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.
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 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 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.
Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.