This easy beef stew recipe on the stove top is made with beef stew meat, potatoes, carrots, and celery simmered in seasoned beef broth. Everything cooks in one pot and it feeds eight for a cozy family meal.
Ingredients
- 2 pounds beef stew meat
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- 4 cups low-sodium beef broth
- 1 ¼ pounds potatoes, Yukon or russet, peeled and cut into 1-inch chunks
- 4 carrots, sliced
- 3 ribs celery, sliced
- ½ tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 bay leaves
- 1 cup peas
For thickening (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Pat the beef dry with paper towels and set aside.
- In a large bowl, stir together the flour, salt, and pepper. Add the beef and toss to coat.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Working in batches (so the pan isn’t crowded), brown the beef on all sides, about 6–7 minutes per batch. Transfer to a plate.
- Pour the beef broth into the pot and use a spatula or wooden spoon to scrape up any browned bits from the bottom (this adds flavor).
- Return the browned beef to the pot. Add the potatoes, carrots, celery, Worcestershire sauce, thyme, basil, bay leaves.
- Bring to a gentle simmer. Reduce heat to medium-low, cover, and simmer for 60–90 minutes, stirring occasionally, until the beef is fork-tender and easily pulls apart.
- About 10 minutes before serving, stir in the peas.
- If desired, thicken the stew with a cornstarch slurry. Whisk together cornstarch and water and stir into the stew. Allow to simmer uncovered for a few minutes to allow it to thicken.
- Remove the bay leaves, season with salt and pepper (to taste), and serve warm.
Notes
- Beef chuck roast cut into 1-inch cubes can be used in place of beef stew meat.
- Potatoes: Russets thicken the broth as they break down. Yukon Gold or red potatoes hold their shape better.
- Keep the stew at a gentle simmer rather than a boil so the beef stays tender.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 299kcal | Carbohydrates: 22g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 672mg | Potassium: 1079mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5585IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 4mg
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