Beef Stew Recipe Stove Top
A delicious and easy old fashioned beef stew recipe made on the stove top with red wine, potatoes, and carrots.
Dutch Oven Beef Stew
Is there anything more comforting than the smell of a slowly simmering pot of food on the stove top? I grew up with this smell every weekend. My mom was always making something delicious. And for some reason I associate this smell specifically with Sundays because football was always on in the background. I hope this stove top beef stew recipe reminds you of lazy sundays and big family get togethers.
This traditional beef stew recipe is easy to make and has chunks of tender beef, creamy potatoes, and carrots in a rich seasoned wine sauce. Don’t worry, all of the alcohol cooks out, so this is safe for everyone. The red wine gives the sauce so much depth, in fact, there is no way I will ever make a beef stew without wine at this point in my life. NO WAY. Using wine just makes it so much better that I know I would miss it if I didn’t use it.
Can you cook beef stew on the stove top?
Yes! It is really easy to make a delicious and easy traditional beef stew on the stove top. You just need to make sure you have a dutch oven, or heavy duty pan, with a lid. The lid is essential as you will be cooking the beef stew covered during much of the cooking process. The lid ensures that the moisture stays in the pot and in turn you get super tender beef, potatoes, and carrots.
How long does it take to cook beef stew on the stove top?
Since this beef stew recipe cooks on the stove top low and slow, it took a little less than two and a half hours. The result is super tender beef and a rich and flavorful sauce.
INGREDIENTS
Beef Stew Spices
- 1.5 tsp sea salt
- 1 tsp dried crushed rosemary
- 1 tsp dried thyme
- 3/4 tsp adobo seasoning (or Lawry’s Seasoning Salt)
- 1/2 tsp fresh ground black pepper
Beef Stew
- 2 tbsp olive oil
- 2 lbs Chuck Roast or Beef Stew Meat cut into 1″ cubes
- 8 Green Onions just the white and light green parts, diced
- 2 Celery Stalks diced
- 3 Garlic Cloves minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire Sauce
- 3/4 – 1 cup dry red wine
- 2.5 cups beef broth low sodium
- 2 bay leaves
- 1 lb baby potatoes halved
- 3 carrots peeled and sliced
- 1 cup frozen peas no need to thaw them
- 1/4 cup water
- 2 tbsp arrowroot powder or cornstarch
INSTRUCTIONS
- Make sure all of your beef is cut into 1″ pieces. Then, heat your olive oil in your pot on medium high heat.
- Add half of your beef to your hot pan and sprinkle with half of the spices. You only want to add half of the beef to the pan so that each piece has space to brown on both sides. You want to sear each piece of beef and then remove it from the heat and add to a large plate or bowl.
- Repeat with the rest of the beef and the rest of the spices. Remove the meat with a slotted spoon so that some of the oil stays in the pan and you can use those juices and oil to cook the onion.
- Once the meat is removed, add the onion, celery, and garlic. Cook, stirring occasionally, until everything is soft. Then, add the tomato paste and stir until mixed.
- Add the red wine and bring the mixture to a boil. This part ensures that the alcohol cooks out of the wine. Let it boil for 3 minutes, and then add the beef broth, Worcestershire sauce, and the bay leaves and continue to boil for another minute.
- Add the beef and all the juices back to pot and bring to a boil. Reduce heat to low, cover your pan, and let it simmer for an hour and a half (90 minutes)
- Add the potatoes and carrots and bring to a boil. Reduce the heat to low again, and then cover and simmer for another 40 minutes. After 35 minutes, check to see if your potatoes and carrots are super tender. You do not want them falling apart, but you want them to be tender.
- Once your potatoes and carrots are done, add your frozen peas.
- Combine the 1/4 cup of water and arrowroot powder in a measuring cup or small bowl and then stir it into your beef stew. Continue cooking, uncovered, until you see the sauce getting thick. Once your stew is ready, search for the bay leaves and remove them before serving.
If you like this recipe, you may also like:
Beef Stew Recipe Stove Top
Ingredients
Beef Stew Spices
- 1.5 tsp sea salt
- 1 tsp dried crushed rosemary
- 1 tsp dried thyme
- 3/4 tsp adobo seasoning (or Lawry's Seasoning Salt)
- 1/2 tsp fresh ground black pepper
Beef Stew
- 2 tbsp olive oil
- 2 lbs Chuck Roast or Beef Stew Meat cut into 1" cubes
- 8 Green Onions just the white and light green parts, diced
- 2 Celery Stalks diced
- 3 Garlic Cloves minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire Sauce
- 3/4 – 1 cup dry red wine
- 2.5 cups beef broth low sodium
- 2 bay leaves
- 1 lb baby potatoes halved
- 3 carrots peeled and sliced
- 1 cup frozen peas no need to thaw them
- 1/4 cup water
- 2 tbsp arrowroot powder or cornstarch
Instructions
- Make sure all of your beef is cut into 1" pieces. Then, heat your olive oil in your pot on medium high heat.
- Add half of your beef to your hot pan and sprinkle with half of the spices. You only want to add half of the beef to the pan so that each piece has space to brown on both sides. You want to sear each piece of beef and then remove it from the heat and add to a large plate or bowl.
- Repeat with the rest of the beef and the rest of the spices. Remove the meat with a slotted spoon so that some of the oil stays in the pan and you can use those juices and oil to cook the onion.
- Once the meat is removed, add the onion, celery, and garlic. Cook, stirring occasionally, until everything is soft. Then, add the tomato paste and stir until mixed.
- Add the red wine and bring the mixture to a boil. This part ensures that the alcohol cooks out of the wine. Let it boil for 3 minutes, and then add the beef broth, Worcestershire sauce, and the bay leaves and continue to boil for another minute.
- Add the beef and all the juices back to pot and bring to a boil. Reduce heat to low, cover your pan, and let it simmer for an hour and a half (90 minutes)
- Add the potatoes and carrots and bring to a boil. Reduce the heat to low again, and then cover and simmer for another 40 minutes. After 35 minutes, check to see if your potatoes and carrots are super tender. You do not want them falling apart, but you want them to be tender.
- Once your potatoes and carrots are done, add your frozen peas.
- Combine the 1/4 cup of water and arrowroot powder in a measuring cup or small bowl and then stir it into your beef stew. Continue cooking, uncovered, until you see the sauce getting thick. Once your stew is ready, search for the bay leaves and remove them before serving.
Talk about comfort food. I love this!
This was really warm and hearty on a rainy day! Everyone had second and thirds lol. I added soy sauce because our family like it more salty.
Delicious pre-thanksgiving non poultry recipe with leftovers! only note is we prefer white pepper, so used that instead! We liked using the cornstarch instead of flour which is how we normally thicken stews.