This stovetop beef stew is hearty and warming, perfect for a cozy meal. With tender beef, fresh vegetables, and rich broth, it’s a bowl of comfort on a chilly day!
I love how easy it is to whip up this stew. Just toss in the ingredients, let them simmer, and get ready for delicious smells filling your kitchen. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender and flavorful during long cooking. If you’re looking for a leaner option, you might use sirloin, though it won’t be as rich and tender.
Vegetable Oil: Any cooking oil will work, but I often use olive oil for its flavor. If you want a richer taste, try using butter or a mix of both!
Red Wine: While it adds depth, you can skip it or replace it with more beef broth or a splash of balsamic vinegar for acidity.
Potatoes: Baby potatoes are great because they cook well and hold their shape. Yukon golds are my favorite for their creamy texture. If you’re low on potatoes, you could use sweet potatoes instead!
Flour: The flour helps thicken the stew, but using cornstarch mixed with water also works or even omit the thickening step for a brothier stew.
How Do I Get the Best Flavor from My Beef Stew?
Getting a deep flavor in your beef stew is all about layering the ingredients and taking your time. Start by browning the beef well; that caramelization gives incredible flavor. Make sure the pot is hot enough to sear the meat without steaming it.
- Don’t rush the browning; it should take 3-4 minutes for each batch.
- Use the same pot for the onions and garlic to pick up those tasty bits stuck to the bottom.
- Let it simmer long enough—this builds richness. Aim for at least 1.5 to 2 hours.
Remember, the longer it cooks, the better the flavors blend—this is a recipe that benefits from patience! Happy cooking!
Stovetop Beef Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1-1.5 inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 cup red wine (optional, can substitute with extra broth)
- 4 large carrots, cut into chunks
- 1.5 pounds baby potatoes or Yukon gold potatoes, halved or quartered
- 2 celery stalks, chopped
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious stovetop beef stew will take about 15 minutes to prep and about 2 to 2.5 hours to cook. The longer simmering time ensures tender beef and deep flavors. It’s a cozy dish that rewards patience!
Step-by-Step Instructions:
1. Sear the Beef:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels to help them sear nicely. Season the beef cubes with salt and pepper. Brown the beef in batches, allowing each cube to sear on all sides for about 3-4 minutes. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion. Cook for about 5 minutes until it’s softened and translucent. Then, add the minced garlic, cooking for an additional minute until fragrant.
3. Build the Flavor:
Stir in the tomato paste and let it cook for 1-2 minutes to deepen its flavor. If you’re using red wine, pour it in next! Scrape the bottom of the pot to release any flavorful bits stuck there—this deglazing adds extra richness!
4. Combine Ingredients:
Return the browned beef to the pot. Add the beef broth, bay leaves, dried thyme, and adjust the seasoning with salt and pepper to taste. Bring the stew to a boil.
5. Simmer the Stew:
Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours. This slow cooking time is key for tender, melt-in-your-mouth beef.
6. Add the Vegetables:
After the beef has had time to tenderize, add in the carrots, potatoes, and celery. Cover and let simmer for another 30-45 minutes until the vegetables are tender and cooked through.
7. Thicken (Optional):
If you like your stew thicker, mix the flour with a few tablespoons of cold water to create a slurry, then stir it into the stew. Cook it uncovered for 5-10 minutes until the stew thickens to your desired consistency.
8. Final Touches:
Remove the bay leaves, taste your stew, and adjust the seasoning if needed. Garnish with freshly chopped parsley before serving!
Enjoy this comforting stovetop beef stew with crusty bread or over mashed potatoes for a truly satisfying meal!
Can I Use Different Cuts of Beef?
Yes! While beef chuck is ideal for stews due to its tenderness, you can also use cuts like brisket or round. Just be sure to adjust cooking time as some cuts may require longer to become tender.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and vegetables are tender.
How to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or microwave before serving. You can also freeze it for up to 3 months—just thaw in the fridge overnight before reheating!
What Can I Serve with This Beef Stew?
This stew is fantastic on its own, but you can serve it with crusty bread, over mashed potatoes, or with a side of roasted vegetables or a fresh salad for a complete meal.