Easy Beef Stew on the Stove
Tender beef, potatoes, and carrots simmered in a savory beef broth on the stovetop for a comforting one-pot meal.
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
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.