This stovetop beef stew is a classic comfort food made in just one pot. It features tender chunks of beef simmered with potatoes and carrots in a savory, rich broth. It’s a straightforward recipe that delivers a warm and satisfying meal.
While the stew takes about an hour and a half to cook, most of that time is hands-off simmering. This allows all the flavors to meld together and the beef to become very tender. It’s a great choice for a cozy evening when you want a hearty dinner without a lot of active cooking.
Why is Easy Beef Stew on the Stove a Must-Try?
Searing the beef first is the most important step for developing a deep, savory flavor in the stew.
Cooking the tomato paste for a minute before adding liquids deepens its flavor and adds a rich umami quality to the broth.
A long, gentle simmer on low heat is the key to making the tough cut of stewing beef tender and soft.
Ingredients for Easy Beef Stew on the Stove
• Stewing Beef: Look for pre-cut stew meat or buy a chuck roast and cube it yourself. The marbling in chuck roast adds flavor and tenderness.
• Potatoes: Waxy potatoes like Yukon Gold, red potatoes, or fingerlings hold their shape well and won’t turn to mush in the stew.
• Beef Broth: Using a low-sodium beef broth allows you to control the saltiness of the final dish more easily.
• Worcestershire Sauce: This adds a complex, savory tang that complements the beef flavor.
Exact quantities are in the recipe card below.
How to Make Easy Beef Stew on the Stove
Step 1: Sear the Beef
First, pat your beef cubes dry and season them well. Sear them in a hot pot with some oil until they are browned on all sides. This step builds the foundation of flavor for the entire stew, so don’t skip it.
Step 2: Build the Broth
In the same pot, soften the onions, then add the garlic and tomato paste. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release all the flavorful browned bits from searing the meat.
Step 3: Simmer to Tenderness
Return the beef to the pot, bring it to a gentle simmer, and cover it. Let it cook on low for about an hour. Then, add the potatoes and carrots and continue to simmer until the vegetables are soft and the beef is completely tender.
What to Serve with Easy Beef Stew on the Stove
This beef stew is a full meal on its own. For dipping into the rich broth, serve it with some crusty bread or dinner rolls.
Expert Tips for Easy Beef Stew on the Stove
Food Safety: The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a three-minute rest time.
For a thicker stew, remove the lid and let it simmer for an additional 10-15 minutes at the end. For a thinner stew, add a splash more beef broth.
Searing the beef in batches prevents the pot from cooling down, which helps create a nice brown crust instead of steaming the meat.
Waxy potatoes like Yukon Gold or red potatoes are recommended because they hold their shape better during the long simmer time.
How to Store and Freeze Easy Beef Stew on the Stove
Store leftover stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
Easy Beef Stew on the Stove Recipe FAQs
How can I thicken the stew if it’s too thin?
You can thicken the stew by simmering it uncovered for 10-15 minutes to allow some liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering stew until it thickens.
Can I use different vegetables?
Yes, feel free to add other vegetables. Celery and mushrooms can be added with the onions. Green beans or frozen peas can be stirred in during the last 5-10 minutes of cooking.
Can I make this recipe in a slow cooker?
Yes. Follow the steps for searing the beef and sautéing the aromatics on the stove. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef and vegetables are tender.
Easy Beef Stew on the Stove
Ingredients
- 1 lb stewing beef (like chuck roast) cut into 1-inch cubes, 450g
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil divided, 30 ml
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 tbsp tomato paste 45 ml
- 4 cups beef broth 950 ml
- 1 tbsp Worcestershire sauce 15 ml
- 1.5 lbs Yukon Gold potatoes cubed, 700g
- 3 medium carrots sliced
- 2 tbsp fresh parsley chopped
Instructions
- Pat the beef cubes dry with a paper towel and season them with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer, working in batches if needed to avoid crowding the pan. Sear until browned on all sides, then transfer the beef to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes.
- Add the minced garlic and cook for one minute more until fragrant. Stir in the tomato paste and cook for another minute, allowing it to darken slightly.
- Pour in the beef broth and Worcestershire sauce. Use a wooden spoon or whisk to scrape up any browned bits from the bottom of the pot.
- Return the seared beef and any accumulated juices to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 60 to 75 minutes, or until the beef is starting to get tender.
- Add the cubed potatoes and sliced carrots to the pot. Stir to combine, then cover and continue to simmer for another 20-25 minutes, until the vegetables are tender when pierced with a fork.
- Before serving, you can check that the beef has reached a safe internal temperature of 145°F (63°C), followed by a 3-minute rest.
- Remove the stew from the heat. Stir in the chopped fresh parsley and serve warm.
Notes
