This stovetop beef stew is warm and cozy, packed with tender beef, hearty veggies, and rich broth. Perfect for a chilly day, it fills your home with delicious scents!
Honestly, there’s nothing like a bowl of this stew to make you feel all warm and fuzzy inside. I love serving it with crusty bread to soak up every bit of that tasty broth!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender with long cooking. If you’re looking for a leaner option, consider using sirloin or round cuts, but remember they’ll need less cooking time.
Vegetable Oil: I love using vegetable oil for searing beef, but you could also use olive oil or canola oil. Just steer clear of oils with strong flavors that can overshadow the stew.
Red Wine: While it adds depth, you can skip it completely or replace it with an equal amount of beef broth for a non-alcoholic version. If you have grape juice on hand, that can work too, but use a splash of vinegar to balance the sweetness.
Thyme: Fresh thyme is lovely, but if you use dried thyme, reduce the amount to 1 tsp, as it’s more concentrated. You could also try rosemary for a different flavor profile.
How Do I Get the Beef Perfectly Tender?
Getting that tender beef in beef stew is all about cooking low and slow. Here are some tips to nail it:
- Pat the beef dry before seasoning. This helps achieve better browning when searing.
- Sear in batches! Overcrowding the pot will steam the beef instead of browning it.
- Simmer gently. A rolling boil can toughen the meat, so keep it at a low boil.
- Be patient. Letting it simmer for 1.5 to 2 hours allows the flavors to build and the meat to tenderize perfectly.
Following these steps will ensure that your beef is tender and flavorful, making your stew a comforting delight!
Stovetop Beef Stew
Ingredients You’ll Need:
Beef and Seasoning:
- 2 lbs beef chuck, cut into 1- to 1½-inch cubes
- Salt and freshly ground black pepper, to taste
Aromatics and Vegetables:
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
Broths and Flavorings:
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp dried thyme or 3 sprigs fresh thyme
- 2 bay leaves
Thickening Agent:
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
In total, you’ll need about 15 minutes for prep and about 2 to 2.5 hours for cooking. This includes 1.5 to 2 hours of simmering time for the beef and another 30-40 minutes to cook the vegetables. It’s a perfect weekend meal that will fill your home with delightful aromas!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps the meat brown better and season the beef generously with salt and pepper.
2. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks in batches, searing them on all sides until nicely browned, about 3-4 minutes per side. Remove the beef and set it aside on a plate.
3. Sauté the Onions:
Using the same pot, add the chopped onion and sauté for about 5 minutes until softened and translucent. This step builds a great flavor base for your stew.
4. Add Garlic:
Now, add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn!
5. Mix in Tomato Paste:
Stir in the tomato paste and cook for 2 minutes. This brings out the rich flavors that will enrich the stew!
6. Deglaze the Pot:
Return the seared beef to the pot. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 3 minutes.
7. Add Broth and Seasonings:
Add in the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a gentle simmer.
8. Simmer the Beef:
Cover the pot and let the stew simmer on low heat for about 1.5 to 2 hours until the beef is tender and flavorful.
9. Add Vegetables:
After the beef has cooked, add the carrots and potatoes. Cook uncovered for another 30-40 minutes, or until the vegetables are tender.
10. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with 2-3 tablespoons of cold water to create a slurry. Stir this into the stew and cook for an additional 5-10 minutes until thickened to your liking.
11. Final Touches:
Remove any bay leaves and thyme sprigs if you used fresh herbs. Taste your stew and adjust the seasoning with salt and pepper according to your preference.
12. Serve and Enjoy!
Garnish with fresh thyme sprigs if desired. Serve the stew hot with crusty bread or over mashed potatoes for a comforting meal.
Enjoy the rich, comforting flavors of this classic stovetop beef stew!
Can I Substitute the Beef Chuck?
Yes, you can use other cuts like brisket, round, or even sirloin. However, keep in mind that chuck is ideal for stewing due to its marbling and tenderness after slow cooking.
What Can I Use Instead of Red Wine?
If you prefer to skip the wine, just replace it with additional beef broth. You could also use grape juice with a splash of vinegar for a similar depth of flavor without the alcohol.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave. If it thickens too much, add a splash of broth or water while reheating.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.