Stovetop Beef Stew Recipe
This stovetop beef stew is rich, comforting, and perfect for colder months. It uses simple ingredients, cooks low and slow, and makes enough for leftovers during the week.
Serving Size 6 Servings
Ingredients
- 2 pounds beef stew meat cut into 1-inch pieces
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 to 3 tablespoons avocado oil
- 1 large yellow onion diced
- 3 celery stalks sliced into 1/2-inch thick slices
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup full-bodied red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 large carrots cut into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes cut into 1-inch pieces
- 3 tablespoons water
- 1 1/2 tablespoons cornstarch
Instructions
- Season the beef with salt and pepper. Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Add the meat in batches and sear until browned on all sides, adding more oil as needed. Transfer to a plate.
- Add the onion and celery to the pot and sauté for 5 minutes, scraping up any browned bits. Stir in the garlic and tomato paste, and cook for an additional minute.
- Pour in the red wine and deglaze the pot, scraping the bottom to release any stuck-on bits. Let it simmer for 2-3 minutes.
- Return the beef to the pot along with the broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce the heat to low. Cover and cook for 90 minutes.
- Add the carrots and potatoes. Cover and continue cooking for another 45 minutes to 1 hour, or until the carrots and potatoes are tender.
- In a small bowl, whisk together the water and cornstarch until smooth. Stir the mixture into the stew and let it simmer for 5-10 minutes, until it has thickened.
- Taste and adjust seasoning as needed. Remove bay leaves before serving.
Notes
- Use a well-marbled cut of beef, such as chuck roast, for the best results.
- Refrigerate: Store leftover stew in an airtight container in the fridge for up to 4 days.
- Freeze: Let the stew cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheat: Warm gently on the stovetop over low heat until hot, adding a splash of broth or water if needed to loosen the texture.
Nutriton
Calories: 423kcal | Carbohydrates: 31g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 886mg | Potassium: 1333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6120IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 5mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
