This stovetop beef stew is like a warm hug in a bowl! Packed with tender beef and colorful veggies, it’s a cozy dish perfect for chilly days.
I love how easy it is to make! Just let it simmer while you relax, and soon you’ll have a tasty stew to enjoy. Don’t forget some bread for dipping—it’s a must! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender over long cooking. If you want a leaner option, you can use sirloin. Just remember, it might not get as tender as beef chuck.
Red Wine: It adds depth to the stew. If you prefer not to use wine, increase the beef broth by one cup. You can also use grape juice or broth for a non-alcoholic option.
Thyme: Fresh thyme has a wonderful flavor. If you only have dried thyme, remember that dried is stronger. Use about a third of the amount called for with fresh.
Potatoes and Carrots: These are classic add-ins. Feel free to swap in parsnips or sweet potatoes for a different flavor! Also, if you’re low on either, just adjust the quantities of the other vegetables accordingly.
What’s the Best Way to Brown Beef for Stew?
Browning beef is key to building flavor in your stew. Here’s how to do it right:
- Heat your pot well before adding oil; this helps sear the beef quickly.
- Don’t overcrowd the pot! Cook in batches if needed. This prevents steaming and ensures nice, brown crusts.
- Let the beef sit for a couple of minutes before flipping; this helps achieve a good caramelized surface.
- After browning, it’s important to scrape any browned bits from the pot when you’ll deglaze with wine or another liquid. Those bits add deep flavor!
Following these steps will really enhance your stew’s taste and make it something special!
Stovetop Beef Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This delicious stovetop beef stew takes about 15 minutes of prep time and 1 hour and 10 minutes of cooking time, totaling approximately 1 hour and 25 minutes. It’s a bit of a wait, but the flavor it develops really is worth it!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning the beef cubes with salt and pepper. This step is crucial for flavor!
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned beef in batches so it doesn’t overcrowd the pot. Brown all sides until they get a nice caramelized color. Once done, remove the beef and set it aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion. Sauté for about 5 minutes until it turns soft. Add the minced garlic and cook for an additional minute until you start smelling that delicious garlic aroma!
4. Add Tomato Paste:
Stir in the tomato paste and cook for about 2 minutes to deepen the flavor even more. It’s really going to enhance the stew!
5. Deglaze the Pot:
Pour in the red wine (if using) to deglaze the pot. This means you’ll be scraping up those tasty browned bits stuck to the bottom. Let it cook for about 2 minutes to reduce slightly.
6. Combine Ingredients:
Now it’s time to return the browned beef to the pot. Add in the beef broth, dried thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then lower the heat and cover the pot. Let it simmer for about 1 hour, stirring occasionally.
7. Add the Veggies:
After an hour, add the carrots and potatoes to the pot. Keep the stew simmering, covered, for another 30 to 40 minutes, or until the beef and vegetables are nice and tender.
8. Thicken the Stew (Optional):
If you like your stew thicker, mix the flour with a few tablespoons of cold water until smooth. Slowly stir it into the stew and cook for an extra 5-10 minutes until thickened to your liking.
9. Final Touches:
Don’t forget to remove the bay leaves! Taste the stew and adjust the seasoning with more salt and pepper if needed.
10. Serve and Enjoy:
Serve the stew hot, garnished with fresh thyme sprigs if you like. It goes wonderfully with some crusty bread or over mashed potatoes. Enjoy your delicious homemade beef stew!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for stewing due to its marbling and tenderness, you can also use brisket, round, or even shank. Just keep in mind that cooking times may vary slightly depending on the cut’s tenderness.
How Do I Thaw Frozen Beef for This Recipe?
The best way to thaw frozen beef is to plan ahead and let it sit in the refrigerator overnight. If you’re short on time, you can safely thaw it in cold water, changing the water every 30 minutes until it’s fully thawed.
How Should I Store Leftover Stew?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze it for up to 3 months! Just make sure to let it cool completely before transferring to the freezer.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Set it on low for 6 to 8 hours or high for 3 to 4 hours, adding the veggies halfway through. It’s a great option for a hands-off meal!
