Stovetop Beef Stew
This stovetop beef stew is a cozy classic with tender chunks of meat, potatoes and carrots, this one-pot dinner is packed with flavor.
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Ingredients
- 1.5 lbs beef stewing cubes, trimmed into 2-inch cubes
- 2 tablespoon flour
- ¾ teaspoon salt, divided
- 3 tablespoon olive oil, divided
- 4 slices bacon, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 ½ cups red wine
- 2 ½ cups beef broth
- 2 teaspoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lb Yukon Gold potatoes, peeled and cut into 1" cubes
- 1 large carrot, peeled and sliced
- ⅓ cup frozen peas
Instructions
- In a bowl, toss the beef cubes in flour and ¼ teaspoon salt until evenly coated.
- Sear the beef cubes in batches. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add a single layer of beef cubes, ensuring not to overcrowd the pot. Brown meat for 7-8 minutes total, flipping once (3-4 minutes per side). Remove beef from the pot and set aside. Repeat with the remaining beef, adding another tablespoon of oil when needed. Adjust the heat as you go to avoid burning.
- Reduce heat. Add remaining olive oil, onion, and bacon, and cook, stirring often, until the bacon has browned and onion has softened about 5-7 minutes.
- Add salt, garlic and tomato paste and cook for a minute until garlic is very fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the pan. Let the wine cook for 2–3 minutes to reduce slightly.
- Add beef broth, Worcestershire, and herbs. Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the liquid. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
- After 1 hour, add the potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 45 minutes, or until the beef is tender and the vegetables are cooked through.
- Stir in the frozen peas and season with salt and pepper to taste.
Notes
- Make sure to brown the beef in batches to get a proper caramelization on the meat—this step builds rich, deep flavor.
- Tie the rosemary and thyme with kitchen twine to make a "bouquet garni", this makes it easier to remove the herbs after cooking.
- Adjust the seasoning at the end; the stew might need a bit more salt or pepper depending on the broth you use.
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