Stove Top Beef Stew

Cozy, hearty, and flavorful, this one pot Stove Top Beef Stew is a classic recipe that instantly feels like a warm hug. Made with tender chunks of beef, garden veggies and a rich, savory broth, it will warm you up from the inside out.

You guys already know how much I love stew, and beef stew is one of my favorites! The meat is juicy, the potatoes and carrots are tender and mouth-watering, and the gravy is thick and flavorful. It freezes well and taste great as leftovers!

Stovetop beef stew is one of my all time favorite comfort foods. The beef turns out unbelievably tender and juicy, while the potatoes and carrots become perfectly soft and mouthwatering as they simmer. The thick and flavorful gravy wraps everything together. This recipe has been in my family for years and I have made it countless times for easy weeknights and hearty Sunday dinners. Another great thing about this Dutch oven beef stew, is that it freezes well and tastes great as leftovers.

Craving hearty stews? Try my Jamaican Brown Stew Chicken, Braised Beef Short Ribs and Jamaican Curry Chicken.

Why You’ll Love This Hearty Beef Stew

Here are a few reasons this cozy, one pot Dutch oven beef stew is guaranteed to be loved by all!

• Rich and deep flavors: Slow simmering gives this beef stew layers of flavor that store bought versions just can’t match.
• One pot meal: The Dutch oven takes care of everything!
• Perfect for meal prep or leftovers: The flavors get better the next day, making it ideal for meal prep or make ahead dinners. This recipe also freezes so well too.

Ingredients You’ll Need

Easy stovetop beef stew comes together with simple ingredients. Choosing this combination of ingredients results in the a thick savory broth, tender meat, and so much flavor.

• Chuck Beef: I recommend at least 3lbs of chuck meat cut into 1 inch cubes. You can also find meat labeled “stew meat” for ease. The fattier, the better as the marbling in the beef adds flavor!
• Seasonings: Garlic powder, onion powder, Italian seasoning, black pepper, and fresh garlic are all used to create a delicious combination of flavorful seasonings.
• Fresh herbs: I’m using fresh rosemary, thyme, and bay leaves. If you don’t have it fresh, you can use dried.
• Flour: Use all purpose flour to help thicken the sauce.
• Oil: Use vegetable oil or olive oil to sear the beef.
• Carrots: Use large carrots that are roughly chopped.
• Yukon Gold potatoes: These are the best choice because they are buttery, soft and hold structure in the stew. Red potatoes are another alternative.
• Celery and onions: Both help build delicious flavor.
• Tomato paste: Any kind will do.
• Worcestershire sauce: To help round out the flavors of the stew. Soy sauce can be used in a pinch.
• Beef paste: I like to use the better than the bouillon brand. It is a personal favorite and adds color and flavor.
• Red wine: Optional, but totally recommended. The wine will cook out so this is safe for children. I use a dry red wine like merlot. Stay away from overly sweet red wines. Feel free to use extra broth if you don’t have the wine.
• Beef broth: The foundation for the gravy!

How to Make Stove Top Beef Stew

This homemade beef stew recipe is easy to follow and comes together in a Dutch oven or large stockpot on the stovetop!

1. Season the beef: First you will need to season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper and browning sauce (if using.)

2. Sear the beef: Before slow cooking on the stove, you need to heat the oil in a pot over medium-high heat and sear the beef on all sides, for 2 to 3 minutes, until browned. This locks in the juices and flavor.
3. Saute the celery, onions and garlic: Use a wooden spoon and saute the celery, onions and garlic in the same pan that you seared the beef.

4. Saute the aromatics and cook: Add the tomato paste, beef base and wine (if using) to the pot, then simmer for 2 to 3 minutes, being sure to scrap any browned bits off the bottom of the pan. Add the wine, broth and fresh herbs. Reduce the heat to medium-low, cover and cook for 2 hours.

6. Add the potatoes and carrots: After 2 hours, add the potatoes and carrots and cook for 30 to 45 minutes, until the beef is tender.

Lets make it together @themoodyfoody, Toni Chapman makes the best beef stew recipe

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Expert Tips

• Use the right cut of beef: Choose a chuck roast or meat that is labeled “stew meat” at the grocery store for best results. These types are fattier and well marbled, lending to a tender meat instead of tough.
• Choose the right potatoes: I recommend using Yukon Gold potatoes for stew since they are buttery, creamy and don’t fall apart after simmering. If you don’t have them on hand, red potatoes hold shape well too.
• Sear the meat: Don’t skip this step! Searing adds a rich, caramelized flavor that helps create the delicious stew base. The meat soaks up the flavors even better.
• Simmer on medium-low: The stew just needs a gentle simmer to allow the meat and vegetables to become tender and soak in all the flavors without falling apart. This is where all the magic happens!
• Thickening the gravy: If you want a thicker gravy, I just remove the lid halfway to help it thicken naturally in the last 15 minutes of cooking.
• Adjust before serving: Right before serving make sure to season to taste, if needed. I find this helps ensure the perfect balance of flavors after simmering.

Frequently Asked Questions

Substitutions & Variations

• Make it alcohol-free – If you don’t drink alcohol or don’t have it on hand, you can substitute it for sherry wine or additional beef broth.
• Make it keto-friendly –  To make it keto, serve the stew with cauliflower mash and skip the potatoes and carrots. You’ll still have a delicious stovetop beef stew recipe recipe!
• Use another cut of beef – You can use chuck roast or another thick cut of stewing beef!

Storage, Reheating and Prep Ahead Instructions

Store leftover stovetop beef stew in an airtight container in the fridge for up to 4 days. Reheat on the stovetop until warmed through.

To freeze, once cooled, store in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating over the stovetop.

Prep Ahead: You can easily prep this recipe the day ahead. Just season and cut the beef then store in an airtight container in the fridge. Chop up the veggies and herbs then store them separately in airtight containers in the fridge. When ready to enjoy, follow the recipe instructions.