Stovetop beef stew

Why is this the best stovetop beef stew recipe?

• You only need a few ingredients.
• It has warm, fall, and winter flavors.
• My stovetop beef stew is without wine so everyone can enjoy the dish!
• You can also make the stew in your slow cooker!
• No need for complicated seasonings.

How to make this recipe

Whenever you make a stew, it's crucial to begin by taking the beef out of the fridge. This is important because adding cold meat to hot butter can result in tough, dry meat. You don't have to dice the meat for this recipe, but you do need to pat it dry and coat it with flour. For added flavor, I recommend seasoning the flour with salt and pepper!

Remember the following instructions: The next step is to sear the meat on both sides. Depending on how much stew you are making, you might have to do this in batches. This ensures that all the meat has a chance to caramelize, which is where most of the flavor and color come from. Once all the meat is browned, you can cover it with a plate and set it aside until you're ready to let the meat simmer for a few hours.

The rest of the recipe is quite simple. Just cook the onions until soft and translucent, add the stock and spices, make sure you scrape the bottom so all the bits of caramelized meat come loose (this will add so much flavor to your stew!), add the meat and let it simmer for at least 2.5 to 4 hours. You know when the beef stew is reacy when the meat is tender and starts to fall apart. If your sauce is still too thin, add a little cornflour and let it simmer for a few more minutes.

My tips for this recipe

Now we've talked about how to make the recipe but what is the secret to good beef stew? These are my tips and tricks for making this recipe to ensure perfect results every time.

1. Never use meat straight from the fridge. You should take the beef out of the refrigerator for about 30 minutes before cooking to allow it to come to room temperature.
2. Don't skip browning the meat. This is where most of the flavor and color come from!
3. Season the flour before browning.
4. Never let the stock come to a boil.
5. Don't overcrowd your pan.
6. Cover the meat with an extra plate to keep it warm while continuing the rest of the recipe.
7. Give the sew time to develop the flavors.
8. Use enough flavoring! Just adding a little salt isn't enough. I recommend adding the spices to the recipe and tasting to see if more spices or salt are needed. Don't add too much in the beginning, as the flavors will get stronger as the sauce thickens.

What to serve with a beef stew

This stovetop beef stew doesn't have enough vegetables, so I would serve it with fresh vegetables like green beans or German braised cabbage. It is also amazing paired with an easy salad like my broccoli crunch salad. As a side, I love stew with air-fried French fries or almond milk mashed potatoes, but the stew is also delicious with rice or pasta.

Frequently asked questions

Storage

Stovetop beef stew can be stored in the fridge for up to four days. I enjoy eating leftovers because the flavors intensify over time. You can also freeze the stew by dividing it into freezer bags and letting it cool completely before placing it in the freezer. The meat will remain good for about three months when frozen.

When you're ready to enjoy your meal, take it out of the freezer and let it thaw in the fridge. You can heat it up in the microwave or in a saucepan on low to medium heat. If your sauce gets too thick, you can add some water or beef stock.