I’ve been making this stove top beef stew recipe for years, and it’s still a favorite in my household. My kids love the hearty, comforting flavor of this dish, and it’s perfect for a weeknight dinner or a special occasion. The best part is that it’s incredibly easy to make – just brown the beef, add some aromatics, and let the stew simmer away on the stovetop. I like to use a good quality beef broth for added depth of flavor, and serve it over mashed potatoes or egg noodles for a filling meal.
This recipe has its roots in traditional American cooking, but I’ve tweaked it to suit my family’s tastes. We love the way the beef and vegetables meld together in the rich broth, creating a satisfying meal that’s both comforting and nourishing. Plus, it’s a great way to get in some extra veggies – I like to add carrots, potatoes, and sometimes even some extra bits of kale or spinach. One of the things I love about this recipe is how adaptable it is.
Want to make it more substantial? Add some diced potatoes or egg noodles to soak up all that lovely broth. Need something quick? Use pre-cooked beef or skip the browning step altogether.
The beauty of this stew is that it’s easy to customize to your tastes and dietary needs. The key to this recipe is using good quality ingredients – choose a tender cut of beef and don’t be afraid to splurge on some fresh herbs for added flavor. I like to use thyme and rosemary for their earthy, slightly bitter notes that complement the richness of the beef. Of course, feel free to experiment with different herbs and spices to find your own perfect combination.
As an added bonus, this stew freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag. Reheat as needed for a quick meal or snack. All in all, this stove top beef stew recipe has become a staple in our household – we love its comforting flavors and hearty portions. Give it a try tonight and see why it’s been a family favorite for years!
Stove Top Beef Stew
4.6 from 1339 votes
A hearty and comforting beef stew cooked entirely on the stovetop. Tender chunks of beef simmer with vegetables in a rich, savory broth.
1 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
👨🍳Directions
1In a large bowl, combine the beef cubes with flour, salt, and pepper.
2Toss to coat evenly.
3Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
4Add the beef in a single layer, working in batches if needed.
5Brown the meat on all sides for about 5 minutes, turning occasionally, until a deep brown crust forms.
6Transfer the browned beef to a plate and set aside.
7Reduce the heat to medium and add the chopped onion to the pot.
8Cook for 4-5 minutes, stirring frequently, until the onion is softened and translucent.
9Add the minced garlic and cook for 1 minute more until fragrant.
10Pour in the beef broth and red wine, if using, scraping the bottom of the pot with a wooden spoon to release any browned bits.
11Stir in the tomato paste, bay leaves, and dried thyme until well combined.
12Return the browned beef to the pot along with any accumulated juices.
13Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
14Simmer gently for 45 minutes, stirring occasionally.
15Add the carrots, celery, and potatoes to the pot.
16Stir to combine, then cover and continue to simmer for 30-35 minutes, until the vegetables are tender when pierced with a fork and the beef is very tender.
17Remove the bay leaves and discard.
18Stir in the frozen peas and cook for 2-3 minutes until heated through.
19Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 10 minutes of cooking. You can substitute the red wine with additional beef broth if preferred.
Watch Video Of How Stove Top Beef Stew Works
This stove top beef stew recipe has been a staple in our household for years – we love its hearty flavors and comforting portions. Whether you’re serving up a weeknight dinner or feeding a crowd at an event, this recipe never fails us.
One final tip before wrapping up – don’t be afraid to customize this recipe however suits your taste buds! Experiment with different herbs and spices until you find just right combination that makes your taste buds sing.
❓ Frequently Asked Questions About Stove Top Beef Stew
Q: What type of beef is best for this recipe?
A: For this recipe, you’ll want to choose a tender cut of beef such as chuck or round roast. These cuts are perfect for slow-cooking because they’re relatively lean and will break down beautifully into tender shreds.
Q: Can I use store-bought beef broth instead of homemade?
A: While store-bought broth will work in a pinch, I highly recommend making your own broth from scratch if possible. The added depth of flavor will elevate this stew from good to great!
Q: How do I know when the stew is done?
A: The best way to ensure your stew is cooked through is by checking the internal temperature of the meat – aim for 160°F (71°C) minimum for safe consumption.
Q: Can I make this stew in advance?
A: Yes! This stew can be made ahead of time and refrigerated or frozen until ready to reheat.
Q: What other vegetables can I add to this stew?
A: Feel free to experiment with whatever vegetables you like – carrots, potatoes, green beans, peas… really anything will work! Just be sure not to overcook any one type too much.
Q: How do you thicken this stew if needed?
A: To thicken your stew if needed (and trust me – you might want to!), try adding some cornstarch mixed with cold water – start with 1 tablespoon at a time until you reach your desired consistency.
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