Classic Stovetop Beef Stew

This Classic Stovetop Beef Stew is the ultimate cold-weather comfort dish—rich, hearty, and packed with soul-warming flavor in every bite. Imagine fork-tender beef swimming in a silky, savory gravy with carrots, potatoes, and peas—pure cozy nostalgia.

What makes this stew a total standout? It’s a true one-pot wonder! With simple ingredients and easy steps, even the most beginner cooks can serve up a meal that tastes like it simmered all day (because it did!).

This is the stew you’ll crave on Sunday afternoons or any time you need a little edible hug. It’s perfect for family dinners, casual gatherings, or batch-cooking for easy leftovers. Inspired by my grandmother’s timeless recipe, this is comfort food at its very best.

Make a big pot, share with loved ones, and get ready for rave reviews.

Why You'll Love This Recipe

• Incredibly Tender Beef: Hours of stovetop simmering turn the beef into melt-in-your-mouth perfection.
• Full of Rich, Savory Flavor: The combination of slow-cooked meat, veggies, herbs, and wine creates an unforgettable, heartwarming taste.
• One-Pot Simplicity: Minimal cleanup and prep—everything cooks together for maximum flavor.
• Hearty and Satisfying: Packed with vegetables and robust broth for a meal that truly fills you up.

Key Ingredients for Classic Stovetop Beef Stew

See recipe card below for full list of measurements, ingredients, and instructions.

Beef Chuck Roast

Beef chuck is the classic choice for stew because its marbling ensures juicy, fall-apart tenderness after a couple of hours on the stove. Cut it into bite-size, even cubes for more consistent cooking. You can use pre-cut stew meat in a pinch, just know the texture may vary a bit.

Yukon Gold Potatoes

Yukon Golds hold their shape beautifully in stew while soaking up all those luscious flavors. Cut them into 1-inch chunks for the best texture. Red potatoes also work, but try to avoid starchy russets as they can break down too much.

Carrots

Carrots add a touch of natural sweetness and vibrant color to the stew. Peel and slice them thick so they don’t turn mushy after simmering. Baby carrots can be substituted, but slice them in half or thirds.

Red Wine

Dry red wine brings incredible depth and complexity to the stew’s sauce. Don’t worry, the alcohol cooks off, leaving only rich flavor behind. If you’d prefer to keep it alcohol-free, swap with extra beef broth for a milder taste.

Tomato Paste

Tomato paste gives body and umami richness to the gravy. Sauté briefly before adding the liquids to unlock its full flavor. In a pinch, you can use a tablespoon of ketchup or even leave it out—but the stew will be less robust.

Instructions for Classic Stovetop Beef Stew

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Beef

Start by patting the beef cubes dry with paper towels—this helps them sear rather than steam. Season with a teaspoon of salt and half the pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high. Brown the beef in batches (don’t overcrowd the pot), turning until deeply golden on all sides, about 6-8 minutes per batch. Transfer browned beef to a plate.

Build the Flavor Base

Lower the heat to medium. In the same pot, add onion, scraping up any browned bits with a wooden spoon. Cook for 4-5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant and slightly darkened.

Create the Gravy

Sprinkle the flour over the onion mixture, stirring to coat. Cook for 1-2 minutes to eliminate any raw flour taste. Slowly pour in the red wine, scraping the bottom of the pot, and let simmer for 2 minutes to reduce slightly. Add the beef broth, Worcestershire sauce, thyme, bay leaves, remaining salt and pepper. Return the beef and any collected juices to the pot.

Simmer the Stew

Bring everything to a gentle boil, reduce heat to low, and cover. Simmer for 1.5 hours, stirring occasionally. The beef should be fork-tender and the sauce thickening.

Add Vegetables and Finish

Stir in the carrots and potatoes. Re-cover and cook another 35-40 minutes, until veggies are soft but not falling apart. In the last 5 minutes of cooking, add the peas. Discard bay leaves, taste and adjust seasoning if needed.

Recipe Variations

Gluten-Free Version

Swap the all-purpose flour for a gluten-free blend or cornstarch for thickening. Just whisk it into a slurry with some cold broth, then add at the end for desired consistency.

Extra Veggies

Boost nutrition by adding parsnips, celery, or chopped green beans along with the carrots and potatoes. Feel free to stir in chopped kale or spinach at the end for a burst of color.

Lightened-Up Stew

For a lower-fat version, trim excess fat from the beef and use just 1 tablespoon of oil. Swap out some beef for mushrooms—they’ll soak up all the delicious flavor and add meaty texture.

Slow Cooker Adaptation

Want to make it even easier? After browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, adding veggies halfway through for best results.

Wine-Free Stew

Simply leave out the red wine and use an extra cup of beef broth. The stew will still be hearty and comforting, though a little less complex in flavor.

Serving Suggestions

Ladle this hearty stew into wide bowls and top with a handful of fresh parsley for color and brightness. Serve alongside crusty bread or buttered rolls to soak up every drop of gravy. Pair with a simple side salad or steamed green beans for a well-rounded meal, and enjoy with your favorite glass of red wine for a truly satisfying dinner.

Storage and Reheating

Let the stew cool to room temperature, then transfer to airtight containers. It will keep in the refrigerator for up to 4 days. Reheat portions gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Beef stew also freezes beautifully—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Classic Stovetop Beef Stew (FAQ)

Q: Can I use a different cut of beef?
A: Yes! While chuck roast is best for tenderness and flavor, brisket or bottom round can also work. Avoid lean cuts like sirloin as they can turn tough.

Q: How do I thicken my stew if it’s too thin?
A: If the stew is thinner than you like, mix a tablespoon of flour or cornstarch with cold water to make a slurry, then stir it into the simmering stew and cook for a few minutes more.

Q: Can I make this ahead of time?
A: Absolutely! Stew tastes even better the next day as the flavors meld. Store in the fridge and reheat gently for a perfect make-ahead meal.

There’s just nothing like a bowl of Classic Stovetop Beef Stew to warm the soul and satisfy your appetite. It’s the kind of meal that brings everyone together, with rich flavors and tender bites that never fail to impress. Give this recipe a try, let your kitchen fill with those amazing aromas, and don’t forget to leave a rating or comment below with how it turned out for you!