This hearty stovetop beef stew is packed with tender beef, colorful veggies, and rich flavors. It’s the perfect cozy meal for any day!
I’m always amazed at how easy it is to make this stew. Just toss everything in one pot and let it simmer. Plus, it fills your kitchen with a yummy smell—you’ll want to share!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing as it becomes tender and flavorful when cooked slowly. If you’re looking for alternatives, you can use brisket or round steak. Just keep in mind that they might need a little extra cooking time.
Red Wine: I love the added depth of flavor from red wine, but if you’re not a fan or prefer to skip it, just use extra beef broth. You can also use non-alcoholic wine or grape juice if desired.
Vegetables: Carrots and baby potatoes are staples, but feel free to add other vegetables like peas, celery, or even parsnips. This is a great way to use up any wilted veggies in your fridge.
Beef Broth: Homemade is the best if you have it, but store-bought works great too. Just watch the sodium levels! Low-sodium broth allows you to control the seasoning better.
How Do I Get My Beef Perfectly Browned?
To achieve that lovely, rich flavor, searing your beef is crucial. Here’s how to do it right:
- Dry the beef thoroughly with paper towels; moisture prevents browning.
- Don’t overcrowd the pot; brown in batches to give each piece space.
- Allow a good sear of 3-4 minutes per side before moving. You’ll get those delicious brown bits stuck to the pot—this is flavor!
These browned bits will help build the rich sauce of your stew. Just scrape them up when you add the wine or broth for extra depth.
Stovetop Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-1.5 inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 1 lb baby potatoes (yellow or red), whole or halved if large
- 3 cups beef broth
- 1 cup red wine (optional, can substitute additional beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delightful stovetop beef stew takes about 20 minutes to prepare, plus 1.5 to 2 hours of simmering time. It’s a simple process that fills your kitchen with wonderful aromas as it cooks. In no time, you’ll be enjoying a delicious, hearty meal with family or friends!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. While the oil heats, pat your beef cubes dry using paper towels, then season them generously with salt and pepper. Once the oil is hot, add the beef in small batches, making sure not to overcrowd the pot. Brown each side for about 3-4 minutes until you see a nice sear. Remove the beef and set it aside on a plate.
2. Sautéing the Veggies:
In the same pot, toss in the diced onion. Sauté it until it becomes translucent, which takes about 4-5 minutes. Then, add the minced garlic and cook for around 1 minute until you can smell that delightful aroma.
3. Building Flavor:
Next, stir in the tomato paste and let it cook for 1-2 minutes to really enhance the flavors. If you’re using flour to thicken the stew, sprinkle it over the onion mixture now. Stir it in and cook for about 1 minute to cook off the raw flour taste.
4. Deglazing the Pot:
Now it’s time to deepen those flavors! Gradually pour in the red wine (or substitute with extra broth) while scraping the bottom of the pot with a wooden spoon. This will loosen up those delicious brown bits stuck to the bottom.
5. Combining Everything:
Add the beef broth, the browned beef, carrots, baby potatoes, thyme, rosemary, and bay leaves to the pot. Give it a good stir to combine all the ingredients.
6. Simmering to Perfection:
Bring the stew to a gentle boil, then lower the heat to let it simmer. Cover the pot and cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. This step is where all the magic happens!
7. Final Touches:
Once the stew is ready, taste it and adjust the seasoning with more salt and pepper if needed. Don’t forget to remove the bay leaves before serving!
8. Serve and Enjoy:
Garnish your stew with freshly chopped parsley for a pop of color and flavor. Serve it hot, ideally with some crusty bread or over buttered noodles for a comforting meal that’s sure to please!
This stovetop beef stew is a classic comfort food with tender beef chunks, hearty vegetables, and a rich, savory broth. Enjoy your delicious creation!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stewing due to its marbling and tenderness, you can also try brisket or round steak. Just keep in mind that these alternatives may require slightly longer cooking times to become tender.
How Do I Thicken the Stew?
If you prefer a thicker stew, you can sprinkle 2 tablespoons of all-purpose flour over the onion mixture as indicated in the recipe. Alternatively, you can mix cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking for a gluten-free option.
Can I Make This Stew in a Slow Cooker?
Yes! To make this stew in a slow cooker, follow the browning steps on the stove, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of broth if needed to loosen it up. You can also freeze the stew for up to 3 months; just thaw in the fridge overnight before reheating.
