Easy Stovetop Beef Stew
Easy stovetop 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 stovetop in a single stock pot.
Servings 4 servings
Ingredients
- 1 pound stew meat or cubed boneless chuck roast
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil divided
- 1 small onion diced
- 2 cloves garlic minced
- 3 tablespoons tomato paste
- 32 ounces beef broth
- 1 tablespoon worcestershire sauce
- 1 ½ pounds yukon gold potatoes cubed
- 3 carrots sliced into discs
- 1 tablespoon fresh parsley chopped
Instructions
- 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 worcestershire sauce. Using a whisk, scrape the bottom of the pan to deglaze and incorporate any browned bits into the broth.
- Add beef back to pot. Bring to a boil. Cover, reduce heat to low, and simmer for about 60 minutes (or until beef is tender).
- Add cubed potatoes and carrots. Cover and simmer for about 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.
Video
Notes
- Cooking times: Beef can be cooked for longer than 60 minutes if using a tough cut of beef. Beef will continue to get tender the longer it cooks.
- Mashed potatoes: Potatoes can be omitted from recipe and beef stew can be served over mashed potatoes instead.
- Vegetable variations: Sliced carrots can be substituted with baby carrots, mushrooms, celery, or parsnips if desired.
- Leftovers: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.
Nutrition
Serving: 1bowl | Calories: 461kcal | Carbohydrates: 51g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 1517mg | Potassium: 1906mg | Fiber: 8g | Sugar: 8g | Vitamin A: 8061IU | Vitamin C: 56mg | Calcium: 99mg | Iron: 6mg
