A wonderful homecooked, stovetop beef stew recipe that's a family classic.
Tender chunks of beef and potatoes with carrots and beans in a delicious simmering sauce! These ingredients make the best hearty beef stew for any day of the week and it's the perfect recipe for a lazy Sunday! Check the make ahead notes below.
Classic Beef Stew
A staple recipe that evokes memories of my mothers cooking which was always pure comfort.
There's something soul satisfying about walking into the kitchen on a cold day to a pot of good food. It can be stew, curry, pasta or lentils - these are the dishes that remain inviting.
Whether you eat this stew on its own or serve it with crusty bread to dunk or a serving of basmatic rice or naan bread, this is the dish that always delivers.
Prepared in the old-fashioned way on the stovetop, this stew allows the flavors to meld beautifully.
The meat becomes melt-in-your-mouth tender and the vegetables are cooked through.
The end result is a dish bathed in a rich and flavorful beef stew sauce – a true comfort food classic.
Beef in stew is the perfect combination flavor. You might want to check my Chipotle Beef Stew and Instant Pot Beef Stew out for even more flavor!
Beef Stew Simple Ingredients
Here are the everyday pantry staples that you will need for this recipe.
- Beef: The star of this recipe is the beef and you can use chuck roast or beef stew meat.
- Here we are using bone-in beef short rib, organic, with just enough fat/meat ratio.
- Aromatics: This includes your onion, garlic, seasoning and spices cooked in olive oil.
- Vegetables: Affordable vegetables with potatoes being a common ingredient in a stew, red potatoes were used in this recipe. More on potatoes in the faq's below.
- Tomato paste: Tomato paste is a pantry staple that adds intense tomato flavor to food. A thick, concentrated paste made from tomatoes and adds a hint of tanginess to food.
- Seasoning: Kosher salt and black pepper, spices that impart bold flavors, bay leaf and beef stock with a cup of water and beef cubes for extra beefy dark rich flavors.
- Liquids: Beef stock or beef broth, red wine and water help to cook, flavor and tenderise the beef.
- The red wine helps deglaze the pan after searing the beef for a rich and complex flavor.
- Worcestershire Sauce: Worcestershire sauce is a complex condiment containing anchovies, soy sauce, tamarind, and other ingredients.
- A strong savory flavor profile known as umami, which adds depth and richness to the stew.
Flour: For a richer, heartier stew consistency.
Note: Use 3 to 4 medium potatoes depending on the size. Slice them into quarters so that you have 4 chunky pieces from each one. I say chunky because you don't want small pieces since they do cook simultaneously with the stew.
- Beans: Makes a creamy beef stew, just add them towards the end of the cooking time. Beans are also more filling and add fiber!
How to Cook The Best Stovetop Easy Beef Stew Recipe
Here is a step-by-step method on how to cook beef stew. The full recipe can be found in the recipe card below.
STEP 1. Dry The Meat
Pat the beef dry with kitchen tissue paper.
Use a sharp knife to cut the larger pieces down into small ones and cut any excess fat.
Season well with salt and pepper.
STEP 2. Sear the Beef
Use a large Dutch oven, skillet or any thick based pan or pot.
Heat about a tablespoon or two of oil on medium-high heat.
Place the seasoned beef pieces into the pot and brown all round.
Step 3. Aromatics
Next, in the same pot, to utilize the remaining oil, add the onions and cook them for 2 minutes.
Then,add the garlic and mix it in thoroughly. (You can lower the heat here to medium heat).
Finally, stir in the tomato paste to combine with the softened vegetables.
Step 4. Up the Flavor
Add your favorite spice, vegetable spice, garlic & herb, paprika, cumin or any that you prefer.
Step 5. Flour
Add the flour and stir it in. It will immediately thicken.
Step 6. Mix & Cook
Mix it in, still going on medium high heat.
Step 7. Red Wine
Add the red wine or beef stock if you don't like red wine.
If you don't like both red wine and beef stock, you can also use water.
Less flavor but still delicious.
Step 8. Finishing Touches
Top up with plain water and add the potatoes, beans, bay leaves and fresh thyme.
Cover and let simmer.
The simmer should be not too high and not too slow.
Find a decent bubble for your stew and cook for until the meat is tender and vegetables are soft.
Use a knife to check the doneness of the potatoes.
What to Serve With Beef Stew
Fluffy naan bread to scoop up all the smoky flavors. Basmati Rice Recipe and crusty ciabatta and mashed potatoes.
For a side dish you can serve this Cheese, garlic & herb grilled toast or these Brussel Sprouts Air Fryer and Oven Roasted
Don't worry, I add goodies on the golden brown brussel sprouts for all the sceptic family members 🙂 If all else fails, you can't wrong with butternut! We all know how much we love our pumpkin in South Africa.
Best Wine For Beef Stew
The perfect complement to this South African beef stew is, without a doubt, a locally made Merlot, a great Cabernet Sauvignon or a Pinot Noir.
We, South Africans take great pride in our thriving wine industry, and for good reason – the wines are renowned for their exceptional quality, recognized and celebrated the world over.
If you're a wine enthusiast, you know that a well-crafted Merlot is the ideal pairing for rich beef stews.
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Its bold fruit flavors and subtle tannins will beautifully complement the savory notes of the stew, creating a fabulous dining experience.
Traditional Beef Stew Recipe Notes
- Thickening: If you prefer not to add flour to the meat, simply make a slurry (a flour mixture of flour and water into a paste) to help thicken the stew.
- Searing: It does take time to get that beautiful browned crust but it's absolutely worth it and it's an important step in this process.
- Sometimes however, real life happens, and searing isn't always possible. No worries! You can continue with the recipe without this step. Your stew might not have its full flavor but it will still be a satisfying and comforting meal.
The traditional pairing includes diced carrots, onions, celery, and potatoes. Note, we don't add celery in this recipe, but feel free to add a stalk or two (diced) if you prefer.
Are you supposed to add celery to beef stew?
Simple answer, it's a matter of taste and personal preference. When you start a recipe off with diced onions, carrots and celery, it's called a soffrito and is how most flavor-based dishes begin. Great dishes that start off with that "slow-fry" soffritto are recipes like my Soffritto Lentils with Tomato and Lentil Soup Instant Pot, A Hearty and Nutrient-Packed Dish
Soffritto Recipes to Make Next!
Recipe Variations
For a bit more variety, you can add:
- Beans: Chopped green beans or peas in the last 20 minutes of cooking for a pop of color and freshness. Or swop the butter beans for red kidney beans, chickpeas and others.
- Vegetables: Sweet potatoes, parsnips, butternut squash, spinach and more. Note that when you add different veggies, it changes the timing of the recipe. For example, spinach needs less time (last 5 minutes or so) as opposed to sweet potatoes. Root veggies will naturally take longer to cook.
- Onions: As an extra tip, onions are there for flavor so any onions work well. Try leek or those baby pearl onions. Don't break them up or dice them, cook the whole, they look fabulous in a stew!
- Stock: This is the classic choice for a deep beef flavor. If you are using store-bought stock, check the sodium levels on the package. Organic or homemade stock has much less salt than others. Always taste your food every step of the way and rememer that you can add later as you go but you can't take away.
- Alternative: You can also use chicken stock for a lighter-flavored stew OR a combination of beef and chicken stock for something more balanced and to your taste.
- Sauce: Try other condiments if you don't like Worcestershire sauce like soy sauce, fiish sauce, oyster saue, HP sauce, balsamic vinegar, hoisen sauce or vino cotto.
- Butter: Finish with a tablespoon of butter just before serving and watch as it melts into the warm stew, enjoy!
One day, when you feel like something with oodles of umami and perhaps some noodles to go with it😉 try my much loved and tried Veggie Tofu Stir-Fry Recipe. Also posted on my about page as a true reflection of these taste buds!
Frequently Asked Questions
Home-made beef stew is an easy recipe, here are a few questions that may help you or inspire you to make the best beef stew for your family.
Low and slow is the answer. If you're going to rush it, your best off making something else. A good stew needs a minimum of 1 ½ to 2 hours.
It's difficult to pinpoint just one ingredient that makes beef stew so flavorful. Each ingredient contributes its own special layer. Take tomato paste and spices, for example. When added with the aromatics like onions and garlic, they have a chance to saute and release their flavors, which then get incorporated into the entire dish. Then there's the connection between the beef cubes simmering in rich liquid stock. A splash of red wine (optional) can add loads of depth. Each ingredient plays a role: beans for a satisfying texture, butter at the end for a touch of richness, and so forth. All these ingredients come together to create a balanced flavorful beef stew.
Slow cook the beef for a long timer in enough liquid.
1 ½ - 2 ½ hours or up to 3 hours for larger beef chunks. Here, the key is to simmer until the beef is very tender and easily pierced with a fork.
Most recipes suggest that you add the potatoes in the last 20 minutes but I prefer adding them earlier on giving them a chance to collect on flavor. More important, they do not get mushy when sliced into larger (chunkier) pieces and as they cook, them impart a little starchiness with helps thicken your gravy and make it even more delicious!
Everyday cooking potatoes. In this recipe I used from a packet of red potoatoes from Woolworths. Red potatoes fall into the 'waxy potato' category so they hold up well.
What are The Best Wines For Cooking Beef Stew?
Personally I love a merlot with beef and according to the Greatest, it makes it moreish and I couldnt agree more!
Even the Pioneer Woman agrees on the Merlot choice.
Leftovers and Storage
- Refrigerate: Make sure that your beef stew has cooled down completely before transferring to an airtight container.
- Reheating - Make sure to thaw before reheating.
I am big on flavor especially when food tastes better the next day because the flavors have had time to develop. If you also love a good leftover repurposed into yet another delicious meal, then you must try What To Do With Leftover Bean Curry!
More Delicious Beef Recipes
If you love my South African Beef Stew recipe, then I'm sure you'll love these.
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Beef Stew South African Recipe
Ingredients
- 950 grams beef, 1kg/2.2lbs
- 2 tsps salt and pepper
- 4 Tbps oil, any neutral oil (¼ cup)
- 1 onion, roughly sliced lengthways
- 3 carrots, washed, peeled and sliced
- 4 garlic cloves, minced, 3 to 4 cloves
- ¼ cup tomato paste
- 2 tsps meat spice
- 3 Tbps flour
- 2 tsps Worcestershire sauce
- 3 potatoes, cubed into quarters, 4 chunks (not too small)
- 3 cups beef stock + 2 beef cubes (with a cup of hot water)
- 1 cup water
- 1 cup red wine
- 2 bay leaves
- 400 grams canned butter beans, drained and liquid discarded
- 1 to 2 Tbsps butter unsalted, 15 to 28grams
- fresh thyme
Instructions
- Prep the ingredients: As part of your prep, meaure out 2 cups of beef stock into a jug. Take 2 beef cubes and crumble them into the stock and then add 1 cup of boiling water. Use a spoon to mix so the beef granules are all diluted. Set aside for later.
- Dry the meat: Pat the beef dry with kitchen tissue paper. Use a sharp knife to cut the larger pieces down into smaller ones and cut off any excess fat. Season well with salt and pepper.950 grams beef, 1kg/2.2lbs, 2 tsps salt and pepper
- Searing: Sear the beef in portions, (don't over-crowd the pot) in a large pot or Dutch oven, with enough oil to cover the base. I used ¼ cup of canola oil in a large Dutch Oven. 2 tablespoons of oil is too little to properly sear 1 kilo of meat. Sear every piece, all round till light golden brown. Set aside in a plate or bowl when done.4 Tbps oil, any neutral oil (¼ cup)
- Aromatics: Same pot, remaining oil, add the onions and cook for 1 to 2 minutes on low-to-medium heat, then add the garlic and carrots, stir. Add the tomato paste, stir to combine so that the flavors carry through, roughly a minute.1 onion, roughly sliced lengthways, 4 garlic cloves, minced, 3 to 4 cloves, ¼ cup tomato paste, 3 carrots, washed, peeled and sliced
- Up the Flavor: Still on low-to-medium heat, add your favorite spice. Meat spice, paprika, cumin, meat rub or any that you prefer. Mix them in.2 tsps meat spice
- Thickening & Wine: Add the flour and stir it in. It will immediately thicken, add the Worcestershire sauce, mix then add the red wine and stir it all together. Add the potatoes and mix so that they carry some of the flavors before adding the stock.3 Tbps flour, 1 cup red wine, 2 tsps Worcestershire sauce
- Finishing Touches: Add the now seared beef (including the juices on the plate), pour in the prepared beef stock, water, beans, bay leaves and fresh thyme.1 cup water, 2 bay leaves, 400 grams canned butter beans, drained and liquid discarded, fresh thyme, 3 cups beef stock + 2 beef cubes (with a cup of hot water)
- Simmer: Cover, and bring up to a rapid simmer then lower the heat so that the simmer is a low bubbling simmer. The simmer should be not too high and not too slow. Find a decent bubble for your stew and cook for an hour and a half (1 ½ hours) or until the meat is tender and vegetables are soft. Use a knife to check the doneness of the potatoes. Check the seasoning levels by tasting and add a sprinkle of salt and pepper if needed, to taste.
- Uncovered: Now the meat is tender but we need to reduce some of the liquid so, remove the lid, and continue simmering for another 20 to 30 minutes. Add the unsalted butter just before carving.1 to 2 Tbsps butter unsalted, 15 to 28grams
- Serve: Carve into bowls and serve with your favorite side dish. Buttery mashed potatoes, fluffy naan bread, rice or crusty bread and a sprig of fresh thyme.
Notes
Frequently Asked Questions
Home-made beef stew is an easy recipe, here are a few questions that may help you or inspire you to make the best beef stew for your family.
Dominique says
Miranda, this is the first time I’ve come across your blog. I’m really impressed! I’m midway through cooking this for tomorrow’s dinner and I already have my husband commenting on how good this smells. Only one suggestion- please add the suggested quantity of potatoes as a guide.
Miranda's Anosmic Kitchen says
Hi Dominique, talk about a big smile on my face this morning! What a way to start the day🙏🏽 I’m sure your family is going to love this stew especially because you sound so prepared. Thank you ever so much for being here and leaving your feedback and now you have helped someone else that may be looking and thinking should I make it? Every single comment and rating is important. Thank you and have a delicious meal! Miranda xx PS Potatoes done✔️