Name: Stove Top Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 pounds chuck beef (cut into 1-inch cubes); 2 tablespoons all-purpose flour; 2 tablespoons Worcestershire sauce; 1 tablespoon browning sauce (optional, for color); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 2 stalks celery (chopped); 1/4 cup finely chopped yellow onion; 8 cloves garlic (minced); 2 tablespoons tomato paste; 2 tablespoons roast beef base paste (like Better than Bouillon); 4 cups beef stock; 2/3 cup red cooking wine (merlot or any dark red wine); Bunch of fresh herbs (rosemary, thyme, bay leaf—about 2 sprigs each); 4 large carrots (roughly chopped); 3 medium Yukon gold potatoes (cut into cubes)

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why make this recipe

Stove Top Beef Stew is a comforting and hearty dish perfect for cold days or when you want to feel cozy. It’s easy to make and packs a lot of flavor. With tender chunks of beef, fresh vegetables, and a rich broth, this stew is sure to please everyone at the dinner table. Plus, it only takes a few simple steps to create a warm and delicious meal.

how to make Stove Top Beef Stew

Ingredients:

3 pounds chuck beef (cut into 1-inch cubes)
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional, for color)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 stalks celery (chopped)
1/4 cup finely chopped yellow onion
8 cloves garlic (minced)
2 tablespoons tomato paste
2 tablespoons roast beef base paste (like Better than Bouillon)
4 cups beef stock
2/3 cup red cooking wine (merlot or any dark red wine)
Bunch of fresh herbs (rosemary, thyme, bay leaf—about 2 sprigs each)
4 large carrots (roughly chopped)
3 medium Yukon gold potatoes (cut into cubes)

Directions:

Season the beef with flour, Worcestershire sauce, browning sauce (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper.
In a large Dutch oven set over medium-high heat, add vegetable oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until they are golden brown. Remove from the pan and set aside.
Add the chopped celery, onions, and minced garlic to the Dutch oven. Sauté until soft.
Stir in the tomato paste and beef base, and simmer for 2 to 3 minutes.
Pour in the beef stock, wine, and add the fresh herbs. Reduce heat to medium-low, cover, and cook for 2 hours.
After 2 hours, add the potatoes and carrots. Continue cooking on medium-low heat for an additional 30 to 45 minutes.
Once the beef is perfectly tender, garnish and serve with rice, mashed potatoes, or crunchy toast.

how to serve Stove Top Beef Stew

Stove Top Beef Stew is best served hot. You can enjoy it with a side of crusty bread, fluffy rice, or creamy mashed potatoes. Garnish with fresh herbs for an added touch.

how to store Stove Top Beef Stew

To store leftover stew, let it cool down completely and transfer it to an airtight container. It can be kept in the refrigerator for 3 to 4 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. Just reheat thoroughly when ready to serve.

tips to make Stove Top Beef Stew

Make sure to sear the beef properly to develop flavor.
You can add more vegetables like peas or green beans for extra nutrition.
Adjust the seasoning to your taste. Feel free to add more herbs or spices.
If you like a thicker stew, mix a bit of cornstarch with water and stir it in toward the end of cooking.

variation

You can make a lighter version by using chicken instead of beef and changing up the vegetables. This recipe can easily be adapted to your taste by using different types of herbs or adding more spices.

FAQs

1. Can I use a different type of meat?
Yes, you can use other cuts of beef or even chicken for a different flavor.

2. What can I add for a little extra flavor?
Consider adding red chili flakes for some heat or a splash of vinegar for tanginess.

3. Can I cook this stew in a slow cooker?
Yes! After searing the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours.

Stove Top Beef Stew

Author: alhaouil
Total Time: 135 minutes
Yield: 6 servings 1x
Diet: None

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Description

A comforting and hearty dish perfect for cold days, filled with tender beef and fresh vegetables in a rich broth.

Instructions

Season the beef with flour, Worcestershire sauce, browning sauce (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper.
In a large Dutch oven set over medium-high heat, add vegetable oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until they are golden brown. Remove from the pan and set aside.
Add the chopped celery, onions, and minced garlic to the Dutch oven. Sauté until soft.
Stir in the tomato paste and beef base, and simmer for 2 to 3 minutes.
Pour in the beef stock, wine, and add the fresh herbs. Reduce heat to medium-low, cover, and cook for 2 hours.
After 2 hours, add the potatoes and carrots. Continue cooking on medium-low heat for an additional 30 to 45 minutes.
Once the beef is perfectly tender, garnish and serve with rice, mashed potatoes, or crunchy toast.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste. For a thicker stew, mix cornstarch with water and stir in toward the end of cooking.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Stovetop
Cuisine: American