Chuck is the right cut here — tougher than steak, but a couple of hours at a bare simmer turns its connective tissue to gelatin that thickens the sauce on its own. Sear the beef properly and the pot does the rest: browned fond, a slow braise, and vegetables added late enough to stay whole instead of turning to mush.

One-Pot Beef Stew with Carrots and Potatoes

Scale

Method

Pat the beef dry and season all over with the salt and pepper. Working in two or three batches, sear it in the hot oil until deeply browned on at least two sides — crowd the pot and it steams instead of browning, and you lose the fond that flavors the whole stew.
12 min
Set the beef aside. Add the onion to the fat left in the pot and cook over medium heat until softened and turning golden at the edges.
7 min
Stir in the garlic and tomato paste and cook until the paste darkens a shade and smells toasted rather than raw.
2 min
Sprinkle in the flour and stir to coat the onions, cooking it out for a minute so the stew doesn't taste starchy later.
1 min
Pour in the wine and scrape up the browned bits stuck to the bottom of the pot — that's concentrated flavor, not something to leave behind. Let it bubble until reduced by about half.
5 min
Return the beef and any collected juices to the pot. Add the stock, bay leaves, and thyme, and bring to a bare simmer — a few lazy bubbles, not a boil. Cover and cook, stirring occasionally, until the beef is almost fork-tender.
90 min
Stir in the potatoes and carrots, tucking them down into the liquid. Cover and continue cooking until the vegetables and beef are both fully tender.
35 min
Uncover and simmer a few more minutes if the sauce needs to thicken — it should cling to the back of a spoon rather than pool off it. Season with more salt and pepper, then pull out the bay leaves and thyme stems before serving.
5 min

Substitutions

Beef chuck — Bottom round or brisket braise the same way. Avoid a leaner cut like sirloin — it turns dry rather than tender over this long a cook.
Dry red wine — An extra cup of beef stock plus a teaspoon of red wine vinegar. The alcohol isn't essential to the dish; the acid it brings is.
Yukon gold potatoes — Any waxy potato holds its shape better than a russet, which tends to fall apart before the beef is done.

Storing leftovers

Cool completely and refrigerate up to 4 days, or freeze up to 3 months. The sauce thickens further and the flavor deepens overnight. Reheat gently on the stovetop over low heat, loosening with a splash of stock if it's gone too thick.

Questions

Do I really need to sear the beef in batches?

Yes. Crowding the pot drops the temperature and the meat steams instead of browning, which skips the fond that flavors the whole stew.

Why add the potatoes and carrots so late?

The beef needs roughly 90 minutes before it's tender. Vegetables added at the start would turn to mush long before the meat is ready.

Can I make this a day ahead?

It's better the next day. Refrigerate it overnight so the flavors settle, then reheat gently before serving.

What if the sauce is too thin?

Simmer it uncovered for the last 10 to 15 minutes instead of covered. The liquid reduces and the sauce clings to the spoon.