Quick & Delicious Beef Stew Recipe

This beef stew is easy to make on the stove in a stockpot. It features a flavorful, pan-fried meat & sauteed veggies. This stew is the perfect comfort meal for cold weather days.

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Now that the weather is getting colder by the day, I am already starting to go a little stir crazy. Gone are the days of the kids being able to play outside and enjoy themselves. These days, if they want to leave the house, chances are they will be so bundled they won’t be able to bend!

I miss the warmer days, but I do appreciate the cold weather because it means more family time on the couch snuggled up with a movie, book, or warm comfort food like this Quick & Delicious Beef Stew.

Stove Top Beef Stew Ingredients

• 1 1/2 lbs beef tenderloin cut into bite sized chunks (you can also use a cheaper cut like cube steak or stew meat. I preferred the flavor of the tenderloin, but that is personal preference.
• 3 large carrots sliced
• 2 stalks celery chopped
• 1 onion large, diced
• 3 potatoes large, cubed
• 3 Beef bouillon cubes
• 6 cups water
• 2 tablespoons olive oil
• 1/4 cup flour
• 1/4 tsp black pepper
• 1/4 tsp minced onion
• 1/4 tsp minced garlic
• 2 tbsps Parsley for garnishing

Best pan for Stove Top Beef Stew

For this recipe, I used a 5 quart, enamel coated pan. These pans are super heavy but are thick walled. They take a little longer to start boiling, but they hold the heat very well.

Make Beef Stew

After you prep your veggies, and meat coat the beef cubes in half of the allotted flour and season with pepper and a little salt. This step helps add extra flavor to the meat. Coating the beef also helps to thicken the overall stew a bit.

Add 2 tablespoons olive (or butter) to a large skillet and brown meat. Brown all sides (about 5 minutes).

In a separate stock pot, add your water, and bring to a boil to dissolve your 3 beef bouillon cubes.

Coat all veggies in remaining flour and add them to the pan with the meat. Pan fry over medium heat for about 8 minutes until veggies are tender.

Place veggies and meat into stock pot. Add a little stock to your frying pan to de-glaze it and pour the mixture from the frying pan into the stock pot (flavor).

Bring meat and veggies to a boil, and then reduce heat to a simmer.

Simmer for 45 mins on medium heat. This beef stew will thicken as it sits. However, it is not a super thick version.

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4.50 from 10 votes

Quick & Delicious Beef Stew Recipe

A hearty and delicious beef stew recipe that can be made in 1 hour.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Course Dinner

Cuisine American

Servings 8 servings

Calories 339cal

Author Amy Desrosiers

Ingredients

• 1 1/2 lbs beef tenderloin cut into bite sized chunks
• 3 carrots sliced
• 2 stalks celery sliced
• 1 onion large, diced
• 3 potatoes large, cubed
• 3 Beef Bullion cubes
• 6 cups water
• 2 tablespoons olive oil *can use butter too
• 1/4 cup flour
• 1/4 tsp black pepper
• 1/4 tsp minced onion
• 1/4 tsp minced garlic
• 2 tbsps Parsley for garnishing

Instructions

• After you prep your veggies, and meat coat the beef cubes in half of the allotted flour and season with pepper and a little salt. This step helps add extra flavor to the meat. Coating the beef also helps to thicken the overall stew a bit.
• Add 2 tablespoons olive (or butter) to a large skillet and brown meat. Brown all sides (about 5 minutes).
• Add in your flour coated beef and in a large frying pan, pan-fry for about 5 mins until all sides are browned
• In a separate stock pot, add your water, and bring to a boil to dissolve your 3 beef bouillon cubes.
• Coat veggies in remaining flour and add to the skillet with the meat.
• Add in your veggies, and fry for an additional 5-10 mins on med heat until your veggies are slightly tender, and meat is fully cooked.
• Place veggies and meat into stock pot with the boiling broth. Add remaining spices & parsley.
• Add a little stock to your skillet to de-glaze it and pour the mixture from the frying pan into the stock pot (flavor)
• Bring meat and veggies to a boil, and then reduce heat to simmer.
• Simmer for 45 mins on medium heat
• Soup will thicken as it sits.

Notes

How to Thicken Stew 

Add all-purpose flour or cornstarch  (1-2 tbsps) to a  little broth in a separate bowl. Whisk in the bowl to help reduce clumps. 

Transfer thickened mixture to the main pot and stir in until combined. 

How to Reheat 

Store any leftovers in the enamel pan and place in the fridge. Both the pan and stew should be cooled BEFORE this step.

To reheat, place pan on the stove for about 15 minutes until it reached boiling stirring occasionally. 

This tastes best when consumed within 5 days. 

*Nutritional values may vary and are meant to be a guide. 

Nutrition

Serving: 1cup | Calories: 339cal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 444mg | Potassium: 699mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3951IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 5mg

Your final product is a deliciously warm, flavorful, and comforting bowl of tender beef stew.