Stovetop Beef Stew Recipe

stovetop beef stew in black bowl with spoon in bowl

This stovetop beef stew is rich, tender, and full of comforting flavor. Marinated beef simmers with peppers, onions, and potatoes in a savory gravy for a hearty one-pot meal that’s perfect with rice or bread.

Course entree

Cuisine American

Keyword beef stew, stovetop beef stew

Prep Time 15

Cook Time 1 15

Marinate Time 2

Total Time 3 30

Servings people

Calories 321kcal

Author Tanya

Ingredients

2 pounds beef stew meat chuck roast or similar, cut into 1-inch cubes
1 tablespoon soy sauce
2 teaspoons adobo seasoning
1 teaspoon onion powder
½ teaspoon cumin
Juice of 1 lime about 2 tablespoons
1 tablespoon olive oil
1 yellow onion sliced
1 green bell pepper sliced
1 jalapeño seeded and sliced (optional, for heat)
6 garlic cloves chopped
2 tablespoons tomato paste
1 cup beef or chicken broth low-sodium preferred; more as needed
2 medium potatoes peeled and cut into 1-inch chunks
½ cup fresh cilantro or parsley, for garnish

Instructions

In a medium bowl, combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice. Mix well to coat. Cover and refrigerate for 1 to 2 hours, or overnight for best flavor.
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef for 3 to 4 minutes per side until browned. Remove and set aside.
In the same pot, add the onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of broth to deglaze, scraping up browned bits from the bottom. Cook for 3 to 4 minutes, until softened. Stir in the garlic and tomato paste and cook for 30 seconds.
Return the beef to the pot. Add 1 cup of broth, stirring to release any remaining fond. Reduce the heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
Stir in the potatoes. Cover and continue simmering for 30 to 35 minutes, until the beef is tender and the potatoes are cooked through but not falling apart. Add more broth or a splash of water if the stew becomes too dry.
Stir in the cilantro or parsley. Taste and adjust seasoning with salt and pepper. Serve hot with rice, tostones, or avocado.

Notes

For the most tender beef, let the stew simmer low and slow. If the beef isn’t tender after the listed time, continue simmering until it softens.
Potatoes can be swapped with carrots, sweet potatoes, or yucca. Just cut them into even chunks so they cook evenly.

Nutrition