Tasty Stovetop Beef Stew

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Image: eatinspired.com / All Rights reserved
A hearty one-pot beef stew simmered on the stovetop with tender chunks of meat, potatoes, carrots, and a rich, savory broth that fills your home with the most comforting aromas. In our family, this dish has been the go-to remedy for chilly winter evenings, bringing everyone to the table with its promise of warmth and satisfaction. Perfect for busy weeknights since the prep work is minimal – just toss everything in the pot and let it bubble away while you relax, knowing a soul-warming meal awaits. Whether served with crusty bread on a rainy Sunday or ladled into bowls after a long day of sledding, this classic stew never fails to make any day feel extra special.

Ingredient List

  • 2 cups beef broth, low sodium
  • 1 cup red onion, diced
  • 1 cup frozen green peas
  • 1 cup dry red wine (cabernet, merlot, or zinfandel)
  • 1/4 cup fresh chopped parsley
  • 1/4 cup water
  • 3 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 2 tbsp cornstarch
  • 1.5 tsp sea salt
  • 1 tsp dried marjoram
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme leaves
  • 1 tsp paprika powder
  • 1 tsp minced fresh garlic
  • 1 tbsp worcestershire sauce
  • 0.5 tsp black pepper, freshly ground
  • 2 lb beef stew meat, cubed
  • 1 lb small potatoes (red or yellow), halved
  • 3-4 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 bay leaf
Preparation Time 20-30 minutes
Cooking Time 210-480 minutes
Total Time 230-510 minutes
Level of Difficulty Medium

Step-by-Step Instructions

  1. Mix seasoning ingredients in a small bowl. Cut stew meat into bite-sized pieces if needed.
  2. Heat vegetable oil in Dutch oven over medium-high heat. Brown beef in two batches, using 2 teaspoons of spice mix per batch. Remove with slotted spoon and set aside.
  3. Add more oil if needed. Sauté onion, celery, and garlic until soft. Stir in tomato paste.
  4. Add red wine and bring to boil. Add beef broth, Worcestershire sauce, remaining spice mix, bay leaf, and return beef with juices to pot.
  5. Bring to boil, reduce heat, cover, and simmer 1½ hours until beef is tender.
  6. Add potatoes and carrots. Bring to boil, reduce heat, and simmer 30-40 minutes until vegetables are tender.
  7. Add frozen peas and parsley. Mix cornstarch with water, stir into stew, and cook uncovered until thickened. Remove bay leaf.
  8. For slow cooker: Brown beef and transfer to 6-quart cooker. Sauté vegetables and add tomato paste and wine as above.
  9. Add broth, Worcestershire, potatoes, carrots, remaining spice mix, and bay leaf to slow cooker. Cook on low 7-8 hours or high 3-4 hours.
  10. Add peas 30 minutes before finish. Stir in cornstarch mixture and cook until thickened.
  11. If needed, add additional cornstarch mixture and cook 5-10 minutes more. Remove bay leaf, add parsley, and serve.

Recipe Image
Image: eatinspired.com / All Rights reserved

Recipe Image
Image: eatinspired.com / All Rights reserved

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