Beef Stew Stove Top

Why You’ll Love This Recipe

• Classic comfort food made with simple ingredients
• One-pot meal that’s perfect for easy cleanup
• Rich, savory flavor from slow simmering
• Tender beef and vegetables in every bite
• No oven or slow cooker required
• Ideal for make-ahead meals and leftovers
• Easily doubled to feed a crowd
• Freezer-friendly
• Great for cold weather
• Customizable with your favorite veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stew beef (cut into 1-inch chunks)
• All-purpose flour (for dredging)
• Salt and pepper
• Olive oil or vegetable oil
• Yellow onion, diced
• Garlic, minced
• Carrots, sliced
• Celery, chopped
• Potatoes, diced
• Tomato paste
• Beef broth or stock
• Worcestershire sauce
• Bay leaves
• Dried thyme or Italian seasoning
• Optional: peas, corn, or green beans (added at the end)

Directions

1. Season the beef with salt and pepper, then dredge in flour to coat lightly.
2. In a large pot or Dutch oven, heat oil over medium-high heat. Brown the beef in batches, then remove and set aside.
3. In the same pot, add a little more oil if needed and sauté the onion, carrots, and celery until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute more.
5. Stir in tomato paste and cook for another 2 minutes, letting it darken slightly.
6. Return the browned beef to the pot and pour in the beef broth.
7. Add Worcestershire sauce, bay leaves, and dried herbs. Stir to combine.
8. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally.
9. Add diced potatoes and simmer uncovered for another 30–40 minutes, or until the beef and vegetables are tender and the broth has thickened.
10. Stir in any optional veggies like peas during the last 5–10 minutes of cooking.
11. Remove bay leaves before serving. Taste and adjust seasoning as needed.

Servings and timing

Serves: 6
Prep Time: 20 minutes
Cook Time: 2½ to 3 hours
Total Time: About 3 hours

Variations

• Use sweet potatoes or parsnips instead of regular potatoes
• Add a splash of red wine for richer flavor
• Use chicken broth if you don’t have beef broth on hand
• Spice it up with a pinch of cayenne or red pepper flakes
• Stir in a spoonful of balsamic vinegar for depth before serving
• Add pearl onions or mushrooms for extra heartiness

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat or in the microwave in 1–2 minute bursts, stirring between each. Beef stew also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for stew?

Chuck roast is the best choice for stew. It becomes tender and flavorful after long simmering.

Can I make this ahead of time?

Yes, beef stew tastes even better the next day after the flavors have had time to meld.

How do I thicken the stew?

The flour on the beef helps, but if you want it thicker, mash a few potatoes into the broth or mix a slurry of cornstarch and water to stir in at the end.

Can I use frozen vegetables?

Yes, frozen peas or green beans work well—just add them during the last 5–10 minutes of cooking.

Do I need to brown the beef?

Browning adds flavor and texture, but if you’re in a rush, you can skip it—though the final dish may be slightly less rich.

Can I use other meats?

Yes, lamb or even turkey can be used, though cooking times may vary slightly.

How long should I simmer beef stew?

Simmer covered for about 1½ to 2 hours, then uncovered with potatoes for another 30–40 minutes until everything is tender.

What’s the best pot to use?

A heavy-bottomed pot or Dutch oven works best for even heat distribution and slow cooking.

Can I add pasta or rice?

It’s best to serve stew over pasta or rice rather than cooking it directly in the stew, as they can become mushy.

Is it okay to freeze beef stew with potatoes?

Yes, though potatoes may become slightly grainy after freezing. If that’s a concern, add freshly cooked potatoes when reheating.

Conclusion

Beef Stew Stove Top is a hearty, satisfying dish that brings all the warmth and depth of slow-cooked comfort food to your kitchen without the need for a slow cooker. With its tender chunks of beef, soft vegetables, and rich broth, this timeless recipe is perfect for any cozy night in. Whether you serve it fresh or from the freezer, it’s always a hit.

Beef Stew Stove Top

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Beef Stew Stove Top is a classic one-pot comfort dish featuring tender chunks of beef, hearty vegetables, and a rich, savory broth. Simmered slowly on the stove, it delivers deep flavor and warmth—perfect for cold weather or family meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 lbs stew beef, cut into 1-inch chunks
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil or vegetable oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3–4 potatoes, peeled and diced
• 2 tablespoons tomato paste
• 4 cups beef broth or stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme or Italian seasoning
• Optional: 1 cup peas, corn, or green beans (added at the end)

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Instructions

1. Season beef with salt and pepper, then dredge in flour to coat lightly.
2. In a large pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches and set aside.
3. Add more oil if needed. Sauté onion, carrots, and celery until softened, about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Stir in tomato paste and cook for 2 minutes.
6. Return browned beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir well.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally.
8. Add diced potatoes and simmer uncovered for 30–40 minutes, until beef and veggies are tender and broth thickens.
9. Stir in peas, corn, or green beans during the last 5–10 minutes of cooking, if using.
10. Remove bay leaves. Taste and adjust seasoning before serving.

Notes

• Chuck roast is ideal for tender stew meat after long simmering.
• For extra richness, add a splash of red wine or balsamic vinegar.
• Mash a few potatoes into the broth to thicken naturally if needed.
• Leftovers taste even better the next day—perfect for meal prep or freezing.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 430
• Sugar: 6g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 90mg