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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.

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)

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

Find it online: https://thefamilycooking.com/beef-stew-stove-top/