recipe for beef stew on stove top
The Best recipe for beef stew on stove top
It’s also surprisingly good for you. Lean cuts of beef, vegetables, and a touch of broth make it a balanced meal with protein, fiber, and vitamins. Plus, it’s easy to customize—swap in whatever veggies you have on hand, add a sprinkle of herbs, or even a dash of wine for extra depth. Whether you’re serving it for a family dinner or a casual get-together, this stew is the kind of dish that just keeps getting better with time. The longer it cooks, the deeper the flavors, and the more it feels like a true comfort.
Classic Stovetop Beef Stew
A hearty, slow-cooked stew with tender beef, rich gravy, and comforting vegetables. Perfect for cold days.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large onion, diced
- 3 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
👨🍳Directions
-
1
Pat the beef cubes dry with paper towels. In a skillet, heat olive oil over medium-high heat. Brown the beef in batches, about 3–4 minutes per side. Remove and set aside. -
2
In the same skillet, sauté the onion until soft, about 5 minutes. Add garlic, tomato paste, thyme, rosemary, salt, and pepper. Cook for 1 minute. -
3
Return the beef to the skillet. Pour in the beef broth and wine (if using). Bring to a simmer, then transfer everything to a Dutch oven. Add carrots and potatoes. -
4
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. Uncover and simmer for another 1 hour, or until beef is tender and vegetables are fork-tender. -
5
Discard the bay leaf. Adjust seasoning if needed. Serve hot with crusty bread.
🔧Equipment
- Large Dutch oven
- Skillet
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stovetop Beef Stew Works
❓ Frequently Asked Questions About Stovetop Beef Stew
How long does it take to make a classic beef stew on the stovetop?
A classic beef stew typically simmers for 3–4 hours on the stovetop, allowing the beef to tenderize and flavors to meld. For a quicker version, you can reduce the time to 2 hours, but longer cooking ensures deeper flavor and a softer texture.
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Can I use any type of beef for this stew?
Yes, you can use a variety of cuts, but chuck, brisket, or stewing beef work best because they’re fatty and flavorful enough to stay moist after long cooking. Avoid very lean cuts like flank steak, as they’ll dry out.
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What’s the secret to keeping the beef tender?
The key is slow cooking with liquid—simmer the stew at a gentle boil for 1–2 hours, then reduce heat to a low simmer. Adding a splash of beer, wine, or broth at the end can also help tenderize the meat.
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Should I brown the beef before adding it to the pot?
Yes, searing the beef in a hot pan or Dutch oven before adding the broth and vegetables enhances its flavor. Pat the beef dry first for better browning, then remove it before simmering to avoid overcooking.
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Can I make this stew ahead of time?
Absolutely. A beef stew tastes even better the next day as flavors deepen. Reheat gently over low heat, stirring occasionally, and add a splash of liquid if needed to prevent drying out.
