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This mouthwatering Old Fashioned Beef Stew Recipe (Stove Top) is made low and slow, creating the most tender bits of beef. This beef stew is packed with veggies and a comforting broth, which is perfect for chilly weather days. Serve it with crusty bread for a truly cozy meal.
This old-fashioned beef stew recipe stove top is the ideal comforting, hearty dish for cooler weather. You’ll cook this delicious recipe low and slow to create a savory gravy, uber-tender meat, creamy potatoes, and perfectly cooked veggies. This one-pot recipe is easy to follow and features minimal cleanup (since everything is cooked in one pan!).
If you’re in the mood for more hearty beef dishes, try the following recipes: Beef Pot Pie with Puff Pastry or Healthy Beef Stroganoff.
Jump to:
- Why You’ll Love This Recipe
- How to Make Old Fashioned Beef Stew on the Stovetop
- Recipe Serving Suggestions
- Expert Tips
- Recipe FAQs
- More Main Dish Recipes
- Old Fashioned Beef Stew on the Stovetop
Why You’ll Love This Recipe
- Can be made with or without wine – This Old fashioned beef stew recipe stove top works with or without wine, depending on your preference. Use beef stock as a 1:1 replacement.
- Full of flavor – The seasoning, sauces, and garlic cloves combine to create an utterly delicious simple beef stew recipe.
- Hearty – With the tender beef, potatoes, and carrots, each serving of this stew is deliciously filling.
- Perfect for family meals – It’s easy to scale this traditional beef stew recipe by doubling or tripling it, making it a great option for families of all sizes.
- Great for meal prep - This classic beef stew recipe makes six servings, so it's perfect for enjoying throughout the week for lunch or dinner.
Ingredients & Substitutions
- Stew Meat: I recommend using cubed and trimmed beef chuck roast for this old-fashioned beef stew recipe stove-top dish. This is one cut of beef that tenderizes and melts as it cooks, providing an uber-tender beef.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dry Red Wine: Dry red wine is the secret to tender meat in this stovetop beef stew recipe, as its acidity helps break down the meat. Pinot noir, cabernet sauvignon, and merlot are great options for adding flavor to the dish.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Old Fashioned Beef Stew on the Stovetop
Quick Overview
- Sear the beef.
- Sauté vegetables/seasoning.
- Add liquids.
- Cook.
- Add potatoes/carrots.
- Cook.
Step by Step Instructions
Sear the beef in batches to help create a bolder, more delicious flavor.
Step 1: In a 6 quart Dutch oven or a large heavy-duty pot, heat the olive oil over medium high heat. Add about half of the stew meat. Season with about half of the salt and some pepper. Allow it to sear undisturbed for about 5 minutes.
Step 2: Flip and repeat on all sides until the meat is brown. Remove from the pan and set aside. Repeat with the remaining beef.
Step 3: Reduce the heat to medium low. Do not drain any of the grease or wipe out the pot. Add the onion and celery. Sauté for about 5 minutes.
Step 4: Add the garlic, brown sugar, Italian seasoning, smoked paprika, and flour. Sauté for 2-3 minutes or until fragrant.
Step 5: Deglaze the pot with the red wine, scraping any brown bits off the bottom. Bring the wine to a boil and reduce for 3-4 minutes.
Step 6: Pour in the beef broth, tomato sauce, water, and Worcestershire. Add all of the beef and any juices back to the pot.
Add peas in last, so they do not get overly mushy.
Step 7: Bring to a boil, cover, and reduce the heat to medium low (or low depending on your stove). Cook covered for 1.5 hours.
Step 8: Add the carrots and potatoes. Cover.
Step 9: Cook covered for another 1-1.5 hours or until the vegetables are cooked to your liking.
Step 10: Stir in the peas and cook for about 5 minutes or until they are heated through.
Recipe Serving Suggestions
Garnish this old-fashioned beef stew recipe stove top with fresh parsley or a dollop of sour cream.
Since this old-fashioned beef stew recipe stove top (easy-version) is hearty and comforting, I like to serve it alongside cozy carb sides. Here are a few ideas:
- Yukon Gold Mashed Potatoes
- Air Fryer Scalloped Potatoes
- Easy Rustic Bread
- Texas Toast Garlic Bread
Expert Tips
- Sear the beef. Searing the beef is a major step that helps create flavor for this old-fashioned beef stew recipe (stove top). This step helps caramelize the surface of the beef chunks, creating a rich, complex taste throughout the stew.
- Add the potatoes and carrots in the middle. Timing is everything for stew. Ensure you add the potatoes and carrots in the middle of the cook time so they do not get mushy.
- Cook for the full amount of time. Do not rush this beef stew recipe. This old-fashioned beef stew recipe stove top (slow cook time required) features juicy, tender meat because of its long cook time.
- Freeze the leftovers. You can easily freeze this homemade beef stew recipe if you plan to make extra batches of this beef stew (or if you have leftovers). Allow the stew to cool. Then, pack it into airtight containers. It should stay good in the freezer for up to three months.
Additions & Variations
- Without wine: If you don’t enjoy the taste of wine or don’t have any on hand, you can use beef stock as a replacement in this old-fashioned beef stew recipe stove top. It will provide a slightly different flavor but will still create a delicious dish.
- With other vegetables: This recipe is versatile. You can include additional veggies like rutabaga, parsnips, and turnips for additional nutrients. Root vegetables are best, as they hold up well for longer cook times.
Recipe FAQs
How long do you cook stew meat on stove for it to be tender?
The length of time you'll need to cook stew meat depends on the cut of beef you use. You'll generally want to cook stew meat on low heat for at least two hours.
Do you have to brown meat before making stew?
While it’s not necessary to brown meat before making a stew (like this old-fashioned beef stew recipe stove top), it provides a good amount of flavor. You'll find the best results by browning the meat first.
Is beef stew better in oven or stove?
Either method will work for creating a delicious beef stew. What's important is to ensure you cook it at a low temperature for a few hours. Beef stew is also great when made in a slow cooker.
How long to cook beef stew on stovetop?
As mentioned, the best beef stew recipe will take at least two hours to cook on the stovetop. Expect a total cook time of about 2-3 hours.
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5 from 37 votes
Old Fashioned Beef Stew on the Stovetop
This mouthwatering Old Fashioned Beef Stew Recipe (Stove Top) is made low and slow, creating the most tender bits of beef. This beef stew is packed with veggies and a comforting broth, which is perfect for chilly weather days. Serve it with crusty bread for a truly cozy meal.
Servings6
Prep20 minutes minutes
Cook3 hours hours
Total3 hours hours 20 minutes minutes
Course: Main
Cuisine: American
Author: Brianna May
Equipment:
Ingredients:
- 2 ½ Tablespoons olive oil
- 2 pounds beef stew meat*
- 1 ½ teaspoons Morton kosher salt*
- fresh cracked black pepper
- 1 large yellow onion, diced
- 3 ribs celery, chopped
- 10 cloves garlic, minced
- 1 Tablespoon EACH brown sugar & Italian seasoning
- 1 teaspoon smoked paprika
- ¼ cup all purpose flour
- 1 ½ cups dry red wine, or more broth*
- 2 ½ cups beef broth or stock
- 1 9 ounce can tomato sauce, plus 1 can water
- 2 Tablespoons Worcestershire sauce
- 1 ½ pounds red potatoes, 1-1.5 inch cubes
- 4 carrots, peeled & cut on a bias into 2 inch pieces
- 1 cup frozen peas, optional
Instructions:
In a 6 quart Dutch oven or a large heavy-duty pot, heat the olive oil over medium high heat. Add about half of the stew meat. Season with about half of the salt and some pepper. Allow it to sear undisturbed for about 5 minutes.
2 ½ Tablespoons olive oil, 2 pounds beef stew meat*, 1 ½ teaspoons Morton kosher salt*, fresh cracked black pepper
Flip and repeat on all sides until the meat is brown. Remove from the pan and set aside. Repeat with the remaining beef.
Reduce the heat to medium low. Do not drain any of the grease or wipe out the pot. Add the onion and celery. Sauté for about 5 minutes.
1 large yellow onion, diced, 3 ribs celery, chopped
Add the garlic, brown sugar, Italian seasoning, smoked paprika, and flour. Sauté for 2-3 minutes or until fragrant.
10 cloves garlic, minced, 1 Tablespoon EACH brown sugar & Italian seasoning, 1 teaspoon smoked paprika, ¼ cup all purpose flour
Deglaze the pot with the red wine, scraping any brown bits off the bottom. Bring the wine to a boil and reduce for 3-4 minutes.
1 ½ cups dry red wine, or more broth*
Pour in the beef broth, tomato sauce, water, and Worcestershire. Add all of the beef and any juices back to the pot.
2 ½ cups beef broth or stock, 1 9 ounce can tomato sauce, plus 1 can water, 2 Tablespoons Worcestershire sauce
Bring to a boil, cover, and reduce the heat to medium low (or low depending on your stove). Cook covered for 1.5 hours.
Add the carrots and potatoes. Cover.
1 ½ pounds red potatoes, 1-1.5 inch cubes, 4 carrots, peeled & cut on a bias into 2 inch pieces
Cook covered for another 1-1.5 hours or until the vegetables are cooked to your liking.
Stir in the peas and cook for about 5 minutes or until they are heated through.
1 cup frozen peas, optional
Notes:
- Stew Meat: I recommend using cubed and trimmed beef chuck roast for this old-fashioned beef stew recipe stove-top dish. This is one cut of beef that tenderizes and melts as it cooks, providing an uber-tender beef.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dry Red Wine: Dry red wine is the secret to tender meat in this stovetop beef stew recipe, as its acidity helps break down the meat. Pinot noir, cabernet sauvignon, and merlot are great options for adding flavor to the dish.
- Sear the beef. Searing the beef is a major step that helps create flavor for this old-fashioned beef stew recipe (stove top). This step helps caramelize the surface of the beef chunks, creating a rich, complex taste throughout the stew.
- Add the potatoes and carrots in the middle. Timing is everything for stew. Ensure you add the potatoes and carrots in the middle of the cook time so they do not get mushy.
- Cook for the full amount of time. Do not rush this beef stew recipe. This old-fashioned beef stew recipe stove top (slow cook time required) features juicy, tender meat because of its long cook time.
- Freeze the leftovers. You can easily freeze this homemade beef stew recipe if you plan to make extra batches of this beef stew (or if you have leftovers). Allow the stew to cool. Then, pack it into airtight containers. It should stay good in the freezer for up to three months.
NUTRITION:
Calories: 481kcal | Carbohydrates: 37g | Protein: 41g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 1215mg | Fiber: 6g | Sugar: 10g
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