Stove Top Beef Stew
This Stove Top Beef Stew is the ultimate one-pot meal! Tender chunks of beef are cooked in a savory broth, with fresh herbs and vegetables.
Equipment
- Large Pot and Dutch Oven
Ingredients
- 3 lbs Chuck Roast
- 1 packed Sazon
- 1/2 tsp Black Pepper
- 1 1/2 tsp Kosher Salt
- 1/4 cup Flour
- 2 tbsp Olive Oil
Beef Stew Ingredients
- 2 Celery Stalks, (diced)
- 1 Yellow Onion, (diced)
- 2 Carrots`, (peeled and cut into large chunks)
- 3 tbsp Butter
- 6 cloves Garlic, (diced)
- 1 1/2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 tsp Herbs de Provence
- 2 Bay Leaves
- 1 tbsp Fresh Rosemary, (diced, stalks removed)
- 2 tsp Fresh Thyme, (stems removed)
- 3 tbsp Tomato Paste
- 1 tbsp Beef Bouillon
- 1 cup Red Wine
- 2 tbsp Worcestershire Sauce
- 4 cups Beef Broth
- 2 lbs Russet Potatoes, (peeled and cut into large chunks)
- 1 pack Brown Gravy Mix
- Fresh Parsley, (for garnish, optional)
Instructions
- Pat the chuck roast dry with a paper towel. Cut into bite sized chunks and add sazon, black pepper, kosher salt, and all purpose flour. Toss to coat to ensure all of the pieces are covered.
- Drizzle olive oil in a large dutch oven over medium-high heat. Warm the pan for about 3-5 minutes, then add the beef (don't overcrowd the pot, cook in batches if needed) and sear on both sides for about 4-5 minutes per side. Remove from the pan and reduce the heat to medium heat.
- Add celery, onions, and carrots to the pot. Cook for 5-7 minutes, until slightly browned, then add in butter, garlic, garlic powder, smoked paprika, herbs de provence, bay leaves, rosemary, thyme, tomato paste, and beef bouillon paste. Stir together to ensure that all ingredients are fully incorporated and cook for about 3 minutes, until fragrant.
- Pour in the red wine and use a wooden spoon to deglaze the pan, scraping the brown bits off of the bottom of the pot. Add worcestershire sauce, beef broth, and seared beef cubes back into the pot and bring to a boil. Once boiling, reduce the heat to low heat and cover with a lid. Simmer for 2 1/2-3 hours, until the meat is fork tender.
- Add in the potatoes and brown gravy mix and stir together to combine. Cover with the lid and continue to cook for 30 minutes, until the potatoes are fork tender. Top with fresh parsley and serve.
Notes
- Make sure to scrape those browned bits off of the bottom of the pan. This is called the "fond" and has a ton of flavor!
- Choose the Right Cut of Meat: Use well-marbled cuts like chuck roast for tender, flavorful chunks of beef that become melt-in-your-mouth soft when slow-cooked.
Choose a different cut of beef - Cuts like chuck roast, bottom round, and beef stew meat are ideal for beef stew because they become tender and flavorful when cooked low and slow. These tougher, well-marbled cuts break down beautifully, adding richness to the stew’s broth.
Add frozen peas or corn - some people like this in their stew so feel free to add it to the pot when you add the potatoes.
Nutrition
Calories: 512kcal, Carbohydrates: 31g, Protein: 38g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 1330mg, Potassium: 1326mg, Fiber: 3g, Sugar: 4g, Vitamin A: 434IU, Vitamin C: 12mg, Calcium: 85mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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