Stovetop Beef Stew

This easy stovetop beef stew is the ultimate comfort food with tender beef, potatoes, vegetables and rich thick sauce.

5 from 2 votes

Print Pin

Course: Main Course

Cuisine: American, French, Irish

Keyword: beef stew, stovetop beef stew

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings:

Calories: 332kcal

Author: Kate | You Say Potatoes

Equipment

Large Skillet
Pot or dutch oven

Ingredients

1 ½ pounds beef stew meat braising steak, chuck roast
3 tablespoons oil divided
½ teaspoon each salt and pepper
½ cup red wine optional
3 cups beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 head of garlic top cut off horizontally
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
1 yellow onion diced
1 carrot chopped
3 celery stalks chopped
1 pound baby potatoes cut in half (or quarters if large)
2 tablespoons cornstarch

Instructions

Cut the beef into 1-inch cubes, then place them into a bowl. Add 2 tablespoons of the oil, salt and pepper and stir.
Heat a skillet over medium/high heat. Add the beef (you may need to cook it in batches) and cook, stirring often, until browned on the outside. Transfer the beef to a large pot or Dutch oven.
Add the red wine to the pan you cooked the beef in (don’t clean it out first) over high heat and let it bubble and reduce for a few minutes. Then add the beef broth, Worcestershire sauce, and soy sauce and bring it to a boil, stirring occasionally.
Pour the beef sauce into the large pot that the beef is in. Add the head of garlic, rosemary, thyme, and bay leaves. Place over low heat and stew for 1.5 hours, stirring occassionally.
Meanwhile, add 1 tablespoon of oil to a skillet over medium heat. Add the chopped onions, carrots, and celery and fry for 5 minutes, stirring often, until soft.
When the hour of stewing is up, add the sauteed vegetables and potatoes. Stir and simmer on low for 15 minutes with the lid on.
Mix the cornflour into 2 tablespoons of water, then stir it into the stew. Cover and simmer for a further 15 minutes.
Check that the beef is tender. If necessary, cook for a little longer and/or add a little water if the sauce is too thick.
Discard the bay leaves and head of garlic. Serve and enjoy!

Tried this recipe?Head down to the comments and give it a star rating!

Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.