London Broil One Pot Stew

This One Pot Stew with London Broil is a game-changer.

Pure comfort food perfect all year long, easy, savory meal that warms the soul and fills the kitchen with cozy, delicious aromas.

With minimal cleanup and maximum flavor, this recipe is perfect for weeknight dinners and hosting a dinner party to free up time for visting.

The wines varied in the 1960s and we used anything from Chianti to Burgundy, now we use Merlot or a delicious rich Cabernet.

This recipe is easily adapted so feel free to use chicken or beef broth to substitute for wine.

Scroll down to the end for this printable recipe.

Why Make This Recipe

• London Broil stew is a delicious and affordable way to transform a tougher cut of beef into fork-tender perfection. This method of slow simmering (or even using a slow cooker) brings out deep, rich flavors that develop as the meat breaks down and becomes juicy and tender.
• What sets this recipe apart? 
•  Packed with Healthy Vegetables: Carrots, potatoes, onions, and celery add natural sweetness and body to the stew.
• Bold Flavor: With herbs, garlic, and a touch of red wine or broth, the sauce is both savory and hearty.
• One Pot, Easy Cleanup: Everything cooks in a single pot. No piles of dishes afterward!
• Budget-Friendly: London Broil is often more affordable than traditional stew beef.
• Set It and Forget It: Using a slow cooker for this recipe simmers low and slow, freeing up your time.

Other Cooking Methods

1. Slow Cooker Method: Add all ingredients to a slow cooker.
   Cook on low for 8–10 hours or high for 4–5 hours.
2. Instant Pot/Pressure Cooker: Use the sauté setting to brown the meat.Add all other ingredients.Pressure cook for 35–40 minutes with a natural release.
3. Oven Braise: After searing, transfer the covered Dutch oven to a 325 degree oven. Cook for 2.5 to 3 hours.

Tips for Success

• Use a good drinking wine, one that you love the taste of
• Cut meat into even-sized chunks for even cooking.
• Deglaze the pot with wine or broth after searing for maximum flavor.
• Add a splash of balsamic vinegar or Worcestershire for extra depth.
• Thicken stew with a cornstarch slurry if desired.
• Leftovers? Even better the next day
• Slow cook covered in the oven
• Use any lesser economical cut of beef
• Substitute chicken for beef
• Add chopped hot peppers
• Add portobello mushrooms
• Serve these over a bed of rice or noodles
• Add other root vegetables, peas, corn onions, etc.,zucchini or any squash
  Baby potatoes or Sweet potatoes,
  Green beans
• Any dry red wine can be used in this dish however if you can’t get Burgundy, we suggest a Merlot of Cabernet

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Economical Meals

Through the years mom and grandma adapted and used whatever meat we could get so no problem using chuck roast, or a lesser cut of stew meats it’s fine.

We all learned quickly how to stretch a budget by improvising with whatever we had to feed the family.

Preparing meals from scratch and making them taste gourmet is an art and this recipe surely shouts it, Tuscan cooks are just amazing on flavors.

Again feel free to add whatever you like to your Dutch oven, this roast will be fork-tender with lots of flavor all in one pan meal.

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london broil recipes, beef recipes, baked beef roast recipes

Italian, American

Yield: 8

Author: Claudia Lamascolo

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London Broil One Pot Stew

Pure comfort food perfect all year long, easy, savory meal that warms the soul and fills the kitchen with cozy, delicious aromas.

Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M

Ingredients

• 2–3 pounds London Broil
• 1 cup fingerlings carrots or sliced carrots
• 4 small potatoes, peeled and cubed
• 1 onion, chopped
• 1 celery stalks with leaves, diced
• 3 cloves garlic, minced
• 1 tablespoon granulated garlic powder
• 1 tablespoon tomato paste
• 1 teaspoon each thyme, oregano, rosemary
• 2 cups beef broth or burgundym Merlot or Cabernet red wine (or a combo)
• 1 tablespoon olive oil
• salt and pepper to taste
• Optional:
• 4 fresh plum tomatoes cut up
• 1 pound washed and cleaned sliced mushrooms (optional)

Instructions

1. Cut London Broil into large chunks.
2. Heat oil to medium high heat in a Dutch oven, sear on all sides for flavor.
3. Stir in the vegetables: onion, garlic, seasoning, celery, and tomato paste.
4. Cook for 2–3 minutes.
5. Add the broth/wine, and salt, pepper to taste. Bring to a boil.
6. Cover and on a low simmer for around 2 to 3 hours until the meat is tender and the broth thickens.
7. If get too thick add water, beef broth or more wine.

Notes

Tips for Success

• Use a good drinking wine, one that you love the taste of
• Cut meat into even-sized chunks for even cooking.
• Deglaze the pot with wine or broth after searing for maximum flavor.
• Add a splash of balsamic vinegar or Worcestershire for extra depth.
• Thicken stew with a cornstarch slurry if desired.
• Leftovers? Even better the next day
• Slow cook covered in the oven
• Use any lesser economical cuts of beef
• Substitute chicken for beef
• Add chopped hot peppers
• Add portobello mushrooms
• Serve these over a bed of rice or noodles
• Add other root vegetables onions, etc. Zucchini or any squash Baby potatoes or Sweet potatoes Green beans
• Any dry red wine can be used in this dish however if you can’t get Burgundy, we suggest a Merlot of Cabernet

Other Cooking Methods

1. Slow Cooker Method: Add all ingredients to a slow cooker. Cook on low for 8–10 hours or high for 4–5 hours.
2. Instant Pot/Pressure Cooker: Use the sauté setting to brown the meat.Add all other ingredients.Pressure cook for 35–40 minutes with a natural release.
3. Oven Braise: After searing, transfer the covered Dutch oven to a 325 degree oven. Cook for 2.5 to 3 hours.

https://www.whatscookinitalianstylecuisine.com/2011/07/baked-one-pot-stew-london-broil-recipe.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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Updated Photos originally posted in 2011 in 2025