Stovetop Beef Stew
This easy stovetop beef stew cooks perfectly in 2 hours. It's a classic one-pot meal that wins you over with incredibly tender beef in a rich, red wine sauce.
Servings: 4 servings
Calories: 541kcal
Ingredients
- 1 1/2 lb beef diced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 yellow onion diced
- 3 garlic cloves
- 1/2 cup red wine
- 1 cup beef stock
- 14 oz diced tomatoes
- 1 tbsp balsamic vinegar
- 1 dried bay leaf
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 carrots peeled and sliced
- 4 potatoes diced
- 1 tbsp cornstarch optional
Instructions
- Heat the olive oil in a large pot on medium-high heat. Sear the diced beef in two batches. Pat-dry the pieces with a paper towel and generously with salt and pepper. Brown the seasoned beef for 2-3 minutes evenly on high heat to lock in the juices and create some roasting flavors. Repeat with the second batch. Remove the browned beef with a slotted spoon and set aside.1 1/2 lb beef, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp ground black pepper
- Add the diced onion to the remaining oil and sauté for 2-3 minute. Add the minced garlic and cook for 30 seconds until fragrant.1 yellow onion, 3 garlic cloves
- Deglaze the pot with red wine, scraping off any brown bits on the bottom. Bring the wine to a boil on high and cook for 2 minutes for the alcohol to burn off.1/2 cup red wine
- Add beef stock, diced tomatoes, tomato paste, balsamic vinegar, bay leaf, thyme, and rosemary. Combine everything thoroughly on medium heat and bring it to a boil. The meat needs to be submerged in the sauce during simmering to prevent it from drying out. Add additional stock if needed.1 cup beef stock, 1 tbsp balsamic vinegar, 1 dried bay leaf, 14 oz diced tomatoes, 2 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp dried rosemary
- Reduce to low heat, add the lid, and let it simmer for 1 hour and 15 minutes. Stir the stew regularly to ensure the bottom of the pot doesn't burn. Check the stew every 15 minutes to start with and give it a thorough stir to ensure the temperature isn't too high. You're after a gentle simmer, not a boil. Switch to a smaller element or take the pot slightly off the element to reduce the heat if needed.
- After that initial slow-cook, add the sliced carrots and potatoes and combine everything. Let everything simmer for another 45 minutes until the carrots and potatoes are cooked.2 carrots, 4 potatoes
- If the stew has a lot of liquid I suggest leaving the lid off for the last 45 minutes for it to reduce down and get more concentrated. Add the lid if the consistency looks good or add more stock if it's on the drier side.
- Once fully cooked, you can add 1 tbsp of cornstarch mixed in cold water to the stew to further adjust the consistency for a thicker stew. Stir in the flour mixture and cook for another 5-10 minutes until it thickens up. Season to taste with salt and pepper.1 tbsp cornstarch
Notes
Heavy bottom pot: To prevent the stew from burning at the bottom, choose a pot with a heavy bottom or a large Dutch oven. You will need a well-fitted lid.
Storage: You can store the stew in the fridge for 3-4 days in an airtight container. In fact, the flavors will intensify further over time, making it even more delicious. You can also freeze it for up to 3 months in a freezer-proof container.
Nutrition
Calories: 541kcal | Carbohydrates: 52g | Protein: 45g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 985mg | Potassium: 1969mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5477IU | Vitamin C: 56mg | Calcium: 124mg | Iron: 7mg
