Stovetop Beef Stew¶

Hearty stovetop beef stew with thick gravy, tender beef, and real comfort. Chunks of beef simmered low and slow in a rich, savory gravy with tender vegetables. No shortcuts — just a pot on the stove, time, and old-school comfort food that tastes even better the next day.

Details¶


Cuisine	American
Servings	4–6
Prep Time	15 minutes
Cook Time	1.5–2 hours
Total Time	1.75–2.25 hours

Ingredients¶

Beef¶

Ingredient	Imperial	Metric
Beef chuck, cut into chunks	2.5 lb	1.1 kg
Salt & black pepper	to taste	to taste

Base¶

Ingredient	Imperial	Metric
Oil or butter	3 tbsp	45 ml
Large onion, chopped	1	1
Garlic, minced	3 cloves	3 cloves
All-purpose flour	3 tbsp	25 g

Liquid¶

Ingredient	Imperial	Metric
Beef broth	4 cups	960 ml
Tomato paste (optional)	2 tbsp	30 g
Bay leaf	1	1
Worcestershire sauce (optional)	1 splash	1 splash

Vegetables¶

Ingredient	Imperial	Metric
Carrots, sliced	3	3
Celery stalks, sliced	2	2
Potatoes, cubed	2	2

Instructions¶

Season & Brown the Beef¶

Season the beef chunks with salt and pepper.
Heat oil or butter in a heavy pot over medium-high heat. Brown the beef in batches until well crusted on all sides. Remove and set aside.

Build the Base¶

In the same pot, add the chopped onion and cook until softened.
Add the minced garlic and cook for 30 seconds.

Thicken the Stew¶

Sprinkle the flour over the onions and stir for 1 minute to cook out the raw taste.

Add Liquid¶

Slowly whisk in the beef broth. Stir in the tomato paste, bay leaf, and Worcestershire sauce if using.

Slow Simmer¶

Return the browned beef to the pot. Bring to a gentle simmer, cover, and cook for 1–1.5 hours until the beef is tender.

Add Vegetables¶

Stir in the carrots, celery, and potatoes. Simmer uncovered for 30 minutes until the vegetables are tender and the gravy is thick.

Serve¶

Remove the bay leaf. Taste and adjust seasoning. Serve hot with bread or biscuits.

Notes¶

For a thicker gravy, simmer uncovered for the last 20 minutes.
This stew tastes even better the next day.