This is the most comforting, flavourful, and hearty stove top beef stew recipe that will keep you warm and full during those cold, rainy, or snowy days.
This hearty stove top beef stew recipe has a savoury beefy flavour and is full of potatoes, mushrooms, carrots, beef (of course), onions and garlic. The flavours of the beef broth, red wine, and herbs really enhance the delicious beef flavour.
Reasons you'll love this recipe
- EASY: All the ingredients get added to a pot and then cook on their own for about an hour! It's a super simple recipe to make for lunch or dinner.
- HEARTY: This is the heartiest and most comforting beef stew recipe. It will keep you full and warm on a cool day.
- LEFTOVERS: Who doesn’t love leftovers? You will have lots of this hearty stove top beef stew recipe left over and can look forward to eating it again the next day or freezing it for another time.
- BEEF: Stewing beef cut up into 1 to 2-inch chunks make the recipe super hearty and delicious. Use 2 pounds worth.
- FLOUR, GARLIC POWDER, SALT & PEPPER: This mixture coats the beef before searing it, which will help give the meat a golden brown exterior. Use 3 tablespoons of flour, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- OLIVE OIL & BUTTER: Olive oil is used for searing the meat, and the butter is for frying and flavouring the vegetables. To sear the meat, you will need about 2-3 tablespoons and 1-2 tablespoons of butter for frying the vegetables.
- CARROTS, ONION, MUSHROOMS: These vegetables add a lot of flavour and taste to the stew. The big chunks of carrots and mushrooms really add to the heartiness of this beef stew recipe. You will need 4 carrots, 1 onion, and 1 package of fresh mushrooms.
- TOMATO PASTE: To intensify the flavour and help thicken the beef stew. Use 3 tablespoons.
- BEEF BROTH: To enhance the beef flavour. Use 6 cups.
- WINE: Red wine is the best type of wine for beef strew, it complements the beef and helps balance the savouriness with a splash of fruitiness. Use ½ cup.
- HERBS: Add thyme and rosemary to give the beef stew an earthy, woodsy aroma and flavour. Use 1 tablespoon of rosemary and 1 teaspoon of thyme.
- POTATOES: White potatoes are the best for beef stew. They are soft and starchy and will make the stew super hearty. Use 3 pounds worth.
- LARGE PLASTIC FREEZER BAG or BOWL: For tossing the beef chunks in the flour mixture.
- FRYING PAN: For searing the beef chunks.
- LARGE POT: For cooking the beef stew.
- KNIFE: For chopping the vegetables.
- WINE OPENER: For opening the wine bottle (if there is a cork).
- POTATO PEELER: For peeling the potatoes and carrots. You can also just use a knife if you don’t have a potato peeler.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Mix: Combine the flour, salt, black pepper, and garlic powder in a large freezer bag or a medium size bowl. Toss beef into the mixture.
- Cook: Heat the olive oil in a large pan on medium to high heat. Cook the beef until browned, about 3-5 minutes. Set aside.
- Saute: Heat the butter in a large pot on low to medium heat. Add the carrots, onions, and mushrooms. Cook until the onions are translucent, the carrots start crisping up, and the mushrooms have shrunk in size, about 10 minutes.
- Combine: Add the seared beef chunks into the pot. Stir in tomato paste and then add the beef broth and wine. Season with the thyme and rosemary, and add a pinch of salt and pepper.
- Boil: Turn the heat to high and let the mixture come to a boil. Add the potatoes, and let boil for 1 minute.
- Simmer: Reduce the heat to medium/low and allow the stew to simmer for 45 minutes covered, then for 15 minutes uncovered to help the stew thicken.
- Make a slurry to thicken the beef stew by combining 2 tablespoons of cornstarch and water.
- Cook the beef in the same pot as the other ingredients. If your pot is large enough, you can cook the beef in the same 1 pot the other ingredients are cooked in from the beginning. The advantage to this is you use fewer dishes, get the flavours from the meat that would normally be left on the frying pan, and keeps makes for an overall easier process of combining the ingredients together in the same place.
- Don’t cook the beef in the same pot as the other ingredients. Don’t cook the beef in the same 1 pot if the pot isn’t big enough because there won’t be enough room for the ingredients to cook properly.
- Substitute the red wine. If you prefer to cook this beef stew without the red wine, then substitute the wine for more beef broth.
Cook a portion of the stew uncovered. This will help some liquid evaporate and make the stew a thicker consistency. You can also make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of cold water and mix it into the stew.
This can happen if the cooking process is rushed. You want to let the stew simmer for about 1 hour to break down the beef and make it tender.
Browning the beef adds a lot of flavour to the stew. The caramelized surface of the beef will create a rich flavour while adding colour to the stew at the same time.
Serve with a fresh loaf of bread slathered in butter for dipping the stew or eating on the side. You won’t regret it!
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.