This stovetop beef stew is a cozy classic, perfect for cold evenings. With tender chunks of meat, hearty potatoes and carrots, this one-pot dinner is packed with comforting flavors.
Every winter, there comes a moment when nothing sounds better than a warm, hearty bowl of beef stew. This stovetop beef stew recipe is my go-to for satisfying that craving. It’s a classic, no-fuss recipe that’s packed with rich, comforting flavors—and trust me, it delivers every time.
One of my other favorite stew recipes is this Slow Cooker Chicken Stew or make stew in 50 minutes with Pressure Cooker Chicken Stew.
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📋 Ingredients you’ll need
This recipe keeps it simple with everyday ingredients, but the magic lies in the ratios. My top tip for elevating beef stew? Don’t skimp on the red wine. I use one and a half cups in this recipe to strike the perfect balance—almost equal parts wine and broth. It’s the secret to that rich, deeply flavorful stew.
- Beef stewing meat: I buy these cubes and then cut them into the right size (about 2 inches). This tough cut benefits from a slow, steady simmer, becoming tender and flavorful. Tossing the meat in flour before searing serves two purposes: it promotes a beautiful caramelization and helps thicken the stew.
- Bacon: My secret ingredient, inspired by Julia Child’s boeuf bourguignon. It adds richness and smoky depth, creating a perfectly balanced, deeply flavorful stew.
- Onion and garlic: Essential for building a robust, aromatic base—these staples form the backbone of any good stew.
- Tomato paste: Adding some umami and sweetness creates a rich flavor complexity.
- Beef broth, red wine, and Worcestershire sauce: This trifecta creates the ultimate liquid base. The broth adds hearty savoriness, the red wine lends acidity and depth, and the Worcestershire provides a tangy, umami-packed kick.
- Potatoes: I recommend Yukon Gold or similar varieties because they hold their shape beautifully and soak up all the rich, savory flavors of the broth.
- Carrots: Their natural sweetness and vibrant color bring balance and a hint of brightness to every bite.
- Fresh thyme and rosemary: Infuse the stew with a subtle herbal aroma, taking the flavor to the next level.
- Peas: The final touch adds vibrant color and freshness to each spoonful.
🔪 Step by step instructions
In a bowl, toss the beef cubes in flour and ¼ teaspoon salt until evenly coated. It might seem like there is too much flour, but keep tossing and the moisture from the beef will absorb it.
Sear the beef cubes in batches. Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat. Add a single layer of beef cubes, ensuring the pot is not overcrowded. Brown meat for 7-8 minutes, flipping once. Remove beef from the pot and set aside. Repeat with the remaining beef, adding more oil when needed.
Reduce the heat. Add the olive oil, onion, and bacon and cook, stirring often, until the bacon has browned and the onion has softened about 5-7 minutes.
Add salt, garlic, and tomato paste, and cook for a minute until the garlic is very fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2–3 minutes to reduce slightly.
Add beef broth, Worcestershire, and herbs.
Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the liquid. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 45 minutes, or until the beef is tender and the vegetables are cooked through.
Stir in the frozen peas (they will cook in the residual heat from the stew).
Season with salt and pepper to taste.
Tip: I recommend tying the fresh herbs together with cooking twine to create a “bouquet garni”. This makes it much easier to remove the herbs once the stew is done cooking.
While a few stray rosemary or thyme leaves may remain in the stew, they won’t overwhelm the dish. But if you prefer a cleaner look, simply fish them out before serving.
Serve this with
Over the years, I’ve made countless beef stews, but so many recipes left me wanting more. The flavors fell flat, the broth wasn’t thicke or rich enough, or the beef lacked that melt-in-your-mouth tenderness.
I set out to create the ultimate beef stew—one that checks all the boxes for richness, texture, and deeply satisfying flavor. Here are the top tips that helped me create this recipe.
💭 My top cooking tips
- Brown the beef thoroughly: This step builds flavor by creating a caramelized crust on the meat. Use medium-high heat and brown the beef in batches to avoid overcrowding and steaming (I do this in three batches). Place the beef in the pot and let it sear undisturbed for 3–4 minutes before flipping. If your beef cubes are on the leaner side, you might need to add a bit more oil between batches.
- Deglaze with lots of red wine: Use red wine to scrape up the browned bits from the bottom of the pot. These bits, known as fond, are flavor gold. Many recipes skimp on wine, but in my experience, this is the key ingredient to create that deeply rich and robust broth I look for in a stew.
- Simmer low and slow: Low, consistent heat is the key to tender beef. This is why many stews are cooked in the oven. Cover the pot during simmering to trap the steam and concentrate the flavors. Stir occasionally to prevent sticking, but keep that lid on as much as possible to ensure a thick, luscious stew packed with flavor.
- Add ingredients at the right time: Timing is everything in a great beef stew. Potatoes and carrots cook much faster than beef, so if you toss them in too early, you’ll either have tender meat with mushy, falling-apart vegetables or perfectly cooked veggies alongside tough, undercooked beef. The solution? Let the beef simmer for about an hour, then add the vegetables.
Ingredient substitutions
- Carrots and potatoes: Can be substituted for other root vegetables. Remember that this would change the flavor profile, but sometimes you have to use what you have (or what’s on sale)! Try using parsnips for a slightly sweet, nutty flavor or turnips for something more earthy.
- Worcestershire sauce: Try soy sauce or tamari as an alternative, which provides a similar depth and umami flavor.
- Fresh thyme and rosemary: You can use their dried versions if you don’t have fresh herbs. I would add half a teaspoon of each.
Stovetop Beef Stew
Ingredients
- 1.5 lbs beef stewing cubes, trimmed into 2-inch cubes
- 2 tablespoon flour
- ¾ teaspoon salt, divided
- 3 tablespoon olive oil, divided
- 4 slices bacon, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 ½ cups red wine
- 2 ½ cups beef broth
- 2 teaspoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lb Yukon Gold potatoes, peeled and cut into 1″ cubes
- 1 large carrot, peeled and sliced
- ⅓ cup frozen peas
Instructions
- In a bowl, toss the beef cubes in flour and ¼ teaspoon salt until evenly coated.
- Sear the beef cubes in batches. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add a single layer of beef cubes, ensuring not to overcrowd the pot. Brown meat for 7-8 minutes total, flipping once (3-4 minutes per side). Remove beef from the pot and set aside. Repeat with the remaining beef, adding another tablespoon of oil when needed. Adjust the heat as you go to avoid burning.
- Reduce heat. Add remaining olive oil, onion, and bacon, and cook, stirring often, until the bacon has browned and onion has softened about 5-7 minutes.
- Add salt, garlic and tomato paste and cook for a minute until garlic is very fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2–3 minutes to reduce slightly.
- Add beef broth, Worcestershire, and herbs. Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the liquid. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
- After 1 hour, add the potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 45 minutes, or until the beef is tender and the vegetables are cooked through.
- Stir in the frozen peas and season with salt and pepper to taste.
Notes
- Make sure to brown the beef in batches to get a proper caramelization on the meat—this step builds rich, deep flavor.
- Tie the rosemary and thyme with kitchen twine to make a “bouquet garni”, this makes it easier to remove the herbs after cooking.
- Adjust the seasoning at the end; the stew might need a bit more salt or pepper depending on the broth you use.
Pasquale
Louisa Clements
Fiori
Louisa Clements
Johanne