Stove Top Beef Stew

Hearty stove top beef stew with tender chunks of beef, flavorful vegetables, and a rich, savory gravy. This easy homemade stew is perfect for weeknight dinners and pairs beautifully with mashed potatoes. Made with simple ingredients like carrots, celery, mushrooms, garlic, and herbs, it’s a comforting one-pot meal the whole family will love.

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 large shallot or small onion, finely chopped
• Salt and pepper, to taste
• 8 oz button mushrooms, thinly sliced
• 4 garlic cloves, minced or pressed
• 1½ lbs stew meat, cut into ½-inch pieces
• Pinch of red pepper flakes (optional)
• 3 tablespoons butter or vegan butter, softened
• 3 tablespoons gluten-free flour (or all-purpose flour)
• 32 oz beef stock or broth
• 2 bay leaves
• 1 cup frozen peas
• Prepared mashed potatoes, for serving

Directions

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add thyme and rosemary and sauté for 30 seconds until fragrant.
2. Add carrots, celery, and shallots. Season with salt and pepper and cook until the vegetables are tender and lightly browned, about 10 minutes.
3. Stir in the mushrooms and cook until their liquid evaporates and they become tender, 7–9 minutes.
4. Add garlic and sauté for 1 minute until fragrant.
5. Increase the heat to medium-high. Add the stew meat, red pepper flakes (if using), and additional salt and pepper. Brown the meat evenly, about 8–10 minutes.
6. In a small bowl, mash together the butter and flour until smooth. Add this mixture to the pot, coating the meat. Cook for 1 minute.
7. Gradually pour in the beef stock, scraping the bottom of the pot to release any browned bits. Bring to a simmer over high heat. Add bay leaves.
8. Cover, reduce heat to low, and simmer for 2 hours, stirring occasionally.
9. Remove the lid and simmer gently for another 1½ hours until the meat is tender and the stew has thickened. If the stew reduces too quickly, cover it again.
10. Adjust salt and pepper to taste. Stir in frozen peas and cook for 2 minutes. Remove bay leaves.
11. Serve hot over mashed potatoes.

---

Tips

• Browning the meat well enhances the stew’s flavor. Don’t skip this step.
• For extra richness, add a splash of red wine before adding the broth.
• Letting the stew simmer slowly helps the meat become tender and the flavors meld beautifully.

Variations and Substitutions

• Meat: Substitute beef with lamb or chicken for a different flavor.
• Vegetables: Add parsnips, turnips, or potatoes for more heartiness.
• Thickening: Use cornstarch instead of flour for a gluten-free option.

FAQs

Can I make this stew in a slow cooker?
Yes, brown the meat and vegetables first, then transfer to a slow cooker and cook on low for 6–8 hours.

Can I freeze this stew?
Absolutely. Store cooled stew in airtight containers for up to 3 months.

Can I use fresh herbs instead of dried?
Yes, use 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary. Add them early in cooking to release their flavor.

Serving Suggestions

• Serve over creamy mashed potatoes, rice, or buttered egg noodles.
• Pair with a crusty bread to soak up the rich broth.
• Garnish with fresh parsley for a pop of color and freshness.

Why You’ll Love This Recipe

This stove top beef stew is rich, hearty, and comforting. Tender meat, flavorful vegetables, and a luscious gravy make it the perfect meal for cozy nights. It’s versatile, easy to prepare, and even better the next day when the flavors meld together.