Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of style.
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Everyone should have a solid beef stew recipe in their collection and this one is mine. It is astounding to me that I’ve been at this blog for nearly 8 years now and I have not shared this recipe with you until today.
I think it’s just one of those things like putting on your shoes every day. You do it all the time but never think to tell anyone about it. Well, this rustic stew is as lovely as my loveliest pair of shoes and it absolutely deserves it’s turn in the spotlight so here we go!
The Best Stovetop Beef Stew
There are so many methods out there for creating beef stew but I believe it’s important to start at the beginning. This classic beef stew recipe is made the old-fashioned way, cooked slowly in one pot on the stove until the sauce is rich and thick and the beef and veggies are fork tender.
If you’ve tried my Instant Pot Pot Roast you know I do something a bit unique with the seasonings which makes a huge difference in the result. I do something similar in this recipe. And, if you love your pressure cooker, you can try my Instant Pot Beef Stew.
Ingredient Notes
The ingredients are the usual suspects – beef chuck roast, baby potatoes, celery, carrots, frozen peas, onion, garlic, and a little fresh Italian parsley. You’ll also need an assortment of dry seasonings (detailed below).
Choosing Meat for Beef Stew
Pick up the beef chuck packaged as “beef for stew” to save yourself the time and effort of trimming and cutting up a whole roast. I still find I need to cut some of the larger pieces down to be bite-sized, but let the butchers do the hard part.
Beef Stew Seasoning Mix
The seasonings include rosemary, thyme, marjoram, paprika, salt, and freshly ground black pepper. This mixture of dried spices adds a flavor component to the stew that takes me home! In addition to adding flavor, the paprika does a nice job of adding rich color to the stew.
The rest of the prep is minimal and once you get it going, the process is mostly hands-free.
How to Make Classic Stovetop Beef Stew
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
The first step is what makes this recipe unique and ensures a fabulous result. The seasoning mix is added in layers to the stew. First to the chunks of beef as they are browned and later to the sauce before it all simmers together.
The sauce starts with a little tomato paste, low-sodium beef broth, red wine, Worcestershire sauce, and a bay leaf. It’s thickened at the end of the cooking process with a simple cornstarch/water slurry into a luscious gravy-like sauce for the beef and veggies.
The beef stew requires about two hours of simmer time which is the reason why recipes like this are a Sunday supper tradition.
You’ll want to serve the stew with French bread for dipping.
I can’t think of a more perfect choice for a comforting meal on a lazy Sunday.
More Classic Comfort Food You’ll Love
- Homemade Salisbury Steak
- Roast Chicken and Vegetables
- Tender Eye of Round Roast with Gravy
- Slow Cooker Chicken Cacciatore
- Find more great ideas in my collection of Classic Recipes.
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Classic Stovetop Beef Stew
Video
Ingredients
Beef Stew Seasoning Mix
- 1 ½ teaspoons sea salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- ½ teaspoon fresh ground black pepper
Beef Stew
- 2 tablespoons vegetable oil, plus additional as needed
- 2 pounds beef stew meat
- 1 cup diced white or yellow onion
- 2 ribs celery, chopped
- 1 teaspoon minced garlic
- 3 tablespoons tomato paste
- 1 cup medium to full-bodied red wine , (like Cabernet, Zinfandel, or Merlot)
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 pound baby yellow or red potatoes, or a combination of both, halved or quartered
- 3 or 4 carrots, peeled and roughly chopped
- 1 cup frozen peas, no need to thaw
- ¼ cup fresh Italian parsley
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
- Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
- Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
- Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
- Discard the bay leaf before serving.
Slow Cooker Instructions
- Follow as directed above to create the seasoning mix and brown the beef in batches, transferring the browned beef to a 6-quart slow cooker.
- Add additional oil to the pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and stir well. Transfer the mixture to the slow cooker with the beef.
- Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix and the bay leaf to the slow cooker. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender.
- About 30 minutes before the end of the cooking time, stir in the frozen peas. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Cover and continue cooking for the remaining 30 minutes or until thickened. If stew does not thicken to your liking, stir in an additional 1 tablespoon cornstarch combined with 1 tablespoon water and allow the mixture to simmer for 5 to 10 minutes to thicken a bit more.
- Discard the bay leaf and stir in the parsley before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
When cooking the beef in the pan at the beginning, am I cooking it until it’s cooked through, or just browning it for flavor?
Just browning it. It will have plenty of time to cook through and get very tender as it simmers.
The strength came out delicioys. Excelente recepy.
I would like to add some turnip to this, how big do you suggest that I cut the pieces for this recipe??
Keep them the same size as the other veggies and they should cook up just fine.
Excellent recipe! The stew came out delicious
Thank you for this wonderful recipe. My family loved it.
You’re welcome, Jen! So glad you enjoyed it. 🙂
This recipe was absolutely perfect. Amazing flavor, aroma, and the depth is amazing. The meat does actually fall apart, the potatoes are so perfect, and the carrots are tender too. Peas give a nice pop of flavor as well. I’m so happy I had found this recipie, thank you so much.
Yummy! Left out the peas & parsley (don’t like peas, didn’t have fresh parsley. Used red onion because it was the only kind I had on hand. Ended up leaving out the thickening agent because I was in a Zoom meeting when it was time to add it, so it was more like soup than stew. But oh, so tasty! Will definitely make it again!
Followed the recipe exactly and the comment I got from my guy was, “very delicious!”
Best beef stew I’ve ever had! My family agrees!
Hi
Could you use fresh herbs instead of dry, and what quantity?
Hi Ken. I wouldn’t recommend it. Dried herbs and spices are more concentrated than fresh and work in recipes where they cook for a long time, like this one. When using fresh herbs, they should be added towards the end of a recipe as they break down and lose potency as they cook. That being said, the typical rule is to triple the amount – for instance 1 teaspoon dried rosemary = 1 tablespoon fresh rosemary.
Love this recipe. I’ve made beef stew for many years and your combination of flavors was interesting. I have always lightly floured the meat with seasoned salt to brown which makes thickening unnecessary. Many stew recipes don’t flour the meat before browning. Is flouring the meat necessary?
Hi Jean. I purposely skip the step of flouring the meat because I’ve never cared for the texture it takes on and much prefer the seared beef without it. Cornstarch works to thicken the stew beautifully and you can more easily control just how thick you’d like it. It also means that the stew is naturally gluten free – an added bonus!
I have some mushrooms that I need to use before they go bad. What do you think about adding them to the stew? And when would you add them? Thank you! This recipe looks delicious!
I think adding mushrooms is a fabulous idea. I would probably just add them in with the potatoes and carrots or just a bit later. Hope it turns out great for you!