A cozy small-batch beef stew made with tender meat, hearty vegetables, and rich broth — perfect for chilly days and simple, comforting dinners.
Prep Time: 10 minutes
Cook Time: 4–7 hours
Total Time: 4 hours 10 minutes (high) or 7 hours 10 minutes (low)
Servings: 2
Ingredients
- 10 ounces stew meat (approximate)
- 2 tablespoons flour
- 2 medium potatoes, peeled and cut into 1-inch pieces
- ½ onion, roughly chopped
- 3–4 baby carrots, left whole or chopped
- 2 tablespoons tomato paste
- 1 bay leaf
- Salt, pepper, and seasoned salt, to taste
- 2–3 cups beef broth
Directions
- Optional but recommended: Dredge the stew meat in flour. Heat a drizzle of oil in a skillet and brown the meat on all sides. (No need to fully cook it; just brown the outside for better flavor.)
- Add the browned meat, potatoes, onion, carrots, tomato paste, bay leaf, and seasonings to a slow cooker.
- Pour in enough beef broth to cover everything by about ½ inch.
- Cook on High for 4 hours or Low for 6–7 hours, until the vegetables are tender and the beef is cooked through.
- Remove the bay leaf before serving
- Serve warm with crusty French bread, Italian bread, or Texas toast.
Equipment
- Non-Stick 10” Skillet
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Easy to clean and great for quick cooking. - Stainless Steel Measuring Cups
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Durable, & easy to clean. - Double-Ended Stainless Steel Measuring Spoons
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Fits easily into spice jars & dishwasher safe. - 4 Qt Slow Cooker
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Just the right size for this recipe
Tips
- Use more or less of any ingredient based on your taste.
- The Beef Stew can be cooked on the stove in a heavy bottom pot on low, and simmered for about 45 minutes.
- This can be assembled the night before and stored in the refrigerator. In the morning, transfer to the slow cooker and cook on Low for 8+ hours.
Substitutions
- Use ground beef or ground turkey in place of stew meat.
- Substitute baby potatoes; cut larger ones in half.
- Add celery if you enjoy it.
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