CLASSIC STOVETOP BEEF STEW

M A R C H 23, 2019 · 10 COMMEN TS

ONE POT COMFORT FOOD

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Tender chunks of beef, vibrant veggies, and creamy potatoes all cook
together in a deliciously seasoned sauce in one pot on the stove. This
Classic Stovetop Beef Stew is a recipe that never goes out of style.

Everyone should have a solid beef stew recipe in their collection and this

one is mine. It is astounding to me that I’ve been at this blog for nearly 8

years now and I have not shared this recipe with you until today.

I think it’s just one of those things like putting on your shoes every day.

You do it all the time but never think to tell anyone about it. Well, this

rustic stew is as lovely as my loveliest pair of shoes and it absolutely

deserves it’s turn in the spotlight so here we go!

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There are so many methods out there for creating beef stew but I believe

it’s important to start at the beginning and learn to make a classic beef

stew the old-fashioned way. Cooked slowly in one pot on the stove until

the sauce is rich and thick and the beef and veggies are fork tender.

If you’ve tried my Instant Pot Pot Roast you know I do something a bit

unique with the seasonings which makes a huge difference in the result. I

do something similar in this recipe.

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TH E I N G RE D I E N TS IN C L A SSIC STOVETOP
BE E F ST EW

The ingredients are the usual suspects – beef chuck roast, baby potatoes,

celery, carrots, frozen peas, onion, garlic, and a little fresh Italian

parsley. You’ll also need a few dry seasonings (detailed below).

Pick up the beef chuck packaged as “beef for stew” to save yourself the

time and effort of trimming and cutting up a whole roast. I still find I

need to cut some of the larger pieces down to be bite-sized, but let the

butchers do the hard part.

The rest of the prep is minimal and once you get it going, the process is

mostly hands-free.

H OW TO M AK E C L A SSIC STOVE TO P BEEF

STEW
The first step is what makes this recipe unique and ensures a fabulous

result. A delicious assortment of dry seasonings are combined to create a

mixture that is added in layers to the stew. First to the chunks of beef as

they are browned and later to the sauce before it all simmers together.

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The seasonings are simple and include rosemary, thyme, marjoram,

paprika, salt, and freshly ground black pepper. This mixture adds a flavor

component to the stew that takes me home! In addition to adding flavor,

the paprika does a nice job of adding rich color to the stew.

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The sauce starts with a little tomato paste, low-sodium beef broth, red

wine, Worcestershire sauce, and a bay leaf. It’s thickened at the end of the

cooking process with a simple cornstarch/water slurry into a luscious

gravy-like sauce for the beef and veggies.

You’ll want to serve the stew with French bread for dipping.

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The beef stew requires about two hours of simmer time which is the

reason why recipes like this are a Sunday supper tradition.

I can’t think of a more perfect choice for a comforting meal before the

start of a new week.

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CL ASSIC STOVETO P B EEF STEW

Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a
deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a
recipe that never goes out of style.

PREP TI M E: 15 M INUT ES

CO O K T I M E: 2 H OURS

TOTA L TI M E: 2 HOURS 15 M INUT ES

SERVI NGS: 6

Change the number in the box above to adjust serving size. Please note that size of cookware and

cook time may vary.

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5 FROM 1 VOT E

I NGRE DIE N TS

BEEF STEW S EA SO NI NG M I X

• 1 1/2 teaspoons sea salt

• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper

BEEF STEW

• 2 tablespoons vegetable oil, plus additional as needed

• 2 pounds beef stew meat
• 1 cup diced white or yellow onion
• 2 stalks celery, chopped
• 1 teaspoon minced garlic
• 3 tablespoons tomato paste
• 1 cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 pound baby yellow or red potatoes, or a combination of both, halved or
quartered
• 3 or 4 carrots, peeled and roughly chopped
• 1 cup frozen peas, no need to thaw
• 1/4 cup fresh Italian parsley
• 1/4 cup water
• 2 tablespoons cornstarch

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I NSTR U CTIONS
Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew
meat into smaller bite-size pieces, if necessary.

Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half
of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle
2 teaspoons of the spice mixture over the meat and sauté the beef until nicely
browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with
the remaining beef, adding additional oil if needed, and seasoning with 2 more
teaspoons of the spice mixture. Reserve remaining spice mixture for later.
! " and add onion, celery,
# and garlic. Cook, stirring
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Add additional oil to pan if needed
occasionally, until softened. Add the tomato paste and stir until well combined. Add
the red wine and increase the heat under the pot to bring the mixture to a boil. Add the
beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef
and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to
LOW, cover, and simmer for 1-1/2 hours, or until the beef is fork tender.

Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a
boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the
veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and
cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue
cooking, uncovered, until thickened.

NUTR ITION
CA LO R I E S: 41 1 KCA L FAT: 12G SATURATED FAT: 6G CH OLESTEROL : 93 MG
SOD IUM: 9 55MG P OTASSIU M: 1425 M G CAR BO HYD RAT ES: 27G FI BER: 4 G S U G A R: 6 G
PR OTE I N : 38 G VI TA MI N A : 5835% VI TAM I N C: 26 . 2 % CALC I UM : 81% I R ON: 5. 2 %

course: main course cuisine: american

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SKIP TO COMMENT FORM

MICHELE SAYS

march 25, 2019 at 11:43 am

When do you add the carrots? With the potatoes?

REPLY

VALERIE SAYS

march 25, 2019 at 2:03 pm

Yep! Thanks so much for catching that The recipe card has been

updated.
REPLY

MICHELE SAYS

march 26, 2019 at 7:35 am

We made it last night and it was absolutely delicious, and very easy!

Definitely a keeper for our family.

REPLY

VALERIE SAYS

march 26, 2019 at 9:52 am

So glad to hear this, Michele! Thanks for letting me know

REPLY

NICOLE SAYS

march 27, 2019 at 6:39 am

I always feel discouraged when I see a recipe that requires wine. I am

clueless about cooking with alcohol. Are there certain brands I should

use? Or is Barefoot or Beringer ok?

REPLY

VALERIE SAYS

march 27, 2019 at 2:27 pm

Hi Nicole. If you are not a wine drinker you can substitute with

additional beef broth but you won’t get the same depth of flavor in

the finished dish. If you do want to purchase a bottle, go with one of

the varietals I listed in the recipe card. You don’t need a super

expensive bottle of wine so something in the lower to medium price

range is going to work just fine. And, yes, Barefoot or Beringer will do

the trick!
REPLY

ALLISON SAYS

april 10, 2019 at 5:32 pm

I’m not normally one for stews or casseroles but your pictures looked

good so I gave it a try. I was blown away! We loved it! The flavors in the

broth, the tender beef- it was all delicious! I’m already planning on

making it again. Thanks for sharing!

REPLY