Easy Stovetop Beef Stew
Updated Sep 22, 2026
This easy beef stew is made with cubed beef stew meat, Yukon Gold potatoes, carrots, celery, and a simple tomato broth, all simmered together in one pot.
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I usually start this easy beef stew about two hours before dinner, but I’m only really cooking for the first 20 minutes or so. I brown the beef in batches, cook the onion and garlic, then let the tomato paste cook for a minute before adding the potatoes, carrots, celery, herbs, and broth. After that, the beef stew just needs time to simmer on the stovetop until the beef is tender.
That first part is also where a lot of the flavor gets built. I make this as a one pot beef stew, so I leave everything from browning the beef right there in the Dutch oven and scrape it up once the broth goes in. I don’t rush that step because those browned bits end up becoming part of the beef stew broth instead of getting left behind in another pan.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested this beef stew with browning the beef first and another where I skipped that step, and the difference was pretty obvious. The stew without browning tasted flat, and the broth stayed thinner too. Dredging the beef in flour and searing it first gave me a much better base, so I kept that step in.
I also tried shortening the simmer time, but the beef just wasn’t there yet. Around the one-hour mark it was still pretty chewy, so I kept going. Somewhere between 1½ and 2 hours was when it finally got tender, and now I just plan for that instead of trying to rush it.
The vegetables took a little adjusting too. When I cut the potatoes and carrots too small, they started falling apart before the beef was ready. Bigger pieces held up much better through the long simmer, so that’s what I use now.
Happy Cooking!
– Yumna
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Easy Beef Stew Ingredients
- Beef: I use 2 pounds of beef stew meat cut into roughly 1-inch pieces. If I am cutting the meat myself, I use 2 pounds of chuck roast and trim away any really large pieces of fat before cubing it. Keeping the pieces close to the same size helps them become tender at about the same time.
- Flour coating: I toss the beef with all-purpose flour, salt, and black pepper before browning. For a gluten-free option, use the same amount of a 1:1 gluten-free flour blend. If I want to use cornstarch instead, I skip coating the beef and whisk 1½ tablespoons cornstarch with 1½ tablespoons cold water, then stir it into the stew near the end and simmer until the broth thickens.
- Aromatics and tomato paste: Onion, garlic, and tomato paste. Yellow or white onion both work here. If I don’t have fresh garlic, I use ¾ teaspoon garlic powder in place of the 3 cloves. I prefer tomato paste from a tube when I have it because it is easier to measure, and I can refrigerate the rest without opening a whole can.
- Vegetables: Yukon Gold potatoes, carrots, and celery make up most of the vegetables in this easy beef stew. I keep the potatoes around 1 inch and cut the carrots and celery fairly evenly so nothing turns mushy while another vegetable is still firm. Red potatoes work too. I would skip Russets here because they break down more easily during a long simmer.
- Herbs and broth: Dried thyme, dried basil, and bay leaves simmer in beef broth. I can use either beef broth or vegetable broth here. If you want to use fresh herbs instead, swap in 2 tablespoons fresh thyme for the dried thyme. I leave the bay leaves whole so they are easy to remove before serving.
- Olive oil and seasoning: Salt and pepper. I use olive oil here, but avocado oil or another neutral, high-heat oil works just as well.
How to Make Beef Stew in One Pot
These step-by-step photos walk you through how to make this Easy Stovetop Beef Stew. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Easy Stovetop Beef Stew Recipe below
1.Coat the Beef
Cut the stew meat into equal sized cubes and add it to a bowl with flour salt and pepper. Toss together until the beef is fully coated in the seasoned flour.
2. Brown the Beef Stew Meat
transfer the coated beef to a hot oiled pot. Make sure not to overcrowd the pan and cook in batches if needed. Start cooking the beef on all sides. You don’t want to move them around too much or there’s no need to completely cook the beef. You’re just looking for some good color on all sides.
3. Cook the Onion, Garlic, and Tomato Paste
Add the onions and garlic and saute just for a couple minutes until they become fragrant and lightly golden. This will help deepen the flavor of the dish. Then add the tomato paste and continue cooking until darkened.
4. Add the Vegetables and Herbs
Add in the rest of the veggies, season with salt and pepper and throw the herbs on top. It may seems like a lot but it will really help flavor the dish which has a long cooking time.
5. Pour in the Broth
Pour in the broth and use a spatula to scrap up any browned bits on the bottom of the pot.
6. Simmer the Beef Stew
Lower the heat, cover the pot, and let the stew simmer gently until the beef is very tender and the broth has thickened. Before serving, I remove the bay leaves and add parsley.
Full Easy Stovetop Beef Stew Recipe
Easy Beef Stew Recipe
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, basil, bay leaves, and remaining salt along with the broth and stir to combine, scraping any brown bits in the pot.
- Reduce heat to low, cover and simmer for about 1.5 hours to 2 hours, or until the beef is very tender.
- Remove the bay leaves, season with fresh parsley and serve warm.
Equipment
Notes
2 pounds beef stew meat cut into 1-inch cubes
1 onion chopped
3 carrots sliced
3 celery stalks sliced
2 Yukon Gold potatoes diced
¼ green pepper chopped
2 garlic cloves sliced
14- ounce canned diced tomatoes
1 tablespoon 7 spice
1 teaspoon cumin
1 teaspoon paprika
1 ½ teaspoons salt
2 tablespoon olive oil
1 cup low sodium vegetable broth or beef broth
1 tablespoon all-purpose flour
Fresh parsley for serving
White rice for serving (optional) Instructions
- Preheat the oven to 350°F.
- Place all the ingredients in a 9×13 oven safe baking dish. Toss well to combine all the ingredients together.
- Cover with aluminum foil and bake in the oven until the vegetables soften and the beef is cooked through, 75-90 minutes.
- Remove the foil and broil for an additional 3-5 minutes.
- Serve with rice and fresh parsley, if desired.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Mushrooms: Baby Bella mushrooms are what I use. Just quarter them and sauté them 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.
Recipe 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.
Serving Ideas
- A side salad: simple green salad, garden salad, Caesar salad, or a mixed greens salad.
- A sandwich on the side: grilled cheese, a veggie hummus sandwich, or a roasted vegetable grilled cheese.
- Bread for dunking: homemade dinner rolls, garlic herb skillet dinner rolls, or no-knead rosemary focaccia.
Troubleshooting
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.
I lower the heat and make sure the stew is simmering rather than boiling hard. I also give the bottom of the pot a good scrape when I add the broth so that any concentrated tomato paste or browned flour is loosened before the long simmer.
Comments
Best beef stew! Seasonings were perfect and based on a couple of other reviews, I added some red wine along with the beef broth. Mine was done in 1 1/2 hours and the beef was so tender. The only other thing I did was to add cornstarch/water mix (2 Tbs each) to thicken the broth to more of a gravy consistency. I will making this often in the fall/winter season!
So happy you loved the stew and that the beef came out so tender! Glad you got the thicker consistency you were looking for, too. Love hearing you’ll be making it often!
Can we use lamb for the recipe? Thank you
Yes, lamb would work well here! I recommend using lamb shoulder or lamb stew meat, cut into 1-inch cubes. You can substitute it 1:1 for the beef and follow the recipe as written. Just keep an eye on the lamb as it simmers since it may become tender a little sooner. I’d start checking it around the 1½-hour mark. Hope you enjoy it!
It’s been awhile since I’ve made beef stew and I’ve had a taste for it. This is very similar to the way I’ve always made it except for the tomato paste. My beef stew package was just over 1.5 lbs but I still need more broth so I added a can. I made per the recipe with the addition of peas. This is very easy and full of flavor. Loved it, thank you.
So happy this hit the spot after you’d been craving beef stew! Adding peas is a great idea. Thanks for sharing your notes and writing a review, Marge!
This was so good and delicious!!!
Yay! I’m so glad you enjoyed it!
This stew turned out excellent. It is SO flavorful and delicious, and filled the home with warm and delicious smell.
That makes me so happy! Love that it filled your home with warmth and goodness. So glad you enjoyed it!
Thank you so much. Everyone in my house is LOVING this stew. Your instructions are perfect because you keep it very simple and upbeat as well.
I cut the stew meat and potatoes into very small cubes, having 1 hour to cook.
I used diced tomatoes, minus juice, and a frozen bag of peas and carrots. I used the salt and pepper but lacked the other seasonings so instead used cumin, Costco organic no salt seasoning, a little oregano, and that’s it. And it was delicious. I am grateful for your true expertise and love everything about how you do your blog. You are a terrific teacher and I look forward to using your recipes, alot!
I will be making this delicious stew once maybe even twice a week. Thank you so much and keep up the good work!
Aww thank you so much, Lisa! That means so much to me!
I missed where you are supposed to add the bay leaves. I have made this 4 times and love this recipe.. I do add red wine.
Hi! You add them when you add the potatoes, carrots, celery, thyme, basil, and remaining salt. Just updated the recipe card to make it more clear!
looking forward to making this recipe.
I hope you enjoy, Joanne!
My Grandma’s tip for a tough cut of meat… soak in a pan of cold water to cover w/2T apple cider vinegar for 30 minutes. Drain, pat dry then begin the cooking process. I learned the more veggies the more flavor.
Wow, I love that tip!! Thanks so much for sharing, Anne!!
Looks delicious! Would it work in an electric skillet?
Hi there! I don’t have an electric skillet so I’m not sure. So sorry!
Thanks for the quick reply. If I feel adventurous this weekend, I will give it a try and let you know how it goes!
Absolutely delicious! I followed the recipe exactly and used my electric skillet. This is a keeper!
Aww, I’m so glad it worked out and that you liked it!! Thank you, Annie!
Amazing! I hope to hear how it turns out for you.
Wow! Delicious, cozy, and easy. Served mine with some white rice and a bit of grated parm on top. I fear I don’t want to make anything else this winter– sorry hubby! 😂 Beef is even more tender on day 2!
Haha so happy you loved it! Love that you served with rice and parmesan, that sounds so good! Thanks, Katherine!!
This recipe when doubled, does not change the step-by-step instructions along with the doubled ingredients. Also, I had to make a slurry both times I made this to thicken it up, even though I followed the directions precisely.
I find that the potatoes thicken it up enough, especially after a day or two! But a slurry is a great way to thicken it further if that’s your preference. Thanks for the feedback, Rachel! Glad you liked it!!
What is a slurry? Mine is very watery too, maybe because I used less potatoes?
The potatoes have starch and help thicken the stew, so if you used fewer potatoes that’s why your stew ended up more watery. Slurry is a mixture of a starch (usually flour or cornstarch) and liquid (like water or broth) whisked together and used as a thickener for soups, sauces, and gravies. I recommend adding more potatoes or a slurry to help thicken your stew. Hope that helps!
I cooked it in the oven for 2 hours at 350 and it thickened. I didn’t need to add a slurry. It was delicious. I added dumplings because I didn’t use potatoes.
I’m so glad it worked well for you, Sandra!
I did not have the fresh herbs.. but I made it just as you said. Using dry seasonings. It was fantabulous. Even the grandkids devoured it! Thanks!
Aww, that makes me so happy to hear!! Thank you, Diane!
PHENOMENAL recipe!! Absolutely love it – haven’t had dinner yet and already can’t wait to make it again! So simple, great flavor and savory balance. YUM!!!! Thank you!
Aww, so happy you loved it!! Thanks, Lynnette!
The recipe was simple I added some of my own spices (cumin and sazon). I will be using this recipe from this point on for my beef stew. It was so easy to make!
Yum, that sounds so good!! So glad you liked it, Cheryl! Thanks!!
The recipes are great they are very easy to follow
So happy you enjoyed, Patricia! Thanks!!
Love one pot recipes so I’m looking forward to trying this. Was wondering could you add barley to this recipe? Also could other veggies like parsnips or turnip be great additions?
I think barley sounds like a great addition! I don’t know about parsnips and turnips though because I haven’t tried them before. I’d love to hear how it turns out if you end up trying it though!
I tried this along with a parsnip and 1/4 cup of barley. It turned out so good. Really liked the ease of this recipe as well as the leftovers. Will be my go to in the future. Thank you.
Aww, so glad you liked it!! Thanks, Ruth!
Super delicious
So happy you liked it!!
Great recipe. UPSIDE: I added, as suggested, 2 tablespoons of Worcestershire sauce. Turned out yummy. Very repeatable. DOWNSIDE: I only got 7 servings, but that’s because my measure was pint-size canning jars (for freezing). Also, on what planet is PREP TIME for this recipe TEN minutes? The recipe says to sear the meat in two batches, 5 minutes each side… that’s 20 minutes just for the meat… OK, one can do mis en place between meat batches and turning, but MINIMUM time is THIRTY minutes, starting with removing meat and veggies from the fridge, until setting simmer time fo 90 minutes. So the prep time on the printed recipe is NO WAY 10 minutes. It should be changed to 30 minutes, and that’s if you’re really experienced and on the ball… or a pro chef. Making this recipe shouldn’t be a stressful race to completion. A good stew takes some LUV.
Thanks for the feedback, Clay! So glad you enjoyed the stew!! I agree that the prep time was a bit short on this one considering all the chopping that is needed, so I just changed it to 20 minutes. Thank you so much for pointing this out!
Thank you very very much looks great and easy Happy Day
This is such a cozy one, I hope you love it!
I just made this recipe. My first time ever making a stew. Can’t wait to try it.
Yay! I hope you like it!!
Haven’t made it yet, I’m about to give it a try. I would recommend not adding the potatoes and vegetables till the last 30 minutes. If you boil a potato for 90 minutes it will have no texture it’ll just be a mushy potato if it doesn’t just break down into the broth
Good point, Joseph. If you want firmer potatoes and veggies, you can add them in a bit later. I prefer adding them for the full cook time so they soak up all the delicious beef stew flavors!
Hi! I’d like to try this in the slow cooker and use sweet potatoes what do you think?
That sounds delicious! Enjoy!!
I made this and it turned out beautiful! I used the methods from the stovetop recipe but with spices from the original oven recipe on this page as that suits our palate more. Thank you!!!
Love that you combined the two recipes to suit your taste and cooking preference—that’s awesome!! So happy you liked it, Maria. Thanks!!
This is going to be my new standard recipe for beef stew. I cut the recipe in half and it was perfect amount for two people. I will definitely be making this again.
Yay, so happy you liked it!! Thanks!
There was a beef stew recipe that was one pan in the oven with seven spices. I’ve searched multiple times for it and can’t seem to find it on the website anymore 🙁 is it no longer available? My family loves it and was hoping to make it during this rainy week. I don’t remember the ingredients and proportions and we really like the Arabic spice taste. I sadly never printed it.
Hi Reem! I’m so happy you love my Original Oven Beef Stew recipe. I just added it to the recipe notes section of this stovetop beef stew recipe so you and your family can continue to enjoy it: https://feelgoodfoodie.net/recipe/beef-stew/#wprm-recipe-container-21870
Thank you for adding it to the notes section. Made it for today’s dinner and the house smells so good!
Aww, I’m so glad!! You’re welcome, Reem!
It was very good. I was looking for a simple beef stew recipe and came across this. I let simmer for more hours than required, which thickened it up. It was perfect. Not too many spices, just right. I served it along with my freshly made homemade bread. Perfect dinner. Recommend. Will make again.
Wow, thank you so much!! So happy you loved the stew, Pam!
Very nice. I made it using vegetable stock and it was delicious. The recipe makes a good amount too. Next time I make it, I will halve the black pepper though, as it is a bit too spicy and peppery for my taste.
So glad you liked it! Love that you’re adapting the recipe to your preferences. Thank you!
So delicious! I added some rosemary to the thyme and basil and it was *chefs kiss* I used shallots instead of onions and added more garlic powder too! Toddler and husband approved
Aww, so happy the whole family enjoyed it!! Thanks, Emilia!
Great recipe. I need to stay away from onions so did not include any and I don’t think this took away at all from depth of flavor – I did make my basil and thyme “heaping” measures to compensate. Also I finished in the oven instead of stovetop (so I could leave the house) – at 300 although next time I might try 275 – did have to add a bit extra beef broth. Sometimes stews don’t look so appetizing when cooked – but this retained color and texture. I will make it again!!
Yay, so glad you liked it! Thanks so much, Holly!!
You should update the timing. In the beginning of the recipe the recap says 1 hour and 40 minutes total time 1.5 hours cook time and then I got to the bottom after doing all my prep and it says simmer for 2 hours…
Hi Gina, I just updated the instructions to say “simmer for 1.5 hours to 2 hours,” as 90 minutes should be plenty of time for this stew to cook on most stovetops. Thanks!
Thank you. It did turn out delicious. I’ve officially learned my lesson to read the full recipe first 🤣
Oh good, I’m so glad it turned out great for you!!
This is a wonderful recipe. Thank you. The ingredients call for 1.5 tsps of salt divided, but you don’t mention in the instructions when to add the salt to the stew. As a novice cook, knowing that would really help.
So glad you like the stew, Susan! And thanks for pointing out the missing step. There’s an instruction in step 1 of the recipe card that says to add 1 teaspoon of salt; I just updated step 5 of the instructions as well to include adding the remaining salt. Hope that helps!
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!
Best stew and my family loved it!!
Yay, so glad everyone loved it! Thanks!
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!!
This came out so good! Classic beef stew which is exactly what I was looking for. The only thing I changed was using 1 cup of red wine and 3 cups of beef broth. Seriously so delicious.
Yay! Aww, that makes me so happy to hear. Thank you!!!
This was wonderful! The smell in the house was magical.
Yay, so happy to hear that! I’m glad you liked it!! Thanks!
I made it EXACTLY as you described and with the EXACT ingredients: delicious!! This is the simplest, tastiest tomato-based beef stew I’ve ever made. Thank you.
Amazing!! So happy to hear you liked it, Christine!
Made this and everyone loved it. Definitely agree with not adding the flour to the meat when browning. I made it again and added the flour with the onions and garlic. A staple in our house. Great to freeze and have a meal on hand when needed.
Amazing! Love to hear that it was a hit, thank you!!
This is a good, quick recipe but I definitely suggest skip coating the meat with flour. Would you do that with steak or roast to brown them? If you do that you are browning the flour not the meat. Just give the meat a quick sear (not long enough to cook it through) for the most flavour. But the rest of the recipe works well.
I’m glad you enjoyed the recipe, JR—and thank you for the feedback! If you’d like, you could brown the beef without the flour and then add the flour to the dutch oven when you’re sautéing the onions and garlic. The flour and fat (from the beef and olive oil) help to make a roux that thickens the stew and provides its signature consistency. Even if you aren’t using the flour to coat the beef, I would make sure to add it to the fat at some point!
Made this two weeks ago for myself and my fiance, he loved it. He came running down from the third floor to asked me what am I cooking that he smells upstairs!! Making again as I type this!
Aww, I love to hear that!! So happy you both enjoyed this one, thanks so much for sharing!
Hi Yumna!
I made this recipe about 6 months ago and my husband and I really enjoyed it. I saved this recipe, and I’m making it again today. I love all the fresh ingredients. Thank you so much for sharing!!
Yay! Thanks, Terry!
I’m a single dad, tis turned out brilliantly! Thank you
Yay, so glad you enjoyed it.
It was EXCELLENT!
I would add to the directions to cook the meat in the broth & seasonings for 30-45 min & THEN add the vegetables. Our potatoes were falling apart by the time we ate them. Or maybe cut the potatoes bigger so they don’t fall completely apart. But the recipe is sooo good !
Thanks for your feedback!
Easy Beef Stew-delicious! And easy to make.
I have tried several of your recipes and have not been disappointed.
Thank you. 🙂 I’m enjoying cooking again.
So glad to hear, thank you for sharing!
This is delicious! Was much easier than I expected. The beef was super tender and the flavors were perfect. I added peas too.
Greetings Yumna, this looks so worth trying and I’m excited to make it. I don’t eat red meat so if I used chicken what works be the cooking time say for chicken thighs? Thanks and looking forward to hearing from you.
Bon appetite
Have made this twice. Delish and warm on these cold winter days. I did add 1 1/2 tablespoons of flour with water to thicken up and did the trick.
I made this Christmas Eve and it was a hit by all. Warmed it up Christmas night for others and it was devoured and praised by all. I used rump roast cubes and blended about 1 cup of the cooked potatoes to make the broth a little thicker. Thank you for this delicious stew recipe.
Thanks so much!!
Recommend!! Although it’s not pleasurable to sear the meat, it makes a huge difference in meat tenderness. My alteration is to add 1 Tbsp of Italian Seasoning to the flour & coat the stew meat with the mixture. I don’t add seasonings later.
This recipe is now my go-to favorite for a beef stew!! Easy as is titled.
Sounds great, thanks for sharing!
Both my husband and I loved this soup. I made it in our new Le Creuset pot, it was heavenly good, a comfort food on a cold winter day! I will definitely make it again soon. Thanks for the recipe.
So happy to hear that! Thank you so much for making the recipe.
Love this beef no stew. Saved some in the freezer from first try and ate tonight. So good again. Going to buy all ingredients this week and make some more. Thanks for the recipient.
You’re so welcome! So glad you liked it!
Thank you so much for the recipe! I got a new staub dutch oven and decided the first meal to make in it would be your beef stew. It turned out fantastic. I added some mushrooms and my 3 yo daughter who dislikes carrots ate the carrots willingly! I was in shock and will be putting this in our winter meals rotation. Ty again!
So happy to hear that everyone enjoyed!!
This was so delicious. The beef cooked perfectly and my husband and I ate it all. Saving some to take for our camping trip too. Thank you so much for this amazing recipe
Thank you for making it, Shamaa!
This was absolutely incredible! Savory and just what we’ve needed to warm us up this winter. The beef was tender and the veggies were perfect. Thank you!
So happy you loved it, thanks for letting me know!
Hello, I’m wondering if I could make the stew in an Instant pot, and how long should I cook it for? 45 mins?
Hi there! I actually have a recipe for Instant Pot Stew that is very similar to this recipe here.
Delicious! It contains a lot of liquid, so I simmered uncovered for 45 mins and mashed up some of the potatoes and mixed them back into the stew to thicken. Also added red pepper flakes while simmering for some zing and fresh lemon juice (1/2 small lemon) before serving. Whole family enjoyed it!
Thanks for these tips, glad the whole family enjoyed this one!
Deliciousness! Love this recipe. I substituted beef chuck steak which was more tender. And topped with dobble of sour cream. ❤️
Yum, sounds so good!
I found this recipe when I was trying to find one I loved when I was much younger. It was very similar, except it had a few cloves in it, in addition to the other herbs. Absolutely fabulous. So I changed your recipe by adding 6 cloves, and got my old favourite back! Thanks so much.
Ahh love this! Glad this was a comforting and nostalgic dish for you!
How many servings
This recipe makes about 8 servings.
Thank you. I got lots of compliments on how good it was.
cooked this for dinner tonight
my partner called me at work to tell me how good it was!
So nice to hear, thanks for sharing!
I made it last night & it was delicious but how do I make the sauce not as thick?
You could add an extra cup of broth in during step 5 and that will yield a thinner stew. Glad you liked it!
Just made this recipe, delicious!!! I let it simmer for an hour and a half, used venison stew meat added crushed red pepper at the end to give it a little heat, definitely my stew recipe from now on. I Did not have tomato paste so just used 1/4 Ketchup instead couldn’t tell the difference.
Glad you enjoyed this, thanks for letting me know how your modifications came out!
Followed recipe to a T and all veggies were hard and so was the stew beef.. won’t recommend sorry.
So sorry to hear this did not turn out well for you. How long did you cook the beef and veggies for? And what cut of beef did you use? Stew beef can take anywhere from 60 to 90 minutes to become tender depending on the size pieces you use.
Not sure what happened, but I followed the recipe to a t and it turned out awful.. beef was not tender, it was tough and there was still so much liquid left left in the pot
So sorry to hear that it did not turn our well for you. What type of beef did you end up using?
Appreciate your response. I used the store bought pre-cut beef stew meat.
You never say how much beef broth. Trying to save it now by guesswork
Hi Jennifer, all of the ingredients along with the measurements are in the recipe card right above the comment section. I hope it turned out well!
This was DELICIOUS.
Thank you, Zeinab! Glad you enjoyed it!
Made this for my dinner tonight. It was delicious. I went back for another bowl. I’m sure the family will enjoy it tomorrow .
Such a simple tasty stew. It’s a keeper.
So happy everyone enjoyed it!!
Tried your recipe turned out great I just added a little Worcestershire sauce didn’t add tomato paste.
That’s amazing! I need to try that!
I made it today and i loved it. Thank you. Its an easy recipe!!!!
Yay! Thank you!
Thank you for sharing this outstanding recipe!!!😋 I got lucky and had all the ingredients. It’s absolutely delicious!!!💞🍴
You’re so welcome! That’s perfect!
I made this stew last night and it was delicious! I added a chopped turnip to it as I had one in the fridge to use up.
My 9 year old had 2 servings and raved about the “sauce”. Thank you!
I’m so glad to hear that! Sounds perfect! Yay!!
As a novice cook, this is now my go-to recipe for beef stew! So easy and delicious. I squeezed some lemon in toward the end for a little zing. Thank you!
I’m glad you found this recipe easy to make and enjoyed it! Yum!! You’re so welcome.
I didn’t see when to add the basil leaves so I added them when I added the broth. Just so you know, maybe I missed it?
I added it in step 5 when I added the potatoes, carrots, celery, thyme, and broth.
I added parsnip instead of celery and it was very good.I would definitely make it again.
Need to try that! That’s great to hear!
Hi, just wondering if I used my slow pot crock how long would it take to cook it on slow? Thanks
I would recommend 4-5 hours if it’s on high setting, or more like 8 hours on a low setting until the beef is tender.
😍♥️yummi
Thank you!
I tried it it’s amazing soooo yummyyy
In plus my kids liked it and my husband too
I will make it again & again….😍♥️♥️♥️
Thank you so much! I’m so glad you all enjoyed it!
Hi, Cindy! Here is the stovetop version: https://feelgoodfoodie.net/recipe/beef-stew/
Hi! Thanks so much for sharing the pan version on your Instagram- it looks so tasty! You mentioned using Middle Eastern spices like ginger and cumin in the caption. Can you share the specifics, please? It looks like this recipe is for the stovetop one and is slightly different. Thanks so much! I can’t wait to try it!!
You’re so welcome! The specific one I used was from Pastiche Foods (the Tan-Tan Moroccan Spice Blend).
How would I modify to use an instant pot?
I would recommend 4-5 hours if it’s on high setting, or more like 8 hours on a low setting until the beef is tender.
Thank you Yumna. This was delicious. Love the fresh herbs touch.
Most welcome, Vielka! Same here!
This was such an easy and yummy recipe, it was a great meal to have with the snow storm we had in Chicago tonight!!
Thank you! I’m glad to hear it kept you cozy!
If using a slow cooker do you recommend I sauté the meat before?
Yes that will really help to flavor it. I would even saute the onions if you can!
If I was using the slow cooker setting on the instant pot, would the cooking time va
I would recommend 4-5 hours if it’s on high setting, or more like 8 hours on a low setting until the beef is tender.
Looks amazing! What type of potatoes do you recommend for this recipe?
It will really work with any potatoes, but I prefer yukon gold potatoes
Awesome!! i Added peas at the end
Great idea!