Stove Top Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
569 kcal
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Course
Main Course
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Cuisine
American
Stove Top Beef Stew
Description
This stew begins with beef cubes coated in a seasoning blend including garlic powder, onion powder, Italian herbs, salt, pepper, and optionally a browning sauce to enhance color. The beef is seared in vegetable oil until golden brown on all sides, developing savory flavor.
Next, celery, onions, and garlic are sautéed in the same pot, then combined with tomato paste and roast beef base to build depth. Red cooking wine and beef stock provide the braising liquid, enriched further with fresh herbs such as rosemary, thyme, and bay leaf. The stew is simmered covered on medium-low heat for about two hours to tenderize the beef.
After the initial cooking, potatoes and carrots are added and cooked further until softened. The resulting stew is thick, hearty, and full of layered savory flavors, making it a filling main dish. It pairs well with sides like rice, mashed potatoes, or crunchy toast to soak up the sauce.
Leftovers can be kept refrigerated for up to three days in an airtight container, allowing the flavors to meld further.
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 black pepper freshly ground
- 2 tablespoons vegetable oil
- 2 talks celery chopped
- 1/4 cup yellow onion finely chopped
- 8 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons roast beef base like Better then Bouillon, paste
- 4 cups beef stock
- 2/3 cup red cooking wine (merlot or any dark red wine)
- bunch fresh herbs rosemary, thyme, bay leaf (about 2 sprigs each
- 4 large carrot roughly chopped
- 3 medium potato cut into cubes, Yukon gold variety
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
- Store leftover stew in an airtight container in the refrigerator for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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