An easy stovetop stew recipe calls for browning 1 pound of stew meat, adding broth and some spices, and simmering it on low for 90 minutes before adding potatoes and carrots. When the meat and vegetables are tender, the stew is ready to serve.
Stew can be made with a 1 to 1 1/2 pound beef roast cut into 1-inch cubes or a package of pre-cut stew meat. Season the beef with a dash of salt and pepper. Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven. Add the beef and cook until well browned. Remove the beef and set aside.
Add 2 medium quartered onions and 2 cloves of minced garlic to the oil in the saucepan, and cook until tender. Stir in 2 tablespoons of flour, and cook for one minute, stirring constantly. Add 2 tablespoons of tomato paste and stir. Carefully pour in 1 3/4 cups of beef broth and stir. Add 1/4 teaspoon of pepper, 1/2 teaspoon dried thyme and 1 bay leaf to the saucepan, and bring it to a boil. Return the beef to the saucepan, cover, and reduce heat to low. Cook on low for 90 minutes.
Peel and chop 2 medium potatoes into 1-inch pieces. Add the potatoes and 2 cups of baby carrots to the saucepan, and cook for 30 minutes or until the vegetables and meat are tender. Remove and throw away the bay leaf before serving.