I can thing of few things that taste better on a cold day than beef stew simmering on the stovetop for a few hours. Now I know you can use the instant pot or crock pot, but I’m a purist stubborn and l just love how the flavors all come together. So if you are looking for a tasty dinner that makes your home smell delicious give this stovetop beef stew a try!
I have been making this stovetop beef stew for close to 11 years ( you can check out my original post here. Be kind… it was when I first started blogging), and will continue for years to come.
Overall it is pretty simple to make. The ending results are a tender, slightly spicy stew that fills your belly and warms your soul. Plus it just makes the house smell super tasty.
Stovetop Beef Stew Ingredients
The ingredient list for this stew is pretty straight forward. I’m sure you have most, if not all, of the ingredients on hand right now.
- stew meat: if you don’t have stew meat (or are looking for a more budget friendly option) try a chuck roast! There have been many times (particularly when Kroger has a BOGO sale on them) I have cut a chuck roast into cubes to use in a stew. It still turns out amazing.
- wine: to deglaze the pan, and a little more for extra flavor. If you don’t like using wine, you can use beef stock in its place.
- stew seasoning: I made this stew seasoning up. It is a simple mix of herbs that you can make at the beginning of what I like to call “stew season” and keep in the pantry.
- veggies: my go-to mix of veggies are carrots, celery, onion, and potatoes. I feel like these are pretty much your standard stew veggies, but feel free to change it up.
How To Make
Making this stew is pretty simple. It requires a few hands on times, but other than that it’s pretty much hands off.
One: start by dredging the meat in flour seasoned with salt and pepper.
Two: Brown the meat in a dutch oven with some oil.
Three: Deglaze the pan with red wine (or beef stock if you don’t use wine) and reduce by at least 1/2.
Four: add the water to pan
Five: Add the seasoning. I actually realized it was easier to add the seasoning to the water first, then add that to the pan. So in the future I will be doing that.
Six: Add the meat back to the pan and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Seven: While the meat is cooking chop up the veggies. If you are lucky recruit some help to peel the carrots.
Eight: Add the veggies and cook for another 45 minutes to an hour. You may need to add more water or wine to the pan.
Nine: Enjoy your delicious stew.
If you are looking for other soup or stew recipes you can check out this ground beef and bean soup, tasty french onion, or a quick and easy chili.
Ingredients
Method
- Start by dredging the meat in the flour. Then season with salt and pepper.
- Brown meat in a large pot or dutch oven. This may need to be done in batches.
- Once meat is brown deglaze with red wine (or beef stock). Cook until reduced by half.
- Add the water and beef stew seasoning. Bring to a boil and let simmer covered for for one and a half hours.
- After the hour and a half is up, add the cut veggies. Then cook for an additional 45 minutes- one hour. If needed add an extra cup or two of water.
- Once done, ladle into bowls and enjoy.
