Simple Old Fashioned Stovetop Beef Stew
There’s nothing quite like a bowl of warm, hearty beef stew to bring comfort to your table, especially on a chilly evening. My Simple Old Fashioned Stovetop Beef Stew is packed with tender chunks of beef, vibrant vegetables, and a savory, rich broth that tastes like it simmered all day—but it comes together easily on the stovetop. This classic recipe is perfect for family dinners or meal prep for the week ahead. With simple ingredients and easy steps, you’ll have a soul-soothing meal that feels like a warm hug in a bowl.
INGREDIENTS YOU’LL NEED:
- 3 lbs. Beef Stew Meat (or cubed chuck roast): Tender beef chunks that become melt-in-your-mouth soft after simmering, providing the hearty base for the stew.
- 2 Tbsp Olive Oil: Used to sear the beef, creating a rich, caramelized flavor and preventing sticking.
- 1 Onion (chopped): Adds a sweet and savory depth to the stew, forming the aromatic base.
- 4 Cloves Garlic (minced): Delivers a bold, earthy flavor that enhances the richness of the dish.
- 1 Cup Dry Red Wine: Infuses the stew with a deep, complex flavor and helps deglaze the pot.
- 2 Tbsp Tomato Paste: Thickens the stew slightly and contributes a tangy, slightly sweet undertone.
- 1 Tsp Sugar: Balances the acidity of the tomato paste and wine, adding subtle sweetness.
- 1 Tsp Dried Basil: Provides a warm, slightly sweet, and herbaceous note.
- 1 Tsp Dried Oregano: Adds a classic savory and earthy flavor.
- 1 Tsp Dried Parsley: Brightens the stew with its fresh, slightly peppery taste.
- 1 Tsp Paprika: Enhances the color and adds a mild, smoky warmth.
- ⅓ Cup Flour: Coats the beef and thickens the stew for a rich, hearty texture.
- 4 Cups Beef Broth: Forms the savory liquid base, ensuring the stew is flavorful and comforting.
- ⅓ Cup Worcestershire Sauce: Adds a tangy, umami depth that complements the beef and vegetables.
- 3 Red Potatoes (cubed): Hearty and slightly waxy, they hold their shape while adding creamy texture.
- 4 Carrots (sliced): Bring a natural sweetness and vibrant color to the stew.
- 8 oz White Mushrooms (quartered): Adds an earthy flavor to the stew.
- 4 Celery Stalks (sliced): Add a mild, aromatic crunch and balance the other vegetables.
WHY SHOULD EVERYONE BE EATING BEEF STEW?
- It’s the ultimate comfort food: There’s nothing better than a warm bowl of beef stew on a chilly day to make me feel cozy and satisfied.
- It’s packed with nutrients: I love that beef stew is loaded with protein from the beef and vitamins from all the hearty veggies like carrots, potatoes, and celery.
- It’s a one-pot wonder: Making beef stew means I get a complete, delicious meal in one dish, saving me time and effort in the kitchen.
HOW TO PREPARE OLD FASHION BEEF STEW?
- Prep the Ingredients and Sear Beef:
Cube the beef into bite-sized pieces if not pre-cut. Chop the onion, mince the garlic, and prep the potatoes, carrots, and celery.
Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper, Sear the beef in batches to avoid overcrowding, browning all sides.
- Add Aromatics, Deglaze and Spices:
In the same pot, add the chopped onion and minced garlic. Sauté until fragrant, about 2-3 minutes. Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly. Stir in 2 Tbsp tomato paste, 1 tsp sugar, 1 tsp each of basil, oregano, parsley, and paprika. Cook for another minute. - Add Flour:
Sprinkle ⅓ cup flour over the mixture and stir well to combine, cooking for 1-2 minutes. - Add Liquid and Vegetables:
Gradually stir in 4 cups of beef broth and ⅓ cup Worcestershire sauce until smooth.
Simmer the Stew: Bring the mixture to a boil, then reduce to low heat. Cover and simmer for 2 hours, stirring occasionally. Stir in the cubed potatoes, sliced carrots, mushrooms, and celery. Cover and continue cooking for another 60 minutes, or until the vegetables are tender. - Season and Serve:
Taste the stew and adjust salt and pepper as needed. Ladle the hearty stew into bowls and serve warm. Perfect with crusty bread or over rice!
FAQ – FREQUENTLY ASKED QUESTIONS:
Chuck roast is ideal because it’s flavorful and tenderizes beautifully when slow-cooked.
Searing locks in flavor and adds richness, so it’s highly recommended.
Do I have to use wine in the recipe?
No, you can substitute with beef broth, grape juice, or a splash of vinegar for acidity.
Simmer on low for 2-3 hours for the best results.
HOMEMADE BEEF STEW RECIPE ADD-INS AND VARIATIONS:
- Swap out the wine: If I don’t have red wine on hand, I use beef broth with a splash of balsamic vinegar or grape juice for that tangy depth.
- Try a different protein: Sometimes, I make this with chicken thighs, lamb, or even turkey for a unique twist on classic beef stew.
- Go gluten-free: Instead of flour, I use cornstarch or arrowroot powder to thicken the stew without gluten.
- Add extra veggies: I like sneaking in mushrooms, parsnips, or sweet potatoes for more flavor and nutrition.
- Experiment with spices: When I want a smoky flavor, I add smoked paprika or cumin; for a spicy kick, a pinch of cayenne works wonders.
- Use a slow cooker or Instant Pot: If I’m short on time, I’ll use my Instant Pot to make a quick version or let it simmer all day in the slow cooker for a hands-off meal.
WHAT IS THE BEST BEEF STEW RECIPE COMMONLY SERVED WITH?
Beef stew is usually served with sides that soak up all the tasty broth. A crusty piece of bread, like sourdough or a baguette, is perfect for this. Mashed potatoes or buttered noodles are also great because they’re creamy and go so well with the beef and veggies. For something lighter, a simple green salad or roasted Brussels sprouts works nicely. Some people like to serve it over rice or with a piece of cornbread for a cozy twist. Whatever you pick, it’s all about making the meal hearty and satisfying.
HOW DO YOU STORE AND REHEAT LEFTOVER CLASSIC COMFORT BEEF STEW?
To store beef stew leftovers, let it cool down to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, I prefer to warm it up on the stovetop over low to medium heat, stirring occasionally, until it’s heated through. If I’m in a rush, I use the microwave, heating it in short intervals and stirring in between. If it’s too thick after reheating, I’ll add a little water or broth to reach the desired consistency.
CAN LEFTOVER CLASSIC BEEF STEW BE FROZEN FOR LATER CONSUMPTION?
To freeze beef stew for later, I let it cool completely to room temperature to prevent ice crystals from forming. Then, I transfer it into freezer-safe containers or resealable freezer bags, leaving a little space at the top to allow for expansion as it freezes. I make sure the stew is sealed tightly to avoid freezer burn, and label the containers with the date so I know when to use it by. Frozen beef stew can last up to 3 months. When I’m ready to eat it, I thaw it in the fridge overnight and reheat it on the stovetop or in the microwave until it’s hot and ready to enjoy.
LOOKING FOR MORE SAVORY DINNER RECIPES? TRY THESE!
Sticky Sweet Honey Garlic Chicken Recipe: Combining the irresistible sweetness of honey with the rich depth of garlic, this dish offers a perfect balance of flavors that’s sure to satisfy.
Easy Mongolian Chicken Recipe: Ready in 30 Minutes: Packed with tender chicken, savory soy sauce, and a hint of sweetness, this dish is perfect for busy weeknights or whenever you need a fast yet tasty dinner.
Parmesan Crusted Chicken Breast: This recipe for Parmesan Crusted Chicken Breast is a great addition to your meal repertoire. It’s easy enough to make but fancy enough for company. It appeals to the whole family, especially kids who love the explosive flavor.
Simple Old Fashioned Stovetop Beef Stew
Equipment
- Large Dutch Oven
Ingredients
- 3 lbs. Beef Stew Meat (or cubed chuck roast)
- 2 Tbsp Olive Oil
- 1 Onion (chopped)
- 4 Cloves Garlic (minced)
- 1 Cup Dry Red Wine
- 2 Tbsp Tomato Paste
- 1 Tsp Sugar
- 1 Tsp Basil (dried)
- 1 Tsp Oregano (dried)
- 1 Tsp Parsley (dried)
- 1 Tsp Paprika
- ⅓ Cup Flour
Liquid and Veggies:
- 4 cups Beef Broth
- ⅓ Cup Worcestershire Sauce
- 3 Red Potatoes (cubed)
- 4 Carrots (sliced)
- 4 Celery (sliced)
- 1 (8oz) Package White Button Mushrooms (quartered)
- Salt and Black Ground Pepper (to taste)
Instructions
- Prep the Ingredients: Cube the beef into bite-sized pieces if not pre-cut. Chop the onion, mince the garlic, and prep the potatoes, carrots, and celery.
- Sear the Beef: Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper, Sear the beef in batches to avoid overcrowding, browning all sides.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until fragrant, about 2-3 minutes.
- Deglaze the Pot: Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
- Add Flavor Base: Stir in 2 Tbsp tomato paste, 1 tsp sugar, 1 tsp each of basil, oregano, parsley, and paprika. Cook for another minute.
- Thicken with Flour: Sprinkle ⅓ cup flour over the mixture and stir well to combine, cooking for 1-2 minutes.
- Add Liquid: Gradually stir in 4 cups of beef broth and ⅓ cup Worcestershire sauce until smooth.
- Simmer the Stew: Bring the mixture to a boil, then reduce to low heat. Cover and simmer for 2 hours, stirring occasionally.
- Add Vegetables: Stir in the cubed potatoes, sliced carrots, mushrooms, and celery. Cover and continue cooking for another 60 minutes, or until the vegetables are tender.
- Adjust Seasoning: Taste the stew and adjust salt and pepper as needed.
- Serve: Ladle the hearty stew into bowls and serve warm. Perfect with crusty bread or over rice!