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Beef stew in a blue pot on the stove.

Stovetop Beef Stew

This delicious, no-fuss beef stew might become your family's newest favorite comfort food! Adding leftover vegetables and broth you have in your refrigerator makes it a great thrifty kitchen recipe, too!
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Serving Size 10 people

Equipment

  • enameled cast iron dutch oven or large pot
  • cutting board
  • knife
  • wood spoon
  • 2 mixing bowl
  • measuring cups and spoons

Ingredients

  • 2 pounds beef stew meat
  • 1/4 cup flour
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp olive oil
  • 2 quarts beef bone broth
  • 3 tbsp tomato paste
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp ground coriander
  • 1 tsp dried basil, crushed
  • 1 tsp dried thyme, crushed
  • 3 bay leaves
  • 4 medium potatoes, diced
  • 4 cups carrots, sliced
  • 2 stalks celery, sliced

Instructions

  • In a large mixing bowl, combine flour, salt, and pepper. Add all the beef stew meat and coat each piece well. (Add more flour, as necessary to give a good coating.) Set aside any leftover flour, salt, and pepper.
  • In a large Dutch oven or large pot, add the olive oil and turn the heat on to medium. When the oil is hot, add one-third of the coated meat and brown it well. Remove to a separate mixing bowl. Continue cooking the meat in thirds until all the meat is golden brown. Then add all the meat and juices back to the pot along with the leftover flour, salt, and pepper. Cook over medium heat for about 30 seconds.
  • Add the beef bone broth, tomato paste, onion, garlic, coriander, basil, thyme, and bay leaves. Mix well and bring to a boil. Then reduce heat, cover, and simmer for 1 hour and 15 minutes until the meat is nearly tender.
  • Add potatoes, carrots, and celery when the timer goes off. Cover and simmer for 30 more minutes.