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
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!
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