This classic Stovetop Beef Stew is a comforting, hearty meal made without wine. It combines tender pieces of beef with soft carrots and potatoes, all simmered in a rich, creamy, and flavorful broth. The slow stovetop cooking brings out deep, satisfying flavors while keeping the ingredients simple. It’s an easy, cozy dinner that delivers plenty of flavor without needing wine.
What you’ll love about this stew
- No need to purchase a bottle of wine to make this hearty stew.
- Loaded with plenty of tender carrots and hearty potatoes for a satisfying meal.
- The beef cooks until so tender and juicy that it practically melts in your mouth.
Ingredients
Flour and Pepper: Coating the beef with flour helps it develop a rich, golden-brown color while also adding flavor and naturally thickening the stew as it cooks.
Beef Stewing Meat: Use beef stewing meat that has been trimmed and cut into roughly 1-inch cubes for even cooking.
Vegetable Oil: Used for searing the beef and helping it develop a flavorful browned exterior.
Red Wine Vinegar: A small amount of vinegar adds brightness and acidity, helping balance the rich, savory flavors of the stew.
Beef Broth: Choose low-sodium beef broth so you can better control the overall saltiness of the dish.
Bay Leaves: Add the bay leaves while the stew simmers to give the broth a subtle, aromatic depth.
Onion: Peel and chop the onion into bite-sized pieces to create a flavorful base for the stew.
Carrots and Potatoes: These classic stew vegetables add heartiness, texture, and natural sweetness to every serving.
Salt: Season the stew as needed to bring out and balance all of the flavors.
How to Make Beef Stew
1. Coat Beef: In a large bowl, combine the flour and pepper. Add the beef cubes and toss until each piece is evenly coated with the flour mixture.
2. Brown the Beef: Heat the vegetable oil in a large pot over medium-high heat. Add the coated beef and cook, turning the pieces occasionally, until they are nicely browned on all sides.
3. Cook the Beef: Pour the vinegar and beef broth into the pot. Use a wooden spoon to scrape up the browned bits from the bottom, as they add extra flavor to the stew. Add the bay leaves and salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover. Cook for about 1 hour.
4. Add Vegetables: Add the potatoes, carrots, and other vegetables to the pot. Bring the stew back to a simmer, cover, and continue cooking for about 45 minutes, or until the vegetables are tender. If the stew becomes too thick or dry, add a little more broth or water. Taste and adjust the salt and pepper as needed, then ladle into 4 bowls and serve warm.
How to Store
This stew often tastes even better the following day as the flavors have more time to develop. Store any leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.