A Guide to the Perfect Classic Stovetop Beef Stew: A Truly Comforting Recipe

Few scents evoke a sense of home quite like a beef stew simmering gently on the hob. It’s a promise of warmth, comfort, and a meal that truly nourishes the soul. We consider a Classic Stovetop Beef Stew to be an essential recipe in any cook’s collection, one that turns an ordinary evening into a special one. There’s no need for complex methods or hard-to-find ingredients. We’re here to walk you through crafting a stew with tender meat, vibrant vegetables, and an irresistibly rich gravy, all in a single pot.

This recipe celebrates the art of slow cooking. It’s all about creating succulent pieces of beef and perfectly cooked vegetables swimming in a deep, savoury sauce that you’ll want to savour with a good piece of bread. It’s the ultimate Comfort food dinner, ideal for sharing with loved ones on a quiet weekend or enjoying as a hearty weeknight meal. Let’s begin our journey to creating a stew that’s simply unforgettable.

Why You’ll Adore This Recipe

• A Rich and Complex Taste: We achieve an incredible depth of flavour by carefully searing the beef and building layers with aromatic vegetables and a well-crafted gravy. The gentle simmering brings all these elements together beautifully.
• Simple, Single-Pot Cooking: The entire dish comes together in one pot or Dutch oven, which means minimal washing up. This streamlined approach makes it easy to create a stunning meal without a mountain of mess.
• A Nourishing, Complete Meal: This Hearty vegetable stew is brimming with high-quality protein and an abundance of vegetables, offering a balanced and wholesome meal in every single bowl.
• Melt-in-the-Mouth Tender Meat: We’ll guide you on choosing the right cut of beef and using the correct cooking method to ensure it becomes exceptionally tender and succulent every single time.

Ingredients

• 1 kg stewing beef (chuck or braising steak), cut into 1.5-inch cubes
• 2 tablespoons plain flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 medium onions, chopped
• 3 large carrots, peeled and sliced into thick rounds
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato purée
• 150ml dry red wine (like Merlot or Cabernet Sauvignon), optional
• 1 litre beef broth or stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 700g potatoes (Maris Piper or King Edward), peeled and cut into 1-inch chunks
• 1 cup frozen peas
• Fresh parsley, chopped, for garnish

Mastering the Steps for a Perfect Classic Stovetop Beef Stew

Crafting a truly memorable stew comes down to a few key techniques and a little bit of time. By following this guide, we can guarantee that each element contributes to a rich, cohesive, and delicious final dish. While some quick meals, like our Garlic Parmesan Chicken Pasta Recipe, are perfect for when you’re short on time, this stew is a delightful culinary project for a relaxed afternoon.

Step 1: Preparing and Searing the Beef

The foundation of an exceptional stew lies in searing the beef correctly. This single step, which creates a process called the Maillard reaction, is what builds that deep, savoury flavour profile that defines a great stew.

1. Thoroughly pat the beef cubes dry with paper towels; excess moisture will prevent the meat from browning properly.
2. In a separate bowl, combine the flour, salt, and pepper. Add the beef cubes and toss gently until each piece is lightly coated.
3. Warm 2 tablespoons of olive oil in a large Dutch oven or heavy-based pot over a medium-high flame.
4. Carefully place the beef in the pot in a single layer, avoiding overcrowding. Work in batches if necessary. Sear for 2-3 minutes on each side until a rich, brown crust develops.
5. Using a slotted spoon, transfer the seared beef to a plate and set it aside for later.

Step 2: Building the Aromatic Base

Now that the beef is perfectly seared, we turn our attention to the aromatic foundation. The browned morsels left in the pot are packed with flavour, and we will use them to enrich the entire dish.

1. Add the last tablespoon of olive oil to the same pot and lower the heat to medium.
2. Tip in the chopped onions, carrots, and celery. Sauté for about 6–8 minutes, stirring now and then, until the vegetables are soft and the onions look translucent.
3. Add the minced garlic and continue to cook for one more minute until it becomes fragrant, taking care to ensure it doesn’t scorch.

Step 3: Creating the Rich Gravy

This is the moment we begin to build the heart of the stew: a rich and velvety gravy that will beautifully coat the beef and vegetables.

1. 1. Spoon the tomato purée into the pot and stir it through the vegetables. Let it cook for a minute or two to concentrate its flavour.
   2. If you’re using it, pour in the red wine to deglaze the pot. With a wooden spoon, gently scrape up any browned bits stuck to the bottom. Allow the wine to simmer and reduce by about half.
   3. Slowly pour in the beef broth while stirring continuously. Add the bay leaves and thyme, then bring the liquid to a gentle simmer.

Step 4: The Simmering Process

Now, it’s time for the slow simmer, where time does the heavy lifting, transforming the ingredients into a tender and flavourful stew.

1. 1. 1. Return the seared beef, along with any juices that have collected on the plate, back into the pot. Give everything a good stir.
      2. Once the stew is simmering, turn the heat down to low, place a lid securely on the pot, and allow it to cook very gently for at least 1.5 hours. This slow, low heat is vital for tenderising the beef.

Step 5: Adding Vegetables and Finishing the Stew

To prevent the potatoes from becoming mushy, we add them towards the end of the cooking time, ensuring they are perfectly tender but still hold their shape.

1. 1. 1. After 1.5 hours of simmering, add the potato chunks to the pot, making sure they are mostly covered by the gravy.
      2. Put the lid back on and let the stew continue to simmer for a further 45-60 minutes, until the beef is fall-apart tender and the potatoes can be easily pierced with a fork.
      3. During the final 5 minutes, stir in the frozen peas. They only need a short time to cook through.
      4. Fish out the bay leaves before you serve. Have a taste and add a little more salt and pepper if you think it needs it. Garnish with a sprinkle of fresh parsley.

Tips for the Perfect Healthy Stovetop Beef Stew

To take your stew from merely good to truly outstanding, we recommend keeping these pointers in mind. Making a Traditional beef stew is a rewarding process, and these tips guarantee success.

1. 1. • Select the Best Beef for Stewing: We suggest using tougher cuts that have a good amount of connective tissue, such as chuck, braising steak, or beef shin. During the long, slow cook, this tissue melts away, making the meat incredibly tender and giving the gravy a wonderful body. For more information, The Butcher’s Guild has fantastic resources on different beef cuts.
      • The Importance of a Good Sear: We simply cannot overstate this. Searing the floured beef is the most important step for developing a deep, savoury flavour. Taking your time with this stage and working in batches is well worth the effort.
      • Maintain a Gentle Simmer: Your stew should cook at a very low heat, with just a few lazy bubbles rising to the surface. If it boils too vigorously, the meat can become tough, regardless of how long it cooks for.
      • How to Thicken Your Stew: If you find the gravy is a bit thin at the end, you can easily thicken it with a cornflour slurry. Just mix 1 tablespoon of cornflour with 2 tablespoons of cold water to form a smooth paste, then stir it into the simmering stew. Cook for a couple of minutes until it has thickened to your liking.

What to Serve with Your Stew

While this Hearty vegetable stew is wonderfully complete on its own, serving it with the right side can elevate the meal. We think it’s best enjoyed with a generous slice of warm, crusty bread to soak up all of that glorious gravy. For an even heartier meal, you could serve it atop a bed of creamy mashed potatoes, with buttery noodles, or even with fluffy dumplings cooked in the pot for the final 20 minutes.

This recipe is a celebration of taking things slow, but we understand that’s not always possible. For those busier evenings, a quick dish like our Sticky Chicken Rice Bowls might be just what you need.

FAQ

A Timeless Dish to Share and Enjoy

And there we have it—our complete guide to creating an unforgettable classic stovetop beef stew. We’ve demonstrated how straightforward ingredients, combined with a little patience, can yield a meal that is profoundly comforting and bursting with flavour. This is more than a recipe; it’s a template for countless warm and satisfying meals shared with family and friends.

We hope you’ll make this recipe a staple in your kitchen. Feel free to adapt it by adding other root vegetables like parsnips or swede, or perhaps some mushrooms for a deeper, earthier note. Now it’s over to you to fill your home with the wonderful aroma of a slowly simmering stew. We invite you to give it a go and share your experiences in the comments section below. We always love to hear about your cooking adventures!

Recipe Card

Print Recipe
Pin Recipe

Prep: 20 mins
Cook: 2 hours 50 mins
Serves: 8

Ingredients

• 1 kg stewing beef (chuck or braising steak), cut into 1.5-inch cubes
• 2 tablespoons plain flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 medium onions, chopped
• 3 large carrots, peeled and sliced into thick rounds
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato purée
• 150ml dry red wine (optional)
• 1 litre beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 700g potatoes, peeled and cut into 1-inch chunks
• 1 cup frozen peas
• Fresh parsley, chopped, for garnish

Instructions

1. In a bowl, toss the beef cubes with the flour, salt, and pepper. Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
2. Add the remaining 1 tbsp of oil to the pot. Sauté the onions, carrots, and celery for 6-8 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Stir in the tomato purée and cook for a minute. Deglaze the pot with red wine (if using), scraping the bottom. Allow it to reduce by half.
4. Pour in the beef broth, and add the bay leaves and thyme. Return the seared beef and any juices to the pot. Bring to a gentle simmer.
5. Reduce heat to low, cover tightly, and cook for 1.5 hours.
6. Add the potatoes, ensuring they are submerged. Cover and continue to simmer for another 45-60 minutes until the beef and potatoes are tender.
7. Stir in the frozen peas and cook for the final 5 minutes. Remove the bay leaves, season to taste, and serve garnished with fresh parsley.

Nutrition (per serving): Calories: 450 kcal, Carbs: 29 g, Protein: 30 g, Fat: 22 g