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Hearty Beef Stew (Stove Top) Recipe

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★★★★★

4.9 from 78 reviews

This hearty beef stew is a comforting, flavorful dish made with tender chunks of browned stew meat, aromatic vegetables, and a rich tomato-enhanced broth. Simmered slowly on the stovetop, it combines carrots, potatoes, and aromatic herbs to create a warming and satisfying meal perfect for cold days or family dinners.

Ingredients

Scale

Meat and Coating

  • 2 lbs Stew Meat (cut into bite-sized pieces if not pre-cut)
  • 1/2 Cup All Purpose Flour
  • 2 tbsp Salt, Pepper and Garlic Blend (or 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper)

Cooking Fats and Aromatics

  • 1/4 Cup Vegetable Oil
  • 1 tbsp Salted Butter
  • 1 small Yellow Onion, diced
  • 2 Ribs of Celery, diced
  • 4–5 Garlic Cloves, minced

Liquids and Seasonings

  • 3 oz Tomato Paste
  • 4 Cups Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Herbs De Provence
  • 2 Bay leaves

Vegetables

  • 1 lb Carrots, peeled and sliced
  • 1.5 lbs Yukon Gold Potatoes, diced (peeling optional)

Thickener

  • 2 tbsp Cornstarch
  • 2 tbsp Cold water

Instructions

  1. Coat the Meat: In a large Ziploc bag, combine the all-purpose flour, garlic powder, onion powder, salt, and pepper. Add the stew meat pieces and shake well to evenly coat all pieces with the flour mixture.
  2. Brown the Meat: Heat the vegetable oil in a large pot over medium heat. When hot, brown the coated stew meat in batches without overcrowding the pan. Browning adds flavor and helps thicken the stew, so cook just until the meat develops a nice color but is not fully cooked through. Remove browned meat and set aside.
  3. Sauté Aromatics: In the same pot, add the salted butter followed by diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté another minute to release its fragrance.
  4. Add Tomato Paste and Broth: Stir in the tomato paste and cook for a few minutes to caramelize slightly, enhancing its flavor and reducing acidity. Then pour in the beef broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
  5. Simmer Meat and Herbs: Return the browned stew meat to the pot. Add Worcestershire sauce and herbs de Provence. Lower heat and let the stew simmer gently for about 2 hours, allowing the meat to become tender and the flavors to meld.
  6. Add Vegetables and Continue Simmering: After the initial simmer, stir in the sliced carrots, diced potatoes, and bay leaves. Continue to simmer for another hour until the vegetables are tender. Remove bay leaves and season with salt and pepper to taste.
  7. Thicken the Stew: Mix cornstarch with cold water until smooth, then stir into the stew. Let it cook for a few more minutes to thicken the broth. If you prefer a thinner consistency, you can skip this step.

Notes

  • For thicker stew, don’t skip the cornstarch slurry step.
  • You can use any potatoes you prefer; Yukon Gold is recommended for creaminess.
  • Peeling potatoes is optional and based on personal preference.
  • Browning the meat properly adds depth of flavor and helps thicken the stew.
  • This stew freezes well; cool completely before freezing in airtight containers.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • If you want a lower sodium option, use low-sodium beef broth and adjust salt accordingly.

Keywords: beef stew, hearty stew, comfort food, slow simmer, stovetop stew, beef and vegetables, winter recipe

Find it online: https://yumwithmia.com/hearty-beef-stew-stove-top-recipe/