Hearty Stovetop Beef Stew
A comforting stovetop beef stew recipe packed with tender beef, vegetables, and rich flavors.
Hearty Stovetop Beef Stew Recipe
This stovetop beef stew combines tender chunks of beef with fresh vegetables and a rich, savory broth, making it a perfect comfort meal any day. The recipe uses simple ingredients and an easy cooking process that yields deep flavor without needing an oven, ideal for any home cook looking for a hearty dinner.
Ingredients and Preparation
Starting with cubed beef chuck, you’ll brown the meat to develop a caramelized exterior that adds depth. Then, onions and garlic provide aromatic base flavors. Tomato paste intensifies the richness, while beef broth creates a flavorful cooking liquid. Carrots, celery, and potatoes add texture and nutrition to make the stew wholesome.
Cooking Method
After browning and sautéing, all ingredients simmer gently in a covered pot on the stovetop, allowing the beef to become tender and the vegetables to soften. The slow simmer melds flavors beautifully, making every spoonful savory and satisfying. Finally, season to taste and enjoy your hearty homemade beef stew with your preferred side.
Recommended Kitchen Equipment
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Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 4 carrots, cut into 1-inch pieces
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp all-purpose flour
Nutrition (Total)
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons
Before You Start
- •Cut beef into even cubes for consistent cooking.
- •Chop all vegetables ahead to streamline the cooking process.
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Instructions
Brown the Beef
Heat vegetable oil in a large pot over medium-high heat. Toss the beef cubes with flour, salt, and pepper, then brown them in batches until all sides are golden. Remove and set aside.
Sauté Aromatics
In the same pot, add chopped onion and garlic. Cook until softened and fragrant, about 3 to 4 minutes.
Deglaze and Combine
Stir in tomato paste and cook for 1 minute. Pour in beef broth and scrape the bottom of the pot to lift browned bits. Return beef to the pot along with carrots, celery, potatoes, thyme, rosemary, and bay leaves.
Simmer the Stew
Bring stew to a simmer, reduce heat to low, cover, and cook for 1 to 1.5 hours until beef is tender and vegetables are soft.
Final Seasoning and Serve
Remove bay leaves, taste stew, and adjust salt and pepper if needed. Serve hot with crusty bread or over mashed potatoes.
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Chef's Tips
- •Brown the beef well to deepen flavor.
- •Cut vegetables uniformly for even cooking.
- •Use a heavy-bottomed pot for better heat distribution.
Frequently Asked Questions
Can I use a slow cooker instead?
Yes, brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
What if I don’t have beef broth?
You can substitute with vegetable broth or water, but beef broth adds richer flavor.
How can I thicken the stew?
Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 10 minutes of cooking.
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