Enjoy a comforting bowl of Stove Top Beef Stew for intense flavors and lots of heartiness. It’s filled with loads of tasty ingredients like potatoes, spices, veggies, and even a dash of red wine.
Your new favorite delicious & easy beef stew
This may be dramatic, but what is fall if not the time for warm, cozy stews and soups? Nothing! Fall is the time for all things cozy… which is why this stew is one of my favorite autumn dishes.
Plus, between the rich flavor (thank you, beef broth and spices!), and the heartiness, it’s a totally satisfying meal. So go on, whip up a batch and have your friends and fam try it. Trust me, they’ll be impressed!
Ingredients in stove top stew
If you’ve ever made a stew – or even a soup – you know that it’s a type of recipe where more is better. The more variety in the ingredients, the more flavor! In this beef stew recipe we’ll be using a number of flavorings like veggies, loads of spices, tomato paste, beef broth, and even red wine.
- Avocado oil
- Stew meat (or chuck roast)
- Arrowroot powder (or all-purpose flour)
- Yellow onion
- Smoked paprika
- Fresh or dried thyme
- Bay leaves
- Tomato paste
- Beef broth
- Red wine
- Russet potatoes
Tools needed to make this recipe
Only a handful of kitchen tools will be useful in making this recipe. Start off with a dutch oven (or sauce pan), and go from there! Don’t forget your measuring cups – you’ll definitely need them.
For measuring, you will need the following sizes: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make stove top beef stew
The how-to of this recipe begins with coating the meat in arrowroot powder and sautéing the vegetables. Add spices, throw in the meat, and you’re half way there! Expect this dish to require about 1.5 hours.
To begin, heat the avocado oil in a large dutch oven or sauce pan.
Next, grab a bowl and toss the meat in the arrowroot powder to coat.
Add the onion, carrots, and celery to the dutch oven. Sauté for a few minutes until the veggies begin to soften.
Add the paprika, salt, pepper, thyme, and bay leaves. You can throw in entire sprigs of thyme if using fresh (the herbs will fall off the stem as they cook).
Once fragrant, add the meat to the pan and sauté until browned on all sides.
Add the beef broth and red wine, scraping the bottom of the pan to get the browned bits off.
Stir in the tomato paste, and once combined, add the potatoes.
Heat over medium-low heat for 55-60 minutes, or until the veggies are fork tender.
After being cooked through, make a slurry with the arrowroot powder and water in a separate bowl, and then pour into the beef stew. This will help it thicken.
Turn off the heat and stir, then let sit for ten minutes before serving.
Have extras? Not a problem! Keep any leftover stove top beef stew refrigerated in an airtight container. Enjoy within 2-3 days.
If you’d like to freeze it, feel free. Before eating, simply thaw, and then reheat in a pot on the stove until warm. I recommend using with 4-6 months.
If you liked this recipe, you’ll want to try these!
Craving some more recipes that are just as cozy-approved as this beef stew? Here are some of my favorites! I included a peanut stew (it’s YUM), a lasagna soup, and even a pumpkin chili. Enjoy!
- Vegan Peanut Stew
- Easy Lasagna Soup
- Butternut Squash Soup (Vegan, Dairy-Free)
- Healthy Chicken Pot Pie Soup (Dairy-Free)
- Easy Pumpkin Chili (Instant Pot and Stove Top)
- 2 tbsp avocado oil
- 2.5lbs stew meat or chuck roast, cubed
- 1/4 cup arrowroot powder (or all-purpose flour)
- 1/2 large yellow onion
- 1 16oz bag carrots, peeled and diced into coins
- 4 ribs celery, diced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 4 sprigs fresh time or 1 tsp dried thyme
- 2 bay leaves
- 6 oz can tomato paste
- 4 cups beef broth
- 1/2 cup red wine (optional)
- 7–8 medium russet potatoes, peeled and diced
- 2 tbsp arrowroot powder (or all purpose flour)
- 1/4 cup water
- In a large dutch oven or sauce pan, heat 2 tbsp avocado oil.
- In a bowl, toss meat in arrowroot powder to coat.
- Add onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften.
- Add in paprika, salt, pepper, thyme and bay leaves. You can throw the entire sprigs of thyme in if using fresh, the herbs will fall off the stem as they cook.
- Once fragrant, add meat to pan and saute until browned on all sides.
- Add in beef broth and red wine, scraping the bottom of the pan to get the browned bits off.
- Stir in tomato paste, and once combined, add in potatoes.
- Heat over medium-low heat for 55-60 minutes or until veggies are fork tender.
- After cooked through, make a slurry with arrowroot powder and water in a separate bowl, then pour into beef stew. This will help thicken.
- Turn off heat and stir, let sit for ten minutes before serving.
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