🤍A hearty bowl of old-fashioned beef stew is perfect for those chilly evenings and is a classic that never goes out of style. This fork-tender and delicious stew slow-cooks on the stovetop in a dutch oven. This American method develops the flavors of carrots, onions, and potatoes without adding wine. A delicious beef stew and the perfect make-ahead meal.
For another delicious but lighter meal, try my Beef and Barley Stew Recipe.
✔ Main Ingredients Notes
The recipe card below includes the full list of ingredients, detailed instructions, and recipe notes for this classic beef stew recipe.
- Beef Chuck Roast makes a great stew of meat that slowly cooks up fork-tender. The secret to a tender beef stew meat is to pick a cut with nice marbling or those white flecks or fat running through the meat.
- Vegetables - onions, fresh or frozen carrots, and peas. When I'm in the mood for more veggie than meat I'll also add green beans and Brussels sprouts. Sometimes I'll add Broccoli florets during the last 45 minutes of cooking.
- Potatoes - I use unpeeled baby red potatoes or Yukon Gold. If using a Russet potato, peel it before cutting and adding it to the stew.
- Seasoning - pepper, garlic, and garlic salt are used. You can also add thyme or other herbs for an additional flavor note. Dredging the meat in flour and seasoning makes a nice beef stew gravy.
- Low-sodium beef broth keeps the sodium level lower. If you are serving wine with the stew you can pour a little bit into the sauce.
- Tomato sauce and Worcestershire is the base for the stew gravy. Water-diluted tomato paste can be used in place of tomato sauce.
📖How to Make Beef Stew on the Stovetop
Diced tomatoes can provide a similar flavor to tomato sauce but will also add more liquid to the stew. You may want to drain the tomatoes before adding them to the stew to avoid making it too soupy.
Tomato puree is a thicker version of tomato sauce and can be used in place of the tomato sauce.
If you don't have any tomato products on hand, you can use red wine or beef broth to add depth of flavor to your beef stew. Just be sure to adjust the amount of liquid in the recipe accordingly.
The most common ways are to mix together equal parts cornstarch and water to create a slurry. Stir the slurry into the stew and cook for a few more minutes until the stew has thickened. Or, you can use flour, stir in a few tablespoons of flour to the stew and incorporate it fully. Allow the stew to simmer for a few more minutes to allow the flour to thicken the stew. The simplest way is to allow the stew to simmer for a longer period, which helps it thicken as the liquid reduces.
More Favorite Stew Recipes to Try
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Classic Beef Stew
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ½ cup flour
- 2 tablespoon vegetable oil
- 1 pound beef chuck cut into 1-inch cubes
- ½ onion diced
- 6-8 baby red potatoes halved
- 2 carrots sliced thick
- 3 cloves garlic minced
- 2 cup low sodium beef broth
- 1 (14.5 ounce) can diced tomatoes
- 2 teaspoons Worcestershire sauce
- ½ cup frozen peas
- Season the beef with the garlic salt and pepper. In a shallow dish coat the stew meat with the flour coating well on all sides
- Over a medium-high heat, heat oil in a 4-quart Dutch oven. Brown the beef on all side, about 3-4 minutes.
- Add the onion and garlic and cook for 1-2 minutes
- Pour in the beef broth, tomato paste, chopped tomatoes, and Worcestershire.
- Bring to a simmer and cook on low for 1 hour. Stir occasionally and add more liquid if needed.
- Add the potatoes and carrots and continue cooking until the vegetables are tender, about 25 minutes.
- Stir in the frozen peas and continue cooking for 10 minutes.
Serve with fresh baguette and light green salad. STORING LEFTOVERS:
Store leftover stew in a covered container and refrigerate for up to 2 days.
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