Best Stove Top Beef Stew
This hearty stew warms the soul! Perfect for cozy family dinners, it’s a recipe I cherish for those chilly evenings.
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!