This healthy beef stew recipe is so easy and simple to make and yet tastes so good! All you need for making this classic stovetop beef stew is a few basic ingredients and some time to let it cook on the stove. The result is a hearty and aromatic beef stew with the most amazing sauce ever! It is thick, tasty, super flavorful and absolutely gorgeous.
For some people, beef stew (or goulash) is what grandma served on Sunday. For me, it is what I got to eat at school. No matter where you got to eat your favorite beef stew, we all know how an amazing beef stew has to taste. And let me tell you, I got you covered with this recipe! I know, nothing will taste like grandmas cooking, but this beef stew comes pretty darn close to it.
My favorite part of cooking this beef stew is having it on the stovetop and letting all of the different flavors develop. I simply love the smell of food, and this is especially true for this beef stew recipe! It smells slightly spicy, very aromatic and somewhat sweet. You absolutely will know what I am talking about when letting this beef stew cook on your stovetop.
How to make a classic beef stew
So, let’s get into how this gorgeous classic stovetop beef stew is prepared. As I said, preparation is very simple. And it truly is. All you have to do is chop the veggies and the beef. Then, you first sear the beef. When it is brown you set it aside and sauté the veggies in the pot. Next, you add the tomato paste and sauté them some more. Now, add the beef, red wine and beef bone broth to the pot. Use the different spices and add the bay leaves to the pot. And that’s it! Now, all that is left to do is letting the beef stew simmer with the pot closed for approximately 2.5 hours.
I know, this is a long time. But it is absolutely necessary to get this amazingly soft beef we all love. What I like to do is make this beef stew on a weekend. While it cooks, I most of the time clean my flat, read a book or watch my favorite Netflix show. No need to stand in front of the stove and watch this beef stew cook! I also love to prepare a lot of this beef stew and then freeze some servings of it. That way, there is always something healthy in your refrigerator.
You will also notice that I use quite a few onions for this recipe. Don’t be afraid to use that many! It gives the beef stew flavor, but it does not make it taste like pure onions. The onions are also great for thickening the sauce naturally. Therefore, you should absolutely use them when making this recipe. Trust me, you will love this beef stew.
Combining the beef stew
Since this beef stew recipe uses less veggies, I also love to serve a salad with this recipe. I absolutely love this cucumber dill salad. You can also go for a mixed salad. The options are endless, just make what you love most. As for sides, I love to eat this beef stew with potatoes, rice or pasta. Just go for what you feel like. It always tastes great!
If you try this recipe, let me know! Leave a comment, rate it, and tag a photo #bitesofberi on Instagram, friends!
Classic Stovetop Beef Stew
- 1.3 lb beef stewing meat trimmed and cut into cubes
- 1 lb onions approx. 4-5 onions
- 3 carrots medium-sized
- 3 celery stalks
- 1 tbsp avocado oil
- 4 tbsp tomato paste
- 1 ½ cup beef bone broth
- 1 cup red wine
- 1 tbsp paprika powder
- 2 bay leaves
- salt and pepper
- Heat a pot with the avocado oil using medium-high heat.
- Cut the onions, carrots and celery stalks into small dices. If the beef is not pre-cut, cut it into chunky dices.
- Add the beef to the pot and sear it until it browns. Set the beef aside. Next, add the onions, celery and carrots to the pot and sauté them shortly. Then, add the tomato paste and sauté for approx. 2 more minutes.
- Add the beef, red wine and the beef bone broth to the pot. Put the bay leaves into the pot. Add the paprika powder, salt and pepper.
- Bring the beef stew to a boil, then cover the pot with the lid and let the beef stew simmer on low heat for 2 hours and 30 minutes.
- Test if the meat is soft enough. If it is not, let it simmer for 30 minutes longer. Add more spices or salt and pepper if you need to. If the consistency is not thick enough, let it simmer some more without the lid.