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Stove Top Beef Stew

Hearty Stove Top Beef Stew Recipe

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced into thick rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 1/2 cup red wine
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb baby potatoes, halved
  • Kosher salt and black pepper
  • Chopped fresh parsley

Method
 

  1. Pat beef dry, season with salt and pepper, and brown in batches in hot oil until deeply seared on all sides. Transfer to a plate.
  2. Reduce heat to medium, add remaining oil, and cook onion, carrots, and celery until softened, about 6 minutes.
  3. Stir in garlic and tomato paste, cook 1 minute, then add flour and cook 2 minutes. Pour in wine, scrape up browned bits, then slowly stir in beef broth. Add Worcestershire, bay leaves, thyme, and browned beef.
  4. Bring to a boil, then reduce heat to a low simmer. Cover partially and cook for 1 hour 30 minutes, stirring occasionally.
  5. Add potatoes, submerge them in the broth, and simmer another 25 to 30 minutes until potatoes and beef are tender.
  6. Remove bay leaves, ladle into bowls, and top with fresh parsley.

Notes

Letting the stew rest off the heat for about 10 minutes before serving helps the broth settle and the flavors come together. If you plan to make it ahead, stop after step 4, refrigerate, then add the potatoes when reheating so they don’t break down overnight.