Stove Top Beef Stew
This hearty Stove Top Beef Stew is packed with tender chunks of beef, hearty potatoes, and sweet carrots simmered low and slow in a rich, flavorful broth. It's the ultimate comfort food for cozy nights or hearty family dinners. Whether you're craving homemade recipes, high-protein recipes dinner-style, or healthy recipes easy enough for weekends, this stew is a must-make.
Ingredients
- 3 pounds chuck beef cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon browning sauce optional, for color
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 stalks celery chopped
- ¼ cup finely chopped yellow onion
- 8 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons roast beef base paste like Better Than Bouillon
- 4 cups beef stock
- ⅔ cup red cooking wine Merlot or any dark red wine
- 2 sprigs each fresh rosemary thyme, and bay leaf
- 4 large carrots roughly chopped
- 3 medium Yukon gold potatoes cubed
Instructions
- Season the Beef:
- Toss the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce if using.
- Sear the Beef:
- In a large Dutch oven over medium-high heat, add oil. Once hot, sear the beef for 2–3 minutes on each side until browned. Remove and set aside.
- Sauté Veggies:
- Add celery, onion, and garlic to the pot. Sauté until soft, then stir in tomato paste and beef base. Cook for 2–3 minutes.
- Add Liquids & Herbs:
- Pour in red wine and beef stock. Add rosemary, thyme, and bay leaf. Return beef to the pot, reduce heat to medium-low, cover, and simmer for 2 hours.
- Add Veggies:
- After 2 hours, stir in potatoes and carrots. Continue to cook on medium-low heat for 30–45 more minutes, until beef is fork-tender.
- Serve:
- Remove from heat and discard herb sprigs. Serve hot with mashed potatoes, rice, or toasted bread.