American
Stovetop Beef Stew
Beef stew meat is seared, then simmered with potatoes and carrots until it is fork-tender and well above 145°F. A flour coating thickens the broth without cream.
- Prep
- 25 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 10 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Searing the beef first builds the browned flavor of the gravy.
- A long simmer, not a hard boil, turns stew meat tender.
- Potatoes and carrots go in later so they do not dissolve.
- Peas are stirred in at the end and stay bright.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the beef dry and season with salt and pepper. Toss it with the flour.
- 2
Heat the olive oil in a heavy pot over medium-high heat. Brown the beef in batches, about 3 minutes per side. If the oil smokes, turn the heat off and let the pot cool slightly. Move the beef to a plate.
- 3
Cook the onion in the pot until soft, about 5 minutes. Add the garlic and tomato paste and cook 1 minute.
- 4
Return the beef and any juices. Add the broth, thyme, and bay leaf. The beef should already be above 145°F from searing; cover and simmer until it is fork-tender, about 75 minutes.
- 5
Add the potatoes, carrots, and celery. Simmer uncovered until the vegetables are tender, about 25 minutes.
- 6
Stir in the peas and cook 2 minutes. Remove the bay leaf. Check that the beef is fork-tender and hot, then serve.
Pro tips
- Do not boil the pot hard or the beef tightens before it turns tender.
- If the gravy is thin, simmer uncovered for 10 minutes more.
- Cut the stew meat into even 1 1/2 inch pieces.
Easy substitutions
- beef stew meat
- chuck roast cut into chunks
- potatoes
- parsnips
- beef broth
- gluten-free beef broth if you also use a gluten-free thickener instead of flour
Storage and reheating
Storage
Refrigerate in a covered container up to 4 days.
Reheating
Warm on the stovetop until the beef is hot and steaming, adding a splash of broth if the gravy thickened.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 416
- Protein
- 36 g
- Carbs
- 32 g
- Fat
- 16 g
- Fiber
- 5 g
Moderate · Stovetop, One Pan · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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