Hearty Beef Stew (Stove Top)
As the days grow shorter and the air turns crisp, there’s nothing quite like a bowl of Hearty Beef Stew (Stove Top) to warm the soul. This classic comfort food is not just a meal; it’s a hug in a bowl, perfect for those chilly fall and winter evenings. With tender chunks of beef, vibrant vegetables, and a rich, savory broth, this Hearty Beef Stew is both satisfying and budget-friendly. Let’s dive into the details of this delicious recipe and explore some variations and serving suggestions!
Alternatively, if you prefer a less hands-on approach, try my Beef Stew in the Crockpot
At the time of me posting this, it is officially fall and it has been very cold and gloomy. Here are some more great comfort foods to help you warm up!
Creamy Italian Sausage and Gnocchi Soup
Smothered Chicken in the Crockpot
It is also an excellent option for those watching their budget. With affordable ingredients and the ability to stretch a meal over several servings, it’s a practical choice for family dinners. Not to mention, it’s a fantastic way to warm up on those cold evenings, making it a quintessential fall and winter comfort classic.
Ingredients:
- 2 pounds of stew meat (chuck or round cuts work best)
- 1/2 cup all-purpose flour
- 2 tbsp of a salt, pepper, garlic blend
- OR
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tsp each salt and pepper
- 1/4 cup oil (vegetable or olive)
- 1 tbsp salted butter
- 1 large onion, diced
- 2 ribs of celery, diced
- 4-5 cloves of garlic, minced
- 3 ounces tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon herbs de Provence
- 1 pound carrots, sliced
- 1.5 pounds Yukon gold potatoes, or any kind of potatoes you prefer
- 2 bay leaves
- Salt and Pepper to taste
- **Optional:**
- 1 cup frozen peas (for additional flavor and texture)
- Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) for thickening
Instructions:
This is just a summary, the full recipe is below. In a large Ziploc bag, mix together the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to coat all the pieces evenly.
In a large pot over medium heat, add the oil. Brown the stew meat in batches, ensuring not to overcrowd the pan. It’s important to note that you don’t need to cook the meat all the way through; just get some nice color on it. This browning process enhances the flavor of the stew and helps to thicken the sauce during cooking. Remove the browned meat and set it aside.
In the same pot, add the butter, the diced onion and celery. Cook for approximately 7 minutes until softened. Add the minced garlic and sauté for an additional minute.
Why this step is important
Now stir in the tomato paste and cook for a few minutes before adding the beef broth. This step is crucial because cooking the tomato paste allows it to caramelize slightly, enhancing its flavors and reducing its acidity. Not only does this add depth to the stew but also helps to create a richer sauce. After a few minutes of cooking, pour in the beef broth, scraping the bottom of the pan to release all the flavorful bits.
Return the browned meat to the pot along with Worcestershire sauce and herbs de Provence. Let it simmer on low heat for about 2 hours, allowing the flavors to meld and the meat to become tender.
Lastly
After the initial simmer, add the sliced carrots and diced potatoes, along with the bay leaves. Simmer for another hour until all the vegetables are tender. Season with salt and pepper to taste.
If you prefer a thicker stew, mix the cornstarch with cold water and stir it into the stew. Allow it to cook for a few more minutes until thickened. If you like a thinner stew, add more beef broth!
Serve with hot dinner rolls, biscuits or cornbread. Some people even like to serve this over rice.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Hearty Beef Stew (Stove Top)
Ingredients
- 2 lbs Stew Meat If you can't find this pre-cut and prepackaged, buy a chuck or round roast and cut into bite-sized pieces
- 1/2 Cup All Purpose Flour
- 2 tbsp Salt, Pepper and Garlic Blend OR use 1 tsp each garlic and onion powder and 1/2 tsp each salt and pepper
- 1/4 Cup Vegetable Oil
- 1 tbsp Salted Butter
- 1 small Yellow Onion, Diced
- 2 Ribs of Celery, diced
- 4-5 Garlic Cloves, minced
- 3 oz Tomato Paste
- 4 Cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Herbs De Provence
- 1 lb Carrots, peeled and sliced
- 1.5 lbs Yukon Gold Potatoes you can use other variety of potato you like. I don't peel mine but you certainly can
- 2 Bay leaves
- 2 tbsp Cornstarch
- 2 tbsp Cold water
Instructions
- In a large Ziploc bag, mix together the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to coat all the pieces evenly.
- In a large pot over medium heat, add the oil. Once hot, brown the stew meat in batches, ensuring not to overcrowd the pan. It’s important to note that you don’t need to cook the meat all the way through; just get some nice color on it. This browning process enhances the flavor of the stew and helps to thicken the sauce during cooking. Remove the browned meat and set it aside.
- In the same pot, add the butter, then the diced onion and celery. Cook for approximately 7 minutes until softened. Add the minced garlic and sauté for an additional minute.
- Stir in the tomato paste and cook for a few minutes before adding the beef broth. This step is crucial because cooking the tomato paste allows it to caramelize slightly, enhancing its flavors and reducing its acidity. This not only adds depth to the stew but also helps to create a richer sauce. After a few minutes of cooking, pour in the beef broth, scraping the bottom of the pan to release all the flavorful bits.
- Return the browned meat to the pot along with Worcestershire sauce and herbs de Provence. Let it simmer on low heat for about 2 hours, allowing the flavors to meld and the meat to become tender.
- After the initial simmer, add the sliced carrots and diced potatoes, along with the bay leaves. Continue to simmer for another hour until all the vegetables are tender. Remove the bay leaves and season with salt and pepper to taste.
- Mix the cornstarch with cold water and stir it into the stew. Allow it to cook for a few more minutes until thickened. If you prefer a thinner stew, skip this step!
When do add the butter for the beef stew
After browning the meat, and before adding the celery and onions. Sorry about that!
Can you use tomatoe sauce or does it need the paste?
You can omit it, but it does give it a richer flavor!
Can this be cooked in a slow cooker?
Yes there is a link to the slow cooker version in the first paragraph on this post! 🙂
I am using diced vegetables ? I guess mine will be more like a soup . Giving some to my 90 year old dad . 😀