Stovetop beef stew is the kind of dinner that fills the house with a savory smell and rewards a little patience. Chunks of beef chuck brown in a heavy pot, then simmer slowly with carrots, potatoes, tomato paste, thyme, and rosemary until the meat is tender enough to cut with a spoon.
You do not need a slow cooker or a Dutch oven to make it. Any large heavy pot with a lid works, and the stew mostly takes care of itself once it reaches a gentle simmer. This recipe makes six generous bowls, and the leftovers taste even better the next day.
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Why This Works
Beef chuck is a tougher cut with plenty of connective tissue. Cooked quickly, it turns chewy. Simmered low and slow, that connective tissue melts into the broth, which makes the meat tender and gives the stew a silky body.
Browning the beef first builds the flavor base. Those dark bits on the bottom of the pot dissolve into the broth when you scrape them up. Tomato paste adds depth and a touch of sweetness, while thyme and rosemary give the stew a classic herbal backbone.
The potatoes and carrots go in partway through. Potatoes soften faster than beef, so adding them after the first hour lets them finish at the same time as the meat instead of turning to mush.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1 inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 4 carrots, chopped
- 4 medium potatoes, diced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
How to Make Stovetop Beef Stew
1. Brown the beef.
Heat the oil in a large heavy pot over medium heat. Pat the beef dry with paper towels, season it with the salt and pepper, and brown it in batches. Do not crowd the pot, or the beef will steam instead of brown. Move each finished batch to a plate.
2. Cook the aromatics.
Return all the beef to the pot, then add the onion and garlic. Cook, stirring, until the onion softens.
3. Add the tomato paste, herbs, and broth.
Stir in the tomato paste, thyme, and rosemary, then pour in the broth. Scrape up the browned bits from the bottom of the pot and bring everything to a boil.
4. Simmer.
Lower the heat until the liquid barely bubbles. Cover loosely and simmer for 1 hour, stirring occasionally.
5. Add the vegetables.
Add the carrots and potatoes and keep simmering. Check the beef at the 2 hour mark. It should be tender enough to cut with a spoon. If it needs more time, simmer in 15 to 30 minute increments until it is ready. Most batches finish within 2 to 3 hours in total.
6. Season and serve.
Taste the stew and adjust the salt and pepper. Serve hot, ladled into wide bowls.
How to Serve
Serve the stew with something to mop up the broth. Sourdough biscuits with freshly milled flour and honey butter dinner rolls both work well, and the rolls are especially good with the rosemary in the broth.
For a hearty table, add a bowl of creamy southern mashed potatoes for spooning the stew over. If you prefer a baked side with a little cheese and garlic, try the garlic cheesy cornbread drop biscuits.
How to Store and Reheat
Refrigerate leftovers within 2 hours of cooking. Spread the stew in shallow containers so it cools quickly, then cover and store it for 3 to 4 days.
Reheat the stew on the stove, stirring now and then, until it reaches 165 degrees F. If it has thickened in the refrigerator, add a splash of broth or water. Stews also freeze well in a sealed container, though the potatoes can soften a little after thawing.
Tips and Variations
Buy a chuck roast and cut it yourself if you can. Evenly sized pieces cook at the same rate, and chuck has the marbling that keeps the stew juicy. Pat the beef very dry before browning so it forms a deep crust.
Keep the heat low. A hard boil makes the meat tough and cloudy, while a bare simmer gives tender beef and a clear, rich broth. Keep the lid slightly ajar if the liquid reduces too quickly.
To thicken the stew, stir a slurry of cornstarch and cold water into the pot near the end and simmer until it thickens. For safe leftovers, cool the stew quickly and reheat it fully. The Michigan State University Extension guide to handling leftovers safely explains refrigerating within two hours and reheating to 165 degrees F.
For variations, add peas or green beans at the end, swap one of the potatoes for a parsnip, or stir in a splash of red wine after browning the onions.
FAQ
What is the best cut of beef for stew?
Beef chuck is the best choice. It has enough fat and connective tissue to stay tender during a long simmer. Lean cuts tend to dry out.
Why is my beef stew meat still tough?
It needs more time. Tough cuts take a couple of hours to break down, so keep simmering gently and check again every 15 to 30 minutes.
Do I have to brown the beef first?
You can skip it, but browning adds a lot of flavor to the broth. Brown in batches and dry the beef well for the best crust.
Can I make this stew in advance?
Yes. The flavors deepen overnight. Cool it quickly, refrigerate it, and reheat it to 165 degrees F before serving.
Can I use fresh herbs instead of dried?
Yes. Use a slightly larger amount of fresh thyme and rosemary, and add them with the broth. Chop them finely so the rosemary does not feel sharp in the bowl.
Stovetop Beef Stew with Rosemary
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 lb beef chuck cut into 1 inch pieces
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 4 cup low-sodium beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed
- 4 carrots chopped
- 4 medium potatoes diced
- 1 tsp salt to taste
- ½ tsp black pepper
Instructions
Cooking
- Heat the oil in a large heavy pot over medium heat. Pat the beef dry, season with salt and pepper, and brown it in batches until deep brown on all sides.
- Return all the beef to the pot, add the onion and garlic, and cook until the onion softens.
- Stir in the tomato paste, thyme, rosemary, and broth. Scrape up the browned bits and bring to a boil.
- Lower the heat to a bare simmer, cover loosely, and cook for 1 hour.
- Add the carrots and potatoes and keep simmering until the beef is tender enough to cut with a spoon, checking at the 2 hour mark and adding 15 to 30 minutes if needed.
- Taste, adjust the salt and pepper, and serve hot.
