Easy Recipe for Stovetop Beef Stew
This easy recipe for stovetop beef stew is perfect for a quick and hearty meal. With just a few simple ingredients, you can have a delicious and satisfying stew on the table in no time.
Why This Recipe is Great
- It’s easy to make.
- It’s a great way to use up leftover beef.
- It’s perfect for a cold winter day.
How to Make This Recipe
- Brown the beef in a large pot or Dutch oven over medium heat.
- Add the vegetables and cook until softened.
- Add the broth, tomatoes, Worcestershire sauce, and thyme.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
- Serve with mashed potatoes, rice, or crusty bread.
When to Make This Recipe
- Any time of year.
- For a quick and easy weeknight meal.
- For a special occasion.
Where to Make This Recipe
- In your own kitchen.
- In a slow cooker.
- In a Dutch oven.
Tips for Making This Recipe
- Use chuck roast for the best flavor.
- Brown the beef in batches to avoid overcrowding the pan.
- Add vegetables to the stew towards the end of cooking so they don’t overcook.
Recommendation
highly recommend this easy recipe for stovetop beef stew! It’s simple to make, delicious, and satisfying.
Conclusion
Thank you for reading! hope you enjoy this easy recipe for stovetop beef stew.
easy recipe for stovetop beef stew
1 pound beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 pound small red potatoes, scrubbed and quartered
1 cup frozen peas
1 cup corn kernels, fresh or frozen
1 tablespoon cornstarch
2 tablespoons cold water
Chuck roast
– Use a chuck roast or other tough cut of beef.
– Brown the meat in a Dutch oven or large pot before adding liquid.
– Cook the stew over low heat for several hours.
– Add vegetables such as potatoes, carrots, and onions towards the end of cooking.
– Season with salt, pepper, and other herbs and spices to taste.
A dry red wine, such as Merlot or Cabernet Sauvignon, pairs well with beef stew.
Mashed potatoes, rice, or roasted vegetables
Flour, cornstarch, or roux.
2-3 hours