Stovetop Beef Stew

Hey y’all! If you’re on the hunt for a soul-warming, stick-to-your-ribs meal that’s simple enough for weekday dinners but cozy enough for special gatherings, this Stovetop Beef Stew will become your new go-to. Loaded with fork-tender beef, chunky veggies, and a rich, flavorful broth, it’s the definition of comfort in a bowl. Whether you’re feeding a hungry family or need a perfect meal for chilly nights, this stew hits the spot. Let’s get cooking!

Why You’ll Love This Stovetop Beef Stew

• Ultimate comfort food with melt-in-your-mouth beef and hearty vegetables.
• One-pot meal, easy cleanup, and minimal prep required.
• Perfect for meal prep, and it tastes even better the next day.
• Customizable with your favorite veggies or proteins.
• Ready in just under 2 hours with mostly hands-off cooking time!

Stovetop Beef Stew Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 1 cup dry red wine (or extra beef broth)
• 3 large carrots, peeled and cut into 1-inch pieces
• 3 medium russet potatoes, peeled and cut into 1-inch chunks
• 2 celery stalks, sliced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 cup frozen peas
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

How to Make Stovetop Beef Stew

Prep the Beef and Veggies

1. Pat beef cubes dry with paper towels for better browning. Season generously with salt and black pepper.
2. Chop all vegetables as directed.

Sear the Beef

1. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat.
2. Add half the beef cubes in a single layer. Brown all sides (about 4-5 minutes), then remove to a bowl. Repeat with remaining beef, adding more oil if needed.

Build the Flavor Base

1. Lower heat to medium. Sauté onions and celery in the same pot for 4-5 minutes, scraping up brown bits from the bottom.
2. Add garlic and tomato paste; cook until fragrant (1 minute).
3. Sprinkle flour and stir for 1 minute if you like a thicker stew.

Simmer the Stew

1. Return beef and juices to the pot. Pour in beef broth and wine. Add carrots, potatoes, thyme, smoked paprika, and bay leaves. Stir to combine.
2. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.

Finish & Serve

1. Stir in frozen peas and simmer uncovered for 5-10 more minutes.
2. Remove bay leaves, taste and adjust seasoning with salt and black pepper.
3. Serve hot, garnished with chopped fresh parsley.

Notes for Stovetop Beef Stew Success

• For maximum flavor, don’t skip browning the beef—it creates delicious caramelized bits. Learn more about browning here.
• Beef chuck works best for stew, but stew meat or brisket are great alternatives.
• Use low-sodium beef broth to better control saltiness. Find more nutritional information about beef here.

Stovetop Beef Stew Variations

• Irish Beef Stew: Swap red wine for Guinness stout and add parsnips.
• Rustic Vegetable Stew: Make it vegetarian by substituting beef with mushrooms and using vegetable broth.
• Spicy Southwest Stew: Add diced tomatoes, green chilies, and a teaspoon of chili powder for a Tex-Mex twist.

Required Equipment for Stovetop Beef Stew

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle

Stovetop Beef Stew Storage Instructions

Let the stew cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until hot throughout. For more safety tips, check out food storage guidelines here.

Pairings & Serving Recommendations for Stovetop Beef Stew

• Serve with crusty bread or warm dinner rolls to soak up the savory broth.
• Pair with a crisp green salad tossed with tangy vinaigrette.
• Add a glass of red wine (like Cabernet Sauvignon) or a dark beer to complement the stew’s richness.

Stovetop Beef Stew Pro Tips

• Cut vegetables in uniform sizes for even cooking and the perfect bite every time.
• Prepare ahead—this stew tastes even richer the next day after flavors meld together.
• Don’t rush simmering; low and slow cooking yields super tender beef. See more stew tips here.

FAQ: Stovetop Beef Stew

Can I make this Stovetop Beef Stew gluten-free?

Absolutely! Omit the flour or use a gluten-free thickener like cornstarch or arrowroot powder.

How do I reheat leftover Stovetop Beef Stew?

Warm leftovers slowly over low-medium heat on the stovetop, adding a splash of broth or water if the stew is too thick.

Can I make Stovetop Beef Stew ahead of time?

Yes! In fact, the flavors deepen overnight—just cool, refrigerate, and reheat before serving.

Prep Time: 15 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours

★★★★★ 4.10 from 136 ratings

Stovetop Beef Stew

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty and comforting beef stew simmered on the stovetop with tender chunks of beef, potatoes, carrots, and a savory broth. Perfect for a cozy dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 large carrots, sliced
• 3 medium potatoes, peeled and diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 celery stalks, sliced
• 1 bay leaf

Instructions

1. 1
   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes and brown on all sides, working in batches if needed.
2. 2
   Add chopped onion and garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
3. 3
   Stir in flour and tomato paste, cooking for 1-2 minutes to coat the beef and onions.
4. 4
   Pour in beef broth and bring to a boil, scraping the bottom to loosen any browned bits. Add carrots, potatoes, celery, bay leaf, thyme, salt, and pepper.
5. 5
   Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. 6
   Remove bay leaf and adjust seasoning to taste. Serve hot, garnished with fresh parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 34gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 29gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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