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.
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.
- Freeze in portions for quick future meals.
- Thicken to preference with more or less slurry.