Description
A hearty and comforting stove top beef stew recipe that is perfect for a cozy family dinner. Tender chunks of beef simmered with vegetables in a flavorful broth until rich and delicious.
Ingredients
Units
Scale
- 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 stalks 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 than 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
For the Beef:
For the Stew:
Instructions
- Prepare the Beef: Season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce.
- Sear the Beef: In a large dutch oven, sear the beef until golden brown. Remove and set aside.
- Sauté Vegetables: Sauté celery, onions, and garlic until soft. Stir in tomato paste and beef base, then add wine, broth, and herbs. Cover and simmer for 2 hours.
- Add Potatoes and Carrots: After 2 hours, add potatoes and carrots. Cook for an additional 30-45 minutes.
- Serve: Once beef is tender, garnish and serve with rice, mashed potatoes, or toast.
Notes
- Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 150mg
