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Stove Top Beef Stew

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Tender, juicy beef stew with potatoes and carrots slow cooks on the stove top. It’s the perfect comfort food any time!

Ingredients

Scale
  • 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
  • 1/4 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
  • 2/3 cup red cooking wine (merlot or any dark red wine)
  • Bunch of fresh herbs (rosemary, thyme, bay leaf — about 2 sprigs each)
  • 4 large carrots, roughly chopped
  • 3 medium Yukon gold potatoes, cut into cubes

Instructions

  • Season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce (if using).

  • In a large Dutch oven set over medium-high heat, add the oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until golden brown. Remove from the pan and set aside.

  • Add the celery, onions, and garlic to the Dutch oven and sauté until soft.

  • Stir in the tomato paste and beef base and simmer for 2 to 3 minutes.

  • Add the wine, broth, and fresh herbs. Reduce the heat to medium-low, cover, and cook for 2 hours.

  • After 2 hours, add the potatoes and carrots and continue cooking on medium-low heat for an additional 30 to 45 minutes.

  • Once the beef is perfectly tender, garnish and serve with rice, mashed potatoes, or crunchy toast.

Notes

Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://glonfo.com/stove-top-beef-stew/