Easy Beef Stew Recipe Stove Top: The Ultimate Comfort Food

There’s nothing quite like a warm, hearty bowl of beef stew on a chilly evening. The rich, savory broth, tender chunks of beef, and perfectly cooked vegetables create a symphony of flavors that soothe the soul. But the thought of spending hours in the kitchen can be daunting. That’s where this recipe comes in! This is an easy beef stew recipe designed for the stovetop, delivering exceptional flavor without requiring you to slave away all day. Forget complicated techniques and lengthy ingredient lists; this recipe is all about simplicity and deliciousness. It’s perfect for busy weeknights or cozy weekend dinners, and it’s guaranteed to become a family favorite.

Why This Recipe Works

This recipe is successful because it focuses on maximizing flavor with minimal effort. Here’s why it works so well:

• Simple Ingredients: We use common, readily available ingredients that you probably already have in your pantry and refrigerator.
• One-Pot Wonder: Everything cooks in one pot, minimizing cleanup. Less dishes, more time to relax!
• Flavor Building: We build flavor in layers, starting with browning the beef, then sautéing the aromatics, and finally simmering everything together in a rich broth.
• Tender Beef: The key to tender beef is a low and slow simmer. This allows the tough connective tissues to break down, resulting in melt-in-your-mouth deliciousness.
• Perfectly Cooked Vegetables: Adding the vegetables at the right time ensures they’re tender but not mushy.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 cup dry red wine (optional, but highly recommended)
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 pound potatoes, peeled and cubed
• 1 pound frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Beef: Pat the beef stew meat dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Sear on all sides until browned. Remove the beef from the pot and set aside.
2. Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
3. Create a Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the stew.
4. Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the tomato paste and bay leaves. Bring to a simmer.
5. Simmer the Stew: Return the browned beef to the pot. Reduce the heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
6. Add the Potatoes: Add the cubed potatoes to the stew and continue to simmer for another 30 minutes, or until the potatoes are tender.
7. Add the Peas: Stir in the frozen peas and cook for 5 minutes, or until heated through.
8. Season to Taste: Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed.
9. Serve and Enjoy: Ladle the beef stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.

Tips for Success

• Don’t overcrowd the pot when searing the beef. Sear the beef in batches to ensure proper browning. Overcrowding will steam the beef instead of searing it.
• Use good quality beef broth. The broth is the foundation of the stew, so using a flavorful broth will make a big difference.
• Don’t skip the red wine! The red wine adds depth and complexity to the flavor of the stew. If you don’t want to use wine, you can substitute it with more beef broth.
• Adjust the simmering time based on the cut of beef you use. Tougher cuts of beef will require longer simmering times to become tender.
• Add the vegetables at the right time. Adding the potatoes too early will result in mushy potatoes. Adding the peas too early will result in overcooked peas.
• Thicken the stew if needed. If the stew is not thick enough, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 15 minutes of cooking.
• Let the stew rest. Allowing the stew to rest for 15-20 minutes before serving will allow the flavors to meld together even more.

Storage Instructions

Refrigerating: Allow the beef stew to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Allow the beef stew to cool completely before storing it in an airtight container or freezer bag in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the beef stew in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

FAQ

Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as chuck roast or short ribs. Just be sure to adjust the simmering time accordingly, as tougher cuts will require longer cooking times.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables such as parsnips, turnips, or mushrooms.

Can I make this in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. Sear the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours.

Can I make this ahead of time?

Yes, beef stew is even better the next day! The flavors have more time to meld together. Simply prepare the stew as directed, let it cool, and store it in the refrigerator. Reheat before serving.

What can I serve with beef stew?

Beef stew is delicious on its own, but it’s also great served with crusty bread, mashed potatoes, or rice.

Conclusion

This easy beef stew recipe is a guaranteed crowd-pleaser. It’s simple to make, packed with flavor, and incredibly comforting. So, gather your ingredients, put on your apron, and get ready to enjoy a delicious and satisfying meal. Whether you’re looking for a quick weeknight dinner or a hearty weekend feast, this recipe is sure to become a staple in your kitchen. Enjoy!