Stove Top Beef Stew

Name: Stove Top Beef Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 3 pounds chuck beef; 2 tablespoons all-purpose flour; 2 tablespoons Worcestershire sauce; 1 tablespoon browning sauce; 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 talks celery; 1/4 cup finely chopped yellow onion; 8 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons roast beef base paste; 4 cups beef stock; 2/3 cup red cooking wine; bunch of fresh herbs; 4 large carrots; 3 medium Yukon gold potatoes

User Reviews

5.0

78 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6
Calories
569 kcal
Course
Main Course
Cuisine
American

Stove Top Beef Stew

Ivy Bruce

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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!

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Ingredients

Servings

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 talks 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 then 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 they are 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.
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 Information

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Calories 569kcal (28%) Carbohydrates 29g (10%) Protein 50g (100%) Fat 27g (42%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 2g Cholesterol 157mg (52%) Sodium 1848mg (77%) Potassium 1779mg (51%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 8204IU (164%) Vitamin C 24mg (27%) Calcium 112mg (11%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 569 kcal

% Daily Value*

Calories	569kcal	28%
Carbohydrates	29g	10%
Protein	50g	100%
Fat	27g	42%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	2g	100%
Cholesterol	157mg	52%
Sodium	1848mg	77%
Potassium	1779mg	38%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	8204IU	164%
Vitamin C	24mg	27%
Calcium	112mg	11%
Iron	7mg	39%