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Classic Stovetop Beef Stew Recipe

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4.2 from 14 reviews

A hearty and comforting classic stovetop beef stew made with tender chunks of beef, aromatic herbs, vegetables, and a rich red wine-infused broth, slow-simmered to perfection for deep, satisfying flavors.

Ingredients

Seasoning Mix

  • 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

Beef and Vegetables

  • 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, halved or quartered
  • 3 or 4 carrots, peeled and roughly chopped
  • 1 cup frozen peas (no need to thaw)
  • ¼ cup fresh Italian parsley

Thickening Mixture

  • ¼ cup water
  • 2 tablespoons cornstarch

Instructions

  1. Prepare Seasoning and Beef: Combine all seasoning mix ingredients in a small bowl. Cut large pieces of beef stew meat into bite-size pieces if necessary to ensure even cooking.
  2. Brown the Beef: Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add half of the beef to the pan without overcrowding. Sprinkle 2 teaspoons of the seasoning mix over the meat and sauté until the beef is nicely browned. Use a slotted spoon to transfer browned beef to a plate. Repeat with remaining beef, adding more oil and seasoning. Reserve leftover seasoning mix.
  3. Sauté Aromatics and Deglaze: Add more oil if needed; cook onion, celery, and garlic in the Dutch oven until softened, stirring occasionally. Stir in tomato paste until blended. Pour in the red wine and increase heat to bring to a boil, deglazing the pan and lifting all browned bits.
  4. Simmer Stew: Add beef broth, Worcestershire sauce, remaining seasoning mix, and bay leaf. Return browned beef with accumulated juices to the pot and bring to a boil again. Reduce heat to low, cover, and simmer gently for 1 ½ hours until beef is fork tender.
  5. Add Vegetables and Continue Cooking: Add potatoes and carrots to the stew and bring the liquid back to a boil. Reduce heat to low, cover, and simmer for an additional 30 to 40 minutes until vegetables are tender.
  6. Finish and Thicken: Stir in frozen peas and fresh Italian parsley. Mix water and cornstarch in a bowl until smooth and stir into the stew. Cook uncovered until the stew thickens to your liking. Remove and discard the bay leaf before serving.

Notes

  • To ensure tender beef, brown it in batches without overcrowding the pan.
  • Use a medium to full-bodied red wine such as Cabernet Sauvignon, Zinfandel, or Merlot for best flavor.
  • Frozen peas are added at the end to retain their bright color and slight crunch.
  • The stew thickens nicely with a cornstarch slurry; adjust thickness by adding more slurry as needed.
  • For convenience, this recipe can be adapted for slow cooker preparation as detailed in the article.

Find it online: https://bitezly.com/classic-stovetop-beef-stew-recipe/