This recipe for The Best Easy Beef Stew on the Stove Top features tender beef simmered with hearty vegetables in a rich, savory broth, making it a perfect comfort food.
Table of contents
Why You’ll Love This Beef Stew Recipe
Looking for a cozy and comforting dinner? This Easy Beef Stew on the Stove-Top recipe is one of my all-time favorite soups to make. Not only is this delicious recipe simple to make, but it’s ready in about an hour! Perfect to warm you up on a cool evening or whip up when you need a little comfort food.
Timeless Recipe: Rich broth packed with delicious veggies and seasonings!
One-Pot Dinner: I love one pot meals – easy to make, easy to clean, and so yummy to eat!
Brings People Together: Perfect for cozy nights or gathering with loved ones!
Healthy Comfort Food: This hearty soup is also packed with veggies!
Easy to Make: This stew is so simple to make, the hardest part is waiting for it to simmer so you can eat!
Makes Great Leftovers: Tastes even better the next day—if there are any left!
READ NEXT: Looking for more delicious soup recipes? Check out our One-Pot Italian Sausage and Vegetable Parmesan Pasta Soup, Lemon Chicken and Rice Soup, and French Onion Soup recipes!
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Ingredients
- Chuck roast, round roast, or stew meat – read below for more information on the different cuts.
- Flour
- Olive oil
- Butter
- Celery
- Carrots
- Yellow onion
- Garlic
- Tomato paste
- Red wine
- Beef broth
- Bay leaves
- Thyme – fresh or dried
- Rosemary – fresh or dried
- Oregano
- Yukon gold potatoes
- Frozen peas
- Cornstarch, optional – to thicken the stew
- Cold water, optional
How to Make The Best Easy Beef Stew on the Stove Top
Step 1: Dice the carrots, celery, and onion, mince the garlic, and cut the potatoes into 1-inch cubes. Set the vegetables aside, then move on to the meat. Pat the beef dry with a paper towel, then cut it into bite-size pieces.
Step 2: Season the meat pieces with salt and pepper, then sprinkle with flour until evenly coated.
Step 3: In a large soup pot over medium-high heat, add the olive oil. Add the beef into the pot and cook for a few minutes on each side until browned, then remove to a separate plate. Cook in batches if needed to not overcrowd the pot.
Step 4: In the same pot, melt butter, then add the diced onion, carrots, and celery. Sauté until the onions are translucent, about 4-6 minutes. Then, add the minced garlic and stir until fragrant, about a minute more.
Step 5: Pour in the wine and tomato paste, stirring until it bubbles. Then, pour in the beef broth and add the bay leaves, thyme, rosemary, and oregano. Bring the soup to a boil, then add the potatoes and meat.
Step 6: Turn the heat down to medium-low and let the soup simmer for 30-40 minutes with the lid cracked. Add the frozen peas and cook for another 10 minutes.
Step 7: To thicken the soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and pour into the soup stirring as it thickens.
Step 8: Remove bay leaves and season to taste with salt and pepper.
Crock Pot Beef Stew Instructions
Want to set it and forget it? Follow steps 1 and 2 on the recipe card. Then, place the beef, celery, carrots, onion, garlic, tomato paste, wine, beef broth, bay leaves, thyme, rosemary, oregano, and potatoes in the crockpot. Put the lid on and cook on low for 7-8 hours or on high for 4-5 hours. 15 minutes before serving, add the frozen peas and turn the crockpot on high. To thicken the stew, mix together the cornstarch and water then pour the mixture in and stir.
Choosing What Cut of Beef to Use
Chuck Roast: I recommend using chuck roast as it is the perfect texture and flavor for soups and stews. This cut of meat comes from the shoulder, is lean, and is best to be cooked low and slow to become more tender.
Top Round: Not quite as tender as chuck roast and has less marbling. This is still a good option for soups and stews because the slow cooking process will make it more tender. Top round is going to be more affordable as well.
Stew Meat: Most grocery stores will have pre-cut stew meat that isn’t very expensive and will save you a lot of time when cooking! Stew meat is going to be made of chuck and round.
Substitutions
- Substitute for red wine in beef stew: if omitting the wine for this recipe, use a cup of beef broth in its place.
- You can use fresh or dried rosemary and thyme.
- Yukon gold potatoes can be swapped for any potato such as russet or red.
Tools You’ll Need
- Large Soup Pot – I love my one-pot recipes. For this one, you’ll need a large pot!
- Tongs – tongs work best to cook the beef in the soup pot to make sure the pieces get browned on all sides.
- Garlic Press – to mince the garlic.
- Knives – To chop, dice, and prep veggies for the soup.
Recipe Card
The Best Beef Stew on the Stove Top
Course: Dinner, SoupsDifficulty: Easy6
servings15
minutes1
hourThis beef stew features tender beef simmered with hearty vegetables in a rich, savory broth, making it a perfect comfort food.
Ingredients
2 lbs chuck roast, round roast, or stew meat
2 tbsp flour
2 tbsp olive oil
1 tbsp butter
3 celery ribs
3 carrots
1 yellow onion
3 garlic cloves
1/4 cup tomato paste
1 cup dry red wine
4 cups beef broth
2 bay leaves
1 tsp thyme
1 tsp rosemary
1 tsp oregano
1 1/2 lbs Yukon gold potatoes
1 cup frozen peas
1 tbsp cornstarch, optional
1 tbsp cold water, optional
Directions
- Dice the carrots, celery, and onion, mince the garlic, and cut the potatoes into 1-inch cubes. Set the vegetables aside, then move on to the meat. Pat the beef dry with a paper towel, then cut it into bite-size pieces.
- Season the meat pieces with salt and pepper, then sprinkle with flour until evenly coated.
- In a large soup pot over medium-high heat, add the olive oil. Add the beef into the pot and cook for a few minutes on each side until browned, then remove to a separate plate. Cook in batches if needed to not overcrowd the pot.
- In the same pot, melt butter, then add the diced onion, carrots, and celery. Sauté until the onions are translucent, about 4-6 minutes. Then, add the minced garlic and stir until fragrant, about a minute more.
- Pour in the wine and tomato paste, stirring until it bubbles. Then, pour in the beef broth and add the bay leaves, thyme, rosemary, and oregano. Bring the soup to a boil, then add the potatoes and meat.
- Turn the heat down to medium-low and let the soup simmer for 30-40 minutes with the lid cracked. Add the frozen peas and cook for another 10 minutes.
- To thicken the soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and pour into the soup stirring as it thickens.
- Remove bay leaves and season to taste with salt and pepper.
Notes
- To make this beef stew in a crock pot, see the section above in the post for crockpot instructions.
