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This easy Stove Top Beef Stew recipe is the ultimate one-pot meal! Tender chunks of beef are cooked low and slow in a rich, savory broth, infused with fresh herbs and loaded with hearty vegetables. Grab a big bowl and pair it with some warm, crusty bread for a classic beef stew experience you’ll crave again and again.
For more cozy recipes, try my brown stew chicken and chicken and dumplings!
Stovetop beef stew is the ultimate comfort food, perfect for warming up on a cold day!
You’ve got to try this stovetop beef stew—it’s the ultimate comfort food, especially on a cold day. I used my mom’s old-fashioned beef stew recipe that never fails. It’s all cooked in a large pot, (so the cleanup is easy too) where you get these mouth-tender chunks of beef that just melt in your mouth like butter!
And let me tell you, the creamy potatoes soak up all that rich, savory broth, making every bite so freaking delicious! It’s just the most flavorful beef stew—you can taste the layers of herbs, tender meat, and veggies in every spoonful.
The best part is how cozy it feels to cook it low and slow while the house fills with the most amazing aroma. Just grab some crusty bread for dipping, and you’re set. Trust me, one bowl of this and you’ll feel warm and happy all over!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Chuck roast is the perfect cut of beef for beef stew because its marbled fat and connective tissues break down during slow cooking. This creates tender, flavorful chunks of beef. As it simmers, it releases rich juices that add so much flavor to this hearty beef stew. Use leftovers to make my oven baked chuck roast.
- Brown gravy mix adds depth and richness to beef stew, enhancing the flavor with its savory seasonings. It also helps thicken the broth, creating a velvety texture that coats the tender chunks of beef and vegetables beautifully.
- Russet potatoes add hearty texture and a natural creaminess as they soften during the cooking process. They also help thicken the broth slightly, making the dish more filling and comforting.
- Carrots, onions, and celery form the aromatic base, infusing the broth with a rich, savory flavor as they cook down. They also add texture and natural sweetness, creating a well-rounded flavor to the dish.
- Sazon is used to season the beef. It can be found at almost any grocery store in the international aisle. If you can’t find it, you can simply omit it entirely.
- Worcestershire sauce adds a savory, tangy notes from its umami-rich flavor. If you don’t have any worcestershire sauce, you can use balsamic vinegar in its place.
- Tomato paste contributes a concentrated sweetness and acidity, thickening the broth while balancing the stew’s hearty and savory elements.
- Beef bouillon paste intensifies the flavor by adding a concentrated, robust flavor that enhances the taste of the broth.
- Fresh rosemary, thyme, and bay leaf add earthy, aromatic flavors to beef stew, enhancing the overall flavor.
- Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir, as their rich, balanced flavors complement the flavors of the dish. Red wine adds depth and complexity to the broth while its acidity tenderizes the meat. it’s a wine win! 🙂
Substitutions and Variations
Gluten free option – use cornstarch or arrowroot powder instead of flour. You can also use your favorite 1 to 1 gluten free flour if you have that on hand!
Choose a different cut of beef – Cuts like chuck roast, bottom round, and beef stew meat are ideal for beef stew because they become tender and flavorful when cooked low and slow. These tougher, well-marbled cuts break down beautifully, adding richness to the stew’s broth.
Add frozen peas or corn – some people like this in their stew so feel free to add it to the pot when you add the potatoes.
How to make Beef Stew
Step 1: Pat the chuck roast dry with a paper towel. Cut into bite sized chunks and add sazon, black pepper, kosher salt, and all purpose flour. Toss to coat to ensure all of the pieces are covered.
Step 2: Drizzle olive oil in a large dutch oven over medium-high heat. Warm for about 3-5 minutes, then add the beef (don’t overcrowd the pot, cook in batches if needed) and sear on both sides for about 4-5 minutes per side. Remove from the pan and reduce the heat to medium heat.
Step 3: Add celery, onions, and carrots to the pot. Cook for 5-7 minutes, until slightly browned, then add in garlic, seasonings, bay leaves, rosemary, thyme, tomato paste, and beef bouillon paste. Stir together to ensure that all ingredients are fully incorporated and cook for about 3 minutes, until fragrant. Pour in the red wine and use a wooden spoon to deglaze the pan, scraping the brown bits off of the bottom of the pot.
Step 4: Add worcestershire sauce, beef broth, and seared beef cubes back into the pot and bring to a boil. Once boiling, reduce the heat to low heat and cover with a lid. Simmer for 2 1/2-3 hours, until the meat is fork tender. Add in the potatoes and brown gravy mix and stir together to combine. Cover with the lid and continue to cook for 30 minutes, until the potatoes are fork tender. Top with fresh parsley and serve.
How to Serve
Beef stew pairs beautifully with crusty bread, buttermilk biscuits, dinner rolls, perfect for soaking up the rich, savory broth. Fluffy mashed potatoes or creamy polenta make excellent side dishes, adding comfort and heartiness to the meal.
For a lighter option, a fresh green salad or roasted green beans balance the richness of the stew.
Tips for the Best Beef Stew
- Make sure to scrape those browned bits off of the bottom of the pan. This is called the “fond” and has a ton of flavor!
- Choose the Right Cut of Meat: Use well-marbled cuts like chuck roast for tender, flavorful chunks of beef that become melt-in-your-mouth soft when slow-cooked.
Recipe FAQs
Yes, browning the beef before simmering enhances the flavor of the stew.
Yes, beef stew actually benefits from being made in advance! Making it a day ahead can enhance the flavors as they have more time to meld together. Store in an airtight container.
Traditional choices include root vegetables like potatoes, carrots, and onions, which add heartiness and flavor to the stew.
Yes, beef stew is freezer-friendly! Make sure to cool completely before placing it in a freezer-safe container. Properly stored, it can last for up to 3 months in the freezer.
More Beef Recipes
Main Course
Garlic Butter Steak Bites and Potatoes
Main Course
Beef Osso Buco
Main Course
Short Rib Bolognese
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Stove Top Beef Stew
Equipment
- Large Pot and Dutch Oven
Ingredients
- 3 lbs Chuck Roast
- 1 packed Sazon
- 1/2 tsp Black Pepper
- 1 1/2 tsp Kosher Salt
- 1/4 cup Flour
- 2 tbsp Olive Oil
Beef Stew Ingredients
- 2 Celery Stalks, (diced)
- 1 Yellow Onion, (diced)
- 2 Carrots`, (peeled and cut into large chunks)
- 3 tbsp Butter
- 6 cloves Garlic, (diced)
- 1 1/2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 tsp Herbs de Provence
- 2 Bay Leaves
- 1 tbsp Fresh Rosemary, (diced, stalks removed)
- 2 tsp Fresh Thyme, (stems removed)
- 3 tbsp Tomato Paste
- 1 tbsp Beef Bouillon
- 1 cup Red Wine
- 2 tbsp Worcestershire Sauce
- 4 cups Beef Broth
- 2 lbs Russet Potatoes, (peeled and cut into large chunks)
- 1 pack Brown Gravy Mix
- Fresh Parsley, (for garnish, optional)
Instructions
- Pat the chuck roast dry with a paper towel. Cut into bite sized chunks and add sazon, black pepper, kosher salt, and all purpose flour. Toss to coat to ensure all of the pieces are covered.
- Drizzle olive oil in a large dutch oven over medium-high heat. Warm the pan for about 3-5 minutes, then add the beef (don't overcrowd the pot, cook in batches if needed) and sear on both sides for about 4-5 minutes per side. Remove from the pan and reduce the heat to medium heat.
- Add celery, onions, and carrots to the pot. Cook for 5-7 minutes, until slightly browned, then add in butter, garlic, garlic powder, smoked paprika, herbs de provence, bay leaves, rosemary, thyme, tomato paste, and beef bouillon paste. Stir together to ensure that all ingredients are fully incorporated and cook for about 3 minutes, until fragrant.
- Pour in the red wine and use a wooden spoon to deglaze the pan, scraping the brown bits off of the bottom of the pot. Add worcestershire sauce, beef broth, and seared beef cubes back into the pot and bring to a boil. Once boiling, reduce the heat to low heat and cover with a lid. Simmer for 2 1/2-3 hours, until the meat is fork tender.
- Add in the potatoes and brown gravy mix and stir together to combine. Cover with the lid and continue to cook for 30 minutes, until the potatoes are fork tender. Top with fresh parsley and serve.
Notes
- Make sure to scrape those browned bits off of the bottom of the pan. This is called the “fond” and has a ton of flavor!
- Choose the Right Cut of Meat: Use well-marbled cuts like chuck roast for tender, flavorful chunks of beef that become melt-in-your-mouth soft when slow-cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This beef stew was absolutely incredible! Bursting with flavor, I can’t recommend it enough. I whipped it up, but we ended up waiting two days to dig in—not exactly by design, but you know how life can be. I can only imagine how delicious it might have been fresh out of the pot, but I have to say, those extra days really let the flavors mingle and deepen. What a delightful meal it turned out to be!
This recipe was exceptional and I didn’t change a thing. This is the most flavorful beef stew I’ve ever made. It makes a lot for just two people, but I’m excited to have the leftovers in my freezer for the next cold weekend.