Stovetop Beef Stew with Mini Pierogi
If you love classic beef stew but want something a little different this Stovetop Beef Stew with Mini Pierogi is a weeknight winner! Tender chunks of beef simmer in a rich, savory broth with carrots and celery, then get finished with pillowy mini pierogi for a comforting twist.
This recipe is perfect for chilly nights, busy schedules, and for anyone who wants a hearty meal made easily on the stovetop . Bonus: the mini pierogi cook right in the stew, soaking up all that cozy flavor. Cooking the pierogi right in the broth makes them so soft and pillowy and the perfect compliment to the rich beef.
I know you’re going to love this stew!
Why You’ll Love It
- One-pot, stovetop meal
- Ready in under an hour
- Hearty and filling
- Kid-friendly comfort food
- A fun twist on classic beef stew
What You’ll Need
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- Heavy bottomed pot or Dutch oven
- Beef stew meat (chuck works best)- you can buy this pre-cut or cut a small chuck roast into 1 1/2 inch pieces
- Olive oil- to sear the meat
- Vegetables- small onion, sliced carrots, sliced celery, minced garlic cloves, frozen peas to stir in at the end
- All-purpose flour- this will help to thicken the stew
- Beef broth
- Worcestershire sauce- that tangy umami flavor
- Tomato paste- gives the stew a nice richness
- Seasonings- salt, pepper, paprika, thyme, and rosemary 1 teaspoon salt
- Frozen mini pierogi– find these in the frozen pasta/potato aisle. I buy mine at Publix.
- Butter- to stir in at the end to make the broth rich and velvety.
How To Make It
Brown the beef
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season generously with salt and pepper. Brown the beef in batches until nicely browned on all sides. Remove and set aside.
Sauté the vegetables
In the same pot, add the carrots, onion and celery. Cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
Create the stew base
Sprinkle flour over the vegetables and stir for about 1 minute. Slowly pour in the beef broth, stirring constantly to avoid lumps.
Season and simmer
Stir in Worcestershire sauce, tomato paste, salt, pepper, paprika, thyme, and rosemary. Add the browned beef back in.
Cook until tender
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the beef is tender. If the beef isn’t tender enough yet, continue cooking another 10-15 minutes. Add extra beef broth or water, as needed, if the stew is getting too thick
Add pierogi and peas
Gently stir in the frozen mini pierogi and 1 cup frozen peas. Simmer uncovered for 5–7 minutes, just until the pierogi are soft and heated through.
Finish and serve
Stir in butter for extra richness. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
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FAQ’s
Can I use regular pierogi instead of mini pierogi?
Yes! Just allow an extra minute or two of simmer time so they heat evenly.
Will the pierogi fall apart in the stew?
Mini pierogi hold up very well as long as you stir gently and don’t overcook them.
Can I make this ahead of time?
Yes. Make the stew base ahead of time and refrigerate. Reheat gently and add the pierogi and peas just before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
Can I freeze this stew?
You can freeze the stew without the pierogi. Add fresh pierogi after reheating for the best texture.
More Cozy Comfort Meals
- One Dish Broccoli Chicken Alfredo
- Ham and Potato Soup
- Marry Me Chicken and Rice Casserole
- Crock Pot Cranberry Orange Pork Loin
- Crock Pot Chicken Parmesan Soup
- Pittsburgh Porkchops
- Weeknight Chicken and Biscuits
Comfy and Cozy
Tender beef simmered in a rich broth with carrots, celery, and sweet peas, finished with pillowy mini pierogi for the ultimate cozy one-pot dinner. An easy comfort food twist perfect for busy weeknights and chilly nights! 💕
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Stove Top Beef Stew with Mini Pierogi
Equipment
Ingredients
Method
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season generously with salt and pepper. Brown the beef in batches until nicely browned on all sides. Remove and set aside.
- In the same pot, add the carrots, onion and celery. Cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir for about 1 minute. Slowly pour in the beef broth, stirring constantly to avoid lumps.
- Stir in Worcestershire sauce, tomato paste, salt, pepper, paprika, thyme, and rosemary. Add the browned beef back in.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the beef is tender. If the beef isn’t tender enough yet, continue cooking another 10-15 minutes. Add extra beef broth or water, as needed, if the stew is getting too thick.
- Gently stir in the frozen mini pierogi and 1 cup frozen peas. Simmer uncovered for 5–7 minutes, just until the pierogi are soft and heated through.
- Stir in butter for extra richness. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.
I consider myself a pretty skillful home cook, and I have made many, many beef stews and soups over the years, but this was hands-down the MOST DELICIOUS recipe that I’ve ever made. The broth/soup is so rich and flavorful. This recipe is a keeper, and is going into our rotation of favorites.
That makes me so happy! Thank you for sharing!