beef stew on the stove recipe

Written ByJenny Smyth Posted on
beef stew on the stove recipe
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The Best beef stew on the stove recipe

I love a good beef stew on the stove recipe, it’s a classic comfort food that never fails to hit the spot. My family and I have been making this recipe for years, and it’s always a crowd-pleaser.

The rich flavor of the beef and the tender vegetables in a hearty broth is just what we need after a long day. Plus, it’s incredibly easy to make and can be customized to suit our tastes.

We like to add potatoes, carrots, and onions to give it a bit more body. My kids love it when I serve it with some crusty bread or over mashed potatoes.

It’s one of those recipes that’s perfect for any occasion – whether we’re having a family dinner or just need something comforting on a cold winter night. I’ve tried many different variations of beef stew recipes over the years, but this one remains my favorite.

The key to making it really special is using high-quality beef and letting it simmer for at least an hour so all the flavors can meld together. It’s also super versatile – we like to serve it with some crusty bread for dipping in the juices or over mashed potatoes for a comforting meal.

Classic Beef Stew on the Stove

Classic Beef Stew on the Stove

4.9 from 1123 votes

A hearty beef stew simmered low and slow on the stovetop until the meat is fork-tender and the vegetables are soft. Rich broth with carrots, potatoes, and celery makes this a comforting one-pot meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, or more broth)
2 bay leaves
1 tsp dried thyme
4 large carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, sliced
1 lb potatoes, peeled and cubed (Yukon Gold or Russet)
1 cup frozen peas
2 tbsp tomato paste
1 tbsp Worcestershire sauce

👨‍🍳Directions

1Pat the beef cubes dry with paper towels.
2In a bowl, combine flour, salt, and pepper, then toss the beef in the mixture until evenly coated.
3Heat olive oil in a large pot over medium-high heat until it shimmers, then add the beef in a single layer without crowding; brown on all sides for about 5 minutes total, working in batches if needed.
4Transfer the browned beef to a plate and set aside.
5Reduce heat to medium and add the diced onion to the pot; cook, stirring occasionally, until softened and translucent, about 4 minutes.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Add the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
8Pour in the red wine (or extra broth) and scrape the bottom of the pot with a wooden spoon to release any browned bits.
9Let the liquid simmer for 2 minutes until slightly reduced.
10Add the beef broth, bay leaves, thyme, Worcestershire sauce, and the browned beef along with any accumulated juices.
11Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for 45 minutes, stirring occasionally.
12Add the carrots, celery, and potatoes to the pot; stir to combine.
13Return the stew to a gentle simmer, cover, and cook for another 30 to 35 minutes, until the vegetables are tender when pierced with a fork and the beef is very tender.
14Stir in the frozen peas during the last 5 minutes of cooking; cook just until heated through, about 2 minutes.
15Remove the bay leaves and discard.
16Taste the stew and adjust seasoning with additional salt and pepper if needed.
17Serve hot in bowls, garnished with fresh parsley if desired.

🔧Equipment

Large heavy pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 90mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a thicker stew, mash a few potato cubes against the side of the pot during the last 10 minutes. You can substitute the red wine with additional beef broth if preferred. Leftovers taste even better the next day.

Watch Video Of How Classic Beef Stew on the Stove Works

This beef stew on the stove recipe is always a good idea for any occasion – whether we’re having a family dinner or just need something comforting on a cold winter night.

The leftovers are great too – we like to store them in an airtight container in the fridge for up to 3 days and reheat them with some fresh herbs and crusty bread.

❓ Frequently Asked Questions About Beef Stew on the Stove

Q: What type of beef is best for this recipe?

The best type of beef for this recipe is chuck roast or round steak, as they are both tender and have a lot of flavor.

Q: Can I use other types of vegetables?

Yes, you can use other types of vegetables such as peas, corn, or bell peppers if you prefer.

Q: How long does this recipe take to cook?

This recipe takes about 1-2 hours to cook, depending on the size of your pot and how quickly your beef cooks.

Q: Can I make this recipe in a slow cooker?

No, this recipe should be cooked on the stove as it allows for better flavor development.

Q: What type of broth should I use?

You can use either beef broth or red wine for added depth of flavor.

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