On busy weeknights, there’s nothing better than a single pot simmering away on the stove, filling the house with warmth and comfort. This beef stew is hearty, simple, and doesn’t require anything fancy — just a few fresh vegetables, some good beef, and a couple of cans of tomato soup to tie it all together. It’s the kind of meal you can get on the table in under an hour, but it tastes like you spent the whole afternoon cooking.

To begin, warm a splash of olive oil in a large pot and sear the beef until it’s browned on all sides. Don’t rush this part — the caramelization adds that deep, savory base you’ll taste in every bite. Once the beef is browned, toss in a chopped onion and let it soften until sweet and golden. A little garlic comes next, just enough to perfume the whole kitchen.

With the aromatics in place, it’s time for the vegetables: halved creamer potatoes, tender carrots, and green beans cut into bite-sized pieces. Everything goes into the pot along with two cans of condensed tomato soup and a can and a half of water. Give it all a good stir, cover, and let the mixture bubble gently.

In about half an hour, you’ll have a stew that’s already rich and hearty, with vegetables tender and beef nestled into a thick tomato-based gravy. If you have more time, turn the heat down low and let it simmer — the longer it cooks, the more the flavors mingle. However long you wait, ladle it into bowls and serve with thick slices of crusty buttered bread, perfect for soaking up the sauce.

And here’s the secret: this stew is even better the next day. If you can resist finishing it all in one sitting, let the pot cool, slide it into the fridge, and reheat it the next night. The flavors deepen, making it the kind of meal you’ll look forward to all over again.

This is a family favorite — the sort of dish that’s easy enough for weeknights, comforting enough for Sundays, and always welcomed with empty bowls at the end.