Hearty Stovetop Beef Stew Recipe

This stovetop beef stew version keeps things straightforward with tender beef, hearty vegetables, and a rich broth that develops deep flavor as it simmers on the stove.

The beauty of this recipe lies in how it transforms simple ingredients into something that feels like a hug in a bowl. I love that it all happens in one pot, which means less cleanup and more time to enjoy the meal with the people I care about.

What makes this Stovetop Beef Stew a keeper for years to come

I turn to this recipe because it delivers consistent results every single time without requiring special equipment or hard-to-find ingredients. The beef becomes fork-tender after a slow simmer, and the vegetables soak up all those savory flavors from the broth.

My family requests this dish throughout the year, not just when the weather turns cold. It works equally well for a Sunday dinner or a weeknight meal when I have a little extra time to let it cook.

The one-pot method means I can brown the meat, build the flavors, and let everything simmer without juggling multiple pans or dirtying extra dishes. I appreciate how forgiving this Stovetop Beef Stew is—if I need to let it simmer a bit longer while I finish other tasks, it only gets better.

If this recipe hits the spot for you, my Easy Skillet Chicken Pot Pie brings that same cozy comfort with a flaky crust, and the The Best Creamy Crockpot Scalloped Potatoes makes an excellent side dish that pairs beautifully with hearty stews.

Everything you need for the perfect Stovetop Beef Stew

• 2 pounds beef stew meat, cut into 1-inch cubes (I prefer chuck roast cut into uniform pieces for even cooking)
• 3 tablespoons all-purpose flour (helps create a nice crust and thickens the broth naturally)
• 1½ teaspoons salt, divided
• 1 teaspoon black pepper
• 2 tablespoons olive oil, divided (or avocado oil if that’s what you have on hand)
• 1 onion, chopped
• 3 garlic cloves, minced
• ¼ cup tomato paste (this creates that rich, concentrated tomato flavor)
• 1½ pounds Yukon Gold potatoes, cut into 1-inch cubes (these hold their shape well during the long simmer)
• 6 carrots, chopped
• 3 celery sticks, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried basil
• 2 bay leaves
• 4 cups vegetable or beef broth (I use whatever I have in the pantry)
• Fresh parsley for serving

My Method for Stovetop Beef Stew

1. Place the beef cubes in a large bowl and add the flour, 1 teaspoon salt, and black pepper. Toss everything together until each piece of meat is evenly coated with the seasoned flour mixture.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add half the beef in a single layer, making sure not to overcrowd the pan. Let it cook undisturbed for 5 minutes until a golden-brown crust forms, then flip and cook for another 5 minutes on the other side. Set the browned beef aside and repeat with the remaining oil and beef.
3. Return all the browned beef back to the pot. Add the chopped onions and minced garlic, stirring occasionally for about 5 minutes until the onions turn translucent and the garlic releases its aroma.
4. Stir in the tomato paste and continue cooking for 1-2 minutes, letting it darken slightly and caramelize. This step deepens the overall flavor of the stew.
5. Add the potatoes, carrots, celery, thyme, basil, remaining ½ teaspoon salt, and bay leaves to the pot. Pour in the broth and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom—those bits add incredible flavor.
6. Reduce the heat to low, cover the pot, and let everything simmer gently for 1.5 to 2 hours. The beef should become very tender and the vegetables should be soft but not falling apart. Stir occasionally to prevent sticking.
7. Remove the bay leaves before serving. Taste and adjust the seasoning if needed, then garnish with fresh parsley.

My go to methods for Stovetop Beef Stew success

I always use a heavy-bottomed Dutch oven because it distributes heat evenly and prevents hot spots that can burn the bottom. The key to tender beef is giving it enough time to break down—rushing this step results in chewy, tough meat that nobody enjoys.

When I sear the beef, I make sure each piece gets a good crust before flipping it. The meat should release easily from the pot when it’s ready to turn.

If I notice browned bits stuck to the bottom after searing, I deglaze the pot with a few tablespoons of broth and scrape gently with a wooden spoon. Those caramelized bits dissolve into the liquid and add layers of flavor that make this Stovetop Beef Stew taste like it’s been cooking all day.

The best way I serve Stovetop Beef Stew

I usually serve this stew in deep bowls with crusty bread on the side for soaking up the broth. My family loves it with a simple green salad or roasted vegetables to round out the meal.

This dish works beautifully for meal prep since the flavors actually improve after a day or two in the fridge. I often make a big batch on Sunday and portion it out for easy weeknight dinners throughout the week.