Beef stew is the ultimate comfort food—warm, hearty, and packed with tender chunks of beef and flavorful vegetables all simmered together to perfection. Making beef stew on the stove is a straightforward process that fills your kitchen with irresistible aromas and delivers a satisfying meal. Whether you’re a beginner or a seasoned cook, this guide will walk you through how to make beef stew on the stove with easy steps and tips for the best results.
Ingredients You’ll Need
– 2 pounds beef stew meat, cut into 1-inch cubes
– 3 tablespoons vegetable or olive oil
– 1 large onion, chopped
– 3-4 carrots, peeled and cut into chunks
– 3-4 celery stalks, chopped
– 3 large potatoes, peeled and cubed
– 3 cloves garlic, minced
– 4 cups beef broth (or a mix of broth and water)
– 2 teaspoons tomato paste (optional, for depth of flavor)
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme or parsley
– 2 bay leaves
– Salt and pepper to taste
– 2 teaspoons cornstarch mixed with 2 teaspoons cold water (for thickening)
Step-by-Step Instructions
1. Brown the Beef
Start by heating the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the meat on all sides until it develops a rich, caramelized crust—this step adds incredible depth to the stew’s flavor. Remove the browned beef and set it aside.
2. Sauté the Aromatics
In the same pot, add the chopped onions, celery, and garlic. Cook until the onions are translucent and the vegetables soften, about 5-7 minutes. This builds the stew’s flavor base.
3. Add Tomato Paste and Herbs
Stir in the tomato paste and cook for another minute to deepen its flavor. Then add dried herbs like rosemary, thyme, or parsley, and the bay leaves. These fragrant herbs infuse the stew with a classic savory aroma.
4. Deglaze and Add Liquid
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits stuck to the pan. These bits are packed with flavor and will enrich your stew. Bring the mixture to a boil.
5. Simmer the Beef
Return the browned beef to the pot. Reduce the heat to low, cover, and let it simmer gently for about 1 to 1.5 hours. This slow simmering tenderizes the beef, making it melt-in-your-mouth delicious.
6. Add Vegetables
After the beef has become tender, add the potatoes, carrots, and celery. Continue to simmer, covered, for another 30 to 45 minutes until the vegetables are fork-tender.
7. Thicken the Stew
Mix the cornstarch with cold water to create a slurry, then stir it into the stew. Simmer uncovered for a few more minutes until the stew thickens to your liking.
8. Final Seasoning and Serve
Remove the bay leaves, taste the stew, and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if you like, and serve hot with crusty bread or over mashed potatoes for a hearty meal.
Tips for the Perfect Stove-Top Beef Stew
– Cut beef into uniform pieces for even cooking.
– Don’t skip browning the meat—it builds flavor you can’t get any other way.
– Use a heavy pot or Dutch oven to distribute heat evenly.
– Keep the lid on during simmering to trap moisture and speed tenderizing.
– Add vegetables later so they don’t turn mushy.
– Feel free to customize with your favorite veggies like mushrooms or peas.
– Make it ahead—stew tastes even better the next day as flavors meld.
Beef stew made on the stove is a timeless, satisfying dish that’s surprisingly easy to prepare. With just a few simple steps and ingredients, you can create a rich, comforting meal perfect for any chilly day. Enjoy the process and the delicious results!