Florence Pugh Just Shared the Coziest One-Pot Beef Stew That's "Winter in a Bowl"

After a year-and-a-half hiatus, Florence Pugh is back with her “Cooking with Flo” series on Instagram for a partnership with Race Against Dementia. In this installment, the actor whipped up a cozy, easy, one-pot stew that is bound to feel like a warm hug in each spoonful.

“I love one-pot dishes, I love that you can host with them or keep them in the fridge,” Pugh said in the Instagram story post. “You basically have so many meals in one pot, which is really handy when you like to cook for people.”

Here’s how to make the ultimate comfort meal: Pugh’s one-pot beef stew with mashed sweet potatoes.

Related: Florence Pugh’s Garlicky Crostini Are an Easy Appetizer to Make for Your Next Party

Pugh showed all of her ingredients at the start: “wonderful chuck bits of beef,” pancetta, button mushrooms, carrots, celery, bay leaves, Guinness, Worcestershire sauce, a bouillon cube, tomato puree, chile pepper, onions and garlic—she also used basic pantry staples like salt, pepper and oil throughout the video. You only need sweet potatoes and butter for the side.

She started off the stew by first browning the beef in the pot with oil.

“The reason why it’s going to be even better when we cook it is because it’s going to be cooking for a really long time and get nice and tender,” she explained. She seasoned the beef with salt and pepper before adding it to the pot.

While the beef is cooking, Pugh chopped her carrots, celery, onion and peeled garlic cloves and set those aside. Once everything was ready, she added the chopped vegetables and garlic to the browned beef.

Before adding in the liquid, Pugh threw in her pancetta to the pot of ingredients. She also added in tomato puree before the stock.

“This is crucial, and I’m going to put this in before I do the stock because it’s going to make it a really nice thick, rich consistency,” Pugh said about the tomato puree. 

Related: Tomato Puree vs. Tomato Sauce: What’s the Difference?

To prepare a stock for the stew, she unwrapped the bouillon cube and placed it in a bowl, pouring boiling water over it to create her beef stock. 

Once the stock is in the pot, she adds a couple of bay leaves to the stew. Then, she poured in half a bottle of Guinness. Pugh let the stew simmer before making her final touches.

Before serving, Pugh mixed in some Worcestershire sauce and chopped chile pepper for a “wintery spice.”

“It’s warm, something warm and cozy to come home to,” she emphasized. With the chile, she also added her button mushrooms as the final ingredients to cook down in the stew.

If you’re looking for easy, this one-pot main dish would be a complete meal as is. To make it next-level, Pugh included a side dish: mashed sweet potatoes. She boiled her sweet potatoes (cut into large pieces) in a separate pot of water. Once boiled, Pugh drained her potatoes and added a “massive” amount of butter to the pot before mashing the two ingredients together. She seasoned the mash with some salt before plating her stew and potatoes together.

“Oh stop it, that looks delicious,” Pugh beamed. Once she tasted the stew and potatoes, she defined it as “winter in a bowl.”

Try this comforting dinner out for yourself, or check out one of our similar recipes like our Irish Beef Stew or Hearty Vegetable Beef Stew to re-create the cozy flavors at home.

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