easy beef stew recipe on stove
The Best easy beef stew recipe on stove
I love this stew because it’s not just delicious—it’s also something you can make ahead and reheat all week, so there’s no wasted effort. Plus, it’s packed with protein and fiber, which means it keeps you full longer without being too heavy. My kids, especially the pickier ones, usually eat it because it’s got all the good stuff—beef, veggies, and a little bit of everything that makes it taste like home. And let’s be honest, it’s perfect for any occasion: a cozy Sunday dinner, a quick meal after a long day at work, or even a weeknight when you just don’t have time for anything fancy. It’s that kind of recipe that’s always reliable, and that’s why I keep it in my rotation.
Easy Beef Stew on Stove
A hearty and comforting beef stew made with tender beef, rich vegetables, and a savory broth. Perfect for a cozy meal.
🥘Ingredients
- 2 lbs beef stew meat (chuck or round), cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 large potatoes, peeled and chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 4 garlic cloves, minced
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
👨🍳Directions
-
1
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef pieces and brown on all sides. Remove beef and set aside. -
2
In the same pot, sauté onion, celery, and carrots for 5 minutes until softened. Add garlic and cook for another minute. -
3
Return beef to the pot. Stir in Worcestershire sauce, tomato sauce, tomato paste, thyme, rosemary, and bay leaf. Pour in beef broth. -
4
Bring to a boil, then reduce heat to low. Add potatoes and simmer for 25 minutes, stirring occasionally. -
5
Add frozen peas and cook for another 10 minutes until potatoes are tender and beef is cooked through.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of red wine while browning the beef.
- Adjust seasoning to taste; add salt and pepper as needed.
- Make ahead: This stew tastes even better the next day. Reheat gently with a splash of broth.
Substitutions
- Use chicken broth instead of beef broth if preferred.
- Swap frozen peas for fresh or omit if unavailable.
Watch Video Of How Easy Beef Stew on Stove Works
❓ Frequently Asked Questions About Beef Stew on Stove
1. What ingredients do I need to make a simple and delicious easy beef stew on the stove?
To make a comforting easy beef stew, you’ll need the following ingredients:
– 1 lb (450g) beef stew meat (cut into 1-inch cubes)
– 4 cups beef broth (or water + beef bouillon)
– 1 large onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 tbsp tomato paste
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1 tsp dried rosemary (or 1 tbsp fresh)
– 1 bay leaf
– 1 tbsp olive oil or butter
– Salt and black pepper to taste
– Optional: 1 cup frozen peas or corn, 1 tbsp Worcestershire sauce, or red wine (½ cup)
2. How do I prepare the beef stew meat before cooking?
Before cooking, pat the beef stew meat dry with paper towels to remove excess moisture. Trim any large fat or connective tissue if desired, but leave a little fat for flavor. Cut it into evenly sized cubes (about 1-inch) for even cooking. If using tougher cuts like chuck or shank, you can pre-soak them in cold water for 30 minutes to soften.
3. What’s the best way to brown the beef for maximum flavor in the stew?
For the best flavor, sear the beef in batches in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Use enough oil or butter to coat the bottom. Brown the beef on all sides (about 3–4 minutes per side), breaking it up with a wooden spoon. Remove the beef and set it aside, then sauté the onions, carrots, and celery in the same pot until softened (about 5–7 minutes). Add the garlic and cook for 30 seconds until fragrant. Return the beef to the pot, stir in tomato paste, and cook for another minute before adding broth, herbs, and seasonings.
4. How long should I cook the stew, and what temperature should I maintain?
Cook the stew on the stove over medium heat, bringing the broth to a gentle simmer. Reduce the heat to low and let it cook uncovered for 2–2.5 hours, stirring occasionally, until the beef is tender and the vegetables are soft. For extra tenderness, you can braise it at 300°F (150°C) in the oven for 1 hour (if using an oven-safe pot). Season with salt and pepper to taste at the end, removing the bay leaf before serving.
5. Can I make this easy beef stew ahead of time, and how should I store it?
Yes! The stew tastes even better the next day. Let it cool completely before storing in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, simmer on the stove over medium heat until hot through (about 10–15 minutes). Thaw frozen stew in the fridge overnight before reheating. If the top layer gets too thick, you can skim off excess fat or add a splash of broth to loosen it.
