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A close-up of a cream colored bowl with beef stew.

Easy Beef Stew (on the stovetop)

Caro
This easy beef stew cooks perfectly on the stovetop in 2 hours. It's a classic one-pot meal featuring incredibly tender beef in a rich, red wine sauce with root vegetables. An old-fashioned but oh so delicious dish, perfect for Sunday supper!
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Dinner
Cuisine French
Servings 4 servings
Calories 576 kcal

Ingredients
 
 

  • 750 gr beef diced
  • 1 tbsp olive oil
  • salt & pepper
  • 1 onion diced
  • 3 cloves garlic
  • 1/2 cup red wine
  • 1 cup beef stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 dried bay leaf
  • 400 gr diced tomatoes equivalent of 1 can
  • 2 tbsp tomato paste
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 carrots peeled and diced
  • 4 potatoes peeled and diced
  • 1 tbsp cornstarch optional

Instructions
 

  • Heat the olive oil in a large pot. Add the diced beef, season generously with salt and pepper, and brown the beef for 2-3 minutes evenly on high heat. Add the onion and garlic and sauté them for another 2-3 minutes with the diced beef.
    750 gr beef, 1 tbsp olive oil, salt & pepper, 1 onion, 3 cloves garlic
  • Deglaze the pot with red wine, stir and let it simmer on high for 1-2 minutes for the alcohol to burn off.
    1/2 cup red wine
  • Add beef stock, tomatoes, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, and rosemary. Combine everything thoroughly.
    1 cup beef stock, 1 tbsp balsamic vinegar, 1 tbsp brown sugar, 1 dried bay leaf, 400 gr diced tomatoes, 2 tbsp tomato paste, 1/2 tsp dried thyme, 1/2 tsp dried rosemary
  • Reduce the heat to the lowest setting on your stove, add the lid and let it simmer for 1 hour and 15 minutes. Stir the stew occasionally to ensure the bottom of the stew doesn't burn.
  • Add the diced carrot and potatoes and combine everything. Let everything simmer for another 45 minutes until the carrots and potatoes are well cooked.
    2 carrots, 4 potatoes
  • If the stew has a lot of liquid I suggest leaving the lid off for the last 45 minutes for it to reduce down and get more concentrated. Add the lid if the consistency looks good or add more stock if it's on the drier side.
  • Once fully cooked, you can add 1 tbsp of cornstarch mixed in cold water to the stew to further adjust the consistency if the stew has too much liquid. Stir it in and cook for another 5-10 minutes until it thickens up. Season to taste with salt and pepper.
    1 tbsp cornstarch

Notes

The meat needs to be submerged in the sauce during simmering to prevent it from drying out. Add additional stock if necessary.
Check the Tips section in my post for more important notes on preparing this dish.

Nutrition

Calories: 576kcalCarbohydrates: 55gProtein: 49gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 116mgSodium: 414mgPotassium: 2030mgFiber: 7gSugar: 11gVitamin A: 5472IUVitamin C: 56mgCalcium: 126mgIron: 8mg
Keyword one pot meals, slow-cooked, stew
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