Homemade Stovetop Beef Stew

Homemade stovetop beef stew is classic comfort food done right. This hearty dish features tender beef, chunky vegetables, and a rich, flavorful broth that simmers slowly in one pot. Whether you’re feeding a hungry family on a cold evening or batch-cooking for the week ahead, this slow-simmered stew delivers warmth, satisfaction, and incredible depth of flavor—all without needing fancy ingredients or a slow cooker.

Why You’ll Love This Recipe

• One-pot simplicity — less cleanup, more flavor
• Deep, savory flavor — herbs, red wine, and beef broth create a restaurant-style stew
• Tender, juicy beef — cooked low and slow for melt-in-your-mouth texture
• Perfect leftovers — tastes even better the next day
• Adaptable — easy to customize with different veggies, herbs, or protein options

Ingredients

Seasoning Blend

• 1 tsp dried marjoram
• 1 tsp dried rosemary, crushed
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp ground black pepper
• 1½ tsp sea salt
• ¼ cup fresh parsley, chopped

Beef Stew

• 2 tbsp vegetable oil
• 2 lb beef stew meat, cut into 1½-inch cubes
• 1 cup diced onion
• 2 celery ribs, chopped
• 1 tsp minced garlic
• 3 tbsp tomato paste
• 1 cup red wine
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 lb baby potatoes, halved if large
• 3–4 carrots, peeled and chopped
• 1 cup frozen peas
• Additional parsley for garnish

Cornstarch Slurry (for thickening)

• 2 tbsp cornstarch
• ¼ cup water

Instructions

1. Mix Seasonings and Prep Beef
   In a small bowl, mix marjoram, rosemary, thyme, paprika, salt, pepper, and chopped parsley. Cut beef into 1½-inch cubes if needed.
2. Brown the Beef
   Heat oil in a large Dutch oven. Brown beef in batches without overcrowding, seasoning each batch with the spice mix. Set browned beef aside.
3. Sauté Aromatics and Deglaze
   Add more oil if needed. Cook onions, celery, and garlic until soft. Stir in tomato paste, then deglaze the pan with red wine, scraping up browned bits.
4. Build the Broth and Simmer
   Add beef broth, Worcestershire, bay leaf, remaining spice mix, and browned beef to the pot. Simmer covered on low heat for 90 minutes.
5. Add Vegetables and Simmer Again
   Stir in potatoes and carrots. Cover and simmer for 30–40 more minutes, until veggies are tender.
6. Thicken the Stew
   Mix cornstarch and water. Stir into stew along with frozen peas and more parsley. Simmer uncovered until thickened.
7. Finish and Serve
   Remove bay leaf. Adjust seasoning to taste and serve hot with crusty bread or over mashed potatoes.

Recipe Details

• Prep Time: 25–30 minutes
• Cook Time: 2.5–4 hours
• Total Time: 3–4.5 hours
• Servings: 4–6
• Skill Level: Medium
• Method: Stovetop
• Cuisine: American comfort food

Nutrition Facts (Per Serving – Approximate)

• Calories: ~500
• Protein: 35g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 5g
• Sodium: 800mg

Tips & Variations

• Swap beef: Use lamb or pork shoulder for a twist
• No wine? Use extra broth + splash of balsamic vinegar
• Extra thick? Use flour slurry instead of cornstarch
• Vegetable ideas: Parsnips, turnips, or green beans work well
• Freeze-friendly: Let cool fully before freezing in airtight containers

FAQs

Can I make this ahead of time?
Yes, it’s even better the next day! Store in the fridge for up to 4 days.

Can I freeze beef stew?
Absolutely. Freeze for up to 3 months. Potatoes may soften, but the flavor stays great.

What’s the best cut of beef?
Chuck roast is ideal—affordable and tender when slow-cooked.

Do I have to use wine?
Nope! Substitute with broth and a splash of vinegar for similar depth.

Conclusion

Homemade stovetop beef stew is the kind of no-fuss, slow-cooked meal that turns simple ingredients into something unforgettable. It’s hearty, deeply savory, and the perfect thing to warm you up from the inside out. Whether you’re cooking for a cozy night in or preparing meals for the week, this stew delivers every time.