Stovetop Balsamic Beef Stew
If you’re looking for a simple way to make beef stew, look no further! My stovetop balsamic beef stew is simple, wholesome, and made from scratch. It’s hearty, comforting, and so savory. It reminds me of growing up in the Midwest! My husband and I love enjoying this on cold winter days or for celebrating Saint Patrick’s Feast Day! I hope this recipe replaces canned beef stew in your home like it has in ours!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
I like to serve balsamic beef stew on cold winter weekdays or for hearty Sunday suppers. It’s even a wonderful Irish recipe to serve on and celebrate Saint Patrick’s Feast Day (March 17th)!
It’s such a delicious, cozy meal, and I love that it’s packed with veggies. I hope you love it as much as my husband and I do!
Inspiration Behind My Stovetop Beef Stew Recipe
My love for hearty meat and potato dishes was embedded in me at birth. Growing up in the Midwest meant delicious roasts, potatoes, burgers, pork loins, and other meats served with some kind of potato side.
I absolutely love that about back home, and I will always carry that Midwestern love for meat and potatoes with me no matter where I live!
Growing up, my mom would make canned beef stew during the winter months, and I loved it. It was always so hearty, thick, and savory. My mouth waters every time I think of it, haha!
So, I wanted to recreate that cozy winter meal but from scratch, with a few additions like balsamic vinegar! It’s so delicious my husband even loves it, and he didn’t think he liked beef stew!
I hope this recipe helps you replace canned stew in your home like it has in ours. Every time I make this recipe, it takes me back home to those cold Indiana winter days. I love those memories so much!
Why We Love This Stew and Think You Will Too!
- The Best Beef Stew – Better Than Canned: The flavor is even better than canned; you’ll come back to make this recipe time and time again!
- Hearty Meat Stew Recipe: This recipe is so hearty, it’s hard not to love!
- Cozy Winter Meal: The smell of it cooking makes the house feel cozy, and eating it does too!
- Perfect for Saint Patrick’s Feast Day: This is a great Irish meal to celebrate Saint Patrick’s Feast Day! You could serve it alongside homemade beer bread to make it even more special.
- Easiest Beef Stew Recipe: The steps are super simple and easy to follow. No browning the meat or overcomplicating anything here!
- Wholesome Ingredients: Each ingredient is wholesome, especially when using a clean-ingredient beef broth.
Tips for Making My Beef Stew Recipe on the Stove
- Make sure you slice the meat and potatoes into small pieces so they can become tender while cooking.
- Bring the stew to a simmer before adding a lid and cooking on low. This brings up the temperature so the meat will get tender.
- Don’t skip the stirring during the 2-hour cook time. This helps prevent the stew from burning.
- The bottom will begin to stick while cooking; don’t worry about this. Just scrape off anything stuck each time you stir.
Choosing Meat for Beef Stew
You’ll want to look for meat that is called “beef stew meat,” “stew meat,” or “meat for stewing.” This is usually a chuck roast or some kind of roast sliced up into chunks perfect for stewing. I like to get mine at our local beef farm store, but if I’m in a pinch, our little local grocery has a great Angus beef option!
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- stew meat: look for meat labeled “stew meat,” “meat for stewing,” or “beef stew meat”
- carrot: I like to use organic but you can use regular if desired
- onion: I use a yellow onion but a white onion would work great too
- celery: I like to use organic but you can use regular if desired
- small or medium russet potatoes: these are the best type of potato for beef stew
- balsamic vinegar: I like to use Alessi balsamic vinegar, it has a wonderful taste
- beef broth: use a brand that has minimal ingredients that are clean, I like Swanson or an organic option with minimal additives
- sea salt: I prefer to use fine sea salt for this recipe
- ground black pepper: this adds a delicious heartiness to the stew
- garlic powder: make sure you’re using a salt-free option
- onion powder: make sure you’re using a salt-free option
- all-purpose flour: I like to use unbleached organic but you can use any all-purpose for thickening
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Cook Beef Stew on the Stovetop
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
If stew meat is in large chunks, slice each piece into 4 smaller cubes (about 1/2” thick). Add meat to a medium-sized stainless steel pot and set aside. If they’re already small just add them to the pot.
If you haven’t yet: Rinse, peel, and dice carrot into small chunks, finely dice onion, and finely dice celery. Add all three to the pot.
Rinse potatoes with water, peel, and slice into medium sized cubes (about 1/2” to 1”). Add to pot.
Place balsamic vinegar, beef broth, salt, pepper, garlic powder, onion powder, and flour into a large mixing bowl. Whisk to combine until there are no more flour lumps. Add to pot with meat and veggies.
Stir to evenly distribute meat and veggies and bring to a simmer over HIGH heat on the stovetop. Stir every 30 seconds or so until it comes to a light simmer.
As soon as it begins to simmer (the liquid should just begin to start moving), cover with a lid and cook on LOW heat for 1 hour then remove lid and stir. There may be a little sticking to the bottom of the pot, this is normal just stir to remove.
Place lid back on and cook on MEDIUM-LOW for another 1 hour, stir half way through. Again slight sticking is normal on the bottom, just stir to remove.
Remove from heat once meat is tender and potatoes are soft. Stir before serving and enjoy!
Our Favorite Way to Enjoy Balsamic Beef Stew
My husband and I love eating this beef stew by itself or with a few slices of buttered sourdough beer bread! It’s a great combo.
Sides to Serve with Beef Stew
Here are a few homemade sourdough sides that go great with beef stew:
- Sourdough Hawaiian Rolls (Better Than Store-Bought!)
- Sourdough Angel Biscuit Recipe
- Honey Sourdough Cornbread (better than store-bought mix!)
- Sourdough Buttermilk Biscuits (Southern-Style)
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
- Sourdough Texas Toast
How to Store Leftovers
I like to store leftovers in a glass, airtight container once cooled. Beef stew will last in the fridge for about 2 days.
Freezing and Thawing Instructions
You can freeze beef stew in a glass, airtight, freezer-safe container (I like Pyrex) once it’s completely cooled. It’ll last in the freezer for 1–3 months.
When you’re ready to enjoy it, you can either thaw it overnight in the fridge or place it in a turned-off, cold oven and warm it from frozen. Important: Never place a frozen glass dish in a hot oven, or it will burst.
My Favorite Way to Reheat Homemade Beef Stew
I love placing these stew leftovers in the oven or back in a pot to reheat until warm. Either option keeps the flavors and texture much better than using a microwave.
Frequently Asked Questions
You will cook it for 2 hours on the stovetop: 1 hour on low and 1 hour on low-medium.
This can happen for a few reasons: either you didn’t cut the meat into small enough chunks, you didn’t bring the stew to a simmer before covering it with a lid and cooking on low, or you didn’t cook it on low-medium heat for the last hour instead of low.
Sure! You’re more than welcome to try it.
No, it’s not; it’s a simplified beef stew recipe.
I haven’t, so I’m not sure how it will taste, but you’re more than welcome to try it.
It adds a deep, ever so slightly sweet taste that brings out the heartiness of the beef. It’s so delicious!
For my recipe you add 3 Tbsp of balsamic vinegar.
More Soups Made From Scratch To Try
If you’re looking for more wholesome from-scratch soups, try a few of these:
- Savory Pumpkin Chicken Soup
- Creamy Parmesan Italian Sausage Soup
- Mexican Chicken and Rice Soup
- Creamy Chicken Gnocchi Soup
- Game Day Chili (no beans, pasta optional)
- Creamy Cajun Chicken Soup
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Recipe
Stovetop Balsamic Beef Stew
Ingredients
- 1 pound of stew meat (beef)
- 1/3 cup chopped carrot (1/2 of a large carrot)
- 1/3 cup yellow onion
- 1/3 cup chopped celery (about 1 large stalk)
- 2 small or medium russet potatoes (about 1.5 cups cubed)
- 3 Tbsp balsamic vinegar (Alessi brand is my favorite)
- 3 cups beef broth (a brand with minimal additives and ingredients)
- 2 1/2 tsp sea salt
- 1 tsp ground black pepper
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/3 cup + 1 Tbsp all-purpose flour
Instructions
- If stew meat is in large chunks, slice each piece into 4 smaller cubes (about 1/2” thick). Add meat to a medium-sized stainless steel pot and set aside. If they’re already small just add them to the pot.
- If you haven’t yet: Rinse, peel, and dice carrot into small chunks, finely dice onion, and finely dice celery. Add all three to the pot.
- Rinse potatoes with water, peel, and slice into medium sized cubes (about 1/2” to 1”). Add to pot.
- Place balsamic vinegar, beef broth, salt, pepper, garlic powder, onion powder, and flour into a large mixing bowl. Whisk to combine until there are no more flour lumps. Add to pot with meat and veggies.
- Stir to evenly distribute meat and veggies and bring to a simmer over HIGH heat on the stovetop. Stir every 30 seconds or so until it comes to a light simmer.
- As soon as it begins to simmer (the liquid should just begin to start moving), cover with a lid and cook on LOW heat for 1 hour then remove lid and stir. There may be a little sticking to the bottom of the pot, this is normal just stir to remove.
- Place lid back on and cook on MEDIUM-LOW for another 1 hour, stir half way through. Again slight sticking is normal on the bottom, just stir to remove.
- Remove from heat once meat is tender and potatoes are soft. Stir before serving and enjoy!