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A close-up of a hearty bowl of beef stew from a classic beef stew recipe, with tender meat, potatoes, and carrots.

Hearty Stovetop Beef Stew

A comforting and robust beef stew simmered on the stovetop until the beef is fork-tender and the vegetables are perfectly cooked in a rich, savory gravy. This classic one-pot meal is perfect for a chilly evening.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2.5 lbs beef chuck cut into 1.5-inch cubes
  • 1 tbsp olive oil for searing
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour for coating beef
Aromatics & Vegetables
  • 2 tbsp olive oil for sautéing
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 stalks celery chopped
  • 2 medium carrots peeled and chopped into 1-inch pieces
  • 1.5 lbs Yukon gold potatoes peeled and cut into 1-inch cubes
Liquids & Flavor
  • 2 cups beef broth low sodium
  • 1.5 cups dry red wine (e.g., Cabernet Sauvignon or Merlot; optional, can substitute with more beef broth)
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
For Thickening & Finishing
  • 1 tbsp all-purpose flour (if needed for thickening, mixed with 1 tbsp cold water to make a slurry)
  • 1/4 cup fresh parsley chopped, for garnish
  • Salt and black pepper to taste

Equipment

  • Large Dutch Oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • Spatula or Wooden Spoon

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper. Toss the seasoned beef with 1/4 cup all-purpose flour until evenly coated.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Sear each side for 2-3 minutes until a deep brown crust forms. Remove the browned beef to a plate and set aside.
Sauté Aromatics
  1. Add 2 tablespoons of olive oil to the same pot. Reduce the heat to medium. Add the chopped yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
  2. Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until fragrant and the tomato paste has deepened in color.
Deglaze and Simmer
  1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
  2. Stir in the beef broth, undrained diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.
Combine and Cook
  1. Return the browned beef cubes and any accumulated juices to the pot. Stir everything well to combine.
  2. Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for at least 1.5 hours (90 minutes), or until the beef is very tender. Stir occasionally to prevent anything from sticking to the bottom.
Add Potatoes and Finish
  1. After 1.5 hours of simmering, add the cubed potatoes to the stew. Stir gently to ensure they are submerged.
  2. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are fork-tender. If the stew is too thin for your liking, mix 1 tablespoon of flour with 1 tablespoon of cold water to create a smooth slurry, stir it into the stew, and simmer for an additional 5 minutes to thicken.
Serve
  1. Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and black pepper as needed.
  2. Ladle the hot stovetop beef stew into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread or over rice.

Notes

This stovetop beef stew tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for longer storage (up to 3 months). For an even thicker stew, you can mash a few potatoes against the side of the pot with your spoon after they are tender.