There’s something so comforting about a rich, hearty stovetop beef stew. This version has tender beef, plenty of veggies, and a flavorful broth that all come together in one pot on the stove.

Bowl of easy beef stew with potatoes, carrots, bread, utensils, and small dishes of seasoning on table.

Why You Need To Make This Easy Stovetop Beef Stew

Thick and hearty without flour: This stew gets its body from potatoes and a simple cornstarch slurry, which means no messing around with roux or extra steps. It’s naturally gluten-free, so it’s an excellent option for anyone with allergies or who prefers a gluten-free meal.
Hands-off simmering: Once everything is in the pot, it mostly cooks itself. That means more time to help with homework or take a breather while dinner bubbles away.
Hearty without the heaviness: This stew is pure comfort food without relying on fatty cheese or heavy cream. It’s rich and satisfying but still feels balanced.

I love making this beef stew on the stove on Sunday afternoons in the winter. It’s the perfect cozy meal for colder months, and it makes a big enough batch that I can count on having leftovers for lunch during the work week. If you’re into warm, comforting meals like this, you might also like my Stovetop White Chicken Chili.

Wooden spoon with beef stew, potatoes, carrots, and brown broth held above a pot.

Ingredients and Substitutions

Beef stew meat – Well-marbled cuts like beef chuck roast work best for stew. I usually grab the pre-cut “stewing beef” at the store, just make sure it isn’t too lean or it’ll turn out dry.
Salt and pepper – No substitutions.
Avocado oil – Olive oil or vegetable oil also work well.
Yellow onion – White, red, or sweet onion are all fine substitutes.
Celery – You can skip it if you’re not a fan.
Garlic – Jarred minced garlic is fine in a pinch.
Tomato paste – No substitutions.
Red wine – Beef broth can be used instead if you want to skip the wine.
Beef broth – Chicken or vegetable broth will work, though the flavor will be lighter.
Worcestershire sauce – Soy sauce or coconut aminos can be swapped in, but it will slightly change the flavor.
Dried herbs – Italian seasoning or herbes de Provence can stand in for the thyme and rosemary if needed.
Bay leaves – No substitutions.
Carrots – Parsnips or turnips work if you want to switch things up.
Yukon gold potatoes – Choose a waxy potato that will hold up to the long cook time. Red potatoes are also a good option. Avoid russets as they will break down too much.
Water – Used to make the cornstarch slurry that thickens the stew. You can use beef broth instead.
Cornstarch – Arrowroot powder or tapioca starch are good gluten-free alternatives.

Complete ingredient quantities and recipe instructions can be found in the recipe card at the bottom of this post.

Wooden board with cubed beef, chopped stew vegetables, and small bowls of spices, wine, broth, and oil.

Mandy’s Top Tip

Keep the heat low and steady. This stew needs to simmer, not boil, so the beef stays tender. It’s a low and slow recipe, so save it for a day when you’re not in a rush.

Tips for Success

Cut ingredients evenly – Try to keep the beef, carrots, and potatoes cut to similar sizes so everything cooks at the same rate.
Don’t skip the browning – Giving the beef a quick sear adds a ton of flavor to the stew. It’s worth the extra couple of minutes.
Deglaze the pot – After sautéing the veggies and tomato paste, pour in the wine and scrape up the browned bits on the bottom. That’s where the flavor lives.
Taste and adjust at the end – After the stew has simmered, taste it and adjust the seasoning as needed. Sometimes it needs a little extra salt or a splash of Worcestershire.

Bowl of stovetop beef stew with beef, potatoes, carrots, green beans in brown broth; fork resting on top.

Making the Basic Beef Stew

This stovetop beef stew is simple to put together. You’ll sear the beef, sauté the veggies, then simmer everything together until the meat is tender and the broth is rich. Finish it off with a quick cornstarch slurry to thicken it up.

Browned beef cubes with caramelized, seared edges in a white Dutch oven on a light-colored surface.

Sear the beef.

White pot with sautéed onions, celery, and tomatoes, partially caramelized, on a light gray surface.

Add the tomato paste.

White pot with beef chunks, brown stew, and assorted dried herbs including bay leaves, viewed from above.

Add the broth, beef, and seasonings.

White pot with sautéed diced onions and celery, browned bits visible on sides, on light-colored surface.

Sauté the aromatics.

White pot of dark, chunky bean and green bell pepper stew viewed from above on a light background.

Deglaze the pan.

White pot filled with beef stew containing beef chunks, potatoes, and carrots in brown broth on light background.

Add the carrots and potatoes.

White pot of classic beef stew with carrots, potatoes, brown broth; bread and fresh herbs on light surface nearby.

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Did you try this cozy homemade beef stew? Let me know how it turned out by leaving a comment and ⭐ rating below!

Pot of stovetop beef stew with meat, potatoes, carrots; bread, herbs, and utensils on a white surface.

Stovetop Beef Stew Recipe

Author Mandy

This stovetop beef stew is rich, comforting, and perfect for colder months. It uses simple ingredients, cooks low and slow, and makes enough for leftovers during the week.

Prep Time 10

Cook Time 2 30

Total Time 2 40

Serving Size Servings

Ingredients

2 pounds beef stew meat cut into 1-inch pieces
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons avocado oil
1 large yellow onion diced
3 celery stalks sliced into 1/2-inch thick slices
4 cloves garlic minced
2 tablespoons tomato paste
1 cup full-bodied red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
3 large carrots cut into 1-inch pieces
1 1/2 pounds Yukon gold potatoes cut into 1-inch pieces
3 tablespoons water
1 1/2 tablespoons cornstarch

Instructions

Season the beef with salt and pepper. Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Add the meat in batches and sear until browned on all sides, adding more oil as needed. Transfer to a plate.
Add the onion and celery to the pot and sauté for 5 minutes, scraping up any browned bits. Stir in the garlic and tomato paste, and cook for an additional minute.
Pour in the red wine and deglaze the pot, scraping the bottom to release any stuck-on bits. Let it simmer for 2-3 minutes.
Return the beef to the pot along with the broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce the heat to low. Cover and cook for 90 minutes.
Add the carrots and potatoes. Cover and continue cooking for another 45 minutes to 1 hour, or until the carrots and potatoes are tender.
In a small bowl, whisk together the water and cornstarch until smooth. Stir the mixture into the stew and let it simmer for 5-10 minutes, until it has thickened.
Taste and adjust seasoning as needed. Remove bay leaves before serving.

Notes

Use a well-marbled cut of beef, such as chuck roast, for the best results.
Refrigerate: Store leftover stew in an airtight container in the fridge for up to 4 days.
Freeze: Let the stew cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
Reheat: Warm gently on the stovetop over low heat until hot, adding a splash of broth or water if needed to loosen the texture.

Nutriton

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

Stovetop Beef Stew

Why You Need To Make This Easy Stovetop Beef Stew