I can still remember the first time I tasted a warm bowl of beef stew on a cold winter evening. The rich aroma filled the house, and the tenderness of the beef melted in my mouth. This Classic Stovetop Beef Stew recipe holds a special place in my heart because it brings people together. Cooking it slowly means that flavors deepen, and the warmth spreads through every bite. When you take the time to prepare this dish, you create a comforting moment that you can share with family and friends. There is something truly special about a homemade stew that warms not just the body but also the soul.
why make this recipe
Making this Classic Stovetop Beef Stew is about more than just a meal; it’s about nourishing memories. The hearty ingredients combine to create a filling dish that everyone loves. It’s perfect for chilly days or whenever you need a comforting meal. Plus, you can customize it with your favorite vegetables or spices. Making it from scratch allows you to enjoy the process and the delicious results.
how to make Classic Stovetop Beef Stew
Ingredients
- 1 ½ teaspoons sea salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- ½ teaspoon fresh ground black pepper
- 2 tablespoons vegetable oil (plus additional as needed)
- 2 pounds beef stew meat
- 1 cup diced white or yellow onion
- 2 ribs celery (chopped)
- 1 teaspoon minced garlic
- 3 tablespoons tomato paste
- 1 cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 pound baby yellow or red potatoes (or a combination of both, halved or quartered)
- 3 or 4 carrots (peeled and roughly chopped)
- 1 cup frozen peas (no need to thaw)
- ¼ cup fresh Italian parsley
- ¼ cup water
- 2 tablespoons cornstarch
Directions
- Combine the seasoning mix ingredients in a small bowl.
- Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Add about half of the meat to the pan, or as much as you can without overcrowding. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside.
- Repeat with the remaining beef, adding additional oil and seasoning as needed. Reserve any leftover spice mixture for later.
- If needed, add more oil to the pan, then add the onion, celery, and garlic. Cook until softened.
- Stir in the tomato paste and red wine. Increase the heat to bring the mixture to a boil.
- Add the beef broth, Worcestershire sauce, remaining spice mix, and bay leaf. Return the beef and its juices to the pot and bring to a boil.
- Reduce the heat to low, cover, and simmer for 1 ½ hours, or until the beef is fork-tender.
- Add the potatoes and carrots and raise the heat to bring the liquid back to a boil. Cover and simmer for another 30-40 minutes until the veggies are tender.
- Stir in the frozen peas and fresh parsley. Combine the water and cornstarch in a small bowl, then stir it into the stew. Cook uncovered until thickened.
- Discard the bay leaf before serving.
Slow Cooker Instructions
For a slow cooker version, follow the same steps of browning the meat and cooking the veggies. Then, combine everything in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
how to serve Classic Stovetop Beef Stew
Serve the beef stew hot in bowls, garnished with additional fresh parsley if you like. It pairs beautifully with crusty bread, rice, or a simple green salad. A glass of red wine also complements its flavors nicely.
how to store Classic Stovetop Beef Stew
To store leftovers, let the stew cool down, then transfer it to airtight containers. You can keep it in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in airtight containers or freezer bags for up to 3 months.
tips to make Classic Stovetop Beef Stew
- For extra flavor, consider adding a splash of balsamic vinegar when serving.
- Feel free to add your favorite vegetables like green beans or mushrooms.
- Always cut the vegetables into similar sizes for even cooking.
variation
You can easily make this stew a bit healthier by using lean beef or substituting the potatoes with more vegetables like cauliflower. Additionally, for a spicier kick, throw in some red pepper flakes or a chopped jalapeño.
FAQs
Can I use frozen beef stew meat?
Yes, you can use frozen beef stew meat. Just make sure to thaw it completely before browning.
Can I use different vegetables in the stew?
Absolutely! You can add any vegetables you like, such as peas, green beans, or even squash.
What’s the best type of wine to use?
A medium to full-bodied red wine such as Cabernet, Zinfandel, or Merlot works best for this stew. It enhances the flavor significantly.
Classic Stovetop Beef Stew
Ingredients
Seasoning Mix
- 1.5 teaspoons sea salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- 0.5 teaspoon fresh ground black pepper
Main Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat
- 1 cup diced white or yellow onion
- 2 ribs celery (chopped)
- 1 teaspoon minced garlic
- 3 tablespoons tomato paste
- 1 cup medium to full-bodied red wine
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 leaf bay leaf
- 1 pound baby yellow or red potatoes
- 3-4 carrots (peeled and roughly chopped)
- 1 cup frozen peas
- 0.25 cup fresh Italian parsley
- 0.25 cup water
- 2 tablespoons cornstarch
Method
Preparation
- Combine the seasoning mix ingredients in a small bowl.
- Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
Browning the Meat
- Heat vegetable oil in a large Dutch oven over medium-high heat.
- Add about half of the meat, sprinkle 2 teaspoons of the spice mixture over it, and sauté until nicely browned. Transfer the beef to a dish and set aside.
- Repeat with the remaining beef, adding additional oil and seasoning as needed. Reserve leftover spice mixture for later.
Cooking
- If needed, add more oil, then add onion, celery, and garlic. Cook until softened.
- Stir in tomato paste and red wine. Increase heat to bring to a boil.
- Add beef broth, Worcestershire sauce, remaining spice mix, and bay leaf. Return beef and juices to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 ½ hours or until beef is fork-tender.
Adding Vegetables
- Add potatoes and carrots, raise heat to a boil, cover, and simmer for another 30-40 minutes until veggies are tender.
- Stir in frozen peas and fresh parsley.
- Combine water and cornstarch in a bowl, stir into stew, and cook uncovered until thickened.
- Discard the bay leaf before serving.