Description
A hearty and comforting stove top beef stew featuring tender chuck beef cubes simmered with aromatic vegetables, fresh herbs, and a rich blend of beef stock and red wine. Perfect for a filling family meal, this beef stew is slow-cooked to perfection on the stovetop to develop deep flavors and a satisfying texture.
Ingredients
Scale
Beef and Seasonings
- 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
Vegetables and Aromatics
- 2 stalks celery, chopped
- 1/4 cup finely chopped yellow onion
- 8 cloves garlic, minced
- 4 large carrots, roughly chopped
- 3 medium Yukon gold potatoes, cut into cubes
Liquids and Flavorings
- 2 tablespoons vegetable oil
- 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)
Instructions
- Season the beef: In a large bowl, combine the chuck beef cubes with all-purpose flour, Worcestershire sauce, browning sauce if using, garlic powder, onion powder, Italian seasoning, kosher salt, and freshly ground black pepper. Mix thoroughly to coat the beef evenly with the seasoning blend.
- Sear the beef: Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the seasoned beef cubes in batches, avoiding overcrowding, and sear on all sides for 2 to 3 minutes per side until golden brown. Remove the seared beef from the pot and set aside.
- Sauté aromatics: Add chopped celery, yellow onion, and minced garlic to the same Dutch oven. Sauté over medium heat until the vegetables are soft and fragrant, about 5 minutes. Stir in the tomato paste and roast beef base paste, cooking for 2 to 3 minutes to deepen the flavors.
- Add liquids and beef: Pour in the beef stock and red cooking wine, stirring to combine and deglaze the pot. Return the seared beef and fresh herb sprigs (rosemary, thyme, bay leaf) to the pot. Bring the mixture to a gentle simmer.
- Simmer stew: Reduce the heat to medium-low, cover the Dutch oven with a lid, and let the stew cook for 2 hours, allowing the beef to become tender and the flavors to meld.
- Add vegetables: After 2 hours, add the cubed Yukon gold potatoes and roughly chopped carrots to the stew. Continue cooking on medium-low heat, uncovered or partially covered, for an additional 30 to 45 minutes until the vegetables are tender and the beef is meltingly soft.
- Serve: Remove the fresh herb sprigs, adjust seasoning as needed, and serve the stew hot. Garnish if desired and enjoy with rice, mashed potatoes, or crunchy toast for a hearty meal.
Notes
- Storage: Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.
- For richer flavor, consider marinating the beef in Worcestershire sauce and seasoning overnight before cooking.
- Use a heavy-bottomed Dutch oven or similar pot for even heat distribution and best results.
- Red cooking wine adds depth, but can be substituted with additional beef stock if preferred.
- To thicken the stew further, you can mix a tablespoon of flour or cornstarch with cold water and stir it in during the last 10 minutes of cooking.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
