Homemade Stovetop Beef Stew

Homemade Stovetop Beef Stew is the ultimate comfort food—a one-pot meal full of tender beef, hearty vegetables, and a savory, slow-simmered broth. Perfect for chilly evenings or Sunday family dinners, this recipe delivers classic flavor with simple ingredients. The best part? It gets better the next day, making it great for meal prep or leftovers. By using affordable stew meat and basic pantry staples, you can enjoy a rich, filling dinner that’s both satisfying and budget-friendly. This is the stew recipe you’ll keep coming back to all season long.

Why You’ll Love This Recipe

• One-pot meal – Easy cleanup, all-in-one cooking.
• Deep, layered flavor – Red wine, herbs, and browning techniques build richness.
• Perfect texture – Tender beef, chunky vegetables, and a thickened broth.
• Meal-prep friendly – Gets better after a day in the fridge.
• Flexible – Swap ingredients based on what you have.

Ingredients

Seasoning Mix

• 1 tsp dried marjoram
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp dried thyme
• 1.5 tsp sea salt
• 0.5 tsp freshly ground black pepper
• 1/4 cup fresh parsley, roughly chopped

Stew Base

• 2 tbsp vegetable oil
• 2 lb beef stew meat, cut into 1.5-inch cubes
• 1 cup diced onion (white or yellow)
• 2 ribs celery, chopped
• 3–4 carrots, peeled and chopped
• 1 tsp minced garlic
• 3 tbsp tomato paste
• 1 cup red wine
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 lb baby potatoes, halved if large
• 1 cup frozen peas

Thickener

• 2 tbsp cornstarch
• 1/4 cup water (to mix with cornstarch)

Instructions

1. Mix seasoning and prep meat
   Combine all dried herbs and parsley. Cut stew meat into cubes.
2. Brown the beef
   Heat oil in a Dutch oven. Brown half the beef with some seasoning, remove, and repeat with remaining beef. Set aside.
3. Sauté aromatics
   Add onions, celery, and garlic to the pot. Cook 5–7 minutes until soft. Stir in tomato paste and cook 1 minute.
4. Deglaze with wine
   Pour in red wine, scraping browned bits from the bottom.
5. Build the broth
   Add beef broth, Worcestershire, bay leaf, and remaining seasoning. Return beef to pot. Simmer covered on low for 90 minutes.
6. Add vegetables
   Add potatoes and carrots. Simmer 30–40 minutes until tender.
7. Thicken the stew
   Mix cornstarch and water. Stir into stew along with peas. Cook 10–15 minutes uncovered until thickened.
8. Finish and serve
   Remove bay leaf. Adjust seasoning, garnish with parsley, and serve hot.

Recipe Details

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 6 hearty bowls

Nutrition Facts (per serving)

Calories: 370
Protein: 28g
Fat: 15g
Carbohydrates: 28g
Fiber: 4g
Sodium: 600mg
Sugar: 5g

Tips & Variations

• Use chuck roast for best texture—look for good marbling.
• No wine? Use more broth with a splash of balsamic vinegar.
• Don’t skip browning – It adds huge depth of flavor.
• Add mushrooms or parsnips for extra body.
• For gluten-free – This recipe is naturally GF when using cornstarch.

FAQs

Can I make this in advance?
Yes, and it tastes better the next day!

Can I freeze it?
Absolutely. Freeze up to 3 months. Thaw overnight and reheat gently.

Can I use a different meat?
Lamb stew meat or pork shoulder work great too—just keep the low, slow simmer.

What if it’s too thick?
Add more broth, a little at a time, to reach your desired consistency.

Homemade Stovetop Beef Stew

Classic stovetop beef stew with rich broth, tender meat, and hearty vegetables—all in one pot. Perfect for cold nights or weekend meal prep.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 500 kcal

Equipment

• – Dutch oven or heavy pot
• – Slotted spoon
• – Cutting board & knife
• Measuring cups & spoons

Ingredients

  

• #### Seasoning Mix
• – 1 tsp dried marjoram
• – 1 tsp dried rosemary
• – 1 tsp paprika
• – 1 tsp dried thyme
• – 1.5 tsp sea salt
• – 0.5 tsp freshly ground black pepper
• – 1/4 cup fresh parsley chopped
• #### Stew Base
• – 2 tbsp vegetable oil
• – 2 lb beef stew meat
• – 1 cup diced onion
• – 2 ribs celery chopped
• – 3–4 carrots chopped
• – 1 tsp minced garlic
• – 3 tbsp tomato paste
• – 1 cup red wine
• – 2 cups low-sodium beef broth
• – 1 tbsp Worcestershire sauce
• – 1 bay leaf
• – 1 lb baby potatoes halved
• – 1 cup frozen peas
• #### Thickener
• – 2 tbsp cornstarch
• – 1/4 cup water

Instructions

 

• Combine herbs and parsley in a small bowl. Cut beef into cubes.
• Heat oil and brown beef in batches with seasoning. Remove from pot.
• Sauté onion, celery, and garlic. Add tomato paste and stir.
• Deglaze with red wine, scraping browned bits.
• Add broth, Worcestershire, bay leaf, seasoning, and beef. Simmer 90 mins.
• Add potatoes and carrots. Simmer 30–40 mins more.
• Mix cornstarch with water and stir into stew. Add peas. Simmer uncovered 15 mins.
• Remove bay leaf. Taste and serve hot.

Notes

– Red wine adds depth but can be replaced with broth + vinegar.
– Freeze in portions for quick future meals.
– Thicken to preference with more or less slurry.

Keyword Homemade Stovetop Beef Stew

Conclusion

Homemade Stovetop Beef Stew is everything you want on a cold day—warm, hearty, and full of rich flavor. With simple prep and slow cooking, this one-pot wonder delivers a satisfying meal every time. Whether you’re feeding a family, stocking your freezer, or hosting a cozy dinner, this stew is sure to please. Pair it with bread or salad, and you’ve got a timeless, no-fuss classic.