Ahhh the winter months… or what I often refer to as soup and stew season! There’s truly nothing like a warm bowl of nourishing goodness to warm you up on a chilly day. One of my favorite winter staples is beef stew, a classic comfort food! While there are countless variations of beef stew… This recipe is by far my favorite! This savory dish is easy to prepare and so easy to enjoy. Given it’s made with ingredients that I often have on hand, I find myself making it a lot throughout the winter. With tender beef and a savory broth, this recipe is the perfect comfort meal!
Scroll to the “Shop the Post” section at the bottom of the blog to shop some of my must-have kitchen essentials for stew and soup season. If you love this recipe, there’s more where that came from… make sure to subscribe to my newsletter so you never miss a blog post!
Stovetop Beef Stew
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 3 Tbsp gluten free flour
- ½ tsp salt
- ½ tsp coarse ground black pepper
- 2 Tbsp olive oil
- 1 can (14-½ oz) fired roasted, diced tomatoes, undrained
- ½ cup red wine
- 32 oz beef stock or broth
- 1 medium Yukon Gold potato, cut into bite-sized pieces
- 2 carrots, cut into 1/2-inch slices
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen vegetable blend (green beans, corn, peas)
Instructions
- In a bowl toss beef with flour, salt and pepper until thoroughly coated. Heat olive oil in a Dutch Oven over medium-high heat until hot. Add stew meat; brown evenly on all sides, cook in batches if needed.
- Add tomatoes, red wine and beef stock to the pan, scraping the bottom to remove brown bits.
- Add potatoes, carrots, celery, garlic, thyme, oregano, parsley, bay leaf, salt and pepper.
- Reduce heat to low, cover and simmer for 2 hours or until beef and vegetables are tender. The last 30 minutes of cooking time add the frozen vegetable blend and salt and pepper to taste.
- Remove bay leaf and serve.
Notes
COMMENTS