Classic Stovetop Beef Stew with Tender Vegetables
A hearty, traditional beef stew featuring tender chunks of chuck roast simmered with potatoes, carrots, and savory seasonings. This comforting one-pot meal delivers rich, warming flavors perfect for cold days or family dinners. The flour coating creates a beautiful thickness while browning the beef develops deep, satisfying taste throughout.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
for gluten-free version
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 ½ 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, cut into halves
- 4 cups beef broth, or up to 6 cups as needed
- 1 tablespoon Gravy MasterWorcestershire sauce1:1none
similar umami enhancement
Instructions
- 1
Combine flour with half the salt, half the pepper, and all paprika in a gallon-size resealable bag
- 2
Heat oil in a large heavy bottom pot over medium heat
- 3
Add beef pieces to seasoned flour bag one handful at a time and shake to coat
- 4
Remove beef from flour and shake gently to remove loose flour
- 5
Brown coated beef in hot oil for 1-2 minutes per side until browned on all sides
- 6
Remove fully cooked pieces to pot lid or plate and continue with remaining beef
- 7
Return all browned beef to the pot
- 8
Add tomato sauce, potatoes, carrots, remaining salt, remaining pepper, and Gravy Master
- 9
Pour in beef broth to cover beef and vegetables, adding more as needed
- 10
Cover pot with lid and cook for 25-30 minutes until stew is thick and vegetables are tender
- 11
Serve immediately
Tips
Shake off excess flour from beef pieces before browning to prevent burning and ensure even browning.
Brown beef in batches to avoid overcrowding the pot, which can cause steaming instead of proper browning.
Add more beef broth during cooking if the stew becomes too thick or if liquid evaporates too quickly.
Good to Know
Refrigerate leftovers for up to 3-4 days in airtight containers.
Can be made 1 day ahead and reheated gently, adding broth if needed to thin.
Serve hot with crusty bread, biscuits, or over mashed potatoes.
Common Mistakes
Don't skip browning the beef to avoid bland, gray meat
Avoid overcrowding the pot when browning to prevent steaming
Substitutions
Gluten-Free Swaps
for gluten-free version
General Alternatives
FAQ
Can I use a slow cooker instead of stovetop?
Yes, brown the beef first, then transfer to slow cooker with remaining ingredients and cook on low 6-8 hours or high 3-4 hours.
What if my stew is too thin?
Mix 2 tablespoons flour with cold water to make a slurry, stir into stew and simmer 5 minutes to thicken.
How long will this keep in the freezer?
Freeze for up to 3 months in freezer-safe containers, though potatoes may become slightly mealy when thawed.