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.
Equipment
- - Dutch oven or heavy-bottomed pot
- Wooden spoon
- Ladle
- Cutting board & knife
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
Instructions
- Season beef with salt, pepper, and spices.
- Sear in batches, then remove and set aside.
- Sauté onion, garlic, and celery in same pot.
- Stir in tomato paste; deglaze with wine.
- Add beef, broth, Worcestershire, and bay leaf. Simmer covered for 90 minutes.
- Add potatoes and carrots; simmer uncovered 45–60 minutes.
- Stir in peas and optional slurry. Cook 5–10 minutes more.
- 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
- Swap red wine for broth + balsamic vinegar
- Make ahead and freeze for easy meals