Stove Top Beef Stew

 A Stove Top Beef Stew is a hearty and comforting dish that's perfect for a cozy dinner. It’s full of tender beef, vegetables, and a rich, flavorful broth. Cooking it on the stovetop allows for quicker preparation while still delivering the classic stew experience. Here’s a simple recipe for you:

Ingredients:

1 1/2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)

2 tablespoons olive oil (or vegetable oil)

Salt and pepper, to taste

1 medium onion, chopped

2 cloves garlic, minced

4 medium potatoes, peeled and diced

3 large carrots, peeled and sliced

2 celery stalks, chopped

1 (14.5 oz) can diced tomatoes, undrained

4 cups beef broth (or water with bouillon cubes)

2 teaspoons dried thyme

1 teaspoon dried rosemary (optional)

2 bay leaves

2 tablespoons flour (optional, for thickening)

1/4 cup water (to mix with flour)

Fresh parsley (optional, for garnish)

Instructions:

1. Brown the Beef:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. Season and Brown the Beef: Season the beef stew meat with salt and pepper. Add the beef to the hot pan in batches (don’t overcrowd the pan), and brown the meat on all sides, about 5-7 minutes. Remove the browned beef and set it aside.

2. Sauté the Aromatics:

1. Sauté Onion and Garlic: In the same pot, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. Add the Vegetables:

1. Add Potatoes, Carrots, and Celery: Add the diced potatoes, sliced carrots, and chopped celery to the pot, stirring them in with the onion and garlic. Cook for 2-3 minutes to allow the vegetables to begin softening.

4. Add the Liquid and Seasonings:

1. Add Beef and Tomatoes: Return the browned beef to the pot, followed by the diced tomatoes (with their juices).

2. Pour in the Broth: Add the beef broth and bring the mixture to a simmer.

3. Season the Stew: Add the thyme, rosemary (if using), and bay leaves. Stir to combine.

5. Simmer the Stew:

1. Cook Until Tender: Lower the heat to medium-low and cover the pot. Let the stew simmer for about 45-60 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent anything from sticking to the bottom.

6. Thicken the Stew (Optional):

1. Make a Slurry: If you prefer a thicker stew, mix 2 tablespoons of flour with 1/4 cup of water to make a smooth slurry.

2. Add the Slurry: Stir the slurry into the stew, and simmer for another 5-10 minutes to allow the stew to thicken. Adjust the consistency by adding more water or broth if needed.

7. Taste and Adjust Seasoning:

1. Season to Taste: Taste the stew and adjust the salt, pepper, and seasonings if needed.

8. Serve:

1. Serve Hot: Ladle the beef stew into bowls and garnish with fresh parsley if desired. Serve with crusty bread or dinner rolls for a complete meal.

Tips:

Browning the Beef: Don’t skip the browning step! It adds depth and rich flavor to the stew.

Slow Simmering: For the best flavor, let the stew simmer slowly to allow the beef to become tender and the vegetables to absorb the flavors.

Freezing: This stew freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.

This Stove Top Beef Stew is full of comforting flavors and tender meat, making it a perfect dish for a cold evening or a family dinner!