Name: Stove Top Beef Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
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; 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

Description

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

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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

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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.

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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.

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Nutrition

Serving Size: 1 serving
Calories: 569 kcal
Sugar: 6 g
Sodium: 1848 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 2 g
Carbohydrates: 29 g
Fiber: 4 g
Protein: 50 g
Cholesterol: 157 mg