Stovetop Beef Stew

A hearty and comforting stovetop beef stew, filled with tender chunks of beef, root vegetables, and a rich, savory broth.

Course: Main Course

Cuisine: American

Keyword: beef stew, Comfort food, Stovetop

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 450kcal

Ingredients

For the Beef Stew

2 pounds beef chuck roast cut into 1-inch cubes
2 tablespoons olive oil for browning the beef
1 large onion diced
3 cloves garlic minced
4 cups beef broth low-sodium preferred
2 cups potatoes peeled and diced
1 cup celery sliced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary

Instructions

Prepare the Beef

Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. This step develops flavor through the Maillard reaction.
Remove the browned beef from the pot and set aside on a plate.

Sauté Aromatics

In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Stir occasionally to prevent burning.
Add the minced garlic and sauté for an additional 1 minute until fragrant.

Combine Ingredients

Return the browned beef to the pot. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves. This will enhance the stew's flavor profile.
Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Add the diced potatoes, sliced carrots, and celery. Season with salt and black pepper to taste.

Simmer the Stew

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking.
The stew is done when the beef is tender and the vegetables are cooked through.

Final Touches

Taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaves before serving.
Serve hot, garnished with fresh parsley if desired.

Notes

For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.

Nutrition