This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Easy Beef Stew is So Good!
Beef stew is one of those meals that I always look forward to eating and I always have a version of it on repeat – whether it’s my easy oven beef stew or Instant Pot beef stew, this classic dish never fails to hit the spot.
So it seemed fitting that I add this stove top beef stew recipe to my repertoire. This traditional method lets the flavors develop while keeping the oven free for other things, like baking crusty bread to mop up all the tasty juices from the stew.
Ingredients You’ll Need
- Olive oil: To brown the stew meat. If you don’t have olive oil, any healthy fat will work, like avocado oil.
- Beef: Use stew meat for this recipe. It’s a tough cut of meat that becomes tender and flavorful during the slow cook. You can also use a chuck roast and cut it into 1″ pieces.
- Flour: To coat the beef and create a flavorful crust on pieces of meat. It also helps to thicken the stew so you don’t have to make a slurry later. You can use all-purpose flour or a gluten-free blend if you have a wheat intolerance.
- Vegetables: Onion, carrots, celery, and potatoes are classic in a stew, but feel free to use your favorite veggies. I love using Yukon gold potatoes in stews as they hold up well during the long cook time but red potatoes work great too.
- Tomato paste: For a rich tomato base for the stew. If you’re going for that thick consistency in a traditional beef stew, you want to stick to tomato paste. But you can use tomato sauce or crushed tomatoes. I suggest you simmer the sauce to reduce it and concentrate the flavors.
- Seasonings: To add flavor, use fresh garlic, dried thyme, basil, and bay leaves, along with any type of salt and pepper. You can use chopped fresh thyme leaves if you have fresh ones on hand.
- Broth: You can use either beef or vegetable stock in this recipe.
Popular Additions
- Mushrooms: Baby Bella mushrooms make a delicious addition. Just quarter them and saute along with the onions to release some of the moisture.
- Peas: Add a cup of frozen peas about 30 minutes before the stew finishes cooking.
- Leafy greens: Adding 2 cups of spinach, baby kale, or chopped chard to this simple beef stew is an easy way to add more color and nutrients.
- Worcestershire sauce: This is often added to beef stew to add umami flavor. A good starting point is two tablespoons added at the same time as the tomato paste. Taste and add more if needed.
How to Make Beef Stew
It’s so quick and easy to make this flavorful beef stew and it’s all cooked in one pot! Start with beef stew meat, season it with salt and pepper and then toss it with flour until its well coated.
My Best One-Pot Beef Stew Tips
- Use a heavy-bottomed pot. I prefer making this quick beef stew in a Dutch oven because it evenly distributes heat which prevents hot spots and makes sure the bottom doesn’t burn.
- Sear the beef well. This really helps to lock in the flavor. Brown the meat long enough so that it gets a nice crust on it, but don’t worry about cooking it all the way through. It should release easily from the pot.
- Deglaze with broth. If there are browned bits stuck to the bottom of the pan after searing the beef, deglaze it with a few tablespoons of broth to release all that flavor. Scrape it gently with a wooden spoon or spatula.
- Don’t rush the cooking process. The meat needs time to cook so that it’s tender. Test a bit of meat before serving it so you can be sure it’s not tough. It will take between 60 to 90 minutes, depending on the size of the stew meat.
What to Serve
Recipe Help & Common Questions
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Thaw overnight in the fridge and reheat in a pot over medium heat until warmed through, stirring frequently. You can also pop it in the microwave at 30-second intervals until heated through, stirring after each interval.
This usually happens from not cooking the meat long enough. Stew meat is a tough cut of meat, so make sure you cook it long enough to break down the connective tissues. Simmer the stew on low heat for at least 60-90 minutes, but you may have to go up to 2 hours. Cooking too quickly over high heat can also lead to tough meat. Low and slow is the name of the game here.
Coating the beef in flour before searing it should help thicken the stew but if it’s still on the thin side, you can simmer it uncovered to let the liquid reduce and thicken. You can also thicken the stew by creating a slurry (mixture of cornstarch and water) and stirring it into the stew.
More Easy Beef Recipes:
- Beef Kafta
- Instant Pot Beef & Broccoli
- Beef Barley Soup
- Lebanese Hummus with Ground Beef
- Ground Beef Tacos
- Ground Beef and Rice
- Beef Shawarma
- French Onion Soup
If you try this Beef Stew recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Stovetop Beef stew recipe was originally published on June 4, 2020. The post has been updated to include helpful cooking tips, frequently asked questions, new photography and step-by-step photos.
Easy Beef Stew
Video
Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 onion chopped
- 3 garlic cloves minced
- ¼ cup tomato paste
- 1 ½ pound yukon potatoes cut into 1-inch cubes
- 6 carrots chopped
- 3 celery sticks chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- 4 cups vegetable or beef broth
- Fresh parsley for serving
Instructions
- Place the beef in a large bowl, add flour, 1 teaspoon salt and pepper, and toss well to combine.
- Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half the beef in a single layer and cook undisturbed for 5 minutes. Flip and cook for an additional 5 minutes on the other side. Set aside. Repeat with the remaining olive oil and beef. Return the reserved beef back to the pot.
- Add the onions and garlic, and cook with the beef until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Add the tomato paste and continue to cook with the onions and garlic, about 1-2 more minutes.
- Add the potatoes, carrots, celery, thyme and basil along with the broth and stir to combine, scraping any brown bits in the pot.
- Reduce heat to low, cover and simmer for about 2 hours, or until the beef is very tender.
- Remove the bay leaves, season with fresh parsley and serve warm.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Thank you for the beef stew recipe it was so so good
You’re welcome! So happy you liked it!!
This beef stew is absolutely DELICIOUS!! I would say its the best beef stew I’ve ever had. This is a KEEPER!!
Wow!! Thank you so much, Mallory!! So happy you loved it!
I would agree. My boyfriend literally just said it was the best beef stew he has ever had before I read this! YUMMY!
Amazing!! So happy you all enjoyed it so much!
I made this for me and my husband and it quickly became a favorite. I make it almost every week now. It’s so hearty and warm, and just perfect for winter. It’s also very easy to make with minimal prepping so that’s a major plus! Thank you!
Aww, so glad you find it easy to make!! And that you and your husband love it! Thanks so much, Ayam!!