Stovetop Beef Stew
This tasty stovetop beef stew is the perfect chilly day dinner recipe!
Servings 6 people
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
Tiffy’s Tips:
~For stew meat, I like to use sirloin, chuck roast or short rib.
~For a more intense flavor substitute Guinness beer or stout for the red wine.
~The secret is in the simmer. Low heat, slow cooking for less tender cuts of beef is a must.
~Serve with cornbread… yum!!
~Store in a sealed container in the refrigerator for 5 days. This recipe freezes well.
~I made this gluten free by using Cup 4 Cup Gluten Free Flour which is excellent!