Stove Top Beef Stew
Tender, juicy beef stew with potatoes and carrots slow cooks on the stove top. It's the perfect comfort food any time!
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 then 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)
Directions
- 1
Season the beef with flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and browning sauce (if using.)
- 2
In a large dutch oven set over medium-high heat, add the oil. When the oil is hot, sear the beef on all sides for about 2 to 3 minutes per side until they are golden brown. Remove from the pan and set aside.
- 3
Add the celery, onions, and garlic to the dutch oven, and sauté until soft. Stir in the tomato paste and beef base and simmer for 2 to 3 minutes. Add the wine, broth and fresh herbs. Reduce the heat to medium-low, cover and cook for 2 hours.
- 4
Stir in the tomato paste and beef base and simmer for 2 to 3 minutes. Add the wine, broth and fresh herbs. Reduce the heat to medium-low, cover and cook for 2 hours.
- 5
After 2 hours, add the potatoes and carrots and continue cooking on medium-low heat for an additional 30 to 45 minutes.
- 6
Once the beef is perfectly tender, garnish and serve with rice, mashed potatoes or crunchy toast.