Name: Classic Stovetop Beef Stew (6 Servings)
Ingredients: 1 ½ teaspoons sea salt; One teaspoon of dried crushed rosemary; One teaspoon of dried thyme; One teaspoon of dried marjoram; One teaspoon paprika; ½ teaspoon fresh ground black pepper; Two tablespoons of vegetable oil, include extra as needed; 2 pounds of beef stew meat; 1 cup of diced white or yellow onion; Two stalks of celery, chopped; One teaspoon of minced garlic; Three tablespoons of tomato paste; 1 cup of medium to full-bodied red wine (some options to explore are Cabernet, Zinfandel, or Merlot); 2 cups of reduced-sodium beef broth; One tablespoon of Worcestershire sauce; One bay leaf; 1 pound of baby yellow or red potatoes, or a combination of both, halved or quartered; 3 or 4 carrots, peeled and chopped roughly; 1 cup of frozen peas, thawing is not necessary; ¼ cup of fresh Italian parsley; ¼ cup of water; Two tablespoons of cornstarch

Ingredients

Scale

For the Beef Stew Seasoning Mix

1 ½ teaspoons sea salt
One teaspoon of dried crushed rosemary
One teaspoon of dried thyme
One teaspoon of dried marjoram
One teaspoon paprika
½ teaspoon fresh ground black pepper

For the Beef Stew

Two tablespoons of vegetable oil, include extra as needed
2 pounds of beef stew meat
1 cup of diced white or yellow onion
Two stalks of celery, chopped
One teaspoon of minced garlic
Three tablespoons of tomato paste
1 cup of medium to full-bodied red wine (some options to explore are Cabernet, Zinfandel, or Merlot)
2 cups of reduced-sodium beef broth
One tablespoon of Worcestershire sauce
One bay leaf
1 pound of baby yellow or red potatoes, or a combination of both, halved or quartered
3 or 4 carrots, peeled and chopped roughly
1 cup of frozen peas, thawing is not necessary
¼ cup of fresh Italian parsley
¼ cup of water
Two tablespoons of cornstarch

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Instructions

In a small mixing dish, combine the ingredients for the seasoning mix. If necessary, cut up any big chunks of stew meat into much smaller bite-sized pieces.
In a large Dutch oven, heat the vegetable oil over medium-high heat. Fill the pan with approximately half of the meat or as many pieces as possible without overloading the pan. Spread two teaspoons of the seasoning mixture over the beef and brown the pieces in a skillet. Transfer the meat to a plate with a slotted spoon and set it aside. Continue cooking the remaining meat, using more oil if necessary, and seasoning with two teaspoons of the spice mixture. Save the rest of the spice combination for another time.
If necessary, add more oil to the pan before pouring in the celery, onion, and garlic. Cook, stirring periodically until the vegetables are softened. Stir in the tomato paste until everything is fully mixed. Allow the mixture to reach a boil by adding the red wine and increasing the heat under the saucepan.
Combine the Worcestershire sauce, beef broth, the remaining spice mix, and the bay leaf in a large mixing bowl. Return the beef pieces to the pot, along with any accumulated juices, and heat to a boil. Reduce to a low heat setting, cover, and cook for 1½ hours, ensuring not to stop until the beef develops a fork-tender quality.
Increase the heat underneath the pot to boil the liquid, then pour in the potatoes and carrots. Reduce the heat to LOW, cover the pot, and continue to cook for an extra 30 to 40 minutes, or until the vegetables are fork soft. Combine the parsley and frozen peas in a mixing bowl. Mix the water and cornstarch in a measuring cup or small basin and whisk it into the meat stew. Cook, uncovered until the sauce has thickened.
Before serving, remove the bay leaf.

This recipe takes an entire duration of 2 hours and 15 minutes to make, including a prep time of 15 minutes and a cook time of 2 hours. The results are, of course, delicious and will turn your family and friends into big fans of the recipe.

We recommend watching this video recipe if you’d like to explore other ideas for stew meat on stovetop recipes.

Author: Bobby