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Classic Stovetop Beef Stew: Fork-Tender Comfort Food

Close-up of a steaming white bowl filled with rich, brown beef stew chunks, carrots, and potatoes.
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Make this hearty, classic beef stew on your stovetop for melt-in-your-mouth beef and a rich, savory gravy. This recipe delivers old fashioned comfort perfect for family dinners.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1.5-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes, peeled and quartered
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)

Instructions

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with salt, pepper, and flour until lightly coated.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, turning to brown all sides. Do not overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Return the beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer.
  6. Once simmering, cover the pot, reduce the heat to low, and cook for 1.5 hours, stirring occasionally. The beef should start to become tender.
  7. Add the carrots, celery, and potatoes to the stew. Stir gently. Cover and continue to simmer for another 45 to 60 minutes, or until the vegetables are tender and the beef is fork-tender.
  8. Remove the bay leaf. Taste the stew and adjust salt and pepper if needed.
  9. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the simmering stew. Cook for 2 to 3 minutes, stirring constantly, until the gravy thickens to your liking.
  10. Serve the hearty beef stew hot with crusty bread or dinner rolls.

Notes

  • For a Slow Cooker adaptation: After browning the beef and sautéing the aromatics (Steps 1-3), combine all ingredients except the cornstarch slurry in the slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 hours. Thicken with the slurry at the end.
  • For best results in achieving melt-in-your-mouth beef, use beef chuck and allow the stew to simmer low and slow.
  • If you prefer a richer gravy without cornstarch, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.

Nutrition

Find it online: https://cookerycommand.com/classic-beef-stew-fork-tender-comfort-food/