Name: Stove Top Beef Stew Recipe
Ingredients: 3 pounds chuck beef, cut into 1-inch cubes: Chuck roast is the undisputed king when it comes to beef stew. Its rich marbling of fat renders beautifully during the long cooking process, resulting in incredibly tender and juicy beef that practically melts in your mouth. When choosing your chuck roast, look for pieces with good marbling throughout. Avoid overly lean cuts, as they can become dry and tough during slow cooking. Cutting the beef into 1-inch cubes is important for even cooking and allows for optimal browning. If you prefer slightly larger pieces, you can go up to 1.5-inch cubes, but ensure they are roughly uniform in size. Don’t be tempted to substitute with a leaner cut like sirloin or round steak for a traditional stove top beef stew; while they might be leaner, they lack the connective tissue that breaks down and contributes to the rich, gelatinous texture we desire in a stew. For those seeking alternatives, brisket can be used, though it may require slightly longer cooking times. For a richer flavor, consider using bone-in chuck roast and removing the bone before serving.; 2 tablespoons all-purpose flour: Flour plays a dual role in this recipe. Firstly, it’s used to dredge the beef before searing. This light coating of flour helps the beef to brown beautifully, creating a flavorful crust that enhances the overall depth of the stew. The browning process, known as the Maillard reaction, is crucial for developing complex flavors that are essential to a great beef stew. Secondly, the flour acts as a subtle thickener for the stew. As the beef cooks in the liquid, the flour will release starch, contributing to a slightly thicker and more luscious broth. If you are gluten-free, you can substitute all-purpose flour with a gluten-free all-purpose blend or even cornstarch. If using cornstarch, you may want to create a slurry with cold water before adding it to the stew later in the cooking process to avoid lumps.; 2 tablespoons Worcestershire sauce: Worcestershire sauce is a powerhouse of umami flavor, adding a depth and complexity that elevates the stew to another level. Its tangy, savory, and slightly sweet notes enhance the beefiness and create a more well-rounded flavor profile. Don’t underestimate the impact of this seemingly small addition; it makes a significant difference. If you don’t have Worcestershire sauce on hand, you can use a combination of soy sauce and a touch of vinegar or tamarind paste as a substitute, though the flavor profile will be slightly different.; 1 tablespoon browning sauce (optional, for color): Browning sauce, such as Kitchen Bouquet or Gravy Master, is an optional ingredient, but it’s a fantastic trick for achieving a richer, darker color in your beef stew. It doesn’t significantly alter the flavor, but it enhances the visual appeal, making the stew look even more appetizing. If you prefer a more natural approach, you can skip the browning sauce and rely on the searing of the beef and the tomato paste to build color. However, for a truly deep, mahogany hue, a tablespoon of browning sauce is a worthwhile addition.; 1 teaspoon garlic powder: Garlic powder provides a consistent and convenient garlic flavor throughout the stew. While fresh garlic is also used in this recipe, garlic powder adds a foundational layer of garlicky goodness that permeates every bite. It’s important to use garlic powder and not garlic salt, as we are already adding kosher salt separately.; 1 teaspoon onion powder: Similar to garlic powder, onion powder provides a consistent onion flavor that complements the fresh onions used later in the recipe. It adds a subtle sweetness and depth that enhances the overall savory profile of the stew. Again, make sure to use onion powder and not onion salt.; 1 teaspoon Italian seasoning: Italian seasoning is a blend of dried herbs, typically including oregano, basil, rosemary, and thyme. It adds a warm, herbaceous note that complements the beef and vegetables beautifully. This simple blend brings a touch of Mediterranean flair to the classic beef stew, adding another layer of complexity to the flavor profile. If you don’t have Italian seasoning, you can create your own blend using equal parts dried oregano, basil, rosemary, and thyme.; 2 teaspoons kosher salt: Salt is a fundamental seasoning that enhances all the other flavors in the stew. Kosher salt is preferred by many cooks because of its larger crystals, which are easier to pinch and distribute evenly. It also tends to be less salty by volume compared to table salt. Always taste and adjust the salt level at the end of cooking, as the broth will reduce and concentrate the flavors.; 1 teaspoon freshly ground black pepper: Freshly ground black pepper adds a pungent and slightly spicy kick that balances the richness of the beef and vegetables. The aroma and flavor of freshly ground pepper are significantly superior to pre-ground pepper. Use a pepper grinder to grind the pepper just before adding it to the stew for the best flavor.; 2 tablespoons vegetable oil: Vegetable oil is used for searing the beef. It has a neutral flavor and a high smoke point, making it ideal for high-heat cooking methods like searing. You can also use other neutral oils with a high smoke point, such as canola oil, grapeseed oil, or avocado oil.; 2 stalks celery, chopped: Celery adds a subtle savory and slightly peppery flavor to the stew. It also contributes to the aromatic base of the dish, along with the onions and garlic. Chopping the celery into small pieces ensures that it cooks down and blends seamlessly into the stew.; 1/4 cup finely chopped yellow onion: Yellow onion is a classic aromatic vegetable that forms the foundation of many savory dishes. It adds sweetness and depth of flavor to the stew. Finely chopping the onion allows it to soften and caramelize quickly when sautéed, releasing its sweet and savory notes.; 8 cloves garlic, minced: Garlic is another essential aromatic that adds a pungent and savory flavor to the stew. Minced garlic releases its flavor more readily than whole cloves. Freshly minced garlic is always preferred over pre-minced garlic in jars, as it has a brighter and more intense flavor.; 2 tablespoons tomato paste: Tomato paste is a concentrated form of tomatoes that adds richness, depth, and a touch of acidity to the stew. It also contributes to the beautiful reddish-brown color. Sautéing the tomato paste with the onions and garlic before adding the liquids is crucial, as it caramelizes the sugars and intensifies the flavor.; 2 tablespoons roast beef base paste (like Better than Bouillon): Roast beef base paste, such as Better than Bouillon, is a concentrated flavor booster that adds an intense beefy flavor to the stew. It’s a secret weapon for achieving a deeply savory and complex broth. If you don’t have beef base paste, you can omit it, but it does enhance the overall flavor significantly. You can also use beef bouillon cubes, but you may need to use more to achieve the same level of flavor.; 4 cups beef stock: Beef stock forms the liquid base of the stew. Using high-quality beef stock is essential for a flavorful stew. Homemade beef stock is always the best, but good-quality store-bought beef stock will also work. Low-sodium beef stock is recommended, as you can always add more salt later if needed.; 2/3 cup red cooking wine (Merlot or any dark red wine): Red wine adds depth, complexity, and a touch of acidity to the stew. Merlot or any dry red wine like Cabernet Sauvignon or Pinot Noir works well. The alcohol will cook off during the long simmering process, leaving behind the rich flavor of the wine. If you prefer not to use wine, you can substitute with additional beef stock or a splash of balsamic vinegar for a touch of acidity.; Bunch of fresh herbs (rosemary, thyme, bay leaf – about 2 sprigs each): Fresh herbs infuse the stew with aromatic and herbaceous notes. Rosemary, thyme, and bay leaf are classic choices for beef stew, complementing the beef and vegetables beautifully. Tie the herbs together with kitchen twine to create a bouquet garni, which makes it easy to remove them from the stew after cooking. If you don’t have fresh herbs, you can use dried herbs, but fresh herbs provide a brighter and more vibrant flavor.; 4 large carrots, roughly chopped: Carrots add sweetness, color, and nutritional value to the stew. Roughly chopping the carrots ensures that they retain some texture during the long cooking process and don’t become mushy. You can use regular carrots or baby carrots, just make sure to chop them into similar-sized pieces.; 3 medium Yukon gold potatoes, cut into cubes: Yukon gold potatoes are a great choice for stew because they hold their shape well during long cooking and have a creamy texture. Cutting them into cubes ensures even cooking and allows them to absorb the flavors of the broth. You can also use other waxy potatoes like red potatoes or fingerling potatoes. Avoid russet potatoes, as they tend to become too starchy and can make the stew cloudy.

Ingredients

Scale

3 pounds chuck beef, cut into 1-inch cubes: Chuck roast is the undisputed king when it comes to beef stew. Its rich marbling of fat renders beautifully during the long cooking process, resulting in incredibly tender and juicy beef that practically melts in your mouth. When choosing your chuck roast, look for pieces with good marbling throughout. Avoid overly lean cuts, as they can become dry and tough during slow cooking. Cutting the beef into 1-inch cubes is important for even cooking and allows for optimal browning. If you prefer slightly larger pieces, you can go up to 1.5-inch cubes, but ensure they are roughly uniform in size. Don’t be tempted to substitute with a leaner cut like sirloin or round steak for a traditional stove top beef stew; while they might be leaner, they lack the connective tissue that breaks down and contributes to the rich, gelatinous texture we desire in a stew. For those seeking alternatives, brisket can be used, though it may require slightly longer cooking times. For a richer flavor, consider using bone-in chuck roast and removing the bone before serving.

2 tablespoons all-purpose flour: Flour plays a dual role in this recipe. Firstly, it’s used to dredge the beef before searing. This light coating of flour helps the beef to brown beautifully, creating a flavorful crust that enhances the overall depth of the stew. The browning process, known as the Maillard reaction, is crucial for developing complex flavors that are essential to a great beef stew. Secondly, the flour acts as a subtle thickener for the stew. As the beef cooks in the liquid, the flour will release starch, contributing to a slightly thicker and more luscious broth. If you are gluten-free, you can substitute all-purpose flour with a gluten-free all-purpose blend or even cornstarch. If using cornstarch, you may want to create a slurry with cold water before adding it to the stew later in the cooking process to avoid lumps.

2 tablespoons Worcestershire sauce: Worcestershire sauce is a powerhouse of umami flavor, adding a depth and complexity that elevates the stew to another level. Its tangy, savory, and slightly sweet notes enhance the beefiness and create a more well-rounded flavor profile. Don’t underestimate the impact of this seemingly small addition; it makes a significant difference. If you don’t have Worcestershire sauce on hand, you can use a combination of soy sauce and a touch of vinegar or tamarind paste as a substitute, though the flavor profile will be slightly different.

1 tablespoon browning sauce (optional, for color): Browning sauce, such as Kitchen Bouquet or Gravy Master, is an optional ingredient, but it’s a fantastic trick for achieving a richer, darker color in your beef stew. It doesn’t significantly alter the flavor, but it enhances the visual appeal, making the stew look even more appetizing. If you prefer a more natural approach, you can skip the browning sauce and rely on the searing of the beef and the tomato paste to build color. However, for a truly deep, mahogany hue, a tablespoon of browning sauce is a worthwhile addition.

1 teaspoon garlic powder: Garlic powder provides a consistent and convenient garlic flavor throughout the stew. While fresh garlic is also used in this recipe, garlic powder adds a foundational layer of garlicky goodness that permeates every bite. It’s important to use garlic powder and not garlic salt, as we are already adding kosher salt separately.

1 teaspoon onion powder: Similar to garlic powder, onion powder provides a consistent onion flavor that complements the fresh onions used later in the recipe. It adds a subtle sweetness and depth that enhances the overall savory profile of the stew. Again, make sure to use onion powder and not onion salt.

1 teaspoon Italian seasoning: Italian seasoning is a blend of dried herbs, typically including oregano, basil, rosemary, and thyme. It adds a warm, herbaceous note that complements the beef and vegetables beautifully. This simple blend brings a touch of Mediterranean flair to the classic beef stew, adding another layer of complexity to the flavor profile. If you don’t have Italian seasoning, you can create your own blend using equal parts dried oregano, basil, rosemary, and thyme.

2 teaspoons kosher salt: Salt is a fundamental seasoning that enhances all the other flavors in the stew. Kosher salt is preferred by many cooks because of its larger crystals, which are easier to pinch and distribute evenly. It also tends to be less salty by volume compared to table salt. Always taste and adjust the salt level at the end of cooking, as the broth will reduce and concentrate the flavors.

1 teaspoon freshly ground black pepper: Freshly ground black pepper adds a pungent and slightly spicy kick that balances the richness of the beef and vegetables. The aroma and flavor of freshly ground pepper are significantly superior to pre-ground pepper. Use a pepper grinder to grind the pepper just before adding it to the stew for the best flavor.

2 tablespoons vegetable oil: Vegetable oil is used for searing the beef. It has a neutral flavor and a high smoke point, making it ideal for high-heat cooking methods like searing. You can also use other neutral oils with a high smoke point, such as canola oil, grapeseed oil, or avocado oil.

2 stalks celery, chopped: Celery adds a subtle savory and slightly peppery flavor to the stew. It also contributes to the aromatic base of the dish, along with the onions and garlic. Chopping the celery into small pieces ensures that it cooks down and blends seamlessly into the stew.

1/4 cup finely chopped yellow onion: Yellow onion is a classic aromatic vegetable that forms the foundation of many savory dishes. It adds sweetness and depth of flavor to the stew. Finely chopping the onion allows it to soften and caramelize quickly when sautéed, releasing its sweet and savory notes.

8 cloves garlic, minced: Garlic is another essential aromatic that adds a pungent and savory flavor to the stew. Minced garlic releases its flavor more readily than whole cloves. Freshly minced garlic is always preferred over pre-minced garlic in jars, as it has a brighter and more intense flavor.

2 tablespoons tomato paste: Tomato paste is a concentrated form of tomatoes that adds richness, depth, and a touch of acidity to the stew. It also contributes to the beautiful reddish-brown color. Sautéing the tomato paste with the onions and garlic before adding the liquids is crucial, as it caramelizes the sugars and intensifies the flavor.

2 tablespoons roast beef base paste (like Better than Bouillon): Roast beef base paste, such as Better than Bouillon, is a concentrated flavor booster that adds an intense beefy flavor to the stew. It’s a secret weapon for achieving a deeply savory and complex broth. If you don’t have beef base paste, you can omit it, but it does enhance the overall flavor significantly. You can also use beef bouillon cubes, but you may need to use more to achieve the same level of flavor.

4 cups beef stock: Beef stock forms the liquid base of the stew. Using high-quality beef stock is essential for a flavorful stew. Homemade beef stock is always the best, but good-quality store-bought beef stock will also work. Low-sodium beef stock is recommended, as you can always add more salt later if needed.

2/3 cup red cooking wine (Merlot or any dark red wine): Red wine adds depth, complexity, and a touch of acidity to the stew. Merlot or any dry red wine like Cabernet Sauvignon or Pinot Noir works well. The alcohol will cook off during the long simmering process, leaving behind the rich flavor of the wine. If you prefer not to use wine, you can substitute with additional beef stock or a splash of balsamic vinegar for a touch of acidity.

Bunch of fresh herbs (rosemary, thyme, bay leaf – about 2 sprigs each): Fresh herbs infuse the stew with aromatic and herbaceous notes. Rosemary, thyme, and bay leaf are classic choices for beef stew, complementing the beef and vegetables beautifully. Tie the herbs together with kitchen twine to create a bouquet garni, which makes it easy to remove them from the stew after cooking. If you don’t have fresh herbs, you can use dried herbs, but fresh herbs provide a brighter and more vibrant flavor.

4 large carrots, roughly chopped: Carrots add sweetness, color, and nutritional value to the stew. Roughly chopping the carrots ensures that they retain some texture during the long cooking process and don’t become mushy. You can use regular carrots or baby carrots, just make sure to chop them into similar-sized pieces.

3 medium Yukon gold potatoes, cut into cubes: Yukon gold potatoes are a great choice for stew because they hold their shape well during long cooking and have a creamy texture. Cutting them into cubes ensures even cooking and allows them to absorb the flavors of the broth. You can also use other waxy potatoes like red potatoes or fingerling potatoes. Avoid russet potatoes, as they tend to become too starchy and can make the stew cloudy.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beef and Aromatics: Begin by setting yourself up for success. Chop the celery, finely chop the yellow onion, and mince the garlic. Roughly chop the carrots and cube the Yukon gold potatoes, setting them aside separately as they will be added at different stages of cooking. In a small bowl, combine the all-purpose flour, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and browning sauce (if using). This spice blend will be the foundation of our beef’s flavor.

Season and Dredge the Beef: Place the cubed chuck beef in a large bowl. Pour the spice mixture over the beef and toss to coat evenly. Ensure that each piece of beef is well-coated with the flour and seasonings. This step is crucial for developing flavor and achieving a beautiful sear. The flour will create a crust when the beef is seared, locking in juices and contributing to a richer broth. Let the beef sit for a few minutes after dredging to allow the seasonings to adhere.

Sear the Beef to Perfection: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The pot should be large enough to accommodate all the beef and vegetables later on. Wait until the oil is shimmering hot – this is key for achieving a good sear. Working in batches to avoid overcrowding the pot (overcrowding will steam the beef instead of searing it), carefully add the beef cubes to the hot oil in a single layer. Sear the beef on all sides for about 2 to 3 minutes per side, until they are deeply golden brown. Don’t rush this step; a good sear is essential for building flavor. The Maillard reaction, which occurs during searing, creates hundreds of flavor compounds that contribute to the complexity of the stew. Once seared, remove the beef from the pot using a slotted spoon and set aside. Leave any rendered beef fat and browned bits in the pot – these are flavor gold!

Sauté the Aromatics and Build Flavor Base: Reduce the heat to medium in the same Dutch oven. Add the chopped celery and yellow onion to the pot and sauté for about 5 to 7 minutes, stirring occasionally, until they are softened and translucent. The onions should become fragrant and slightly caramelized. Next, add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the tomato paste and roast beef base paste (Better than Bouillon) to the vegetables. Cook for 2 to 3 minutes, stirring constantly, until the tomato paste darkens slightly and the beef base is fragrant. This step is crucial for blooming the tomato paste and intensifying its flavor, as well as incorporating the rich beef base into the aromatic foundation.

Deglaze and Simmer: Pour in the red cooking wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift up any browned bits (fond) that are stuck to the bottom. These browned bits are packed with flavor and will enrich the stew. Let the wine simmer for a minute or two, allowing the alcohol to evaporate slightly. Add the beef stock and the bouquet garni of fresh herbs (rosemary, thyme, and bay leaf tied together). Bring the mixture to a simmer, then gently return the seared beef to the pot, nestling it into the liquid.

Slow Cook to Tender Perfection: Reduce the heat to medium-low, ensuring the stew is simmering gently, not boiling vigorously. Cover the Dutch oven tightly with a lid. Simmer the stew for 2 hours, allowing the beef to slowly tenderize and the flavors to meld together. The low and slow cooking process is what transforms tough chuck roast into melt-in-your-mouth beef stew. Resist the urge to rush this step; patience is key to achieving the best results.

Add Vegetables and Continue Cooking: After 2 hours of simmering, remove the lid and stir in the roughly chopped carrots and cubed Yukon gold potatoes. Ensure the vegetables are submerged in the liquid. Return the lid and continue cooking on medium-low heat for an additional 30 to 45 minutes, or until the potatoes and carrots are tender and the beef is fork-tender. The cooking time may vary depending on the size of your vegetable pieces and the desired tenderness. Check for doneness by piercing a potato and a carrot with a fork; they should be easily pierced without resistance. The beef should be incredibly tender and easily fall apart when poked with a fork.

Final Touches and Serving: Once the beef and vegetables are cooked to your liking, remove the bouquet garni of herbs from the stew. Taste the stew and adjust the seasoning if necessary. You may need to add a little more salt or pepper to taste. If the stew is thinner than you prefer, you can thicken it slightly by simmering it uncovered for a few minutes to reduce the liquid, or by whisking a tablespoon of cornstarch with two tablespoons of cold water to make a slurry and stirring it into the stew. Simmer for another minute or two until thickened.

Nutrition

Serving Size: One Normal Portion
Calories: 550-700
Fat: 25-35 grams
Carbohydrates: 30-40 grams
Fiber: 5-7 grams
Protein: 40-50 grams