Homemade Stovetop Beef Stew

Homemade Stovetop Beef Stew is the kind of soul-warming dish that fills your kitchen with the scent of comfort. Packed with tender beef, hearty vegetables, and a rich, savory broth, this slow-simmered classic is the perfect cold-weather meal. What makes it even better? You don’t need a slow cooker or fancy equipment—just a sturdy pot and a little patience. This stovetop method delivers deep flavor and fall-apart meat with simple ingredients and a stress-free process.

Why You’ll Love This Recipe

this recipe

• Slow-simmered flavor without a slow cooker
• Tender beef and vegetables in every bite
• Perfect for meal prep—tastes even better the next day
• Customizable with your favorite root veggies or herbs
• Cozy, filling, and family-approved

Ingredients

• 2 lb beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp marjoram
• 3–4 carrots, peeled and chopped
• 1 lb baby potatoes, halved
• 2 ribs celery, chopped
• 1 cup yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (or more broth)
• 3 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Season and Sear the Beef
   In a large bowl, toss beef with salt, pepper, paprika, rosemary, thyme, and marjoram. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned. Set aside.
2. Sauté the Aromatics
   In the same pot, add onion, garlic, and celery. Sauté 5–6 minutes until softened.
3. Deglaze the Pot
   Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the bottom to release all the flavor.
4. Simmer the Base
   Return beef to the pot. Add broth, Worcestershire, and bay leaf. Bring to a simmer. Cover and cook on low for 90 minutes, stirring occasionally.
5. Add Veggies and Continue Simmering
   Add potatoes and carrots. Simmer uncovered for another 45–60 minutes, or until everything is fork-tender.
6. Thicken the Stew
   Mix cornstarch and water. Stir into stew and cook another 5–10 minutes until thickened (optional).
7. Finish and Serve
   Add peas, stir, and simmer 5 more minutes. Remove bay leaf. Adjust salt/pepper, garnish with parsley, and serve hot.

Recipe Details

Prep Time: 25 minutes
Cook Time: 2.5 to 3 hours
Total Time: ~3 hours
Servings: 4 generous bowls
Skill Level: Intermediate

Nutrition Facts (Approximate per serving)

• Calories: 550
• Protein: 42g
• Carbs: 35g
• Fat: 24g
• Fiber: 6g
• Sodium: 780mg

Tips & Variations

• No wine? Use extra broth + 1 tbsp balsamic vinegar
• Thicker texture? Mash a few potatoes directly into the stew
• No peas? Use corn or green beans instead
• Make it gluten-free: Ensure Worcestershire and broth are gluten-free
• Want it spicy? Add a pinch of red pepper flakes or cayenne

FAQs

Can I use chuck roast instead of stew meat?
Yes! Cut into 1-inch cubes for tenderness.

What can I serve with this stew?
Crusty bread, mashed potatoes, or a simple green salad work great.

How long does it last in the fridge?
Up to 4 days in an airtight container.

Can I freeze it?
Absolutely. Cool completely and freeze for up to 3 months.

Homemade Stovetop Beef Stew

A hearty stovetop beef stew with melt-in-your-mouth beef, vegetables, and a savory broth. Cozy, classic comfort food made simple.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• – 2 lb beef stew meat cubed
• – 1 tbsp olive oil
• – 1 tsp salt
• – 1/2 tsp black pepper
• – 1 tsp smoked paprika
• – 1 tsp dried rosemary
• – 1/2 tsp thyme
• – 1/4 tsp marjoram
• – 1 lb baby potatoes halved
• – 3–4 carrots chopped
• – 2 celery ribs chopped
• – 1 cup onion diced
• – 3 cloves garlic minced
• – 2 cups beef broth
• – 1 cup red wine or more broth
• – 3 tbsp tomato paste
• – 1 tbsp Worcestershire sauce
• – 1 bay leaf
• – 1 cup frozen peas
• – 2 tbsp cornstarch + 2 tbsp water optional
• – Fresh parsley for garnish

Equipment

• – Dutch oven or heavy-bottomed pot
• Wooden spoon
• Ladle
• Cutting board & knife

Method

 

1. Season beef with salt, pepper, and spices.
2. Sear in batches, then remove and set aside.
3. Sauté onion, garlic, and celery in same pot.
4. Stir in tomato paste; deglaze with wine.
5. Add beef, broth, Worcestershire, and bay leaf. Simmer covered for 90 minutes.
6. Add potatoes and carrots; simmer uncovered 45–60 minutes.
7. Stir in peas and optional slurry. Cook 5–10 minutes more.
8. Garnish with parsley and serve.

Notes

– Use chuck roast if desired
– Swap red wine for broth + balsamic vinegar
– Make ahead and freeze for easy meals

Conclusion

Homemade Stovetop Beef Stew is everything a comfort meal should be—rich, tender, and full of flavor. Made with everyday ingredients and a tried-and-true cooking method, this hearty dish is perfect for cozy nights, Sunday dinners, or make-ahead meals. One pot, one burner, and a little time is all you need to create a satisfying, homemade classic your whole family will love.