Beef Stew on a Wood Stove

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Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of manner.

Anybody should have a solid beefiness stew recipe in their collection and this ane is mine. It is astounding to me that I've been at this blog for nigh viii years now and I take not shared this recipe with you until today.

I retrieve it'southward just one of those things similar putting on your shoes every day. You do it all the time but never think to tell anyone about it. Well, this rustic stew is every bit lovely as my loveliest pair of shoes and it absolutely deserves information technology'southward turn in the spotlight so hither we go!

At that place are so many methods out there for creating beef stew just I believe information technology's important to starting time at the starting time and learn to brand a archetype beef stew the old-fashioned way. Cooked slowly in one pot on the stove until the sauce is rich and thick and the beef and veggies are fork tender.

If you lot've tried my Instant Pot Pot Roast you know I practice something a flake unique with the seasonings which makes a huge deviation in the result. I practice something similar in this recipe.

The Ingredients in Classic Stovetop Beef Stew

The ingredients are the usual suspects – beef chuck roast, baby potatoes, celery, carrots, frozen peas, onion, garlic, and a piffling fresh Italian parsley. You lot'll also need a few dry seasonings (detailed below).

Selection up the beef chuck packaged as "beef for stew" to save yourself the fourth dimension and effort of trimming and cutting up a whole roast. I still detect I need to cut some of the larger pieces down to be bite-sized, but let the butchers practice the hard part.

The rest of the prep is minimal and once you get it going, the process is mostly hands-free.

How to Make Archetype Stovetop Beef Stew

The first step is what makes this recipe unique and ensures a fabulous result. A delicious assortment of dry out seasonings are combined to create a mixture that is added in layers to the stew. First to the chunks of beef every bit they are browned and later to the sauce earlier it all simmers together.

The seasonings are elementary and include rosemary, thyme, marjoram, paprika, salt, and freshly ground black pepper. This mixture adds a flavour component to the stew that takes me domicile! In add-on to adding flavor, the paprika does a dainty task of adding rich color to the stew.

The sauce starts with a petty tomato paste, low-sodium beef goop, reddish vino, Worcestershire sauce, and a bay leaf. It's thickened at the end of the cooking process with a simple cornstarch/water slurry into a luscious gravy-like sauce for the beef and veggies.

Y'all'll desire to serve the stew with French bread for dipping.

The beef stew requires most two hours of simmer time which is the reason why recipes like this are a Lord's day supper tradition.

I can't think of a more perfect option for a comforting meal earlier the starting time of a new week.

Classic Stovetop Beefiness Stew

Tender chunks of beef, vibrant veggies, and creamy potatoes all melt together in a deliciously seasoned sauce in i pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of fashion.

Grade: Principal Class

Cuisine: American

Keyword: beef, beefiness stew, comfort food, main dish, one pot, stew

Prep Fourth dimension: xv minutes

Cook Time: 2 hours

Total Time: 2 hours xv minutes

Beef Stew Seasoning Mix

• i ½ teaspoons sea salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• ane teaspoon stale marjoram
• 1 teaspoon paprika
• ½ teaspoon fresh ground blackness pepper

Beef Stew

• 2 tablespoons vegetable oil, plus boosted as needed
• 2 pounds beefiness stew meat
• 1 cup diced white or yellow onion
• ii stalks celery, chopped
• one teaspoon minced garlic
• 3 tablespoons love apple paste
• one cup medium to full-bodied red wine , (like Cabernet, Zinfandel, or Merlot)
• 2 cups depression-sodium beefiness broth
• ane tablespoon Worcestershire sauce
• 1 bay leaf
• one pound baby yellow or reddish potatoes, or a combination of both, halved or quartered
• three or 4 carrots, peeled and roughly chopped
• 1 loving cup frozen peas, no demand to thaw
• ¼ cup fresh Italian parsley
• ¼ cup water
• ii tablespoons cornstarch

• Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.

• Rut the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add nearly half of the meat to the pan, or every bit much equally y'all tin can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Utilize a slotted spoon to transfer the beefiness to a dish and set aside. Echo with the remaining beef, adding additional oil if needed, and seasoning with two more teaspoons of the spice mixture. Reserve remaining spice mixture for later.

• Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increment the heat under the pot to bring the mixture to a boil. Add the beefiness broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce oestrus to Depression, cover, and simmer for 1 ½ hours, or until the beef is fork tender.

• Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to Low, cover and simmer for some other 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or modest basin and stir it into the beefiness stew. Go on cooking, uncovered, until thickened.

• Discard the bay foliage before serving.

Wearisome Cooker Instructions

• Follow every bit directed above to create the seasoning mix and dark-brown the beef in batches, transferring the browned beef to a 6-quart slow cooker.

• Add additional oil to the pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the love apple paste and stir until well combined. Add the red vino and stir well. Transfer the mixture to the irksome cooker with the beefiness.

• Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix and the bay leaf to the dull cooker. Comprehend and melt on Depression for seven to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender.

• About 30 minutes before the stop of the cooking fourth dimension, stir in the frozen peas. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Cover and continue cooking for the remaining xxx minutes or until thickened. If stew does not thicken to your liking, stir in an additional 1 tablespoon cornstarch combined with one tablespoon h2o and permit the mixture to simmer for 5 to 10 minutes to thicken a bit more.

• Discard the bay leaf and stir in the parsley before serving.

Calories: 411 kcal · Carbohydrates: 27 thou · Poly peptide: 38 thou · Fat: 12 one thousand · Saturated Fat: 6 g · Cholesterol: 93 mg · Sodium: 955 mg · Potassium: 1425 mg · Fiber: iv g · Carbohydrate: 6 g · Vitamin A: 5835 IU · Vitamin C: 26.two mg · Calcium: 81 mg · Iron: 5.2 mg

Diet data is automatically calculated using generic ingredients, and is an estimate non a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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