There are few dishes more comforting and satisfying than a hearty, homemade beef stew. The rich, savory broth, tender chunks of beef, and perfectly cooked vegetables create a meal that’s as nourishing as it is delicious.

While beef stew is often associated with long, slow-cooking in the oven or slow cooker, you can actually make an equally delicious version entirely on the stovetop. This stovetop beef stew recipe delivers all the deep, complex flavors you crave, but with a much quicker cooking time.

The key is taking the time to properly brown the beef and develop those all-important fond bits on the bottom of the pot. From there, it’s simply a matter of building layers of flavor by simmering the stew until the beef is fork-tender and the vegetables are perfectly cooked.

The result is a soul-warming bowl of stew that’s sure to become a new family favorite.

1. Stovetop Beef Stew Recipe


  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 2 cups red wine
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 large potatoes, peeled and cut into 1-inch pieces
  • 1 cup frozen peas
  • Salt and pepper to taste


Pat the beef cubes dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, add the beef in a single layer and brown on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.

Reduce the heat to medium and add the onion to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.

Add the garlic and cook for 1 minute more, until fragrant.

Stir in the tomato paste and flour until combined. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.

Gradually pour in the beef broth and red wine, stirring constantly. Add the bay leaves, thyme, and rosemary.

Return the browned beef and any accumulated juices to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

Add the carrots and potatoes to the stew. Cover and continue simmering for 30-40 minutes, until the beef and vegetables are very tender.

Stir in the frozen peas and cook for 5 more minutes.

Taste and adjust seasoning as needed, adding more salt and pepper as desired.

Serve hot, garnished with fresh parsley if desired. Enjoy!

The beauty of this stovetop beef stew is that it delivers all the comforting, soul-warming flavors you expect from a classic stew, but with a much quicker cooking time.

By properly browning the beef and building depth of flavor through the simmering process, you end up with tender, melt-in-your-mouth chunks of meat and perfectly cooked vegetables in a rich, beefy broth.

The addition of red wine adds a lovely complexity, while the tomato paste and flour help thicken the stew to a deliciously velvety consistency.

Serve this stew with crusty bread, over mashed potatoes, or alongside a fresh green salad for a complete and satisfying meal. It’s sure to become a new household favorite!

Discover mouthwatering recipes, how to cook basic, and knowledge to know when cooking with Jarrett Stieber on the website Eat Me Speak Me.

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