29 Delicious Easy Beef Stew Recipes for the Stove Top

You’re craving that rich, hearty flavor of beef stew but don’t want to wait hours for it to simmer? We’ve gathered 29 incredible stove-top recipes that deliver all the comfort of classic beef stew with minimal fuss. From quick weeknight dinners to cozy seasonal favorites, these delicious options will have you serving up satisfying meals in no time. Let’s dive into these mouthwatering recipes that will become your new go-to comfort dishes!

Classic Comfort Beef Stew with Vegetables

Just when you need something hearty and satisfying, this beef stew delivers. Juicy chunks of meat simmer with vegetables in a rich broth. It’s the perfect cold-weather meal that comes together with minimal fuss.

Ingredients

Beef chuck – 2 lbs
Flour – ¼ cup
Olive oil – 2 tbsp
Onion – 1 large
Carrots – 3 medium
Potatoes – 2 large
Beef broth – 4 cups
Tomato paste – 2 tbsp
Thyme – 1 tsp
Bay leaf – 1
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes.
2. Pat beef dry with paper towels for better browning.
3. Toss beef with flour, salt, and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat.
5. Brown beef in batches for 3-4 minutes per side until crust forms.
6. Remove beef and set aside.
7. Dice onion into ½-inch pieces.
8. Sauté onion in the same pot for 5 minutes until translucent.
9. Add tomato paste and cook for 1 minute until darkened.
10. Return beef to the pot.
11. Pour in beef broth, scraping bottom to release browned bits.
12. Add thyme and bay leaf.
13. Bring to a boil, then reduce heat to low.
14. Cover and simmer for 1.5 hours until beef is fork-tender.
15. Peel and chop carrots into 1-inch pieces.
16. Peel and dice potatoes into 1-inch cubes.
17. Add carrots and potatoes to the stew.
18. Simmer uncovered for 30 minutes until vegetables are tender.
19. Remove bay leaf before serving.
20. Let stew rest for 10 minutes to allow flavors to meld.
When the stew is ready, the beef should be incredibly tender and shred easily with a fork. The broth thickens naturally from the potatoes and flour coating, creating a rich, velvety texture. Serve it over creamy mashed potatoes or with crusty bread for soaking up every last drop.

Hearty Red Wine Beef Stew with Potatoes

Dive into this robust stew that warms from the inside out. Deep flavors develop slowly, melding tender beef with earthy vegetables. It’s the perfect cold-weather comfort food.

Ingredients

Beef chuck – 2 lbs
Flour – ¼ cup
Olive oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Red wine – 1 cup
Beef broth – 4 cups
Tomato paste – 2 tbsp
Potatoes – 1.5 lbs
Carrots – 3 medium
Bay leaves – 2
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes.
2. Pat beef dry with paper towels.
3. Toss beef cubes with flour until evenly coated.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Brown beef in batches without crowding, about 3 minutes per side.
6. Transfer browned beef to a plate.
7. Dice onion into ½-inch pieces.
8. Add onion to the pot and cook until translucent, about 5 minutes.
9. Mince garlic cloves.
10. Add garlic and cook for 1 minute until fragrant.
11. Pour in red wine, scraping the bottom to release browned bits.
12. Simmer wine until reduced by half, about 4 minutes.
13. Stir in tomato paste and cook for 1 minute.
14. Return beef and any accumulated juices to the pot.
15. Add beef broth, ensuring it covers the beef.
16. Add bay leaves, salt, and black pepper.
17. Bring to a boil, then reduce heat to low.
18. Cover and simmer for 1.5 hours.
19. Peel and chop carrots into 1-inch chunks.
20. Peel and chop potatoes into 1-inch cubes.
21. Add carrots and potatoes to the stew.
22. Continue simmering uncovered for 45 minutes until vegetables are tender.
23. Remove bay leaves before serving.

A rich, glossy sauce clings to each forkful of fall-apart beef. Velvety potatoes soak up the deep wine flavor, while carrots add subtle sweetness. Serve over creamy polenta or with crusty bread for soaking up every last drop.

Savory Mushroom and Herb Beef Stew

Browning the beef creates a rich foundation for this hearty stew. Mushrooms add earthy depth while herbs provide aromatic complexity. This one-pot meal delivers maximum flavor with minimal effort.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Flour – ¼ cup
Beef broth – 4 cups
Red wine – 1 cup
Carrots – 3 medium
Potatoes – 2 large
Mushrooms – 8 oz
Thyme – 1 tbsp
Rosemary – 1 tsp
Bay leaves – 2
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes and pat dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown beef in batches, 3 minutes per side, without overcrowding the pot.
4. Remove beef and set aside, leaving drippings in the pot.
5. Chop onion and add to the pot, cooking until translucent, about 5 minutes.
6. Mince garlic and add to the pot, cooking for 30 seconds until fragrant.
7. Sprinkle flour over onions and garlic, stirring constantly for 1 minute.
8. Pour in beef broth and red wine, scraping up browned bits from the bottom.
9. Return beef to the pot along with any accumulated juices.
10. Bring liquid to a simmer, then reduce heat to low.
11. Cover and cook for 1 hour, stirring occasionally.
12. Peel and chop carrots into ½-inch rounds while stew simmers.
13. Dice potatoes into 1-inch cubes.
14. Slice mushrooms into quarters.
15. Add carrots, potatoes, mushrooms, thyme, rosemary, and bay leaves to the stew.
16. Season with salt and black pepper.
17. Cover and simmer for another 45 minutes until vegetables are tender.
18. Remove bay leaves before serving.
Ladle this stew into deep bowls to showcase its thick, glossy gravy. Tender beef chunks melt alongside earthy mushrooms and sweet carrots. For a rustic presentation, serve directly from the Dutch oven with crusty bread for dipping.

Simple Garlic and Onion Beef Stew

Now is the perfect time for a comforting beef stew that requires minimal effort but delivers maximum flavor. Nothing beats coming home to this garlic and onion-infused dish after a long day. You’ll appreciate how straightforward the preparation really is.

Ingredients

Beef chuck – 2 lbs
Yellow onion – 1 large
Garlic – 6 cloves
Beef broth – 4 cups
Tomato paste – 2 tbsp
Olive oil – 2 tbsp
Flour – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes. 2. Pat beef cubes completely dry with paper towels. 3. Season beef with salt and black pepper. 4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. 5. Working in batches, brown beef cubes on all sides, about 3 minutes per side. 6. Remove all beef from the pot and set aside. 7. Slice yellow onion into ¼-inch thick half-moons. 8. Mince garlic cloves finely. 9. Add onions to the same pot and cook until translucent, about 5 minutes. 10. Add garlic and cook until fragrant, about 30 seconds. 11. Stir in tomato paste and cook for 1 minute until darkened. 12. Sprinkle flour over the onion mixture and cook for 1 minute while stirring. 13. Pour in beef broth while scraping the bottom of the pot. 14. Return beef and any accumulated juices to the pot. 15. Bring stew to a boil, then reduce heat to low. 16. Cover and simmer for 2 hours until beef is fork-tender. 17. Skim any excess fat from the surface before serving. Keep leftovers refrigerated for up to 3 days—the flavors deepen overnight. This stew develops a rich, velvety texture from the slow simmering process. Key to enjoying this dish is serving it over creamy mashed potatoes or with crusty bread for dipping.

Rustic Tomato and Basil Beef Stew

Rustic tomato and basil beef stew delivers deep, savory comfort with minimal effort. Rich beef simmers slowly with tomatoes and fresh basil for a satisfying meal. This one-pot wonder requires just a few ingredients but yields impressive flavor.

Ingredients

– Beef chuck – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1 large
– Garlic – 4 cloves
– Crushed tomatoes – 28 oz can
– Beef broth – 2 cups
– Fresh basil – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef cubes with salt and black pepper on all sides.
4. Brown beef in batches for 3-4 minutes per side until deeply caramelized. Tip: Don’t overcrowd the pot to ensure proper browning.
5. Remove beef and set aside, leaving drippings in the pot.
6. Dice onion and mince garlic.
7. Sauté onion in the same pot for 5 minutes until translucent.
8. Add garlic and cook for 1 minute until fragrant.
9. Return beef to the pot with any accumulated juices.
10. Pour in crushed tomatoes and beef broth, scraping up browned bits from the bottom.
11. Bring to a boil, then reduce heat to low.
12. Cover and simmer for 2 hours until beef is fork-tender. Tip: Maintain a gentle simmer with occasional bubbles breaking the surface.
13. Chop fresh basil while stew simmers.
14. Stir in basil during the last 10 minutes of cooking. Tip: Adding basil at the end preserves its bright flavor.
15. Taste and adjust seasoning if needed before serving.
A rich, tomato-based broth coats tender beef chunks that fall apart with gentle pressure. Fresh basil cuts through the richness with herbal brightness. Serve over creamy polenta or with crusty bread to soak up every last drop.

Quick Ginger and Soy Beef Stew

Nourishing and deeply savory, this ginger and soy beef stew comes together in under an hour. Now you can enjoy rich, slow-cooked flavor without the long wait. It’s the perfect weeknight comfort food.

Ingredients

Beef chuck – 1.5 lbs
Vegetable oil – 2 tbsp
Ginger – 2 tbsp
Garlic – 3 cloves
Soy sauce – ½ cup
Beef broth – 4 cups
Carrots – 2
Potatoes – 2
Cornstarch – 2 tbsp
Water – ¼ cup

Instructions

1. Cut beef chuck into 1-inch cubes.
2. Heat vegetable oil in a large pot over medium-high heat until shimmering.
3. Brown beef cubes in a single layer for 3 minutes per side.
4. Remove beef from pot and set aside.
5. Mince ginger and garlic.
6. Sauté ginger and garlic in the same pot for 1 minute until fragrant.
7. Return beef to the pot.
8. Add soy sauce and beef broth.
9. Bring to a boil, then reduce heat to low.
10. Cover and simmer for 30 minutes.
11. Peel and chop carrots into ½-inch rounds.
12. Peel and dice potatoes into 1-inch cubes.
13. Add carrots and potatoes to the pot.
14. Cover and simmer for 15 minutes until vegetables are tender.
15. Mix cornstarch with water in a small bowl until smooth.
16. Stir cornstarch slurry into the stew.
17. Cook for 2 minutes until thickened.

Yield tender beef that falls apart alongside sweet carrots and potatoes in a glossy, umami-rich broth. You’ll love the way the ginger cuts through the richness. Try serving it over steamed rice or with crusty bread for soaking up every last drop.

Flavorful Curry-Spiced Beef Stew

Melt away the chill with this deeply spiced beef stew that transforms simple ingredients into complex layers of flavor. Browning the beef creates a rich foundation while curry powder adds aromatic warmth. This one-pot meal requires minimal prep but delivers maximum comfort in every bowl.

Ingredients

– Beef chuck – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1 large
– Garlic – 4 cloves
– Curry powder – 2 tbsp
– Beef broth – 4 cups
– Potatoes – 2 large
– Carrots – 3 medium
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Pat beef dry with paper towels – this ensures proper browning.
4. Brown beef in batches, 3-4 minutes per side, developing a dark crust.
5. Remove beef and set aside, leaving drippings in pot.
6. Dice onion and add to pot, cooking until translucent, about 5 minutes.
7. Mince garlic and stir into onions for 30 seconds until fragrant.
8. Add curry powder and toast for 1 minute, stirring constantly to prevent burning.
9. Return beef to pot along with any accumulated juices.
10. Pour in beef broth, scraping bottom to release browned bits for deeper flavor.
11. Bring to boil, then reduce heat to low, cover, and simmer for 1 hour.
12. Peel and cube potatoes into 1-inch pieces while stew simmers.
13. Peel and slice carrots into ½-inch thick rounds.
14. After 1 hour, add potatoes and carrots to stew.
15. Season with salt and black pepper, stirring to distribute.
16. Cover and continue simmering for 45 minutes until vegetables are fork-tender.
17. Check seasoning and adjust if needed before serving.
18. Let stew rest 10 minutes off heat – this allows flavors to meld and meat to reabsorb juices. Buttery soft potatoes contrast with tender beef chunks that shred easily with a fork. The curry spice builds gradually without overwhelming, making this perfect served over egg noodles or with crusty bread for dipping into the richly colored broth.

Aromatic Thyme and Rosemary Beef Stew

Gather around for a comforting classic that fills your kitchen with incredible aromas. This hearty beef stew delivers deep, savory flavors with minimal effort. Perfect for chilly evenings when you crave something satisfying and warm.

Ingredients

– Beef chuck – 2 lbs
– Olive oil – 2 tbsp
– Yellow onion – 1 large
– Carrots – 3 medium
– All-purpose flour – ¼ cup
– Beef broth – 4 cups
– Dry red wine – 1 cup
– Fresh thyme – 2 tbsp
– Fresh rosemary – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Pat beef dry with paper towels to ensure proper browning.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Season beef cubes evenly with salt and black pepper.
5. Brown beef in batches, 3-4 minutes per side, avoiding overcrowding.
6. Remove beef and set aside, leaving drippings in pot.
7. Dice yellow onion into ½-inch pieces.
8. Sauté onion in the same pot for 5 minutes until translucent.
9. Peel carrots and slice into ½-inch thick rounds.
10. Add carrots to pot and cook for 3 minutes.
11. Sprinkle flour over vegetables and cook for 1 minute while stirring.
12. Pour in beef broth and dry red wine, scraping up browned bits from bottom.
13. Return beef to pot along with any accumulated juices.
14. Strip fresh thyme leaves from stems and chop fresh rosemary finely.
15. Add thyme and rosemary to the stew.
16. Bring stew to a boil, then reduce heat to low.
17. Cover and simmer for 2 hours until beef is fork-tender.
18. Check seasoning and adjust with additional salt if needed after cooking.
19. Skim excess fat from surface before serving for cleaner flavor.
20. Let stew rest for 10 minutes off heat to allow flavors to meld.
Serve this stew over creamy mashed potatoes or with crusty bread for soaking up the rich broth. The beef becomes incredibly tender while the herbs infuse every bite with earthy complexity. Leftovers taste even better the next day as the flavors continue to develop overnight.

Rich and Creamy Cheddar Beef Stew

Brace yourself for the ultimate comfort food upgrade. This stew transforms basic beef into something extraordinary with its velvety cheese sauce. You’ll want to make it all season long.

Ingredients

• Beef chuck – 2 lbs
• Flour – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – 2 tbsp
• Onion – 1 large
• Garlic – 3 cloves
• Beef broth – 4 cups
• Sharp cheddar cheese – 2 cups shredded
• Heavy cream – ½ cup

Instructions

1. Cut beef chuck into 1-inch cubes.
2. Combine flour, salt, and black pepper in a bowl.
3. Toss beef cubes in the flour mixture until evenly coated.
4. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Brown beef in batches for 3-4 minutes per side, developing a deep crust.
6. Remove beef and set aside, leaving drippings in the pot.
7. Dice onion and mince garlic.
8. Sauté onion in the same pot for 5 minutes until translucent.
9. Add garlic and cook for 1 minute until fragrant.
10. Return beef to the pot with any accumulated juices.
11. Pour in beef broth, scraping the bottom to release browned bits.
12. Bring to a boil, then reduce heat to low.
13. Cover and simmer for 2 hours until beef is fork-tender.
14. Gradually whisk in shredded cheddar until fully melted and smooth.
15. Stir in heavy cream and heat through for 5 minutes without boiling.
16. Season with additional salt and pepper if needed.

Amazingly creamy with tender beef that falls apart at the slightest pressure. The sharp cheddar adds depth without overwhelming, while the rich sauce clings perfectly to every bite. Serve over crispy roasted potatoes or with crusty bread for dipping into that luxurious cheese broth.

Spicy Jalapeño and Lime Beef Stew

Oven-braising transforms tough beef into tender morsels in this fiery stew. Jalapeños and lime cut through the richness with bright heat. This one-pot meal delivers maximum flavor with minimal effort.

Ingredients

Beef chuck – 2 lbs
Vegetable oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Jalapeños – 3
Beef broth – 4 cups
Lime juice – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat oven to 325°F.
2. Cut beef chuck into 1-inch cubes.
3. Heat vegetable oil in Dutch oven over medium-high heat until shimmering.
4. Pat beef dry with paper towels for better browning.
5. Sear beef in single layer until browned on all sides, about 8 minutes total.
6. Remove beef and set aside.
7. Dice onion and add to pot.
8. Cook onion until translucent, about 5 minutes.
9. Mince garlic and add to pot.
10. Cook garlic for 30 seconds until fragrant.
11. Slice jalapeños, removing seeds for milder heat.
12. Add jalapeños to pot and cook 1 minute.
13. Return beef to pot with accumulated juices.
14. Pour in beef broth and lime juice.
15. Season with salt and black pepper.
16. Bring to simmer, scraping browned bits from bottom.
17. Cover and transfer to oven.
18. Braise for 2 hours until beef is fork-tender.
19. Check liquid level halfway through, adding broth if needed.
20. Skim excess fat from surface before serving. Velvety beef shreds effortlessly between forks while retaining structure. The broth balances fiery jalapeño kick with lime’s citrus zing. Serve over cilantro rice or with crusty bread for soaking up every last drop.

Sweet and Tangy Honey Mustard Beef Stew

Perfect for chilly evenings, this honey mustard beef stew delivers rich flavor with minimal effort. Prepare it in one pot for easy cleanup and maximum comfort. The sweet-tangy sauce tenderizes the beef beautifully.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large
Flour – ¼ cup
Beef broth – 4 cups
Dijon mustard – 3 tbsp
Honey – 2 tbsp
Carrots – 3 medium
Potatoes – 2 large
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef cubes with salt and pepper on all sides.
4. Sear beef in batches for 2 minutes per side until deeply browned.
5. Transfer seared beef to a clean plate, leaving drippings in pot.
6. Dice yellow onion into ½-inch pieces.
7. Cook onion in the same pot for 5 minutes until translucent.
8. Sprinkle flour over onions and cook for 1 minute while stirring constantly.
9. Pour in beef broth while scraping browned bits from the pot bottom.
10. Whisk in Dijon mustard and honey until fully incorporated.
11. Return seared beef and any accumulated juices to the pot.
12. Peel and slice carrots into 1-inch thick rounds.
13. Dice potatoes into 1-inch cubes.
14. Add carrots and potatoes to the stew.
15. Bring stew to a boil, then reduce heat to low.
16. Cover and simmer for 90 minutes until beef is fork-tender.
17. Skim any excess fat from the surface before serving.

Melt-in-your-mouth beef contrasts with firm vegetables in the glossy sauce. The honey mustard creates a balanced sweet-savory glaze that clings to every bite. Serve over egg noodles or with crusty bread to soak up the rich broth.

Mediterranean Olive and Feta Beef Stew

Unexpectedly hearty and packed with bold flavors, this Mediterranean stew comes together with minimal effort. Using simple ingredients creates a deeply satisfying meal perfect for busy weeknights. The combination of briny olives and creamy feta elevates basic beef stew to something special.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large
Garlic – 4 cloves
Beef broth – 4 cups
Diced tomatoes – 1 can (14.5 oz)
Kalamata olives – 1 cup
Dried oregano – 1 tsp
Feta cheese – 4 oz

Instructions

1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown beef in batches, about 3 minutes per side, to develop deep flavor.
4. Transfer browned beef to a plate, leaving drippings in the pot.
5. Dice yellow onion into ½-inch pieces.
6. Cook onion in the same pot for 5 minutes until softened.
7. Mince garlic cloves finely.
8. Add garlic to the pot and cook for 1 minute until fragrant.
9. Return beef and any accumulated juices to the pot.
10. Pour in beef broth, scraping up any browned bits from the bottom.
11. Add diced tomatoes with their juices.
12. Stir in kalamata olives and dried oregano.
13. Bring stew to a boil, then reduce heat to maintain a gentle simmer.
14. Cover and simmer for 2 hours until beef is fork-tender.
15. Crumble feta cheese over the top just before serving.

Beef becomes incredibly tender after the long simmer, practically melting in your mouth. The briny olives and creamy feta create a perfect salty balance against the rich tomato broth. Serve over creamy polenta or with crusty bread to soak up every last drop of the flavorful sauce.

Zesty Lemon and Dill Beef Stew

Just when you thought beef stew couldn’t get more comforting, this version adds bright, zesty notes. Juicy beef chunks simmer with fresh lemon and dill for a cozy yet vibrant meal. It’s perfect for chilly evenings when you want something hearty but not heavy.

Ingredients

– Beef chuck – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1 large
– Garlic – 4 cloves
– Beef broth – 4 cups
– Potatoes – 2 large
– Carrots – 3 medium
– Lemon juice – ¼ cup
– Fresh dill – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in a single layer until browned on all sides, about 8 minutes total.
4. Remove beef from pot and set aside.
5. Dice onion and mince garlic.
6. Sauté onion in the same pot for 5 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Return beef to the pot along with any accumulated juices.
9. Pour in beef broth, scraping the bottom to release browned bits.
10. Bring to a boil, then reduce heat to low.
11. Cover and simmer for 1 hour until beef is fork-tender.
12. Peel and cube potatoes into 1-inch pieces.
13. Peel and slice carrots into ½-inch rounds.
14. Add potatoes and carrots to the stew.
15. Simmer uncovered for 30 minutes until vegetables are tender.
16. Chop fresh dill.
17. Stir in lemon juice, dill, salt, and black pepper.
18. Cook for 5 more minutes to let flavors meld.
19. Remove from heat and let rest for 10 minutes before serving. Velvety potatoes and tender carrots soak up the bright lemon-dill broth beautifully. Serve over crusty bread to soak up every drop, or with a dollop of sour cream for extra richness.

Smoky Paprika and Chorizo Beef Stew

Dive into this hearty stew that combines smoky paprika with spicy chorizo for a deeply satisfying meal. Perfect for chilly evenings when you want something comforting but full of flavor. It comes together with minimal effort but delivers maximum taste.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Spanish chorizo – 8 oz, sliced
– Beef chuck – 2 lbs, cubed
– Smoked paprika – 2 tbsp
– Crushed tomatoes – 1 (28 oz) can
– Beef broth – 4 cups
– Potatoes – 2 large, cubed
– Carrots – 3 medium, sliced
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add sliced chorizo and cook for 3 minutes until it releases its oils.
5. Add cubed beef chuck in a single layer and brown for 4 minutes per side.
6. Sprinkle smoked paprika over the meat and stir to coat evenly, toasting the spices for 30 seconds.
7. Pour in crushed tomatoes and beef broth, scraping the bottom to release any browned bits.
8. Add cubed potatoes and sliced carrots to the pot.
9. Season with salt and black pepper, stirring to combine.
10. Bring the stew to a boil, then reduce heat to low and cover.
11. Simmer for 2 hours until the beef is fork-tender and potatoes are cooked through.
12. Skim off any excess fat from the surface before serving. Get ready for tender beef that falls apart with rich, smoky paprika flavor throughout. The chorizo infuses the broth with a subtle heat that balances the sweet carrots and potatoes. Serve it over crusty bread or with a dollop of sour cream for extra creaminess.

Comforting Apple Cider Beef Stew

Cozy up with this hearty apple cider beef stew that transforms simple ingredients into deep, comforting flavors. Cold-weather cooking doesn’t get easier than this one-pot wonder. Your kitchen will smell incredible as it simmers.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Onion – 1 large
Carrots – 3 medium
Apple cider – 2 cups
Beef broth – 4 cups
Flour – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Thyme – 1 tsp

Instructions

1. Cut beef chuck into 1-inch cubes. 2. Pat beef completely dry with paper towels. 3. Season beef with salt and pepper. 4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. 5. Sear beef in a single layer until deeply browned on all sides, about 8 minutes total. 6. Remove beef and set aside. 7. Chop onion into ½-inch pieces. 8. Slice carrots into ½-inch thick rounds. 9. Add onion to the pot and cook until translucent, about 5 minutes. 10. Sprinkle flour over onions and cook for 1 minute while stirring. 11. Pour in apple cider, scraping up all browned bits from the bottom. 12. Add beef broth and stir until smooth. 13. Return beef to the pot along with any accumulated juices. 14. Add carrots and thyme. 15. Bring to a boil, then reduce heat to low. 16. Cover and simmer for 2 hours until beef is fork-tender. 17. Skim excess fat from the surface before serving. Nothing beats this stew’s tender beef and rich, slightly sweet broth. Serve it over mashed potatoes or with crusty bread for soaking up every last drop.

Velvety Red Pepper and Parmesan Beef Stew

Grab your Dutch oven for this deeply satisfying stew that transforms simple ingredients into rich, comforting perfection. Generous chunks of beef become meltingly tender while red peppers and Parmesan create a velvety, savory sauce. Get ready for a one-pot wonder that tastes like it simmered all day.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Onion – 1 large
Red bell peppers – 2
Garlic – 4 cloves
Flour – ¼ cup
Beef broth – 4 cups
Tomato paste – 2 tbsp
Parmesan cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes, patting dry with paper towels for better browning.
2. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
3. Sear beef in a single layer, working in batches to avoid crowding, until deeply browned on all sides (about 3-4 minutes per side).
4. Transfer seared beef to a plate, leaving drippings in the pot.
5. Dice onion and red bell peppers into ½-inch pieces.
6. Sauté onion and peppers in the same pot for 5 minutes until softened.
7. Mince garlic and add to the pot, cooking for 1 minute until fragrant.
8. Sprinkle flour over vegetables and cook for 2 minutes while stirring constantly to form a roux.
9. Whisk in beef broth and tomato paste until smooth, scraping up any browned bits from the bottom.
10. Return beef and any accumulated juices to the pot.
11. Bring stew to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
12. Stir in grated Parmesan cheese until fully melted into the sauce.
13. Season with salt and black pepper, simmering uncovered for 10 minutes to thicken slightly.
14. Remove from heat and let rest for 5 minutes before serving. Here, the beef practically dissolves at the touch of a fork while the Parmesan creates a silky, umami-rich broth. Heap it over creamy polenta or crusty bread to soak up every last drop of the vibrant red pepper-infused sauce.

French-Inspired Dijon Beef Stew

Savor this hearty French-inspired stew that transforms simple ingredients into a deeply flavorful meal. Dijon mustard adds a tangy complexity that elevates the tender beef and vegetables. It’s the perfect one-pot dinner for chilly evenings.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large
Carrots – 3 medium
Flour – ¼ cup
Beef broth – 4 cups
Dijon mustard – 3 tbsp
Thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Season beef cubes evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear beef in a single layer until deeply browned on all sides, about 8 minutes total.
5. Remove beef from pot and set aside, leaving drippings.
6. Dice yellow onion into ½-inch pieces.
7. Sauté onion in the same pot until translucent, about 5 minutes.
8. Slice carrots into ½-inch thick rounds.
9. Add carrots to pot and cook for 3 minutes until slightly softened.
10. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly.
11. Gradually pour in beef broth while scraping the bottom to lift browned bits.
12. Return seared beef to the pot along with any accumulated juices.
13. Whisk in Dijon mustard until fully incorporated.
14. Add thyme and bring stew to a simmer.
15. Reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender.
16. Check seasoning and adjust with additional salt if needed. Creamy mashed potatoes soak up the rich, mustard-infused broth beautifully. The beef becomes meltingly tender while the carrots retain a slight bite. For a French bistro touch, serve with crusty baguette to wipe the bowl clean.

Conclusion

From classic comfort to creative twists, these 29 stove top beef stew recipes offer endless cozy meal possibilities perfect for busy weeknights. We hope you find new family favorites among these delicious options! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference.