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Classic Stovetop Beef Stew: Tender Meat and Rich Gravy

Close-up of tender chunks of beef stew with carrots and potatoes in a rich brown gravy.
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Make this hearty, classic beef stew on your stovetop. This recipe delivers tender beef chunks and vegetables in a rich, savory gravy, perfect for a satisfying family dinner.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 1 cup frozen peas

Instructions

  1. Pat the beef cubes dry. In a bowl, toss the beef with salt, pepper, and flour until lightly coated.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  5. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.
  6. Once simmering, reduce the heat to low, cover the pot, and let the stew cook for 1 hour, stirring occasionally.
  7. Add the carrots and potatoes to the pot. Cover and continue to simmer for another 45 to 60 minutes, or until the beef is fork-tender and the vegetables are soft.
  8. Remove the bay leaves. Stir in the frozen peas during the last 5 minutes of cooking.
  9. Taste the beef stew and adjust seasoning if needed. Serve hot for a cozy weeknight dinner.

Notes

  • For a thicker, savory beef gravy, remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate.
  • You can adapt this recipe for a slow cooker: cook on low for 7-8 hours or high for 3-4 hours after browning the beef and sautéing the onions.
  • Use good quality beef chuck for the most tender beef recipe results.

Nutrition

Find it online: https://completelyyummy.com/classic-stovetop-beef-stew-recipe/