Name: Hearty Classic Stovetop Beef Stew Recipe: A Sunday Tradition
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Ingredients: Stew Essentials:; 2 lbs beef chuck roast, cut into 1.5-inch cubes; 4 cups beef broth, low-sodium; Aromatic Boosters:; 1 large yellow onion, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; Vegetable Medley:; 3 medium carrots, peeled and cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 1.5 lbs Yukon Gold or Red Bliss potatoes, peeled and cut into 1.5-inch chunks; Flavor Finishers:; 1 tbsp Worcestershire sauce; 1/4 cup fresh parsley, chopped (for garnish); Salt and black pepper, to taste; 1 tbsp cornstarch (optional, for thickening); 1 tbsp cold water (optional, for cornstarch slurry); 2 tbsp olive oil or vegetable oil

Description

Learn my family’s Classic Stovetop Beef Stew Recipe for a rich, comforting meal. Tender beef, hearty veggies, and deep flavors simmered to perfection.

Ingredients

Scale

Stew Essentials:
2 lbs beef chuck roast, cut into 1.5-inch cubes
4 cups beef broth, low-sodium
Aromatic Boosters:
1 large yellow onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste
Vegetable Medley:
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1.5 lbs Yukon Gold or Red Bliss potatoes, peeled and cut into 1.5-inch chunks
Flavor Finishers:
1 tbsp Worcestershire sauce
1/4 cup fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
1 tbsp cornstarch (optional, for thickening)
1 tbsp cold water (optional, for cornstarch slurry)
2 tbsp olive oil or vegetable oil

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Instructions

Sear the Beef Just Right:: Okay, this is where the magic starts for our Classic Stovetop Beef Stew. Pat your beef chuck roast cubes really dry; seriously, this is crucial for a good sear! Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a bit of oil. Don’t overcrowd the pot, hon; work in batches. You want a deep, beautiful brown crust on all sides. This isn’t just for looks; it locks in flavor. I remember rushing this once, and the stew just didn’t have that rich depth. Take your time, let it get nice and dark, and you’ll smell that amazing caramelization happening.
Build the Flavor Base:: Once your beef is seared and set aside, toss in your chopped onions and celery. Lower the heat a bit and let them soften, scraping up all those yummy browned bits from the bottom of the pot—that’s called fond, and it’s pure flavor gold! Stir in the minced garlic and tomato paste, letting them cook for another minute or two until fragrant. You’ll notice the tomato paste deepening in color and smelling a little sweeter, which means it’s ready. This step, honestly, is where you lay down the groundwork for a truly delicious stovetop beef stew, so don’t skimp on the sauté time.
Deglaze and Simmer:: Pour in your beef broth and Worcestershire sauce. Give it a good scrape with a wooden spoon to release any remaining bits stuck to the bottom. Add the seared beef back into the pot. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours. This long, slow cook is what makes the beef so incredibly tender, practically melting in your mouth. I always peek in and stir every now and then, just to make sure nothing’s sticking. You’ll start to smell that wonderful, rich stew aroma filling your kitchen – that’s when you know it’s working!
Add the Veggies:: After the beef has had its initial simmer time and is getting tender, it’s time for the vegetables! Add your potatoes and carrots to the pot. Give everything a good stir to combine, making sure the veggies are mostly submerged in the liquid. Cover the pot again and continue to simmer for another 45 minutes to an hour, or until the potatoes and carrots are fork-tender. This timing ensures they cook through without turning into mush. I learned my lesson about adding them too early when I ended up with indistinguishable vegetable paste, oops!
Thicken and Season the Stew:: Now for the finishing touches. If your stew isn’t quite as thick as you’d like, you can make a quick slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water, then stir it into the simmering stew. Let it cook for a few more minutes until it thickens. Taste your Classic Stovetop Beef Stew Recipe and adjust the seasonings. This is where you really make it yours! Add more salt, pepper, or even a pinch of dried thyme if you feel it needs it. I always add a generous crack of black pepper here. Don’t be shy!
Serve and Garnish:: Once your stovetop beef stew is perfectly seasoned and the consistency is just right, remove it from the heat. Ladle generous portions into bowls. Before serving, I love to sprinkle a good handful of fresh, chopped parsley over each bowl. It adds a beautiful pop of color and a fresh, herbaceous counterpoint to the rich stew. It just makes it feel complete, you know? Serve it up with some crusty bread for dipping, and watch everyone dig in. It’s truly a satisfying meal that just warms your soul.