Recipe

Stovetop Beef Stew

A classic one-pot beef stew with tender beef, potatoes, carrots, and a rich, savory broth you can make on the stove.

By Matt Campbell

•

4.8

A Dutch oven on a stovetop filled with beef stew, showing tender beef chunks, carrots, and potatoes in a glossy brown broth

There are two kinds of cold days: the ones where you want a quick dinner, and the ones where you want dinner to hug you back. Stovetop beef stew is my favorite middle ground. It is one pot, mostly hands-off once it gets simmering, and the payoff is that rich, spoon-coating broth that makes you want to drag bread through the bowl like it is your job.

This version keeps the ingredients easy to find and the steps simple, but we still chase the good stuff: crisp edges on the beef, a broth that tastes like it has been simmering all day, and vegetables that are tender but not sad. If you can stir a pot and taste as you go, you are already qualified.

Beef stew ingredients on a kitchen counter including beef chuck cubes, carrots, onions, potatoes, garlic, tomato paste, beef broth, and herbs

Why It Works

Deep flavor without drama: Searing the beef and blooming tomato paste builds a richer base fast.
Tender, not stringy beef: Chuck roast plus a gentle simmer gets you that fork-tender bite.
Thick, glossy broth: A light flour coating and a short uncovered simmer at the end give you stew that actually clings to the spoon.
Veggies that hold their shape: Potatoes and carrots go in at the right time so they stay hearty instead of dissolving.

Pairs Well With

Storage Tips

Refrigerate: Cool stew to room temperature (no longer than 2 hours), then store in an airtight container for up to 4 days. The flavor gets better overnight.

Freeze: Freeze in portioned containers for up to 3 months. Potatoes can soften a bit after freezing, but the stew is still very worth it.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickens too much. Microwave works too, just use a cover and stir halfway through for even heat.

Leftover beef stew stored in a clear glass meal prep container with a lid on a kitchen counter

Common Questions

What is the best cut of beef for stew on the stove?

Beef chuck roast is the classic choice because it has enough marbling and connective tissue to turn tender during a long simmer. Avoid very lean cuts here, since they can dry out and get chewy.

How long should beef stew simmer on the stove?

Plan on about 1 hour 45 minutes to 2 hours 30 minutes of gentle simmering total, depending on the cut and how gentle your simmer is. Most of the time is for the beef to turn tender, then you will simmer a bit more after adding the potatoes and carrots.

How do I thicken beef stew without lumps?

This recipe starts with a light flour coating on the beef, which thickens naturally as it simmers. If you want it thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes. Add it gradually and keep the stew at a simmer while you stir so it turns glossy, not starchy.

Can I make this without wine?

Yes. Just swap the wine for extra beef broth. If you want a little extra brightness, add 1 teaspoon balsamic vinegar at the end.

Why is my stew meat tough?

Two usual culprits: the stew is not done yet, or it boiled too hard. Keep it at a gentle simmer and give it time. Tough meat often becomes tender with another 30 to 60 minutes (and sometimes a bit longer, depending on the batch).

Can I add other vegetables?

Absolutely. Mushrooms (brown them first), parsnips, peas (stir in at the end), or green beans (last 10 minutes) all work.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven (5 to 7 quarts) or heavy-bottomed pot with a lid
Wooden spoon or sturdy spatula for scraping browned bits
Chef’s knife and cutting board
Measuring spoons and cups
Ladle for serving

I used to think beef stew was one of those recipes you either inherited from someone’s grandma or you did not earn the right to attempt. Then I started cooking more professionally and realized the “secret” is not a secret. It is a handful of small, practical moves: dry the beef, brown it hard, scrape the pot like you mean it, and simmer patiently. The first time I nailed that glossy, rich broth on a regular weeknight, I felt like I had unlocked a tiny superpower. Now it is the meal I make when I want the house to smell like I have my life together, even if I am eating in sweatpants.

Stovetop Beef Stew

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

2 1/2 pounds beef chuck roast, cut into 1 1/2-inch chunks
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 to 3 tablespoons neutral oil (canola, avocado, or vegetable), as needed
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine (optional) or more beef broth
4 cups beef broth (low sodium preferred)
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard (optional but excellent)
1 bay leaf
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
4 medium carrots, peeled and cut into 1-inch chunks
1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 tablespoons chopped fresh parsley, for serving
1 teaspoon balsamic vinegar or lemon juice (optional, for finishing)

Beef chuck cubes in a bowl lightly coated with flour, salt, and pepper on a kitchen counter

Instructions

Dry, season, and flour the beef. Pat the beef very dry with paper towels. Season with salt and pepper, then toss with flour until lightly coated. Shake off excess flour.
Sear the beef in batches. Heat a Dutch oven over medium-high heat until hot. Add 2 tablespoons oil. Sear beef in a single layer (do not crowd, or it will steam) until deeply browned on at least two sides, about 3 to 4 minutes per side. Transfer browned beef to a plate and repeat with remaining beef, adding a bit more oil if the pot looks dry.
Cook the onion. Reduce heat to medium. Add the onion and a pinch of salt. Cook, stirring, until softened and picking up the browned bits on the bottom, about 5 minutes.
Add garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 to 2 minutes, stirring constantly, until it darkens slightly and smells toasted.
Deglaze. Pour in the wine (or a splash of broth). Scrape the bottom of the pot vigorously to loosen all the browned bits. Let it simmer 2 minutes to reduce slightly.
Build the stew base. Add beef broth, Worcestershire, Dijon (if using), bay leaf, and thyme. Return the beef and any juices on the plate to the pot. Bring to a simmer.
Simmer until the beef is turning tender. Partially cover and keep at a gentle simmer (small bubbles, not a rolling boil) for 90 to 120 minutes, stirring once or twice. Partial cover helps prevent boilover while still letting the stew reduce a little.
Add potatoes and carrots. Stir in the potatoes and carrots. Return to a gentle simmer and cook 25 to 35 minutes, partially covered, until the vegetables are tender and the beef is fork-tender.
Adjust thickness and seasoning. If you want a thicker stew, simmer uncovered 5 to 10 minutes. Taste and add more salt and pepper as needed (broth salt levels vary, and the stew concentrates as it reduces). For balance, add a small splash of balsamic vinegar or lemon juice if the stew tastes heavy.
Serve. Remove bay leaf. Ladle into bowls and finish with parsley. Serve with crusty bread, buttered noodles, or just a spoon you trust.