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A bowl of stovetop beef stew with a spoon in it.

Stovetop Beef Stew

This stovetop beef stew is hearty, comforting, and rich in flavor.  It's a perfect meal for a chilly night!
Course Main Course
Cuisine American, Irish
Keyword stovetop beef stew
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4 servings
Calories 469kcal
Author Snacking in Sneakers


  • ¼ cup flour
  • tsp salt (plus extra to taste at the end)
  • tsp pepper
  • 1 ¼ lb beef chunks from beef shank (yield from about 3 lbs beef shank including bones; save bones for simmering; remove and discard any visible fat from meat)*
  • 2 tbsp olive oil, divided
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 ½ cup carrots, chopped
  • 2 tsp minced garlic
  • ½ cup red wine
  • 2 white potatoes, peeled and chopped
  • 2 tbsp tomato paste
  • 3 ½ cups beef broth
  • 1 sprig fresh rosemary


  • In a large bowl, mix together the flour, salt, and pepper. Toss the beef in the flour mixture.
  • Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the beef and cook for about 4-5 minutes, stirring occasionally, until all sides are browned. (Include any beef shank bones if using). Remove the beef with a slotted spoon and set aside for now.
  • Heat the additional 1 tablespoon of olive oil in the same pot over medium-low heat. Add the onion, celery, and carrots. Sauté for 4-5 minutes, until they start to get tender. Add the garlic and cook for another 1 minute.
  • Add red wine and cook for 3-4 minutes, or until reduced by about half.
  • Add the potatoes, tomato paste, beef stock, and rosemary to the pot. Add browned beef (and any bones) back as well.
  • Cover and let simmer for about 2 hours on low heat. Remove the sprig of rosemary (and any bones). Season with salt to taste if needed. Enjoy!


  • *Beef shank works very well for this recipe. I recommend buying enough (about 3 pounds with bones) so that you can get 1 ¼ pounds of beef chunks cut from the shank, and then also including the bone(s) in the pot while cooking.
  • *Beef chuck, often sold as beef stew meat, also works well in this recipe.
  • I have not had any issues with consistency when preparing as directed, but if your stew is too thin after 2 hours, let it simmer for another 20-30 minutes at room temperature.
  • This recipe makes 4-5 servings, depending on portion size. The nutrition analysis below is based on 4 servings.
Nutrition analysis (approximate per serving, assumes beef shank was used and trimmed of visible fat):  469 calories, 13.5 g fat, 3.5 g saturated fat, 950 mg sodium, 35 g carbohydrate, 5.5 g fiber, 7 g sugar, 48 g protein, Vitamin D: 0%, Calcium: 6%, Iron: 32%, Potassium: 30%


Calories: 469kcal