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Stovetop Beef Stew
Hearty, delicious, and easy to make, this old-fashioned beef stew is a family favorite.
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Table of Contents
- This is The Best Beef Stew Recipe That’s Tender
- BEEF STEW INGREDIENTS
- Stovetop Beef Stew Substitutions and Additions
- BEEF STEW RECIPE FLAVOR BOMBS
- HOW TO MAKE BEEF STEW
- HOW TO THICKEN BEEF STEW
- BEST BEEF STEW RECIPE TIPS
- HOW TO SERVE BEEF STEW
- BEEF STEW RECIPE STORAGE
- FREQUENTLY ASKED QUESTIONS
- JUMP TO RECIPE
Beef stew is classic comfort food that is hearty and full of flavor. It is a perfect recipe for a cold night and is packed with vegetables, gravy, and tender beef.
If you do have an Instant Pot, you can use this Instant Pot beef stew version instead.
This is The Best Beef Stew Recipe That’s Tender
Simmering the beef at a low temperature for at least 90 minutes will give you a deliciously fork-tender beef.
BEEF STEW INGREDIENTS
You’ll need:
- 3 pounds chuck roast, cut into bite size pieces (1-2 inches)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 onion, chopped (one small onion or half of a large onion)
- 3 carrots, peeled and cut into bite size pieces (1 inch)
- 2 celery stalks cut into bite size pieces
- 1 pound potatoes, peeled and cut into bite size pieces
- 3 cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
What is the best beef for stew?
The best choices for beef stew include lean cuts such as chuck, shoulder cuts, or round steak. These cuts tend to be the least expensive cuts of meat and are perfect for your beef stew recipe.
Stovetop Beef Stew Substitutions and Additions
BEEF: You can use any type of beef that cooks well in a stew. Chuck roast is popular or you can use braising steak or beef stew meat. Try to cut cubes of beef to an even size so it cooks properly.
WINE: To make a stew that’s more like a classic Beef Bourguignon, you can add a little red wine. Any good red will do and add two cups as you add the beef stock.
BEEF STEW RECIPE FLAVOR BOMBS
To add even more flavor to the beef stew, add:
- Roasted Garlic
- Chili Powder or Paprika for spice
- Honey or Brown Sugar for sweetness
- A little bit of Cinnamon
- Rehydrated Dried Mushrooms
- Soy Sauce
- Fish Sauce
HOW TO MAKE BEEF STEW
Step 1: Coat Beef
In a shallow dish, mix together the flour, salt, pepper, and paprika. Coat the raw beef pieces in the flour mixture.
Step 2: Brown the Meat
In a large stockpot or large Dutch oven, add the butter and olive oil over medium-high heat. Add the meat pieces and brown beef on all sides.
The meat will continue cooking in the stew. Once the meat is brown remove it to a plate and set it aside.
PRO TIP:
Cook the beef in batches so it is not too crowded in the pan.
Step 3: Sauté the Vegetables
If you need to add additional butter or olive oil you can add more to sauté the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
Step 4: Add Broth Ingredients
Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir until well combined.
Step 5: Boil, Then Reduce to Simmer
Add the beef pieces back into the pot and bring the stew to a boil over medium-high heat.
Once it starts to boil then reduce the heat to low, cover the pot, and cook for one hour to 90 minutes or until the beef is tender.
PRO TIP:
A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.
Step 6: Thicken Stew
Mix the cornstarch and water and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off, stirring occasionally as it thickens.
PRO TIP:
If the stew is still too watery, add more cornstarch, a little at a time, to thicken.
Step 7: Adjust Final Ingredients
Remove the bay leaf.
Add the peas to the stew for the last 5 to 10 minutes while it is thickening and before serving, so they don’t get mushy.
HOW TO THICKEN BEEF STEW
Adding a cornstarch slurry (a mixture of water and cornstarch) is just the thing you need to thicken up your beef stew.
BEST BEEF STEW RECIPE TIPS
The best tips to making a delicious beef stew include:
- Use homemade broth.
- Give the stew plenty of time to simmer.
- Choose the right cut of beef.
- Sear the outside of the meat first.
- Add flour or cornstarch to thicken the stew.
- Use flavorful dried spices to season the stew.
- Add the vegetables at the right time based on how long they need to soften up.
HOW TO SERVE BEEF STEW
This is a delicious and complete meal on its own with crusty French bread or dinner rolls on the side.
You can also serve it on top of egg noodles, with a side salad or scalloped potatoes. Creamy mashed potatoes are also delicious with it and easy to make.
MORE BEEF RECIPES
BEEF STEW RECIPE STORAGE
IN THE FRIDGE: You can store leftovers of this hearty stew in the fridge in airtight containers for up to 4 days.
If you want to make it ahead of time, carry out steps one to seven then stop and pop it in the fridge once cooled. When you want to serve, reheat, then finish the last steps.
IN THE FREEZER: This simple beef stew can freeze but it is best to do so without the potatoes as they don’t freeze well.
Once it is cooked and cooled, store it in airtight containers for up to three months. When reheating, you can either add cooked potatoes in or serve as a side dish.
This easy beef stew recipe is a classic dish that has tender meat and all the rich flavors of the vegetables in a savory sauce. You can make this popular recipe in bigger batches and even freeze the leftovers to quickly reheat when needed.
FREQUENTLY ASKED QUESTIONS
Can this be cooked in the crockpot?
You can cook this easy recipe in a crockpot. Check out our recipe for a slow cooker version here.
Can I make beef stew in an Instant Pot?
This hearty dish could be made in an Instant Pot as well. Check out our Instant Pot beef stew recipe.
Can I freeze leftovers from this recipe?
This recipe freezes well and can be stored for up to three months.
The Best Beef Stew Recipe
Hearty, delicious, and easy to make, this old-fashioned beef stew is a family favorite.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 7
Ingredients
- 3 pounds chuck roast, or your favorite stew meat (cut into bite-size pieces about 1 to 2 inches)
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoons garlic, minced
- 1 onion, chopped (one small onion or half of a large onion)
- 3 carrots, peeled and cut into bite size pieces (1 inch)
- 2 celery stalks, cut into bite size pieces
- 1 pound potatoes, peeled and cut into bite size pieces
- 3 cup beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon rosemary
- 1 bay leaf
- 1 cup peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a shallow dish, mix together the flour, salt, pepper, and paprika.
- Coat the beef pieces in the flour.
- In a large stockpot, add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides. The meat will continue cooking in the stew. Once the meat is brown, remove it to a plate and set it aside. Cook in batches to not crowd the pan.
- If you need to add additional butter or olive oil, you can add more to sauté the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
- Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.
- Add the beef pieces back into the pot.
- Bring the stew to a boil over medium-high heat. Once it starts to boil, reduce the heat to low, cover the pot, and cook for 60 to 90 minutes or until the beef is tender.
- Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off stirring occasionally as it thickens.
- Remove the bay leaf.
- Add the peas to the stew the last 5 to 10 minutes while it is thickening and before serving so they don’t get mushy.
Video
Notes
- Cook the beef in batches so it is not too crowded in the pan.
- A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.
- If the stew is still too watery add more cornstarch, a little at a time to thicken.
Nutrition
Calories: 521kcal | Carbohydrates: 14g | Protein: 41g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 147mg | Sodium: 869mg | Potassium: 972mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4927IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 5mg
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Comments
Chelsea Potgeter says
This is hands down the absolute best stew I have ever made. I did add just a splash of white rice wine just for some extra deep flavor. Iโm sure this would be delicious with out it! I omitted the bay leaf simply because I had none. That was the only thing I changed and it was the very, very best. In fact before I even took a bite it smelled so good while cooking I wrote the recipe down I was so confident it would be great. I was right. Thanks!!
Nicole says
I have tried a few Beef Stew Recipes now and this one is a clear winner! You can also pressure cook it all together with no pre-cooking for 30 mins on high. I added 200g sliced cremini mushrooms – delicious!
Nicole says
I have tried a few Beef Stew Recipes now and this one is a clear winner! You can also pressure cook it all together with no pre-cooking for 30 mins on high. I added 200g sliced cremini mushrooms – delicious!.
Chelsey Kerr says
I canโt eat beef but Iโve made this 3x now for my husband and kids. They all rave about it and it smells delicious. Itโs the only recipe I use now.
Lori Kirman says
Very good. I add fresh mushrooms.
Reita L Beck says
This is the best BEEF STEW I’ve made in a long time, a really long time – I didn’t have tomato paste but used a small can of tomato sauce in it’s place and it still was very good, thank you for sharing your recipe! BUT all your recipes are always very good!! Reita