This hearty stovetop beef stew is packed with tender meat and colorful veggies, simmered together to create a warm embrace in a bowl. Perfect for chilly days!
I love how easy it is to throw everything into one pot. It’s like a cozy hug, and I always make extra because leftovers taste even better the next day. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: I recommend chuck roast for its great flavor and tenderness after cooking. If you’re looking for a leaner option, you could try sirloin, but it may be less tender. Always choose meat with some marbling for the best results.
Olive Oil: This is perfect for browning the beef, but you can use vegetable oil or canola oil if that’s what you have on hand. For added flavor, try using butter instead.
Wine: Red wine adds depth to the stew, but if you’d like to skip it, just use more beef broth. I often use a simple dry red like Merlot or Cabernet, but any dry wine works well.
Thyme: Fresh thyme is wonderful for this stew, but if you can’t find it, dried thyme is a good substitute. Just remember that dried herbs are more potent, so use less—about a third of the amount.
How Do I Get the Beef to Brown Perfectly?
Browning the beef is key for flavor, and here’s how to do it right. First, make sure the beef is dry by patting it down with paper towels. This helps create a nice crust. Then, don’t overcrowd the pan—brown in batches if necessary. Let it sit without stirring so it forms that beautiful brown color.
- Heat your oil over medium-high heat until hot.
- Add beef cubes in a single layer. Give them space!
- Cook for about 2-3 minutes on each side, until browned.
- Don’t rush this step; it’s crucial for developing flavor.
What’s the Best Way to Thicken My Stew?
If you want a thicker stew, mixing flour with cold water to create a slurry is a simple method. Just remember to let the stew simmer uncovered for ten more minutes after adding the slurry. This gives it time to thicken nicely!
- In a small bowl, whisk together flour and cold water until smooth.
- Slowly add to the stew while stirring.
- Continue cooking until it reaches your desired thickness.
Now, you’re all set to make a hearty stovetop beef stew. Enjoy the comfort it brings!
How to Make Stovetop Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced into chunks
- 1 cup pearl onions, peeled
- 3 cups beef broth
- 1 cup red wine (optional, or additional beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
You’ll spend about 20 minutes prepping the ingredients and around 1.5 to 2 hours cooking the stew. This means in total, you’ll need about 2 to 2.5 hours, but most of that time is just letting the stew simmer while you relax! The longer you let it cook, the more flavorful it becomes.
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, pat the beef cubes dry with paper towels and season them well with salt and pepper. Brown the beef in batches to avoid overcrowding the pot. Cook each batch until all sides are nicely seared, about 3-4 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and pearl onions. Sauté for about 5 minutes, or until softened. Then, add the minced garlic and cook for another minute, stirring until fragrant. This step builds a great flavor base for your stew!
3. Build the Stew:
Stir in the tomato paste and let it cook for about 2 minutes to deepen the flavor. Then, pour in the red wine (if you’re using it) and scrape all those wonderful browned bits off the bottom of the pot. This helps to incorporate all the flavors! Return the browned beef to the pot and add the carrots, beef broth, Worcestershire sauce, thyme, bay leaves, and more salt and pepper as needed.
4. Simmer Away:
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours. Remember to stir occasionally, enjoying the delicious smells filling your kitchen. The beef should be tender and the flavors well combined by the end of this time!
5. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this mixture into the stew and let it simmer uncovered for another 10 minutes until thickened. This will give your stew a lovely consistency!
6. Finishing Touches:
Once the stew has reached your desired thickness, remove the bay leaves. Serve hot, garnished with fresh thyme sprigs for a pop of color. It’s fantastic with crusty bread or over a bed of creamy mashed potatoes.
Enjoy your cozy, delicious stovetop beef stew! It’s the perfect dish to warm up your day.
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While chuck roast is ideal due to its tenderness when cooked slowly, you can also use sirloin or brisket. Just keep in mind that leaner cuts may need slightly less cooking time and may not be as tender as chuck.
How Can I Make This Stew Healthier?
To lighten up the stew, you can reduce the amount of olive oil and use leaner cuts of beef. Additionally, you can increase the vegetable content by adding more carrots, celery, or even adding some diced potatoes for extra nutrition!
What Should I Serve With This Beef Stew?
This stew pairs wonderfully with crusty bread, over egg noodles, or creamy mashed potatoes. A fresh green salad or sautéed greens on the side would also complement it nicely!
Can I Freeze Leftovers?
Yes, you can freeze beef stew! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it gently on the stovetop or in the microwave.