This stovetop beef stew is a cozy meal that’s packed with tender meat and hearty vegetables. It simmers gently to create a warm, comforting dish that’s perfect for chilly days!
Who doesn’t love a one-pot meal? I love tossing in whatever veggies I have on hand. Plus, it fills the house with a delicious smell, making everyone eager to dig in!
Making this stew is super simple! Just brown the beef, add your favorite veggies, and let it bubble away. It’s like a hug in a bowl—and leftovers are even better!
Key Ingredients & Substitutions
Beef Chuck: This cut has the right balance of meat and fat, making it perfect for stews. If you can’t find chuck, look for brisket or round steak as alternatives. They also work well but may be slightly leaner.
Vegetable Oil: Canola or olive oil are great options for browning the meat. If you’re looking for a richer flavor, try using beef tallow or even bacon grease for an extra punch!
Onions and Garlic: They’re essential for building flavor. Yellow onions are the best choice. If you need a milder taste, you could use sweet onions instead. You can also skip garlic if you prefer.
Red Wine: It adds depth, but you can substitute with more broth or even a splash of balsamic vinegar for acidity. Using apple cider or even grape juice can create a unique flavor, too!
Potatoes and Carrots: These veggies add heartiness. Any potatoes will work, but if you’re avoiding carbs, turnips or parsnips can be used instead. Feel free to toss in other vegetables, too, like celery or mushrooms!
How Do I Make Sure My Beef is Tender and Juicy?
To achieve perfectly tender beef, sear it well before simmering. This helps lock in juices and adds flavor. Here are some steps to follow:
- Pat the beef dry with paper towels; moisture can hinder browning.
- Season the beef generously with salt and pepper before cooking.
- Brown in batches to ensure each piece has enough space. Avoid overcrowding the pot, which can cause steaming instead of browning.
- Once browned, lower the heat to let it simmer for a long time. Low and slow is key for tender meat!
Remember, patience is essential here! Allow the meat to simmer until it’s fork-tender for the best results.
How to Make Stovetop Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 to 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 lb small yellow or baby potatoes, halved or left whole if small
- 3 large carrots, sliced into thick rounds
- 1 cup green peas (fresh or frozen)
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting stovetop beef stew requires about 15-20 minutes for preparation and approximately 2-2.5 hours of cooking time, allowing for the beef to become tender and the flavors to meld beautifully. It’s a great meal for the weekend when you have some time to relax while it simmers!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels to remove moisture. This helps to achieve a nice sear. Generously season the beef with salt and black pepper to enhance its flavor.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown all sides until they have a nice sear. Once browned, remove the beef from the pot and set it aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion. Sauté for about 5 minutes until it softens and turns slightly golden brown. Then, add the minced garlic and cook for an additional minute, stirring frequently to release its fragrance.
4. Add Tomato Paste:
Stir in the tomato paste, cooking for 1-2 minutes. This step helps to deepen the flavor profile of the stew.
5. Combine Ingredients:
Return the browned beef to the pot. Pour in the beef broth and red wine (if using), and use a wooden spoon to scrape up any browned bits from the bottom of the pot, as they add great flavor.
6. Season and Simmer:
Add the dried thyme, rosemary, and bay leaves to the pot. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 hours, or until the beef is tender.
7. Add Vegetables:
After 1.5 hours, add in the potatoes and carrots. Stir to combine and cover the pot again. Continue simmering for another 30-40 minutes, until the vegetables are soft.
8. Thicken the Stew (Optional):
If you prefer a thicker consistency, mix the all-purpose flour with a few tablespoons of cold water to form a slurry. Stir the slurry into the stew and let it simmer uncovered for 5-10 minutes until it thickens appropriately.
9. Final Touches:
Stir in the green peas and cook for an additional 5 minutes. This will add a lovely pop of color and fresh flavor to your stew.
10. Season and Serve:
Remove the bay leaves, taste your stew, and adjust the seasoning with more salt and pepper if necessary. Garnish with freshly chopped parsley for a fresh touch.
11. Enjoy Your Meal:
Serve your hearty stovetop beef stew hot, ideally with a side of crusty bread or a bed of creamy mashed potatoes.
Enjoy this warm, satisfying dish with your loved ones!
Can I use a different cut of beef for this stew?
Yes! While beef chuck is ideal for stews due to its marbled fat and tenderness, you can use cuts like brisket or round steak as alternatives. Just keep in mind that leaner cuts may require slightly less cooking time to prevent them from becoming tough.
How do I store leftovers of the beef stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the stew cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make this stew in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, follow the same steps for browning the beef and sautéing the onions and garlic. Then transfer everything to the slow cooker, add the broth and wine, and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
What can I add for extra flavor?
Feel free to experiment with additional herbs like parsley or oregano. You can also add a splash of Worcestershire sauce for depth or throw in some mushrooms for an earthy touch. For a spicy kick, try adding a pinch of red pepper flakes!
