This hearty stovetop beef stew is packed with tender beef, carrots, and potatoes, all simmered together for a comforting meal. It’s like a warm hug in a bowl!
I love how easy it is to make this stew. Just toss everything in the pot and let it do its thing while the wonderful smells fill the kitchen. Perfect for cozy nights!
Key Ingredients & Substitutions
Beef Chuck: This cut is excellent for stews. It’s tough but becomes tender with slow cooking. If you’re in a pinch, you can use brisket or round, though they might be leaner.
Vegetable Oil: I generally use vegetable oil for sautéing, but feel free to switch to olive oil for a different flavor or use butter for richer taste.
Red Wine: It adds depth to the stew. If you prefer to skip it, increase the beef broth instead. Alternatively, a splash of vinegar or grape juice can work as well.
Vegetables: Yukon Gold potatoes give a creamy texture, but Russet works too. If you want a twist, try adding sweet potatoes or parsnips, which provide a nice sweetness.
How Do I Achieve Perfectly Tender Beef in My Stew?
To make your beef melt-in-your-mouth tender, the secret is to brown it well first. This adds flavor! Here’s how to do it:
- Season the beef with salt and pepper. This enhances flavor right from the start.
- Don’t overcrowd the pot when browning. Give the beef space to brown properly, around 4-5 minutes per batch.
- After browning, ensure you let it simmer on low heat for at least 1.5 to 2 hours. Low and slow is the way to go!
With these tips, your stovetop beef stew will be delicious, hearty, and comforting!
Stovetop Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 1/2 lbs potatoes, quartered (preferably Yukon Gold or similar)
- 4 large carrots, cut into chunks
- 1 cup frozen peas
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delightful beef stew will take about 20 minutes to prepare and then around 2 to 2.5 hours to simmer. It’s a bit of a wait, but the delicious aroma that fills your kitchen will be well worth it!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Season your beef cubes with salt and pepper. In batches, add the beef to the pot and brown on all sides for about 4-5 minutes. Once browned, remove the beef and set it aside. This step adds amazing flavor!
2. Sautéing the Vegetables:
Add the chopped onion to the pot and cook for about 5 minutes until it’s softened and lightly browned. Then, stir in the minced garlic and let it cook for another minute until it smells wonderful!
3. Building Flavor:
Next, add the tomato paste and cook for 1-2 minutes to deepen the flavor more. If you’re using red wine, pour it in now to deglaze the pot, scraping up any delicious brown bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
4. Combining Ingredients:
Return the browned beef to the pot and add in the beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Stir everything gently, bringing it to a boil.
5. Simmering the Stew:
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender. The longer it simmers, the better the flavor!
6. Adding the Vegetables:
Time for the veggies! After the beef is nice and tender, add in your quartered potatoes and carrot chunks. Cover again and simmer for another 30-40 minutes until the vegetables are tender.
7. Finishing Touches:
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for 5 more minutes. If you like a thicker stew, mix the flour with a few tablespoons of cold water, make a slurry, and stir it into thestew. Cook for an additional 5 minutes until thickened.
8. Serve and Enjoy:
It’s time to dig in! Taste the stew and adjust with salt and pepper as needed. Just before serving, sprinkle some fresh chopped parsley on top for a lovely finish.
Enjoy your cozy and flavorful stovetop beef stew!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after cooking, you can also use brisket or beef round. Just keep in mind that these cuts may be leaner and might require a bit more cooking time to reach the desired tenderness.
Can I Substitute the Red Wine?
Yes! If you prefer not to use wine, simply increase the beef broth in the recipe. You could also use grape juice or a splash of vinegar for acidity, but the flavor profile will change slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave in intervals until heated through.
Can I Freeze This Stew?
Yes, this beef stew freezes well! Allow it to cool completely, then transfer to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating!
