This hearty stovetop beef stew is packed with tender beef, colorful veggies, and rich, delicious flavors. It’s comfort food that warms you right up!
Nothing beats the smell of stew bubbling away on the stove! I love serving it with crusty bread, so I can soak up every last drop of that tasty broth. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew due to its marbled fat, making the meat tender when cooked slowly. If you want a leaner option, brisket or round roast can work as substitutes, though they may be less juicy.
Vegetable Oil: I use vegetable oil for sautéing because it has a high smoke point. You could swap it for olive oil or even butter for added flavor, but be careful as butter can burn easily.
Red Wine: I love adding red wine for depth. If you want to skip it or need a non-alcoholic option, substitute with grape juice or additional beef broth instead.
Vegetables: Feel free to customize the veggies! You can add green beans, parsnips, or even mushrooms depending on your taste or what you have on hand.
Fresh Herbs: I favor fresh thyme, but if you don’t have it, dried thyme works too. Just remember, dried herbs are stronger, so use less!
How Do I Get the Beef Tender and Full of Flavor?
Browning the beef is essential for building flavor. This step caramelizes the beef’s surface, creating a delicious crust. Here’s how to do it well:
- Ensure your pot is hot enough before adding the beef; it should sizzle upon contact.
- Don’t crowd the pot; brown in batches if necessary. This helps achieve a good sear.
- Once all beef is browned, don’t forget to scrape the pot while deglazing to lift those flavorful bits!
Lastly, a slow simmer allows the beef to relax and absorb all the flavors from the broth and veggies. Giving it plenty of time will make a noticeable difference!
How to Make Stovetop Beef Stew?
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen green peas
- 2 stalks celery, chopped
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 bay leaves
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or thyme
How Much Time Will You Need?
This delicious stovetop beef stew takes about 20 minutes to prepare and around 2 hours to cook. By the end, you’ll have a warm, hearty dish that’s perfect for any occasion!
Step-by-Step Instructions:
1. Browning the Beef:
First, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. In batches, brown the beef on all sides, which should take about 4-5 minutes per batch. Once browned, remove the beef from the pot and set it aside.
2. Sautéing Vegetables:
Next, reduce the heat to medium. In the same pot, add the chopped onions and celery, cooking them until they soften and become lightly browned. This will take about 5 minutes. Now, add the garlic and tomato paste, stirring for about 1 minute until you can smell that wonderful aroma!
3. Deglazing the Pot:
If you’re using red wine, pour it into the pot now to deglaze it, scraping up all those flavorful browned bits stuck to the bottom. Let it reduce for 2-3 minutes. If you’re skipping the wine, just move on to the next step!
4. Building the Stew:
Add the beef broth, Worcestershire sauce, thyme, bay leaves, and the browned beef back into the pot. Stir to combine and bring the mixture to a boil.
5. Simmering the Stew:
Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for about 1.5 hours. During this time, the beef will become melt-in-your-mouth tender!
6. Adding the Vegetables:
After 1.5 hours, add the carrots and potatoes to the stew, covering it again to simmer for another 30-40 minutes until all the vegetables are tender.
7. Final Touches:
Stir in the frozen green peas and cook for 5 more minutes. Finally, remove the bay leaves and adjust the seasoning with salt and pepper to your liking.
8. Serve and Enjoy:
Garnish your hearty stew with fresh parsley or thyme just before serving. Enjoy it hot, ideally with some crusty bread or over a bed of creamy mashed potatoes!
This stovetop beef stew is truly a comforting meal with tender beef, vibrant vegetables, and a rich, flavorful broth. Perfect for sharing with family and friends!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when cooked slowly, you can also use cuts like brisket or round roast. Just keep in mind that they might have a slightly different texture and flavor.
Can I Make This Stew Without Wine?
Yes, you can! If you don’t want to use wine, simply replace it with more beef broth or use grape juice for a non-alcoholic version. The stew will still be flavorful and delicious!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm gently on the stove or in the microwave. If the stew thickens too much upon cooling, add a splash of water or broth while reheating.
Can I Freeze This Beef Stew?
Yes! This stew freezes very well. Just let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove.
