Homemade Beef Stew (Old-Fashioned Stovetop)
Old-fashioned homemade beef stew made on the stovetop: chuck roast seared in a Dutch oven, deglazed with red wine, and simmered with broth, herbs, potatoes, carrots and celery for two hours until the beef falls apart and a cornstarch slurry turns the broth into gravy. Pictured with peas stirred in and served over rice.
Ingredients
Beef
- 2 1/2 lbs beef chuck roast cut into 1 1/2-inch cubes
- 1 1/2 tsp salt plus more to taste
- 1 tsp black pepper freshly ground
- 2 tbsp vegetable oil
Broth
- 1 cup dry red wine optional, see notes
- 4 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried rosemary or 2 tsp fresh, chopped
- 1 tsp dried parsley or 2 tsp fresh, chopped
- 1 bay leaf optional
Vegetables
- 1 1/2 lbs Yukon gold potatoes cut into 1-inch chunks, or small ones halved as pictured
- 4 carrots peeled, cut into thick rounds
- 3 stalks celery cut into chunks
- 1 yellow onion chopped
- 1 cup frozen peas optional, as pictured
To Thicken and Serve
- 2 tbsp cornstarch
- 3 tbsp cold water
- chopped fresh parsley for serving
Equipment
- Dutch Oven
- wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Medium Bowl
Instructions
Brown the Beef
- Season and sear. Pat the beef dry and season it with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat and sear the beef in three batches until deeply browned on all sides. Set the browned beef aside on a plate.
- Deglaze. Pour the wine into the pot and scrape up the browned bits with a wooden spoon. Simmer for 2 to 3 minutes until reduced by about a third.
Simmer
- Simmer the beef. Add the broth, tomato paste, Worcestershire, rosemary, parsley and bay leaf, and return the beef and its juices to the pot. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour.
- Add the vegetables. Add the potatoes, carrots, celery and onion. Cover and simmer for 45 minutes, until the potatoes are nearly tender.
Thicken and Finish
- Thicken. Stir the cornstarch into the cold water until smooth. Add the peas, if using, then pour the slurry into the pot while stirring.
- Finish the gravy. Simmer uncovered for 15 minutes, until the gravy coats a spoon and the beef falls apart when pressed. Remove the bay leaf.
- Season and serve. Taste and add salt and pepper as needed. Serve hot in bowls with parsley on top, with crusty bread or over steamed rice.
Notes
Pictured: the stew with a cup of frozen peas stirred in for the last 15 minutes and the potatoes left in large halves. One plate is served over steamed white rice, which stretches the pot to 8 servings.
Doneness: a cube of beef should shred with almost no pressure when pressed against the side of the pot, and the gravy should coat a spoon. If the beef is still firm at 2 hours, keep simmering; it will get there.
Make ahead: better the next day. Cool, refrigerate, and reheat gently with a splash of broth.
Storage: refrigerate up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the fridge.
Substitutions: an extra cup of broth and a tablespoon of balsamic vinegar in place of the wine; sweet potatoes for the Yukon golds, added 15 minutes later; 8 ounces of halved mushrooms browned after the beef. Slow cooker: low 8 hours with 3 cups of broth, slurry and peas for the last 30 minutes. Instant Pot: 35 minutes high pressure, vegetables 5 minutes more, then thicken on saute.
Nutrition values are an estimate.
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 970mg | Potassium: 1200mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8500IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 5.3mg