Name: Classic Stovetop Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 cups beef broth; 3 large carrots, sliced; 3 medium potatoes, peeled and diced; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; Salt and black pepper to taste

Hey y’all! If you’re craving a soul-warming, hearty meal, look no further than this Classic Stovetop Beef Stew. Packed with tender chunks of beef, wholesome vegetables, and a savory, rich broth, this stew is perfect for chilly nights, cozy gatherings, or satisfying weeknight dinners. The best part? It’s simple to make with everyday ingredients—and it fills your kitchen with incredible aromas. Let’s get cooking!

Why You’ll Love This Classic Stovetop Beef Stew

One-pot meal means easy clean up and more time to relax.
Rich, savory flavors develop as the stew simmers gently on your stovetop.
Tender beef and perfectly cooked vegetables offer a satisfying, hearty texture.
Perfect for meal prep—the flavors get even better the next day!
Versatile and customizable with your favorite vegetables or seasonings.

Ingredients for Classic Stovetop Beef Stew

2 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups beef broth (preferably low sodium)
1 cup dry red wine (or extra broth)
2 tbsp tomato paste
4 medium carrots, peeled and sliced into 1-inch pieces
3 large russet potatoes, peeled and cut into 1.5-inch chunks
3 celery stalks, chopped
1 cup frozen peas
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
Salt and freshly ground black pepper, to taste
2 tbsp flour (for dredging beef)
2 tbsp chopped fresh parsley (optional, for garnish)

How to Make Classic Stovetop Beef Stew

Step 1: Prep the Beef

Pat beef cubes dry with paper towels, then toss with flour, salt, and pepper in a large bowl until evenly coated.

Step 2: Brown the Beef

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, brown the beef on all sides (about 5 minutes per batch), adding more oil as needed. Transfer browned beef to a plate.

Step 3: Sauté Aromatics

Reduce heat to medium and add diced onion and celery to the pot. Cook, stirring occasionally, for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.

Step 4: Build the Stew

Return beef (and juices) to the pot. Pour in red wine and scrape up any browned bits from the bottom. Add beef broth, bay leaves, thyme, and rosemary. Stir well, then bring mixture to a boil.

Step 5: Simmer and Add Vegetables

Reduce heat, cover partially, and simmer for 45 minutes. Add carrots and potatoes, season with salt and pepper, and continue simmering (covered) for another 40-45 minutes or until beef and vegetables are fork-tender.

Step 6: Final Touches

Stir in frozen peas, and simmer uncovered for another 5 minutes. Adjust seasoning. Remove bay leaves, garnish with parsley if desired, and serve piping hot.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Notes for the Best Classic Stovetop Beef Stew

For richer flavor, try using homemade beef stock. See why stock vs. broth matters.
Slice vegetables into even pieces for consistent texture.
Letting the stew cool slightly before serving allows flavors to blend beautifully.

Classic Stovetop Beef Stew Variations

Mushroom & Barley Stew: Add 2 cups sliced mushrooms and 1/2 cup pearl barley when adding broth.
Low-Carb Version: Swap potatoes for turnips or cauliflower florets.
Spicy Chile Stew: Stir in 1-2 tablespoons chopped chipotle peppers in adobo with the aromatics for a smoky heat.

Equipment Needed for Classic Stovetop Beef Stew

Large Dutch oven or heavy-bottomed pot (at least 5 quarts)
Chef’s knife and cutting board
Wooden spoon
Ladle
Measuring cups and spoons

Classic Stovetop Beef Stew Storage Instructions

Let stew cool completely before transferring to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. To reheat, gently simmer on the stovetop over low heat until hot. See more soup and stew storage tips.

Serving Recommendations & Pairings for Classic Stovetop Beef Stew

Serve with crusty bread, baguette, or buttermilk biscuits to soak up the juices.
Pair with a crisp green salad or roasted Brussels sprouts for a balanced meal.
A glass of red wine (like Cabernet Sauvignon) complements the stew’s robust flavors.

Pro Tips for Perfect Classic Stovetop Beef Stew

Don’t rush the browning process—caramelization adds rich, deep flavor to the stew. Learn why browning matters.
Keep the stew at a gentle simmer (never a rolling boil) to ensure tender beef and avoid tough meat.
Skim off any excess fat for a cleaner, less greasy broth.

Classic Stovetop Beef Stew FAQ

Can I make this Classic Stovetop Beef Stew ahead of time?: Absolutely! Beef stew tastes even better the next day as the flavors meld. Just reheat gently before serving.
What cuts of beef work best?: Beef chuck is ideal for its marbling and texture, but stewing beef or brisket work well too.
Can I cook Classic Stovetop Beef Stew in a slow cooker?: Yes, after browning the beef and sautéing aromatics, combine all ingredients in your slow cooker and cook on low for 7-8 hours.

Classic Stovetop Beef Stew

Why You’ll Love This Classic Stovetop Beef Stew

Ingredients for Classic Stovetop Beef Stew