Name: Stove Top Beef Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 3 pounds chuck beef (cut into 1-inch cubes); 2 tablespoons all-purpose flour; 2 tablespoons Worcestershire sauce; 1 tablespoon browning sauce (optional, for color); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 2 stalks celery (chopped); 1/4 cup finely chopped yellow onion; 8 cloves garlic (minced); 2 tablespoons tomato paste; 2 tablespoons roast beef base paste (like Better than Bouillon); 4 cups beef stock; 2/3 cup red cooking wine (merlot or any dark red wine); Bunch of fresh herbs (rosemary, thyme, bay leaf – about 2 sprigs each); 4 large carrots (roughly chopped); 3 medium Yukon gold potatoes (cut into cubes)

Description

Stove Top Beef Stew is the epitome of comfort food, delivering rich flavors and heartwarming aromas that make any meal feel special. This easy-to-follow recipe combines tender chunks of beef with a medley of hearty vegetables, simmered to perfection in a savory broth. Whether it’s a family gathering or a cozy night at home, this stew is sure to please everyone at the table.

Ingredients

Scale

3 pounds chuck beef (cut into 1-inch cubes)
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (optional, for color)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 stalks celery (chopped)
1/4 cup finely chopped yellow onion
8 cloves garlic (minced)
2 tablespoons tomato paste
2 tablespoons roast beef base paste (like Better than Bouillon)
4 cups beef stock
2/3 cup red cooking wine (merlot or any dark red wine)
Bunch of fresh herbs (rosemary, thyme, bay leaf – about 2 sprigs each)
4 large carrots (roughly chopped)
3 medium Yukon gold potatoes (cut into cubes)

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Instructions

In a bowl, season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and browning sauce if desired.
Heat vegetable oil in a Dutch oven over medium-high heat. Sear the seasoned beef until golden brown on all sides. Remove from the pan.
In the same pot, sauté celery, onions, and minced garlic until soft; stir in tomato paste and roast beef base for 2–3 minutes.
Add red wine and beef stock along with fresh herbs; bring to a simmer. Cover and cook for about 2 hours.
After 2 hours, add carrots and potatoes; continue cooking on medium-low for an additional 30–45 minutes until tender.

Prep Time: 20 minutes
Cook Time: 150 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 410
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg