13g 81%

Cholesterol 156mg 52%

Sodium 993mg 43%

Potassium 2740mg 78%

Carbohydrates 66g 22%

Fiber 8g 33%

Sugar 11g 12%

Protein 62g 124%

Vitamin A 10770IU 215%

Vitamin C 39.4mg 48%

Calcium 134mg 13%

Iron 10.2mg 57%

* Percent Daily Values are based on a 2000 calorie diet.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women's Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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