Classic Stovetop Beef Stew Recipe

If you are craving a hearty, comforting meal that feels like a warm embrace on a chilly day, look no further than this Classic Stovetop Beef Stew Recipe. It’s a timeless dish that brings together tender chunks of beef, vibrant vegetables, and a rich, savory broth infused with aromatic herbs and a splash of red wine. Every spoonful sings with flavor and texture, making it the ultimate go-to when you want something both nourishing and utterly satisfying. Whether you’re cooking for family or friends, this stew feels like a hug in a bowl that never disappoints.

Ingredients You’ll Need

Getting started with this Classic Stovetop Beef Stew Recipe means gathering some simple, staple ingredients that work wonderfully together to create that deep, robust flavor and perfect texture. Each one has a distinct role—from the hearty beef and earthy potatoes to the aromatic herbs and punchy tomato paste—making this recipe straightforward yet incredibly delicious.

• Sea salt: Enhances and balances all the flavors in the stew.
• Dried crushed rosemary: Adds a fragrant piney note that pairs beautifully with beef.
• Dried thyme: Gives a subtle earthiness and depth to the broth.
• Dried marjoram: Provides a sweet, mild herbaceous touch.
• Paprika: Brings a smoky warmth and a lovely color.
• Fresh ground black pepper: Offers a sharp, spicy bite to awaken the palate.
• Vegetable oil: Ideal for browning the meat without overpowering other flavors.
• Beef stew meat: The star of the dish, tender and flavorful when slow cooked.
• Diced onion: Adds sweetness and body to the stew base.
• Celery: Contributes crisp, aromatic notes and texture.
• Minced garlic: Lends a pungent, savory depth to every bite.
• Tomato paste: Provides umami richness and a subtle tang.
• Medium to full-bodied red wine: Infuses the stew with complexity and a subtle fruitiness.
• Low-sodium beef broth: Forms the hearty liquid base, rich but not overwhelming.
• Worcestershire sauce: Adds a hint of savory sweetness and depth.
• Bay leaf: Brings an herbal, slightly floral aroma to the stew.
• Baby potatoes: Offer creaminess and a satisfying bite.
• Carrots: Infuse sweetness and vibrant color.
• Frozen peas: Introduce a pop of freshness and mild sweetness.
• Fresh Italian parsley: Brightens and freshens flavors at the end.
• Water and cornstarch: Combine to thicken the stew perfectly without clumps.

How to Make Classic Stovetop Beef Stew Recipe

Step 1: Prepare the Seasoning Mix and Meat

Start by blending the sea salt, rosemary, thyme, marjoram, paprika, and black pepper in a small bowl. This aromatic mix is the backbone of your stew’s flavor. If your beef stew meat has large chunks, cut it into bite-sized pieces to ensure every morsel cooks evenly and becomes tender.

Step 2: Brown the Beef

Heat vegetable oil in a large Dutch oven over medium-high heat and carefully add about half the beef without overcrowding; this allows the meat to brown beautifully instead of steaming. Sprinkle half the seasoning mix over the meat and sauté until each piece is perfectly caramelized. Remove the beef with a slotted spoon and set aside. Repeat with the rest of the beef, seasoning it with the remaining spice mix. Browning the meat is essential to develop that deep, rich flavor we all crave in a stew.

Step 3: Build the Base

In the same pot, add a little more oil if needed, then toss in the diced onion, chopped celery, and minced garlic. Cook these aromatic veggies until softened; this step releases their sweetness and layers flavor. Stir in the tomato paste and combine thoroughly, letting it toast lightly on the heat. Pour in the red wine and crank the heat up to bring everything to a boil—this cooks off the alcohol and concentrates the wine’s fruity complexity.

Step 4: Simmer the Stew

Add the beef broth, Worcestershire sauce, remaining spice mix, and bay leaf. Return the browned beef and all its flavorful juices to the pot. Bring the stew back up to a boil, then reduce the heat to low. Cover and let it gently simmer for 1 ½ hours, allowing the beef to become fork-tender and full of savory goodness.

Step 5: Add Vegetables and Thicken

Once the beef is tender, add the potatoes and carrots, raising the heat until the stew simmers again. Cover and cook for another 30 to 40 minutes so the veggies soften perfectly. Stir in the frozen peas and fresh parsley to bring brightness and a touch of sweetness. Mix water and cornstarch, then stir it into the stew to thicken up the sauce beautifully. Cook uncovered for a few more minutes until you get that perfect stew consistency. Don’t forget to remove the bay leaf before serving!

How to Serve Classic Stovetop Beef Stew Recipe

Garnishes

A sprinkle of fresh Italian parsley adds a vibrant pop of color and freshness right before serving. For an extra comforting touch, a dollop of sour cream or a sprinkle of grated parmesan can turn this stew into a gourmet experience at home.

Side Dishes

This beef stew pairs wonderfully with crusty bread to soak up all the luscious sauce. Creamy mashed potatoes or a simple buttered egg noodle side can turn your meal into a cozy feast. A crisp green salad on the side brings balance and a fresh crunch that complements the stew’s rich flavors.

Creative Ways to Present

Try serving the stew in rustic bread bowls for a fun, edible presentation that’s sure to impress. Alternatively, ladle the stew over polenta or creamy grits for a delightful twist that adds an extra layer of comfort and indulgence.

Make Ahead and Storage

Storing Leftovers

Classic Stovetop Beef Stew Recipe tastes even better the next day because the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to cool the stew to room temperature before refrigerating to keep it fresh and safe.

Freezing

This stew freezes beautifully and makes for an easy, satisfying meal on busy days. Transfer cooled stew into freezer-safe containers or heavy-duty bags, leaving room for expansion. It will maintain its quality for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. You might want to add a splash of beef broth or water if the stew has thickened too much. Microwave reheating works well too, but stirring halfway through will help maintain that perfect texture.

FAQs

Can I use a different cut of beef for this stew?

Absolutely! Look for cuts suited for slow cooking like chuck roast or brisket. These cuts become tender and flavorful after simmering, just like stew meat.

Is it necessary to add wine to this beef stew?

The wine adds a wonderful layer of flavor and acidity that balances the richness of the beef. However, if you prefer, you can substitute extra beef broth or even grape juice for a non-alcoholic version.

Can I make this stew in a slow cooker?

Yes, this Classic Stovetop Beef Stew Recipe adapts perfectly to a slow cooker. Brown the beef and sauté the aromatics first, then let everything cook low and slow in the crockpot until tender.

How do I thicken the stew if it’s too thin?

The recipe uses a cornstarch slurry to thicken the stew. If it’s still too thin, whisk together a little more cornstarch and cold water, add it gradually while simmering until you get the desired consistency.

What herbs work best in beef stew?

Classic herbs like rosemary, thyme, marjoram, and bay leaf create a beautiful herbal aroma and flavor that complement the beef and vegetables perfectly.

Final Thoughts

This Classic Stovetop Beef Stew Recipe is a timeless, soul-warming dish that turns simple ingredients into a memorable meal bursting with flavor. It’s the kind of recipe you’ll want to make over and over because it delivers comfort and satisfaction with every bite. So go ahead, gather your ingredients, and bring this delicious stew to your table—you won’t be sorry!

Classic Stovetop Beef Stew Recipe

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A hearty and comforting classic stovetop beef stew made with tender chunks of beef, aromatic herbs, vegetables, and a rich red wine-infused broth, slow-simmered to perfection for deep, satisfying flavors.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Seasoning Mix

• 1 ½ teaspoons sea salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• ½ teaspoon fresh ground black pepper

Beef and Vegetables

• 2 tablespoons vegetable oil (plus additional as needed)
• 2 pounds beef stew meat
• 1 cup diced white or yellow onion
• 2 ribs 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, halved or quartered
• 3 or 4 carrots, peeled and roughly chopped
• 1 cup frozen peas (no need to thaw)
• ¼ cup fresh Italian parsley

Thickening Mixture

• ¼ cup water
• 2 tablespoons cornstarch

Instructions

1. Prepare Seasoning and Beef: Combine all seasoning mix ingredients in a small bowl. Cut large pieces of beef stew meat into bite-size pieces if necessary to ensure even cooking.
2. Brown the Beef: Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add half of the beef to the pan without overcrowding. Sprinkle 2 teaspoons of the seasoning mix over the meat and sauté until the beef is nicely browned. Use a slotted spoon to transfer browned beef to a plate. Repeat with remaining beef, adding more oil and seasoning. Reserve leftover seasoning mix.
3. Sauté Aromatics and Deglaze: Add more oil if needed; cook onion, celery, and garlic in the Dutch oven until softened, stirring occasionally. Stir in tomato paste until blended. Pour in the red wine and increase heat to bring to a boil, deglazing the pan and lifting all browned bits.
4. Simmer Stew: Add beef broth, Worcestershire sauce, remaining seasoning mix, and bay leaf. Return browned beef with accumulated juices to the pot and bring to a boil again. Reduce heat to low, cover, and simmer gently for 1 ½ hours until beef is fork tender.
5. Add Vegetables and Continue Cooking: Add potatoes and carrots to the stew and bring the liquid back to a boil. Reduce heat to low, cover, and simmer for an additional 30 to 40 minutes until vegetables are tender.
6. Finish and Thicken: Stir in frozen peas and fresh Italian parsley. Mix water and cornstarch in a bowl until smooth and stir into the stew. Cook uncovered until the stew thickens to your liking. Remove and discard the bay leaf before serving.

Notes

• To ensure tender beef, brown it in batches without overcrowding the pan.
• Use a medium to full-bodied red wine such as Cabernet Sauvignon, Zinfandel, or Merlot for best flavor.
• Frozen peas are added at the end to retain their bright color and slight crunch.
• The stew thickens nicely with a cornstarch slurry; adjust thickness by adding more slurry as needed.
• For convenience, this recipe can be adapted for slow cooker preparation as detailed in the article.