This stovetop beef stew is a warm and cozy dish packed with tender beef, carrots, and potatoes simmered in a tasty broth. It’s like a hug in a bowl!
You can’t go wrong with a big bowl of this stew on a chilly day. I love how easy it is to whip up, plus the house smells amazing while it’s cooking. Yummy comfort food! 🍲
Key Ingredients & Substitutions
Beef Chuck: Chuck roast is ideal for stews since it’s tough enough to become tender during long cooking. If you can’t find chuck, use brisket or round for a similar outcome.
Vegetable Oil: This is used for browning the meat. Olive oil is a great substitute with its added flavor. However, for high heat, canola oil is also a good option.
Onions: Yellow onions are my go-to for a base flavor in stew. If you prefer a milder taste, you can use sweet onions or shallots.
Tomato Paste: This adds richness. In a pinch, crushed tomatoes will work too. Just use about half a cup, but you might need to cook it a bit longer to thicken.
Beef Broth: Homemade broth is best, but a good-quality store-bought one is perfectly fine. For a lighter version, substitute with chicken broth or vegetable broth.
How Do I Achieve Perfectly Browned Beef?
Browning the beef is a crucial step for developing deep flavors in your stew. Here’s how to do it right:
- Make sure your beef is at room temperature to help it sear better.
- Heat the oil until it’s shimmering but not smoking. This guarantees proper browning.
- Don’t overcrowd the pot; brown in batches to avoid steaming the meat. Each batch should take about 4-5 minutes, turning to brown all sides.
- Remove the meat and let it rest while you sauté the veggies. This helps keep the flavor locked in.
What’s the Best Way to Thicken the Stew?
If you want a thicker stew, sprinkling flour over the browned meat is a great trick. Here’s a quick breakdown:
- After browning, sprinkle 2 tbsp of flour over the meat in the pot.
- Stir well to combine, which coats it and helps thicken as it simmers.
- If you prefer a gluten-free option, use cornstarch mixed with cold water instead. Add this mixture in the last 10 minutes of cooking.
Feel free to adjust the ingredients based on what you love or have on hand. Happy cooking!
Stovetop Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 4 large carrots, peeled and cut into chunks
- 1 lb baby potatoes, whole or halved if large
- 1 cup frozen peas
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This hearty beef stew requires about 15-20 minutes of prep time, followed by 2 to 2.5 hours of cooking time. The longer it simmers, the more flavorful it becomes, so this is perfect for a cozy evening in!
Step-by-Step Instructions:
1. Brown the Beef:
First, heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. While it’s heating, season the beef cubes generously with salt and black pepper. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pot. Brown the meat on all sides until it’s nicely caramelized, then remove it and set aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until it’s fragrant. This creates a wonderful base for your stew.
3. Build the Flavor:
Stir in the tomato paste and let it cook for about 2 minutes. This helps deepen the flavor. Next, return the browned beef to the pot, then sprinkle the flour evenly over the meat, stirring well to coat (this is optional but helps thicken the stew).
4. Add Liquid and Seasonings:
Gradually pour in the beef broth and water, stirring constantly to combine and scraping any browned bits from the bottom of the pot (these add flavor!). Add the Worcestershire sauce and thyme, then bring the stew to a boil. Reduce the heat to low and cover the pot.
5. Simmer Until Tender:
Now it’s time to let it simmer gently for about 1.5 to 2 hours, or until the beef is nice and tender. The longer it cooks, the richer the flavor becomes!
6. Add Vegetables:
After the beef is tender, add the carrots and potatoes to the pot. Cover and cook for another 30-40 minutes until the vegetables are tender and cooked through.
7. Finish with Peas and Serve:
In the last 5 minutes of cooking, stir in the frozen peas. They’re a quick addition that adds a fresh pop of color and flavor. Adjust your seasoning with salt and pepper if needed. Before serving, remove any thyme sprigs.
8. Enjoy Your Meal:
Serve your hearty beef stew hot, garnished with fresh thyme if you’d like. It’s delicious on its own, or you can enjoy it with crusty bread or over creamy mashed potatoes for a comforting meal. Enjoy!
Can I Use Other Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal due to its marbling and tenderness after cooking, you can also use brisket or round cuts. Just be sure to adjust the cooking times if using a leaner cut as they might cook faster.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. It will be just as delicious!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop or in the microwave. You may need to add a splash of broth or water to restore the consistency.
Can I Freeze This Beef Stew?
Yes, this stew freezes well! Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
