Stove Top Beef Stew is the ultimate comfort dish, perfect for chilly evenings or when you want something hearty and satisfying. The tender chunks of beef infused with rich flavors and served with veggies will make your whole family feel cozy and content. This stew is not just a meal; it’s an experience, bringing warmth to your kitchen and filling your home with mouthwatering aromas. So, gather your loved ones and let’s dive into the beauty of this delicious stew!
Why You’ll Love This Dish
There’s something truly magical about a pot of beef stew bubbling on the stove. It’s easy on the wallet, packed with protein, and full of wholesome ingredients that nourish your soul. This recipe is a crowd-pleaser and perfect for busy weeknights or special family gatherings. You can whip it up in a few simple steps, making it an ideal option when you’re low on time but high on hunger.
“This Beef Stew has become our go-to recipe! It’s easy, delicious, and warms us up like a hug on a cold day!” – A happy home cook
How This Recipe Comes Together
Making Stove Top Beef Stew is straightforward and forgiving, even for beginner cooks. You start by seasoning and browning the beef, which adds depth to the flavor. Then, you sauté the aromatics, stir in some delicious additions, and let it all simmer together until you’re left with a bowl of pure comfort. It’s as enjoyable to make as it is to eat!
{image_template}
What You’ll Need
To create this hearty stew, ensure you have the following ingredients on hand:
- 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 (two sprigs each of rosemary, thyme, bay leaf)
- 4 large carrots (roughly chopped)
- 3 medium Yukon gold potatoes (cut into cubes)
Feeling free to swap out ingredients based on your preferences is encouraged! For instance, you can use a different cut of meat, or opt for vegetable stock for a lighter version.
Directions to Follow
-
Begin by seasoning the beef with flour, Worcestershire sauce, browning sauce (if using), garlic powder, onion powder, Italian seasoning, salt, and pepper. This will give the beef a flavorful crust and help to thicken the stew.
-
In a large Dutch oven set over medium-high heat, add the vegetable oil. Once hot, sear the beef on all sides for about 2-3 minutes per side until golden brown. Remove from the pan and set aside.
-
Add the celery, onions, and garlic to the Dutch oven and sauté until soft, about 5 minutes. This brings out their natural sweetness.
-
Stir in the tomato paste and beef base, allowing it to simmer for 2-3 minutes to deepen the flavors.
-
Now add the beef stock, red cooking wine, and fresh herbs, stirring until combined. Bring the mixture to a boil.
-
Reduce the heat to medium-low, cover, and let it cook for 2 hours. This slow cooking time is key to achieving tenderness.
-
After 2 hours, add the potatoes and carrots, continuing to simmer on medium-low heat for an additional 30-45 minutes until the vegetables are tender.
-
Once the beef is perfectly tender, garnish and serve the stew hot, perhaps with rice, mashed potatoes, or crunchy toast.
Best Ways to Enjoy It
Stove Top Beef Stew shines on its own, but it pairs beautifully with a crispy green salad or warm, crusty bread. Feel free to garnish with fresh herbs or a sprinkle of cheese for a little extra flair. For a comforting close to your meal, serve a slice of homemade pie for dessert!
Storage and Reheating Tips
Leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock to maintain moisture. If you want to make extra for later, you can freeze the stew in portions. Just remember to cool it completely before popping it in the freezer. It’ll hold its flavor beautifully for up to 3 months!
Helpful Cooking Tips
- For a deeper flavor, try browning the meat in batches rather than overcrowding the pan.
- If you’re in a pinch, skip the wine and use extra beef stock.
- Don’t be afraid to customize with your favorite veggies—parsnips or peas are a great addition!
Recipe Variations
Spice up your beef stew with some Southwest flair by adding a can of diced tomatoes and a sprinkle of chili powder. Or go with a Mediterranean twist by including olives and serving it with couscous. The options are endless!
Common Questions
What is the prep time for this stew?
The prep time typically takes about 20 minutes, while the cooking time is about 2.5 to 3 hours.
Can I substitute the beef with another protein?
Absolutely! You can use chicken, pork, or even make it vegetarian by substituting with hearty vegetables and beans.
How do I thicken the stew?
If you prefer a thicker stew, you can create a slurry with cornstarch and water, adding it in during the last 30 minutes of cooking.
Stove Top Beef Stew
- Total Time: 170 minutes
- Yield: 6 servings
- Diet: None
Description
A hearty and satisfying beef stew perfect for chilly evenings.
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 (two sprigs each of rosemary, thyme, bay leaf)
- 4 large carrots (roughly chopped)
- 3 medium Yukon gold potatoes (cut into cubes)
Instructions
- Season the beef with flour, Worcestershire sauce, browning sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- In a large Dutch oven, add the vegetable oil over medium-high heat and sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
- Add the celery, onions, and garlic to the Dutch oven and sauté until soft, about 5 minutes.
- Stir in the tomato paste and beef base, simmering for 2-3 minutes.
- Add the beef stock, red cooking wine, and fresh herbs, stirring to combine. Bring to a boil.
- Reduce heat to medium-low, cover, and cook for 2 hours.
- After 2 hours, add the potatoes and carrots, and simmer for an additional 30-45 minutes until vegetables are tender.
- Serve the stew hot garnished with herbs or cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American