Description
This is the most comforting, flavourful, and hearty stove top beef stew recipe that will keep you warm and full during those cold, rainy, and snowy days.
Ingredients
Units
Scale
- 1-Inch Stewing Beef Chunks - 2 pounds
- Flour - 3 Tablespoons
- Garlic Powder - 1/2 Teaspoon
- Salt - 1/2 Teaspoon
- Black Pepper - 1/4 Teaspoon
- Olive Oil - 3 Tablespoons
- Butter - 2 Tablespoons
- Large Carrots, Peeled, Sliced and Halved - 3
- Onion, Diced - 1
- Mushrooms, Chopped in Large Chunks - 1 Fresh Package
- Tomato Paste - 3 Tablespoons
- Beef Broth - 6 cups
- Red Wine - 1/2 cup
- Thyme - 1 Teaspoon
- Rosemary - 1 Tablespoon
- White Potatoes, Peeled and Chopped into Large Chunks - 3 pounds
Instructions
- 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.
Notes
Scroll up to the full blog post for FAQ and Tips.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: lunch, dinner, stew
- Method: stove top
- Cuisine: american