beef stew on the stove recipe

Written BySheba G Updated On
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The Best beef stew on the stove recipe

Beef stew is a classic dish that has been a staple in many households for generations. It’s a hearty and comforting meal that’s perfect for a chilly evening or a special occasion. I love making beef stew on the stove because it’s easy to prepare and can be customized to suit our family’s taste preferences.

My kids always ask for this dish when they come home from school, and it’s become a regular in our household. The best part is that it’s incredibly nutritious, with lean beef, vegetables, and potatoes all packed into one delicious meal. As an added bonus, beef stew is also incredibly versatile.

You can serve it as a main course or as a side dish, and it’s just as good reheated the next day. I like to make big batches of it on the weekends so we have leftovers throughout the week. This recipe is also great for families with picky eaters, as you can adjust the ingredients to suit their tastes.

The technique behind making beef stew is simple but requires some patience. You’ll need to brown the beef in a pan before adding in the vegetables and stock, then let everything simmer together until the meat is tender. This process can take anywhere from 30 minutes to an hour, depending on how large your batch is.

One of the things I appreciate most about this recipe is how easy it is to customize. If you’re not a fan of potatoes, you can simply leave them out or substitute them with other root vegetables like carrots or parsnips. If you prefer a thicker stew, you can add in some cornstarch or flour towards the end of cooking time.

This recipe has become a staple in our household because of its simplicity and versatility. Whether we’re looking for a quick weeknight dinner or a special occasion meal, this beef stew always delivers.

Classic Beef Stew

4.6 from 1304 votes

A hearty and comforting beef stew made with tender beef, vegetables, and rich gravy. Perfect for a cold day.

Prep Time20 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beef

2 lbs beef stew meat, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper

For the Vegetables

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
3 stalks celery, sliced
1 large potato, peeled and cubed

For the Gravy

3 tbsp all-purpose flour
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
salt and pepper to taste

👨‍🍳Directions

1Season beef with 1 tsp salt and 1/2 tsp black pepper.
2Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
3Add half of the beef and cook until browned on all sides, about 5-7 minutes.
4Remove beef from pot and set aside.
5Repeat with remaining beef, adding another 1 tbsp of olive oil if needed.
6In the same pot, add 1 tbsp olive oil.
7Add onion, garlic, carrots, and celery.
8Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
9Add potato and cook for another 5 minutes, stirring occasionally.
10Stir in flour to coat the vegetables.
11Cook for 1-2 minutes, stirring constantly.
12Gradually pour in beef broth and red wine, scraping the bottom of the pot to deglaze.
13Stir in tomato paste, thyme, and bay leaf.
14Bring to a boil.
15Return the beef to the pot.
16Reduce heat to low, cover, and let it simmer for 1.
5 to 2 hours, or until the beef is tender.
17Stir occasionally and add more broth or water if the stew becomes too thick.
18Once the beef is tender, remove the bay leaf.
19Taste and adjust seasoning with salt and pepper.
20If you prefer a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the stew.
21Cook for an additional 5 minutes, or until the stew has thickened.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other vegetables like peas or green beans. For a richer flavor, use red wine vinegar instead of red wine.

Watch Video Of How Classic Beef Stew Works

I always keep this recipe on hand because it’s so versatile and easy to make. Whether we’re looking for a quick weeknight dinner or a special occasion meal, this beef stew always delivers.

One of my favorite things about this recipe is how well it reheats – it’s just as good the next day as it was when freshly cooked! For storage ideas, I recommend transferring cooled leftovers to an airtight container and keeping them in the fridge for up to 3 days.

You can also freeze individual portions for up to 2 months.

❓ Frequently Asked Questions About Beef Stew

Q: What type of beef should I use for this recipe?

The best type of beef for this recipe is chuck roast or short ribs. Both are tender and flavorful cuts that will fall apart easily after long cooking times.

Q: Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables if that’s what you have on hand. Just thaw them first by leaving them at room temperature or by microwaving them according to package instructions.

Q: How long does beef stew keep in the fridge?

Beef stew will keep in the fridge for up to 3 days when stored properly in an airtight container.

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

Yes, you can make this recipe in a slow cooker! Simply brown the beef and cook the vegetables separately before transferring everything to your slow cooker.

Q: What if I don’t have any beef broth?

No problem! You can substitute beef broth with chicken broth or even water if that’s what you have on hand.

Q: Can I freeze individual portions of this recipe?

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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