Cozy Stove Top Beef Stew That Feels Like Home

A comforting Stove Top Beef Stew perfect for cozy dinners and gatherings, rich in flavors and tender beef.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

3 pounds Chuck beef Select a well-marbled cut

For Thickening & Flavor

2 tablespoons All-purpose flour Gluten-free flour works as a substitute
2 tablespoons Worcestershire sauce Soy sauce or tamari can serve as an alternative
1 tablespoon Browning sauce Optional

For Seasoning

1 teaspoon Garlic powder Fresh minced garlic can enhance taste
1 teaspoon Onion powder Can be omitted if using fresh onion
1 teaspoon Italian seasoning Fresh herbs can be used instead
2 teaspoons Kosher salt Adjust based on taste preference
1 teaspoon Black pepper Freshly ground is ideal

For Vegetables

2 tablespoons Vegetable oil Olive or canola oil are acceptable substitutes
2 stalks Celery Chopped
1/4 cup Yellow onion Finely chopped
8 cloves Garlic Minced
4 large Carrots Roughly chopped
3 medium Yukon gold potatoes Cubed

For the Broth

2 tablespoons Tomato paste Can substitute with crushed tomatoes
2 tablespoons Roast beef base paste Beef stock can replace
4 cups Beef stock Homemade is preferred
2/3 cup Red cooking wine Vegetable broth for non-alcoholic option
Fresh herbs (rosemary, thyme, bay leaf) Used as aromatics

Equipment

Dutch oven

Method

Step-by-Step Instructions for Stove Top Beef Stew

Prepare the Beef: Season the chuck beef with flour, Worcestershire sauce, browning sauce, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper. Set aside.
Sear the Beef: Heat vegetable oil in a Dutch oven over medium-high heat. Add the beef in batches, searing for 2–3 minutes per side until golden brown. Remove beef and set aside.
Sauté the Aromatics: In the same pot, add chopped celery, yellow onion, and minced garlic. Sauté for about 4–5 minutes until vegetables soften.
Incorporate the Tomato Base: Stir in tomato paste and roast beef base paste, cooking together for 2–3 minutes.
Add Broth and Return the Beef: Add browned beef, beef stock, red cooking wine, and fresh herbs. Cover, reduce heat, and let simmer gently for 2 hours.
Add Vegetables: Stir in cubed potatoes and chopped carrots. Simmer for another 30–45 minutes until vegetables are fork-tender.
Serve: Remove from heat, taste and adjust seasoning. Ladle stew into bowls and serve with rice, garlic mashed potatoes, or bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Taste the stew while it cooks to perfect the seasoning; don't rush the browning of the beef for best flavor.

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