Stovetop Beef Stew
This easy stovetop beef stew is a classic one-pot meal featuring incredibly tender beef in a rich, red wine sauce with root vegetables. An old-fashioned but oh-so-delicious meal, perfect for a cold winter’s day.
Stove tops oven
While cooking beef stew in the oven, slow cooker, or pressure cooker such as an Instant Pot is certainly convenient, the stovetop method creates a better result.
It lets you adjust the temperature and consistency more accurately while cooking, creating an intensely flavored beef stew with a perfect rich sauce, every time.
Classic beef stew can be one of those intimidating recipes that require years of experience in the kitchen to master. I promise, this recipe incredibly easy to follow with detailed step-by-step photos – perfect for beginner cooks or if you don’t have access to an oven.
The traditional beef stew comes together in just over 2 hours on the hob and makes a comforting, complete meal the whole family will enjoy.It stores well in the fridge and tastes even better the next day. Yes, meal prep can be that simple and delicious!
This stovetop stew is a handy all-in-one meal but you can serve it with some fresh crusty bread on the side such as my Turkish flatbread or yeast-free dinner rolls.
If you loved this Beef Stew Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Stovetop Beef Stew
Ingredients
- 1 1/2 lb beef diced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 yellow onion diced
- 3 garlic cloves
- 1/2 cup red wine
- 1 cup beef stock
- 14 oz diced tomatoes
- 1 tbsp balsamic vinegar
- 1 dried bay leaf
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 carrots peeled and sliced
- 4 potatoes diced
- 1 tbsp cornstarch optional
Instructions
- Heat the olive oil in a large pot on medium-high heat. Sear the diced beef in two batches. Pat-dry the pieces with a paper towel and generously with salt and pepper. Brown the seasoned beef for 2-3 minutes evenly on high heat to lock in the juices and create some roasting flavors. Repeat with the second batch. Remove the browned beef with a slotted spoon and set aside.1 1/2 lb beef, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp ground black pepper
- Add the diced onion to the remaining oil and sauté for 2-3 minute. Add the minced garlic and cook for 30 seconds until fragrant.1 yellow onion, 3 garlic cloves
- Deglaze the pot with red wine, scraping off any brown bits on the bottom. Bring the wine to a boil on high and cook for 2 minutes for the alcohol to burn off.1/2 cup red wine
- Add beef stock, diced tomatoes, tomato paste, balsamic vinegar, bay leaf, thyme, and rosemary. Combine everything thoroughly on medium heat and bring it to a boil. The meat needs to be submerged in the sauce during simmering to prevent it from drying out. Add additional stock if needed.1 cup beef stock, 1 tbsp balsamic vinegar, 1 dried bay leaf, 14 oz diced tomatoes, 2 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp dried rosemary
- Reduce to low heat, add the lid, and let it simmer for 1 hour and 15 minutes. Stir the stew regularly to ensure the bottom of the pot doesn't burn. Check the stew every 15 minutes to start with and give it a thorough stir to ensure the temperature isn't too high. You're after a gentle simmer, not a boil. Switch to a smaller element or take the pot slightly off the element to reduce the heat if needed.
- After that initial slow-cook, add the sliced carrots and potatoes and combine everything. Let everything simmer for another 45 minutes until the carrots and potatoes are cooked.2 carrots, 4 potatoes
- If the stew has a lot of liquid I suggest leaving the lid off for the last 45 minutes for it to reduce down and get more concentrated. Add the lid if the consistency looks good or add more stock if it's on the drier side.
- Once fully cooked, you can add 1 tbsp of cornstarch mixed in cold water to the stew to further adjust the consistency for a thicker stew. Stir in the flour mixture and cook for another 5-10 minutes until it thickens up. Season to taste with salt and pepper.1 tbsp cornstarch
Notes
Nutrition
Ingredients and substitutions
- Beef – The best beef stew meat is chuck roast but brisket works well too. Both are economical cuts which makes this meal a budget-friendly dinner option. Remove any excess fat and cut it into 1 x 1-inch cubes.
- Red wine – A full-bodied red wine works well such as Merlot or Cabernet Sauvignon but you can also use a lighter-bodied red such as Pinot Noir. Add the equivalent amount of extra stock to the recipe if you prefer a beef stew without red wine.
- Beef stock – I use homemade beef broth but you can also choose vegetable, lamb stock, or dissolve beef cubes in water if needed.
- Tomatoes – A can of diced tomatoes and tomato paste give this dish richness and extra flavor. You can use fresh tomatoes instead of canned ones.
- Balsamic vinegar – Vinegar tenderizes the meat and adds savory notes to this dish. You can use soy sauce or Worcestershire sauce instead.
- Herbs – Rosemary, thyme, and bay leaves are the classic herbs in a bouquet garni and give this stew traditional French seasoning. I use dried herbs for convenience but fresh herbs ideal.
- Vegetables – A classic combination of onion, garlic, carrots, and potatoes create a traditional one-pot beef stew.
Step-by-step photos
Brown the diced beef in 2 batches.
Sauté onion and garlic in leftover oil.
Deglaze the pot with red wine.
Add seasoning and flavorings.
Return the browned meat to the sauce.
Add the vegetables towards the end of the cooking time.
