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easy beef stew recipe on stove
- Total Time: 170 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy beef stew recipe offers a comforting, hearty, and family-friendly meal perfect for busy weeknights, featuring tender beef and savory vegetables cooked on the stove.
Ingredients
- 2 lb beef chuck, 1-inch cubes
- 1.5 lbs Yukon Gold potatoes, 1-inch cubes (Russet potatoes are fine.)
- 3–4 medium carrots, 0.8-inch pieces
- 2 stalks celery, 0.8-inch pieces
- 1 large yellow onion, chopped
- 3 cloves minced garlic (1 tbsp)
- 0.25 cup all-purpose flour
- 2 tbsp tomato paste
- 4 cups beef broth (Chicken broth works in a pinch.)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Prep Vegetables and Beef: Chop all vegetables. Pat beef dry, season with salt and pepper, then toss with flour.
- Brown the Beef: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned (3-4 minutes per side). Remove beef from the pot.
- Saute Aromatics: Reduce heat to medium. Saute chopped onions, carrots, and celery in the pot for 8-10 minutes until softened. Stir in 3 cloves of minced garlic for 1 minute.
- Deglaze and Build Base: Stir in 2 tbsp tomato paste for 1 minute. Pour in some beef broth, scraping up any browned bits from the bottom of the pot.
- Simmer Stew: Return the browned beef to the pot. Add the remaining beef broth, Worcestershire sauce, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1.5 hours.
- Add Potatoes and Finish Cooking: Stir in 1.5 lbs of cubed potatoes. Cover and simmer for another 30-45 minutes until the potatoes are tender and the beef is fork-tender. (If too thick, add extra broth or water.)
- Adjust Seasoning and Serve: Remove the bay leaves. Taste the stew and adjust salt and pepper as needed. For a thicker stew, uncover and simmer for the last 15 minutes.
Notes
To speed things up, chop veggies the night before. Organic vegetables and grass-fed beef are recommended for a healthy upgrade. Consider adding 1 cup cannellini beans during the last 30 minutes for a protein boost. For gluten-free, use cornstarch slurry instead of flour; for low-fat, trim fat and skim surface. Keto-friendly (replace potatoes with daikon radish, thicken with xanthan gum). Paleo (omit flour, allow natural reduction or use arrowroot). Diabetic-friendly (focus on lean beef and non-starchy vegetables, watch potato portions). This recipe can also be made in an Instant Pot (High Pressure 35 mins, 10 mins Natural Release with 3.5 cups broth) or Slow Cooker (LOW 6-8 hours or HIGH 3-4 hours, add potatoes for last 1-2 hours). Troubleshooting: if stew is too thin, remove liquid and add cornstarch slurry; if meat is not tender, continue simmering; if bland, add Worcestershire, salt, or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (about 380 g)
- Calories: 450 calories
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 80 mg