Stove Top Beef Stew Recipe


  • 2 pounds beef stew meat: Cut into 1-inch cubes. Choose chuck roast or a similar cut for the best results.
  • 1/4 cup all-purpose flour
  • 1 tablespoon salt (adjust to taste)
  • 1 teaspoon black pepper (adjust to taste)
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into thick slices
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir all work well)
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into large chunks


Prep the beef:

  • Combine flour, salt, and pepper in a bowl.
  • Toss beef cubes to coat them evenly.

Brown the beef:

  • Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Brown beef in batches, without overcrowding the pot. Set aside the browned beef.

Sauté the vegetables:

  • Add the remaining tablespoon of olive oil to the pot.
  • Add onions, carrots, and celery, and cook for about 5 minutes, until softened and starting to brown.
  • Stir in the garlic and cook for another minute.

Deglaze and build the flavor base:

  • Stir in the tomato paste and cook for a minute more.
  • Deglaze the pot with red wine, scraping up the browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.


  • Return the beef to the pot. Stir in beef broth, thyme, rosemary, and bay leaves.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the meat is starting to get tender.

Add Potatoes:

  • Stir in the potatoes and continue to simmer, covered, for another 30-45 minutes, or until both the beef and potatoes are tender.

Finishing touches:

  • Discard the bay leaves.
  • If you’d like a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and whisk into the stew. Simmer for a few more minutes until thickened.
  • Taste and adjust seasonings with salt and pepper, if needed.


  • Searing the meat: Browning locks in flavor and adds a rich depth to the stew.
  • Vegetable choices: Feel free to add other vegetables like mushrooms or parsnips.
  • Make it your own: Add a pinch of red pepper flakes for a bit of heat, or stir in a handful of fresh parsley at the end for extra brightness.


  • Serve your hearty and comforting stew with crusty bread, mashed potatoes, or over rice. Enjoy!


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