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Hey friends!
Are you craving something warm and hearty? I’ve got a delicious recipe for you!
Today, we’re making a stovetop beef stew that’s rich in flavor and super comforting.
It’s the perfect dish for those cozy nights in. Plus, it cooks up right on your stovetop, so no need to fuss with the oven!
Grab your ingredients, and let’s dive into this yummy stew!
Suggestions for Ingredient Substitution
For the beef stew meat, consider using portobello mushrooms or seitan for a vegetarian alternative. These options provide a meaty texture and absorb flavors well. Adjust cooking time as needed, as these substitutes may cook faster than beef.
Red wine can be replaced with additional beef stock or grape juice mixed with a tablespoon of vinegar. This maintains the dish’s depth of flavor while making it alcohol-free. Use the same amount as called for in the recipe.
Low-sodium beef stock can be substituted with vegetable stock or mushroom broth for a vegetarian version. These alternatives provide similar savory notes. If using regular stock, reduce the added salt in the recipe to maintain proper seasoning. For a gluten-free option, ensure the chosen stock is certified gluten-free.
Preparation Time | 20-30 minutes |
Cooking Time | 210-480 minutes |
Total Time | 230-510 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 150-160 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
- 1 1/2 teaspoons sea salt
- 1 teaspoon crushed dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (more if necessary)
- 2 pounds beef stew meat
- 1 cup chopped white or yellow onion
- 2 stalks of celery, chopped
- 1 teaspoon minced garlic
- 3 tablespoons tomato paste
- 1 cup medium to full-bodied red wine (such as cabernet, zinfandel, or merlot)
- 2 cups low-sodium beef stock
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- 1 pound small yellow or red potatoes (or a mix, cut in halves or quarters)
- 3 or 4 carrots (peeled and roughly chopped)
- 1 cup frozen peas (do not thaw)
- 1/4 cup fresh parsley, chopped
- 1/4 cup water
- 2 tablespoons corn starch
Step 1: Prepare and Season the Beef
Combine your desired seasoning mix ingredients in a small bowl.
If your stew meat pieces are large, cut them into smaller, bite-size pieces.
Heat vegetable oil in a large Dutch oven over medium-high heat.
Add half the meat without overcrowding the pan, and sprinkle with 2 teaspoons of the spice mixture.
Sauté until the beef is nicely browned.
Transfer the browned beef to a dish with a slotted spoon and set aside.
Repeat with the remaining beef, adding more oil and seasoning with another 2 teaspoons of the spice mix.
Save the rest of the spice mix for later use.
Step 2: Sauté Vegetables and Combine Ingredients
Add more oil to the Dutch oven if needed, then add chopped onion, celery, and garlic.
Cook while stirring occasionally until softened.
Stir in tomato paste until well combined, then add red wine and increase heat to bring the mixture to a boil.
Pour in the beef broth, Worcestershire sauce, remaining spice mix, and a bay leaf, and add the browned beef and any accumulated juices back into the pot.
Bring the mixture to a boil, reduce heat to low, cover, and simmer for 1 and ½ hours or until beef is fork-tender.
Step 3: Add Vegetables and Thicken Stew
Add chopped potatoes and carrots to the pot, increase heat to bring the liquid to a boil, then reduce to low and simmer for another 30 to 40 minutes until vegetables are fork-tender.
Stir in frozen peas and chopped parsley.
Mix water and cornstarch in a small bowl to create a slurry, then stir this into the beef stew.
Continue cooking, uncovered, until the stew thickens to your liking.
Discard the bay leaf before serving.
Step 4: Slow Cooker Variation
If you prefer using a slow cooker, follow the above steps to create your seasoning mix and brown the beef in batches, transferring the browned beef to a 6-quart slow cooker.
Sauté the onion, celery, and garlic in a pan with oil, then stir in the tomato paste.
Add red wine and stir before transferring everything to the slow cooker.
Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix, and bay leaf.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the beef and veggies are tender.
Step 5: Finishing Touches in the Slow Cooker
About 30 minutes before cooking time ends, stir in the frozen peas.
Mix water and cornstarch for thickening and stir into the stew.
Cover and continue cooking for 30 minutes or until the stew thickens.
If it doesn’t thicken to your liking, mix an additional tablespoon of cornstarch with a tablespoon of water, stir in, and allow it to cook for another 5 to 10 minutes.
Remove the bay leaf, stir in parsley, and serve warm.