Stove Top Beef Stew

Name: Stove Top Beef Stew
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 8 people
Ingredients: 2 pounds chuck roast; ¼ cup all-purpose flour; ½ teaspoon ground black pepper; 2 tablespoons oil; 1 small onion; 4 large carrots; 2 cloves garlic; 2 tablespoons tomato paste; ¾ cup red wine; 3 cups beef stock; 4 whole Yukon gold potatoes; 2 whole bay leaves; 1 tablespoon herbs de provence; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme; dash pepper; dash salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings
8 people
Calories
309 kcal
Course
Main Course, Dinner
Cuisine
American

Stove Top Beef Stew

Zachary Lawson

Report

This Old Fashioned Beef Stew is a traditional style stew made on the stovetop with tender beef, carrots, potatoes, herbs, and spices.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 pounds chuck roast cut into 1" cubes
¼ cup all-purpose flour
½ teaspoon ground black pepper
2 tablespoons oil divided
1 small onion diced into large pieces
4 large carrots cut into 1½" pieces
2 cloves garlic diced
2 tablespoons tomato paste
¾ cup red wine
3 cups beef stock
4 whole Yukon gold potatoes cut into large pieces
2 whole bay leaves
1 tablespoon herbs de provence
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
dash pepper to taste
dash salt to taste (this will depend heavily on the beef stock you use)

Add to Shopping List

Instructions

Mix together the all-purpose flour and pepper in a shallow dish.
Take the beef pieces and coat them on all sides with the flour mixture. Shake off the excess flour.
Heat a dutch oven over medium-high heat and add 1 tablespoon of oil. Once the oil is heated and shimmery, add the flour coated beef, browning on all sides. You aren’t trying to cook it through, just sear and brown the outside. Don’t overcrowd the pot and do them in batches if necessary.
Remove the beef from the pot and set it aside.
Add the remaining tablespoon of oil to the dutch oven.
Add the onion, carrots, and garlic to the pot and saute until they begin to carmelize, about 3-4 minutes.
Add in the tomato paste, stir, and cook until it turns a rust color.
Pour in the wine and deglaze the pot with a flat wooden spoon. Make sure to get all of the brown bits up from the bottom of the pot.
Add in the potatoes, beef stock, herbs de provence, worcestershire, dried thyme, salt and pepper.
Bring the stew to a boil. Cover and simmer over low for 1 ½ to 2 hours or until beef is tender and cooked through.
Remove bay leaves and serve with dinner rolls or cornbread.

Equipments used:

Nutrition Information

Show Details

Serving 1.5cups Calories 309kcal (15%) Carbohydrates 12g (4%) Protein 25g (50%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 78mg (26%) Sodium 370mg (15%) Potassium 791mg (23%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 6134IU (123%) Vitamin C 5mg (6%) Calcium 65mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 309 kcal

% Daily Value*

Serving	1.5cups
Calories	309kcal	15%
Carbohydrates	12g	4%
Protein	25g	50%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	370mg	15%
Potassium	791mg	17%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	6134IU	123%
Vitamin C	5mg	6%
Calcium	65mg	7%
Iron	4mg	22%