This beef stew is full of flavor and easy to make with everyday pantry staples. Cooking it on the stove top allows the beef to become incredibly tender while infusing the vegetables with deep, rich flavor. It’s a true comfort food classic that tastes even better the next day, making it great for leftovers or meal prep. Plus, everything comes together in one pot for easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stewing beef (chuck roast or similar, cut into bite-sized pieces)
All-purpose flour (for dredging)
Salt and black pepper
Olive oil or vegetable oil
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Potatoes (peeled and cubed)
Celery (sliced)
Tomato paste
Beef broth or stock
Worcestershire sauce
Bay leaf
Dried thyme
Frozen peas (optional, added at the end)
Directions
Season beef with salt and pepper, then dredge lightly in flour.
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
In the same pot, add onion and garlic. Sauté until softened.
Stir in tomato paste and cook for 1–2 minutes.
Return the beef to the pot. Add carrots, potatoes, and celery.
Pour in beef broth and Worcestershire sauce. Add bay leaf and thyme.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender.
Remove lid in the last 20–30 minutes to allow the stew to thicken slightly.
Stir in peas during the final 5 minutes, if using.
Remove bay leaf before serving. Adjust seasoning to taste.
Servings and timing
This recipe makes about 6 servings. Prep time: 15 minutes Cook time: 2 hours Total time: approximately 2 hours 15 minutes
Variations
Wine-Infused: Add a splash of red wine with the broth for deeper flavor.
Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce.
Gluten-Free: Skip the flour or use a gluten-free alternative for dredging.
Thicker Stew: Mix a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) into the stew near the end of cooking.
Extra Veggies: Add mushrooms, parsnips, or green beans for more variety.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until hot, adding a splash of broth or water if needed. This stew also freezes well—cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of beef is best for stew?
Chuck roast is ideal because it becomes very tender with slow cooking. Stew meat is also convenient and budget-friendly.
How do I make the stew thicker?
Let it simmer uncovered toward the end, or stir in a cornstarch slurry.
Can I make this stew in advance?
Yes, it tastes even better the next day as the flavors deepen.
Do I have to brown the meat first?
Browning adds flavor and helps seal in juices, so it’s highly recommended.
Can I use other vegetables?
Absolutely. Try adding mushrooms, peas, turnips, or even sweet potatoes.
What can I serve with beef stew?
Crusty bread, biscuits, rice, or egg noodles are great sides to soak up the broth.
Can I use vegetable broth instead of beef broth?
You can, but the flavor will be lighter and less rich.
How long should I simmer the stew?
Simmer gently for at least 1.5 to 2 hours until the beef is fork-tender.
Can I make this in a slow cooker?
Yes—after browning the meat, transfer everything to a slow cooker and cook on low for 7–8 hours.
Is it okay to freeze beef stew?
Yes, beef stew freezes very well. Just cool it fully and store it in a freezer-safe container.
Conclusion
Stove Top Beef Stew is the ultimate cozy meal, perfect for when you need something hearty, nourishing, and satisfying. With tender chunks of beef, flavorful broth, and soft vegetables, it’s a timeless recipe you’ll come back to again and again. Whether enjoyed fresh or as leftovers, this classic dish delivers comfort in every bowl.
Stove Top Beef Stew is a hearty, one-pot comfort food classic featuring tender chunks of beef, potatoes, carrots, and celery in a rich, savory broth. Simmered slowly on the stove, it’s the perfect cold-weather meal made with simple ingredients.
Ingredients
2 lbs stewing beef (chuck roast), cut into bite-sized pieces
1/4 cup all-purpose flour (for dredging)
Salt and black pepper, to taste
2 tablespoons olive oil or vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
2 tablespoons tomato paste
4 cups beef broth or stock
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
1 cup frozen peas (optional)
Instructions
Season the beef with salt and pepper, then dredge lightly in flour.
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
In the same pot, sauté chopped onion and garlic until softened, about 3 minutes.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Return beef to the pot along with carrots, potatoes, and celery.
Pour in beef broth and Worcestershire sauce. Add bay leaf and thyme.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.
In the last 20–30 minutes of cooking, uncover the pot to allow the stew to thicken slightly.
Stir in frozen peas during the final 5 minutes of cooking, if using.
Remove bay leaf, adjust seasoning to taste, and serve warm.
Notes
Chuck roast is ideal for stew because it becomes tender when slow-cooked.To thicken stew further, mix 1 tablespoon cornstarch with 1 tablespoon water and stir in near the end of cooking.This stew tastes even better the next day as the flavors meld.Add extra vegetables like mushrooms, turnips, or green beans for variety.Freezes well for up to 3 months; thaw overnight before reheating.
