Easy Beef Stew is a classic meal that’s filling, comforting, and perfect for a chilly day. Beef, potatoes, carrots and onions are coated in a flavorful sauce. The entire dish comes together on the stove top in a single stock pot.
If you’re looking for a comforting, simple, yet flavorful meal, there’s nothing better than a warm bowl of beef stew.
This easy beef stew is simple, using easy to find ingredients. And yet, the flavor is astounding. It will become a fast favorite in your winter recipe collection.
Beef, carrots, and potatoes are cooked in a flavorful beef sauce that’s filled with flavor. Plus, this meal is made entirely in a single pan on the stove top. This dish takes a few hours to cook, so it’s ideal for a weekend dinner.
For this recipe, you’ll need stew meat, onions, beef broth, olive oil, tomato paste, potatoes, salt, pepper, worcestershire sauce, garlic, and carrots.
Sliced carrots can be substituted with baby carrots.
Any potatoes can be used – russet potatoes or yukon gold potatoes are both great choices. If desired, you can also omit the potatoes from the recipe and serve your beef and carrots over mashed potatoes or egg noodles instead.
Meat for beef stew
Stew meat is pre-cubed beef that’s packaged by the grocery store, intended for stewing.
The downside to stew meat is that you don’t know exactly what cuts of meat are in there. It could be a combination of different cuts that each have different ‘ideal’ preparations.
The upside – It’s quick and easy to grab for a weeknight meal, and usually inexpensive.
If you’d like to cube your own beef for stew, I’d suggest using a boneless chuck roast. Simply slice into bite size cubes and you’re ready to go.
Searing your beef
There is one important step in this recipe that shouldn’t be skipped. Searing your beef. Searing gives your beef a dark brown and caramelized crust that adds extra flavor and depth to your stew.
Make sure not to crowd the pan with too much beef, or it won’t sear properly. Brown half of your beef at a time if needed.
Easy Beef Stew From Scratch
- 16 ounces stew meat or cubed boneless chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil divided
- 1 small onion diced
- 2 garlic cloves minced
- 3 ounces tomato paste
- 4 cups beef broth
- 1 tablespoon worcestershire sauce
- 2 pounds potatoes peeled and cubed
- 3 carrots peeled and sliced
- 1 tablespoon fresh parsley chopped
- Season beef with salt and pepper. In a stock pot over medium-high heat, add 1 tablespoon of olive oil. Once heated, add cubed stew meat. Sear on all sides. If needed, sear meat in two batches - do not overcrowd the pan. Remove beef and set aside.
- Reduce heat to medium. Add 1 tablespoon of olive oil to stock pot. Add diced onion and cook for 2 minutes. Add garlic and cook for 1 additional minute. Add tomato paste and stir to coat onions and garlic. Then, add beef broth and worchestershire sauce. Using a whisk, scrape the bottom of the pan to deglaze and incorporate into broth.
- Add beef back to pot. Bring to a boil. Cover, reduce heat to low, and simmer for 60 minutes (or until beef is tender).
- Add cubed potatoes and carrots. Cover and simmer for another 20-25 minutes, or until potatoes and carrots can easily be pierced with a fork.
- Uncover and remove from heat. If you'd like a thinner stew, add more beef broth as desired. Top with fresh parsley and serve immediately.
- Beef can be cooked for longer than 60 minutes if using a tough cut of beef. Beef will continue to get more tender the longer it cooks.
- Potatoes can be omitted from recipe and beef stew can be served over mashed potatoes instead.
- Sliced carrots can be substituted with baby carrots.