Savory Stove Top Beef Stew
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Beef stew is one of those classic comfort dishes. Everyone needs a good classic beef stew recipe in their recipe collection. This savory stove top beef stew recipe has a great beefy gravy base. All the recipes I have before this is more of a tomato base.
This dish has some tomato paste, but the main ingredients are water and beef bouillon for the base. You will love that rich beefy flavor in here.
You want the vegetables more on the chunky side for this stew. It works so well with those chunks of stew meat. My family loves it like that. This way those who don’t like celery can easily pick it out.
Ingredients to make Savory Stove Top Beef Stew
- BEEF STEW MEAT
- SALT AND PEPPER
- GARLIC POWDER
- OLIVE OIL
- ONION
- FLOUR
- WATER
- BEEF BOUILLON
- BAY LEAVES
- WORCESTERSHIRE SAUCE
- THYME
- ROSEMARY
- TOMAOT PASTE
- RED WINE VINEGAR
- POTATOES
- CARROTS
- CELERY
HOW TO MAKE SAVORY STOVE TOP BEEF STEW
This starts by seasoning your stew meat with salt, pepper, and the garlic powder. Then add the stew meat to a large hot pot coated with the olive oil. Sear the meat, stirring occasionally. This should just take a couple of minutes.
Now reduce to medium heat and add in the onion. Continue cooking until the beef is brown (it can still be pink in the center) and the onions almost translucent. Then sprinkle the flour over the beef mixture and stir to coat. Cook for 2 minutes allowing the flour to soak up the juices.
Next, add in the hot water, beef bouillon, bay leaves, Worcestershire sauce, thyme, rosemary, tomato paste, and red wine vinegar. Mix and bring it to a simmer.
Now it’s time for the veggies. Add in those potatoes, carrots, and celery and stir together.
Allow the stew to simmer, stirring occasionally, for 1 hour until the vegetables are tender. Add a slpash of browning sauce before serving.
frequently asked questions
Do I need to brown the beef before adding it to the stew?
Browning the beef before adding it to the stew isn’t necessary, but it makes the flavor better by cooking the meat. It also helps to seal in the juices and gives the meat a richer taste.
Can I make beef stew ahead of time?
Yes, beef stew tastes better the next day as the flavors have more time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave before serving.
How do I thicken beef stew if it’s too thin?
You can thicken beef stew by mixing a tablespoon of cornstarch or flour with equal parts cold water to make a slurry. Stir the slurry into the stew and simmer until thickened. Alternatively, you can let the stew simmer uncovered to allow some of the liquid to evaporate and naturally thicken.
Can I freeze beef stew?
Yes, beef stew freezes well. Let it cool completely before transferring it to airtight containers or freezer bags. You can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
What should I serve with beef stew?
Beef stew pairs well with crusty bread, dinner rolls, or biscuits for soaking up the delicious gravy. You can also serve it over mashed potatoes, rice, or egg noodles for a heartier meal.
How do I store leftover beef stew?
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until heated through before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Five Ingredient Slow Cooker Stew
- Instant Pot Beef Stew
- Easy Beef Stew Casserole
- Slow Cooker Beef Stew
Savory Stove Top Beef Stew
Real Mom Kitchen
Ingredients
- 1 lb stew meat
- salt and pepper
- 1 tsp garlic powder
- 3 Tbsp olive oil
- 1 onions chopped
- ¾ cup flour
- 8 cup hot water
- ¼ cup Better Than Bouillon or bouillon granules
- 2 bay leaves
- 1 Tbsp Worcestershire sauce
- 1 tsp thyme
- ½ tsp rosemary
- 2 Tbsp tomato paste
- 1 Tbsp red wine vinegar
- 4 cups potatoes chopped
- 2 cups carrots chopped
- 1 cup celery chopped
- 1 splash browning sauce like Kitchen Bouquet
Instructions
- Season the stew meat with salt, pepper, and the garlic powder. In a large pot over medium high heat, coat the pot with the oil and add the stew meat. Sear the meat, stirring occasionally. This should just take a couple of minutes.
- Reduce heat to medium and add in the onion. Continue cooking until the beef is brown (it can still be pink in the center) and onions almost translucent. Sprinkle flour over the beef mixture and stir to coat. Cook for 2 minutes allowing the flour to soak up the juices.
- Add in the hot water, beef bouillon, bay leaves, Worcestershire sauce, thyme, rosemary, tomato paste, and red wine vinegar. Mix and bring it to a simmer.
- Now it’s time for the veggies. Add in those potatoes, carrots, and celery and stir together.
- Allow the stew to simmer, stirring occasionally, for 1 hour until the vegetables are tender. Add a splsh of browning sauce and season with any additioanl salt and pepper to taste. Serves 8.
