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    Home » Recipes » Soups

    Published: Feb 14, 2021 Modified: May 26, 2023 by Nicole This post may contain affiliate links.

    Stove Top Beef Stew

    Jump to Recipe Print Recipe

    This simple and easy beef stew recipe is hearty, filling, and packed with potatoes, vegetables, and deliciousness in every bowl.

    a close up of beef stew in a bowl

    With this thick and creamy beef stew, you can have a filling meal and hearty beef stew with little physical work. Just cook everything together in a pot and let the flavors simmer.

    We love eating beef stew like this or if I'm in a pinch and looking for a cheaper option, my Poor Man's Beef Stew is a great alternative too. A lot of the same ingredients and cooking instructions can be swapped between these two recipes (just to show how versatile it can be).

    Serve up your stew with homemade bread rolls or a crusty bread slice with butter spread and a green side salad for a full and complete looking meal.

    Why This Recipe Works

    1. Simple ingredients. This recipe uses very basic pantry staple ingredients and easy to find veggies to create a dish that's both comforting and delicious.
    2. It's frugal. The cost per serving of this soup is affordable and easy for most budgets to enjoy.
    3. Easy to make. This recipe is very easy to make, and that just gives you another reason to love it! Stir things together in a pot and watch the timer count down until it's ready.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    a bowl of beef stew next to an angled spoon

    🥘 Ingredients

    Beef Stock- Use beef stock or water and bullion cubes as the broth in the soup.

    Tomato Paste- Adding tomato paste to the soup will give us a nicer flavor and consistency.

    Flour- This is the thickening agent that will make the soup more hearty.

    Carrots- For added color and taste, use some chopped large carrots (or baby carrots).

    Celery- Adding in celery will help to make the soup feel fresh.

    Onion- This will give our soup a great depth of flavor.

    Beef Stew Meat- Use beef stew meat or beef steak/roast that you cubed yourself into 1.5-2 inch-sized cubes.

    Seasonings- You will need salt, black pepper, and Italian seasoning to make the best flavor profile in this soup.

    Olive Oil- This is needed to help us sautee everything together in the pot without sticking.

    Potatoes- Adding in potatoes makes this stew very filling and is a great way to give us a little more starch.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Large Pot
    • Large spoon

    🔪 Instructions

    Check out how to make stove top beef stew with these simple step-by-step instructions:

    Heat the olive oil in a large pot over medium/high heat

    chunks of beef stew meat in a bowl coated in flour

    In a bowl, mix the meat with the flour to coat.

    cooked beef stew meat pieces in a large pot

    Add the meat to the heated oil. Cook until the edges appear cooked and browned. This should take about 5 minutes.

    veggies added to pot with beef meat

    Stir in the carrots, celery, potatoes, and onion.

    cooked vegies and beef in a large pot

    Cook for another 5 minutes.

    tomato paste and seasonings added to large pot with cooked veggies and stew meat

    Add in the tomato paste and seasonings.

    beef stew meat and veggies coated in tomato paste

    Stir to coat.

    beef broth added to a pot of tomato paste covered meat and veggie pieces

    Slowly add in the beef broth, mixing to dissolve the tomato paste.

    beef stew in a large pot ready to cook and simmer

    Bring the pot to a boil and then place a lid on and reduce the heat.

    Simmer for about 30 minutes- 1 hour or until potatoes and veggies are fork-tender.

    finished beef stew ready to serve from a large pot

    Serve warm with salad and bread.

    aerial view of a bowl of beef stew

    🍴 Recipe Tips

    I love my beef stews with golden potatoes instead of russets because they don't run the risk of becoming grainy in the soup if overmixed or overcooked.

    That said, either potato works great and you can choose based on your preferences or what you have on hand.

    Adding pearl onions instead of diced onion is also a great option.

    Baby carrots or sliced large carrots both turn out great and cook in this soup in about the same amount of time.

    💭 FAQs

    Do you need tomato paste for beef stew?

    Tomato paste helps to create a flavorful broth and thicken the stove top stew a bit as well. That said, you can use diced or stews tomatoes instead. I've even used a cup of spaghetti sauce to replace a small can of tomato paste in recipes and had good results.

    How long are beef stew leftovers good for?

    Store the leftovers of this soup in the fridge in an airtight container for 3-5 days. Reheat again before eating.

    a spoon taking a biteful of beef stew from a bowl

    More great soup recipes to try

    • Cheesy Potato Soup
    • Poor Man's Beef Stew
    • 5 Ingredient Instant Pot Chili
    • Instant Pot Ham and Bean Soup

    📖 Recipe

    Stove Top Beef Stew
    Print Recipe
    5 from 1 vote

    Stove Top Beef Stew

    This simple and easy beef stew recipe is hearty, filling, and packed with potatoes, vegetables, and deliciousness in every bowl.
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Servings: 8
    Calories: 227kcal
    Cost Recipe $12.10 / Serving $1.51
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    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Large Pot
    • Large spoon

    Ingredients

    • 3 Tablespoons Olive oil ($0.39)
    • 1-2 pounds Beef stew meat ($5.98)
    • ⅓ cup All purpose flour ($0.20)
    • 2 cups Baby carrots, (or sliced large carrots) ($0.99)
    • 3 stalks Celery, chopped ($0.36)
    • 1 medium Onion, quartered ($0.70)
    • 1 pound Potatoes, quartered, yellow or russet ($1.44)
    • 1 can (6oz) Tomato paste ($0.46)
    • 1 teaspoon Salt ($0.10)
    • ½ teaspoon Black pepper ($0.05)
    • 1 teaspoon Italian seasoning ($0.10)
    • 4 cups (32oz) Beef stock ($1.33)
    US Customary - Metric

    Instructions

    • In large pot heat oil over med/high heat.
    • In bowl or bag mix meat with flour.
    • Add meat to oil.
    • Cook until the edges appear browned. Meat will be raw inside, cooked on outside. About 5 minutes.
    • Stir in vegetables and potatoes cook another 5 minutes.
    • Add in tomato paste and seasonings. Stir to combine.
    • Slowly add beef stock into pot and bring to a boil.
    • Place lid on pot, reduce heat and let simmer 1 hour- 1 hr and 30 min. Until potatoes are mashable with fork and veggies are soft but not mushy.
    • Serve with salad and bread rolls.

    Notes

    Recipe Tips

    Personally, I love my beef stews with golden potatoes instead of russets because they don't run the risk of becoming grainy within the soup if overmixed or overcooked. That said, either potato works great and you can choose based on your preferences or what you have on hand.
    Adding pearl onions instead of diced onion is also a great option. Baby carrots or sliced large carrots both turn out great and cook in this soup in about the same amount of time.
     Tomato paste helps to create a flavorful broth and thicken the stove top stew a bit as well. That said you can use diced or stews tomatoes instead. I've even used a cup of spaghetti sauce to replace a small can of tomato paste in recipes and had good results.

    Storage

    Store the leftovers of this soup in the fridge in an airtight container for 3-5 days. Reheat again before eating.

    Nutritional Information

    Serving: 1bowl | Calories: 227kcal | Carbohydrates: 23.2g | Protein: 17.9g | Fat: 7.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.1g | Trans Fat: 0.1g | Cholesterol: 37.4mg | Sodium: 615.8mg | Potassium: 997.2mg | Fiber: 2.8g | Sugar: 5.1g | Vitamin A: 81.8IU | Vitamin C: 10.4mg | Calcium: 53.4mg | Iron: 3.2mg
    Author NicoleDurham
    Course dinner, Main Course, Soup
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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