As the days grow colder, our cravings for warm, hearty meals intensify. There’s nothing quite like a bowl of tender, juicy beef stew to comfort the soul and satisfy the belly.

Today, I’m sharing my favorite stove top beef stew recipe that combines savory beef, flavorful herbs, and wholesome vegetables to create a meal that feels like a warm hug.

Why You’ll Love This Recipe

This beef stew is perfect for those chilly evenings when you need something cozy and satisfying. The slow cooking on the stove top allows the beef to become incredibly tender and the flavors to meld perfectly. Plus, it’s versatile enough to serve with rice, mashed potatoes, or crusty bread.

Ingredients You’ll Need

Chuck Beef: The star of the show! You’ll need 3 pounds cut into 1-inch cubes.
All-Purpose Flour: Just 2 tablespoons to help season the beef.
Worcestershire Sauce & Browning Sauce: These add depth and color to the stew.
Spices & Seasonings: Garlic powder, onion powder, Italian seasoning, kosher salt, and freshly ground black pepper.
Vegetable Oil: For searing the beef.
Fresh Vegetables: Chopped celery, finely chopped yellow onion, minced garlic, roughly chopped carrots, and cubed Yukon gold potatoes.
Tomato Paste & Roast Beef Base Paste: These enhance the richness of the stew.
Beef Stock & Red Cooking Wine: For a robust flavor profile.
Fresh Herbs: Rosemary, thyme, bay leaf; these add aromatic depth.

Equipment Needed

A Dutch oven or large pot is essential for this recipe.

Step-by-Step Instructions

Season the Beef: Begin by coating your beef cubes with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce (if using).
Sear the Beef: Heat oil in your Dutch oven over medium-high heat. Sear the beef cubes on all sides until golden brown, approximately 2 to 3 minutes per side. Remove from the pan and set aside.
Sauté Vegetables: In the same pot, add celery, onions, and garlic. Sauté until soft before stirring in tomato paste and beef base paste. Allow this to simmer for about 2 to 3 minutes.
Add Liquids & Herbs: Pour in the wine and beef stock, along with fresh herbs. Reduce the heat to medium-low, cover, and let it cook for 2 hours.
Incorporate Vegetables: After 2 hours of simmering, add potatoes and carrots. Continue cooking on medium-low heat for an additional 30 to 45 minutes.
Serve: Once the beef is perfectly tender, garnish your stew and serve it with rice, mashed potatoes, or crunchy toast.

Storage Tips

Store any leftover beef stew in an airtight container in the refrigerator for up to 3 days. This makes it a great make-ahead meal for busy weeks!

Nutritional Information

For those keeping track of their nutritional intake:

Calories: 569kcal
Carbohydrates: 29g
Protein: 50g
Fat: 27g
Saturated Fat: 12g
Cholesterol: 157mg
Sodium: 1848mg
Potassium: 1779mg
Fiber: 4g
Sugar: 6g
Vitamin A: 8204IU
Vitamin C: 24mg
Calcium: 112mg
Iron: 7mg

Final Thoughts

This stove top beef stew is a testament to how simple ingredients can create extraordinary flavors when given time and love. Whether you’re cooking for family or friends or just treating yourself to a comforting meal, this recipe is sure to become a staple in your kitchen.

Feel free to customize this stew with your favorite vegetables or herbs. And remember to save this recipe for future cravings! Happy cooking!

I hope this blog post inspires you to try out this delightful beef stew recipe and share it with loved ones. If you have any variations or tips you’d like to share, feel free to leave a comment below!

Stove Top Beef Stew

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Author: Sarah
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Stove Top
Cuisine: American
Diet: Gluten Free

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Description

Tender, juicy beef stew with potatoes and carrots slow cooks on the stove top. It’s the perfect comfort food any time!

Instructions

Season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce (if using).
In a large Dutch oven set over medium-high heat, add the oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until golden brown. Remove from the pan and set aside.
Add the celery, onions, and garlic to the Dutch oven and sauté until soft.
Stir in the tomato paste and beef base and simmer for 2 to 3 minutes.
Add the wine, broth, and fresh herbs. Reduce the heat to medium-low, cover, and cook for 2 hours.
After 2 hours, add the potatoes and carrots and continue cooking on medium-low heat for an additional 30 to 45 minutes.