Stove Top Beef Stew

Beef Stew in two white bowl with a spoon and cornbread. A red and white dish towel next to the bowls.

5 from 12 votes

There's nothing like a pot of Stove Top Beef Stew simmering in the kitchen. It's full of rich broth, tender beef chunks, and hearty vegetables. This recipe is an old-fashioned comfort food that always makes you feel cozy.

Prep Time15

Cook Time45

Course: Main Course, Soup, Stew

Cuisine: American

Servings: people

Calories: 319kcal

Author: Gina Abernathy

Ingredients

2 pounds Stew Beef
½ cup Flour
½ teaspoon Garlic Powder
½ teaspoon Salt
½ teaspoon Black Pepper
¼ cup Cooking Oil
1 large Onion diced
2 cups Water
4 cups Beef Broth
½ cup Steak Seasoning Marinade
1 package Lipton Onion Soup Mix
2 14.5 oz. cans Diced Tomatoes
2 pounds Potatoes peeled and cubed
2 cups baby carrots each one cut in half
8 ounces Sliced Mushrooms optional
2 tablespoons Cornstarch
2 tablespoons Water

Instructions

Combine the flour and seasonings. Mix flour, garlic powder, salt, and pepper in a shallow dish to coat the beef.
Coat the beef. Toss stew beef in the seasoned flour until evenly coated.
Brown the beef. Heat oil in a large pot or Dutch oven and brown the meat in batches. If cooking in batches, you may need to add more oil to the pot between the batches. Remove and set aside.
Cook the onions. Add the onions to the pot and cook for 3–4 minutes, until soft. Add a little oil if needed.
Build the broth. Return the beef to the pot and add water, beef broth, Steak Marinade, and Lipton Onion Soup Mix. Stir well and scrape up all the browned bits.
Add the vegetables. Stir in the diced tomatoes, potatoes, carrots, and mushrooms.
Simmer. Bring to a boil, then reduce the heat to medium. Cook 45 minutes to 1 hour, or until potatoes and carrots are fork-tender.
Thicken the stew. Make a cornstarch slurry by mixing cornstarch and water. Slowly pour into the stew while stirring until thickened. Cook 5 more minutes.
Serve. Enjoy with biscuits, cornbread, or buttered rolls!

Notes

Recipe Tips:

Brown the meat in batches.
Don't skip scraping the bottom of the pot to release all of the cooked-on flavors.
Cut potatoes and carrots into small pieces so they cook evenly.
Add a cornstarch slurry to thicken the stew. Add it slowly until you get the desired thickness.
If the stew gets too thick, add another splash of water.

Nutrition