One Pot Beef & Potato Stew

Citrus Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Meal Prep, Nut Free, One Pan, Soy Free

346 Calories | 39g Protein | 28g Carbs | 9g Fat | 4g Fiber

2 hours 15 minutes | 4 servings

This deeply savory, fork-tender beef is nestled in a rich, tomatoey broth with chunks of potato that practically melt in your mouth. It’s slow-cooker comfort food without the slow-cooker.

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Why You'll Love This

It's warm, satisfying, and ridiculously easy because everything happens in one pot. Throw it together, let it simmer, and walk away. Perfect for weekends when you’ve got a lot to do around the house but still need a hearty dinner.

The Nutrition Profile

Each serving delivers 39g of protein, which matters more as we age. Our bodies become less efficient at using protein to maintain muscle mass after 40, so getting enough at each meal becomes increasingly important.

This stew also packs 4g of fiber from the potatoes and peas, plus you're getting iron from the beef. Beef is one of the most bioavailable sources of iron, meaning your body can actually use it efficiently. As we move through menopause, iron needs shift, but adequate intake remains important for energy and overall health.

The potatoes also contribute potassium and B vitamins, both of which support steady energy throughout the day.

The Ingredient List

This is pantry and freezer staples territory. You'll need stewing beef (pre-cubed to save you the hassle), russet potatoes, frozen peas, beef broth, tomato paste, onion, and garlic. The tomato paste adds depth and richness to the broth without making it taste like tomato soup. Find it in the canned goods aisle, usually in small cans or tubes.

Key swaps: If you're sensitive to nightshades, sweet potatoes work beautifully in place of russet potatoes. They'll add a subtle sweetness that balances the savory beef. And for the tomato paste, you could sub in pureed roasted red peppers or a mix of more broth and Worcestershire sauce, soy sauce, or miso.

Not a fan of peas? Use frozen green beans, carrots, or corn instead. Want to amp up the vegetables? Throw in diced carrots with the potatoes or add zucchini in the last 20 minutes of cooking.

Budget tip: Stewing beef is one of the more affordable cuts, and this recipe stretches it with potatoes and peas but could be stretched even further with more veggies.

The Practical Stuff

This is a low-effort, high-reward recipe, but it does need about two hours of simmering time. The good news? You're not actively cooking for those two hours. Set a timer and go do literally anything else.

This stew stores in the fridge for up to three days or freezes for up to two months. The texture holds up remarkably well in the freezer, making it perfect for batch cooking when you have the energy. Portion it into individual containers so you can grab one on busy days when cooking from scratch isn’t gonna happen.

It reheats beautifully on the stovetop or in the microwave and add a splash of broth if it thickened too much in storage.

The Method

Start by seasoning your beef generously with salt and pepper, then sear it in olive oil over medium-high heat until browned on all sides. This step builds flavor, so don't skip it.

Once the beef is browned, add diced onion and let it soften for about five minutes. Toss in minced garlic and tomato paste, stirring for just a minute until fragrant.

Pour in the beef broth and bring everything to a simmer, then reduce the heat to low, cover the pot, and let it do its thing for about an hour. After an hour, add cubed potatoes, stir, and season again with salt and pepper. Cover and simmer for another 35 to 45 minutes until the potatoes are tender and the beef is fall-apart soft.

Stir in the thawed peas, cover, and cook for another 7 to 10 minutes. The peas just need to heat through, so don't overcook them into mush.

Too much evaporation? If the stew looks dry at any point, add more broth. You want it saucy, not soupy, but definitely not dry.

Serving suggestion: This is fantastic as is, but you can also serve it over rice or mashed potatoes, or with crusty bread to soak up that glorious broth.

Why This Works

This stew is hearty, satisfying, and requires minimal effort once it's simmering. One pot means less cleanup, which is always a win.

It's also deeply comforting, especially in the cold winter months. Plus, it's packed with protein to support your body and freezes beautifully for future you. Make a batch on a good day, and you've got backup for the hard ones.

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