Beef Recipes

Traditional Beef Stew on the Stove Recipe

2 hours 30 minutes Cook
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This traditional beef stew recipe is a hearty and comforting meal that is perfect for a cozy night in. Made with tender beef, vegetables, and savory spices, this stew is sure to warm you up on a cold evening.

Traditional Beef Stew on the Stove

This beef stew recipe features tender chunks of beef, potatoes, carrots, celery, and onions simmered in a rich broth flavored with thyme, bay leaves, and Worcestershire sauce. It's a classic recipe that is easy to make and perfect for feeding a crowd.
prep time
20 minutes
cooking time
2 hours 30 minutes
total time
2 hours 50 minutes


  • Dutch oven or large pot with a lid

  • Cutting board

  • Sharp knife

  • Large spoon


  • 2 pounds beef stew meat, cut into 1-inch pieces

  • 3 tablespoons olive oil

  • 2 tablespoons all-purpose flour

  • 2 cups beef broth

  • 1 cup red wine (optional)

  • 1 can (14.5 oz) diced tomatoes

  • 2 cloves garlic, minced

  • 2 teaspoons dried thyme

  • 2 bay leaves

  • 1 tablespoon Worcestershire sauce

  • 4 medium potatoes, peeled and diced

  • 4 medium carrots, peeled and diced

  • 2 stalks celery, diced

  • 1 large onion, diced

  • Salt and pepper to taste


In a large Dutch oven or pot, heat the olive oil over medium-high heat.
Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes.
Sprinkle the flour over the beef and stir to coat. Cook for an additional 1-2 minutes.
Add the beef broth, red wine (if using), diced tomatoes, garlic, thyme, bay leaves, and Worcestershire sauce to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for 1 hour, stirring occasionally.
After 1 hour, add the diced potatoes, carrots, celery, and onion to the pot. Stir to combine.
Continue to simmer the stew for an additional 1 hour, or until the vegetables and beef are tender and the stew has thickened. Remove the bay leaves.
Season the stew with salt and pepper to taste.
Serve the beef stew hot with crusty bread or over rice.


You can use a cheaper cut of beef, such as chuck or round, for this recipe as the long, slow cooking time will make it tender. This stew can be made ahead of time and reheated before serving.

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