Homemade Stovetop Beef Stew
Hearty, rich stovetop beef stew with slow-simmered beef, potatoes, and vegetables in a savory red wine broth.
Equipment
- - Dutch oven
- - Wooden spoon
- Measuring cups
- Knife and cutting board
Ingredients
- **Seasoning Blend**
- - 1 tsp dried marjoram
- - 1 tsp rosemary crushed
- - 1 tsp thyme
- - 1 tsp paprika
- - ½ tsp black pepper
- - 1½ tsp sea salt
- - ¼ cup chopped parsley
- **Beef Stew**
- - 2 tbsp vegetable oil
- - 2 lb stew beef cubed
- - 1 cup diced onion
- - 2 celery ribs chopped
- - 1 tsp minced garlic
- - 3 tbsp tomato paste
- - 1 cup red wine
- - 2 cups beef broth
- - 1 tbsp Worcestershire sauce
- - 1 bay leaf
- - 1 lb baby potatoes halved
- - 3–4 carrots chopped
- - 1 cup frozen peas
- **Thickener**
- - 2 tbsp cornstarch
- - ¼ cup water
Instructions
- Combine all seasoning blend ingredients in a bowl.
- Heat oil in a Dutch oven. Brown beef in batches, seasoning each. Set aside.
- Sauté onion, celery, and garlic. Add tomato paste and cook 1 min.
- Pour in wine to deglaze pan. Stir and scrape.
- Add broth, Worcestershire, bay leaf, and beef. Simmer covered for 90 minutes.
- Stir in potatoes and carrots. Simmer 30–40 mins.
- Mix cornstarch and water. Add with peas and parsley. Simmer uncovered to thicken.
- Discard bay leaf. Adjust seasoning. Serve hot.
Notes
- Substitute wine with broth + balsamic
- Use flour instead of cornstarch
- Add mushrooms or parsnips for variation
- Freeze up to 3 months
- Use flour instead of cornstarch
- Add mushrooms or parsnips for variation
- Freeze up to 3 months