There’s something special about gathering around the dinner table with a warm, hearty dish on a cool evening. I’m a mom and wife, and in our family, meals are more than just food; they’re a time to connect and share our day. One of my go-to recipes for these times is a stove top beef stew. It’s the kind of meal that warms you from the inside out, packed with vibrant vegetables and tender beef. I’ve been cooking this recipe for years, and every time it graces our table, it’s met with smiles and empty plates.
Cooking isn’t just about following instructions for me; it’s a form of love that I can share with my family. This beef stew is a recipe that I’ve cherished, one that’s perfect for those evenings when a little extra coziness is required. And oh, how the aroma fills the house as it cooks! It’s one of those dishes that even our pickiest eater, my youngest, can’t resist. So, if you’re looking for a meal that’s not only filling and satisfying but also connects your family over the dinner table, this beef stew might just do the trick.
Over the years, I’ve learned that the key to a great stew is not rushing the process. The beef needs time to get just right, becoming incredibly tender while absorbing all those fantastic flavors. Plus, the medley of carrots, celery, and herbs gives it a lovely depth that’s hard to beat. This isn’t a meal you make when you’re in a rush. Instead, it’s a weekend special, one that you can let simmer while you catch up with loved ones or enjoy a good book.
Another thing I love about this recipe? It’s quite versatile. Whether you’re serving it up for your family or impressing friends at a dinner party, it never disappoints. It’s simple enough for a mid-week family dinner but robust enough to be the spotlight of a cozy Sunday lunch. So, let’s get started, shall we?
How to Make the Best Stove Top Beef Stew
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Ingredients:
- 3 pounds chuck beef, cut into 1-inch cubes
- 4 cups beef stock
- 4 large carrots, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon browning sauce (optional, for enhancing color)
- 2 tablespoons vegetable oil
- 1 teaspoon Italian seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons roast beef base paste (such as Better than Bouillon)
- 2 stalks celery, chopped
- 3 medium Yukon gold potatoes, cubed
- 8 cloves garlic, minced
- 1/4 cup finely chopped yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- A bunch of fresh herbs (such as rosemary, thyme, bay leaf – about 2 sprigs each)
Directions:
- Begin by seasoning your beef cubes with flour, Worcestershire sauce, garlic and onion powders, Italian seasoning, salt, pepper, and browning sauce, if desired. Mix well to fully coat the beef.
- Heat a large Dutch oven over medium-high heat and add the vegetable oil. Once it’s hot, add the seasoned beef cubes, searing them until they are golden brown on all sides, for about 2 to 3 minutes. Transfer the beef to a separate plate and set aside.
- In the same pot, add the chopped celery, onions, and minced garlic. Cook these for a few minutes until they begin to soften and the onion becomes translucent. Stir in the tomato paste along with the beef base paste, allowing them to simmer for just a couple of minutes to blend the flavors.
- Pour in the red wine and beef stock, then add your fresh herb bunch into the pot. Lower the heat to medium-low, cover it with a lid, and let it cook slowly for around 2 hours, allowing the flavors to meld beautifully.
- Once the 2 hours have passed, drop in the cubed potatoes and chopped carrots. Give it all a good stir and continue to cook on medium-low heat for another 30 to 45 minutes, or until the potatoes start to become tender.
- When the meat is fork-tender and the vegetables are cooked through, remove the pot from the heat. Serve this delightful stew in bowls over a bed of rice or with a side of mashed potatoes for an ultimate comfort meal.
Storing Suggestion:
You can store any leftovers in an airtight container in the refrigerator for up to three days. This stew also freezes well; just transfer it to freezer-safe containers, and it’ll last for up to three months. Reheat thoroughly before serving.
Cooking Tips:
If you’re looking to deepen the flavor, consider marinating the beef in the red wine overnight. For a thicker stew, mash some of the potatoes as they cook. Feel free to adjust the seasonings to taste—they’re the key to making this beef stew truly yours.
Serving Suggestions:
Pair this hearty beef stew with a fresh, crusty loaf of bread, a light green salad, and a glass of the same red cooking wine you used in the recipe. For a pop of freshness, garnish with some chopped parsley or thyme just before serving.
Ingredient Substitutions:
If you don’t have red cooking wine, swap in some balsamic vinegar for a different twist. Vegetable or chicken stock can replace the beef stock in a pinch. You can also experiment with different root vegetables—try parsnips or turnips for a flavorful change.
Seasonal Variations:
During the summer months, replace potatoes with zucchini or squash for a lighter version. Winter calls for the heartiest ingredients, so add mushrooms or root vegetables like parsnips. Adjust the fresh herbs according to what’s growing in your garden.
Allergen Information:
This beef stew contains common allergens such as garlic and onions. If you’re allergic to any of these ingredients, try using garlic-infused oil and leeks for a similar flavor profile. Ensure your beef stock and other sauces are free from any gluten sources, if necessary.
FAQs
Can I make this beef stew in a slow cooker?
Yes, you can! To do this, follow the initial steps for searing the beef and sautéing the vegetables on the stove. Then, transfer everything to a slow cooker, add the liquids and herbs, and cook on low for 6 to 8 hours or until the beef is tender.
What is the best cut of beef for this stew?
Chuck beef is ideal for stew due to its rich flavor and ability to become tender over long cooking periods. However, you can also use other cuts like brisket or round steak if preferred.
How can I thicken my beef stew?
To thicken your beef stew, you can mash some of the potatoes as they cook or create a slurry with a tablespoon of cornstarch mixed with cold water, then stir it into the stew during the last 10 minutes of cooking.
Can I make this stew ahead of time?
Absolutely! This stew often tastes even better the next day as the flavors develop further in the fridge. Simply reheat it on the stove over low heat until warmed through when you’re ready to serve.
Is it necessary to use browning sauce?
Browning sauce is optional. It helps with achieving that rich, dark color in the stew but doesn’t drastically impact the taste. Many cooks skip it, especially if it’s not already in their pantry.
How do I store this stew?
For storage, place cooled leftovers in airtight containers and keep them in the refrigerator for up to three days or freeze for up to three months. Be sure to heat thoroughly before serving again.
Best Stove Top Beef Stew
Ingredients
- 3 pounds chuck beef cut into 1-inch cubes
- 2/3 cup red cooking wine like merlot or another dark red
- 4 cups beef stock
- 4 large carrots roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon browning sauce optional, for color
- 2 tablespoons vegetable oil
- 1 teaspoon Italian seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons roast beef base paste like Better than Bouillon
- 2 stalks celery chopped
- 3 medium Yukon gold potatoes cut into cubes
- 8 cloves garlic minced
- 1/4 cup yellow onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- fresh herbs rosemary, thyme, bay leaf—about 2 sprigs each
Instructions
- Season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and the browning sauce if using.
- In a large Dutch oven over medium-high heat, add the oil. Once heated, sear the beef on all sides for about 2 to 3 minutes until golden brown. Remove the beef and set aside.
- Next, add the chopped celery, onions, and minced garlic to the Dutch oven, sautéing until they soften. Stir in the tomato paste and beef base, simmering for 2 to 3 minutes.
- Pour in the red wine, beef stock, and add the fresh herbs. Reduce the heat to medium-low, cover, and let it cook for 2 hours.
- After 2 hours, add the cubed potatoes and chopped carrots, continuing to cook on medium-low heat for an additional 30 to 45 minutes.
- When the beef is tender, garnish and serve this delightful stew with rice or mashed potatoes. It’s such a comfort on a cool evening!
