Stove Top Beef Stew is beef and vegetables simmered in luscious gravy until fall apart tender. This ultimate cozy dish is simply the best!
“My go-to beef stew. It’s exactly what I want out of a beef stew with tons of flavor and perfect for serving over mashed potatoes. It takes an afternoon to make, but it’s so worth it–I usually double the recipe so I have a ton leftover.”
I have something slightly controversial to say but I’m just going to say it: I loathe chunky beef stew.
The aversion is a result of being served too many pot roasts with dry meat and soggy vegetables as a kid (sorry Mom). Unfortunately beef stew became guilty by association and was lumped into the “hard pass” recipe category for many years.
Thrilled to say we’ve got a work around! My Stove Top Beef Stew is melt in your mouth tender and the gravy-esque sauce is perfect for draping over a bowl of creamy mashed potatoes.
Get ready to replace your old beef stew recipe with this new go-to that’s cooked on top of the stove instead of in the oven!
Watch How to Make It!
Stove Top Beef Stew
Stove Top Beef Stew is finely chopped vegetables and dried herbs sauteed with bite-sized pieces of stew meat before braising the afternoon away in beef broth thickened with butter and flour. It is TO DIE FOR and just the thing to tuck into on a cold afternoon or evening.
Long time readers may recognize this recipe as Ben’s Beef Stew, as I credit my husband Ben with the ingenious idea of turning Beef Stew, classically made with big hunks of beef and large chunks of carrots and potatoes, into this luscious, gravy-type dish.
Can you say UPGRADE?
How Long Does it Take Stew Meat to Get Tender on the Stove?
While classic Beef Stew is braised in the oven we actually like being able to stir and monitor and fuss over the beef stew on the stove top. I cheekily say “fuss” because beef stew is about as unfussy as it gets.
It’s just kind of fun to pour a couple of glasses of wine and hang out in the kitchen while stirring a pot of stew on a lazy Sunday.
We simmer the stew on the stove top for 2 hours with the lid on, stirring occasionally, then remove the lid and simmer for another 1-1/2 hours, or until the beef is fall apart tender and the gravy is nicely thickened.
The secret to tender beef stew is to keep the pot at a gentle simmer the entire time so the connective tissues in the beef have a chance to break down and soften.
Main Ingredients Needed
Aside from the stew meat, the remaining ingredients for Stove Top Beef Stew are ones I always have on hand. Here are the main ones you’ll need:
- Stew meat: this is an economical cut of beef from the shoulder / chuck roast.
- Vegetables: finely chopped carrots, celery, onion, and mushrooms practically melt into the sauce. Frozen peas are added at the end for a pop of color and flavor.
- Dried herbs: dried thyme, dried rosemary, and a dried bay leaf infuse the stew with cozy flavor.
- Flour: we use a gluten free flour blend to thicken the stew, though you can use all-purpose if you don’t need to eat gluten free.
- Beef broth: feel free to use beef stock if you prefer.
- Prepared mashed potatoes: we love scooping the Stove Top Beef Stew over a bowl of buttery mashed potatoes. Homemade is great, though Simply Potatoes or Bob Evan’s brand of mashed potatoes is an easy and convenient option too.
What is the Best Meat for Beef Stew?
I use stew meat cut from a chuck (shoulder) roast for this beef stew. That said, you can also use a top or bottom round roast, or beef tips for beef stew.
Typically the stew meat will come in 2-3″ sized hunks, which I cut down into 1/2 – 1″, bite-sized pieces.
Do I Have to Brown the Meat for Beef Stew?
Normally, if you were using large hunks of roast for beef stew, yes, you would want to brown them first before simmering/braising. Since the beef is cut so small in this recipe though, all you need to do is saute in the Dutch oven with the vegetables before braising.
One less step, FTW!
Is Wine Needed for Beef Stew?
The short answer? No it’s not, and there’s no wine in this beef stew recipe. Wine can add great depth of flavor to beef stew, and we’ve deglazed the pan with a big glug of red wine after sauting the vegetables in the past (and you can too if you want!) but you can still get wonderful flavor without it.
Alright, who’s ready to cook?!
How to Make Stove Top Beef Stew from Scratch
Step 1: Bloom the dried herbs.
Start by heating vegetable oil a large Dutch oven or soup pot over medium heat then add dried thyme and rosemary. Be sure to crush the dried rosemary in the palm of your hand using your fingertips so there isn’t large pieces of rosemary in the final dish.
Bloom the dried herbs, which is a fancy way of saying heat them in the oil for 30 seconds to waken their flavor. You won’t hear them sizzling, but you’ll smell the herbs infusing the oil with flavor!
Step 2: Saute the vegetables.
To the pot add finely chopped carrots, celery, and onion or shallot, season with salt and pepper, then saute until the vegetables are tender, about 10 minutes.
Recipe Tip
The key to making this Beef Stew melt in your mouth is to make sure the vegetables are all finely chopped.
Next add sliced mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms become tender, another 7-9 minutes.
Step 3: Add the stew meat.
Turn the heat up to medium-high heat then add stew meat cut into bite-sized pieces. Season with salt and pepper, plus a dash of red pepper flakes if you’d like, then saute until the meat is evenly browned, 8-10 minutes.
Step 4: Thicken the stew.
In a small bowl, smash together softened butter and flour with a fork then add to the pot and stir to coat the meat. Cook for 1 minute.
The butter and flour mixture will give the Beef Stew a bit of glossiness, richness, and thickness. It is a must-have for delicious and thick Beef Stew!
Step 5: Add the liquid then simmer.
Finally, stream in beef broth or stock then turn the heat to high and bring the stew to a simmer, scraping the bottom of the pot to release any browned bits.
Once the stew is simmering, add dried bay leaves then place a lid on top, turn the heat down to low, and simmer for 2 hours, stirring occasionally.
Do You Simmer Beef Stew With the Lid ON or OFF?
After two hours, take the lid off then simmer low and slow for another 1-1/2 hours, or until the beef is tender and the sauce is has thickened. Again, we’re going for a gravy-ish consistency.
Simmering the stew with the lid ON allows the connective tissues in the beef to break down. Removing the lid then continuing to simmer with it OFF allows the beef to finish becoming tender and thicken the broth.
Step 6: Add frozen peas.
The last step is to stir in frozen peas then simmer until warmed through. Scoop the beef stew over a bowl of mashed potatoes – homemade mashed potatoes are great though many store bought varieties including Simply Potatoes are truly delicious and convenient as well.
Can I Freeze Beef Stew?
YES! Cool the stew completely then scoop into gallon-size freezer bags or freezer-safe containers and freeze. Thaw in the refrigerator then reheat in a pot on the stove over medium heat.
I have also transferred the Stove Top Beef Stew into a small crock pot to make it easy to transport. Keep it warm using the “warm” setting on the slow cooker.
However and whenever you make it, I hope this homemade Beef Stew recipe becomes a go-to for you and yours, as it has for us — enjoy!
More Cozy Comfort Food Recipes
- Gluten Free Lasagna Soup
- Chicken Stew
- Loaded Baked Potato Soup
- Short Rib Ragu
- Gluten Free Homestyle Beef and Noodles
- Homestyle Chicken and Noodles
- One Pot Chicken and Rice
- Gnocchi Chicken Pot Pie
- Sausage and Chicken Gumbo
Equipment
Ingredients
- 1 Tablespoon vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed between your fingers
- 2 medium-sized carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 large shallot or small onion, finely chopped
- salt and pepper
- 8 oz button mushrooms, thinly sliced
- 4 cloves garlic, pressed or minced
- 1-1/2 lbs stew meat, cut into bite-sized pieces (1/2" or so)
- pinch of red pepper flakes, optional
- 3 Tablespoons butter, softened to room temperature
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 32 oz beef stock or broth
- 2 bay leaves
- 1 cup frozen peas
- prepared mashed potatoes, for serving
Directions
- Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots then season with salt and pepper and saute until the vegetables are browned and tender, 10 minutes. Add mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms become tender, 7-9 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, if using, and more salt and pepper, then saute until meat is evenly browned, 8-10 minutes.
- Mash together butter and flour in a small dish with a fork until smooth then add to the pot and stir to coat the meat. Cook for 1 minute then stream in beef broth, scraping the bottom of the pot to release any browned bits. Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.
- Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and simmer for 2 minutes. Remove bay leaves then serve over mashed potatoes.
Notes
- I love and recommend my homemade Healthy Mashed Potatoes as a bed for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
My whole family loved this recipe! Thanks to you, I finally learned how to make chuck roast tender. We will make this again.
Yes!! Feels good, doesn’t it?! Thank you so much for your feedback and recipe rating, Pam!
Hands down the best stew ever!
I completely agree, Gina – so glad you enjoyed it!! Thank you so much for your feedback and recipe rating!
My go-to beef stew. It’s exactly what I want out of a beef stew with tons of flavor and perfect for serving over mashed potatoes. It takes an afternoon to make, but it’s so worth it–I usually double the recipe so I have a ton leftover.
The only thing I do differently is I brown the meat first, remove it from the pot, then deglaze, and cook the veggies before adding the meat back in. Then I finish the recipe as is!
Thank you so much for your review, Megan – I am so thrilled to hear this is a go-to of yours!! I really appreciate your feedback and recipe rating!
Can I use something in place of the mushrooms? I hate them but I don’t want to cut down on the bulk.
Hi Gracie! They honestly don’t add too much bulk to the overall dish — just flavor and a little texture variance. If you add more carrots the dish could skew sweet. You could potentially add a finely chopped parsnip if you like!
This stew recipe delivered in every way…it turned out so darn flavorful and balanced. Served over chunky mashed potatoes. No more lackluster pot roasts for us…will be using this method from now!
LOVE to hear this, Tay Tay! Thank you so much for your feedback and recipe rating!
Your recipe doesn’t say when to put in the liquid or the flour. I just put it in last. Other than that, it’s tasty
Hi Linda, instructions for these two steps are in Direction #2.
Outstanding. Cut recipe in half and was plenty for two. Hubby loves stew. Me not so much. This recipe satisfies both of us. Yummy yummy yummy. Thanks
LOVE to hear that, Connie! I think this recipe has enough of a twist that even those that don’t typically like Beef Stew tend to love it!
This was incredible! I did half beef broth and half Bordeaux, added fresh basil towards the end and a little bit of paprika, and omitted the shrooms since we aren’t big fans. Put it over sour cream mash and it was delectable. Thank you!!
Oh that sounds DELICIOUS! So glad it was a hit!