Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video
Nana's Old Fashioned Beef Stew Recipe is thick, rich and delicious! Made on the stovetop in under an hour for the best comfort food dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup all-purpose flour
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon fresh ground black pepper divided
- 1 1/2 teaspoons paprika
- 2 pounds boneless beef chuck cut into bite-sized pieces
- 8 ounces tomato sauce
- 1 pound red potatoes diced small
- 1 pound baby carrots halved
- 4 to 6 cups beef stock
- 1 tablespoon Gravy Master
Instructions
- SEASON FLOUR: Add 1 cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, and 1 ½ teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.
- HEAT POT: Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
- COAT BEEF: Add the beef pieces to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.
- BROWN BEEF: Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.
- BUILD STEW: Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound diced red potatoes, 1 pound halved baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Master.
- ADD STOCK: Pour in 4 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.
- SIMMER: Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.
- SERVE: Taste and adjust seasoning if needed. Serve hot.
Video
Notes
Make-Ahead: Beef stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the stew thickens too much.
Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Ingredient Note: Beef chuck gives the best flavor and tenderness for stovetop stew. Try to avoid packages labeled “stew meat,” which are usually a mix of different cuts and do not break down as evenly during cooking
Nutrition
Serving: 1 | Calories: 480cal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 969mg | Sugar: 6g | Fiber: 5g | Calcium: 68mg | Iron: 6mg