Stove Top Beef Stew Recipe

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.

Prep: 20Cook: 60Total: 1 hour 20 minutes
Yield 8 servings 1x


  • 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)
  • 78 medium russet potatoes, peeled and diced
  • 2 tbsp arrowroot powder (or all purpose flour)
  • 1/4 cup water


  1. In a large dutch oven or sauce pan, heat 2 tbsp avocado oil.
  2. In a bowl, toss meat in arrowroot powder to coat.
  3. Add onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften.
  4. 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.
  5. Once fragrant, add meat to pan and saute until browned on all sides.
  6. Add in beef broth and red wine, scraping the bottom of the pan to get the browned bits off.
  7. Stir in tomato paste, and once combined, add in potatoes.
  8. Heat over medium-low heat for 55-60 minutes or until veggies are fork tender.
  9. After cooked through, make a slurry with arrowroot powder and water in a separate bowl, then pour into beef stew. This will help thicken.
  10. Turn off heat and stir, let sit for ten minutes before serving.
Author: Erin MorrisseyCategory: dinner, stew, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free