Old Fashioned Beef Stew on the Stovetop

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.

Prep Time20

Cook Time3

Total Time3 20

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

2 1/2 Tablespoons olive oil
2 pounds beef stew meat*
1 1/2 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
1/4 cup all purpose flour
1 1/2 cups dry red wine, or more broth*
2 1/2 cups beef broth or stock
1 9 ounce can tomato sauce, plus 1 can water
2 Tablespoons Worcestershire sauce
1 1/2 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 1/2 Tablespoons olive oil, 2 pounds beef stew meat*, 1 1/2 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, 1/4 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 1/2 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 1/2 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 1/2 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