Old Fashioned Beef Stew on the Stovetop - Granny's in the Kitchen

Reading: Old Fashioned Beef Stew on the Stovetop – Granny’s in the Kitchen

Who says beef stew is boring ? This stovetop beef stew recipe is rich, flavorful, and slowly to make ! Simple, real number food ingredients shine in this hearty meal that is indisputable to be a family darling !

Beef fret was a staple of my childhood and during the years when I was raising my family. It ’ s therefore easy to make, it ’ randomness healthy, and it is so meet, specially during the winter months .
I like to make my beef stew on top of the stave in a heavy-bottomed batch or in an enamel mold iron Dutch oven. I think making gripe grizzle on the stave top allows to cook it to just the right point, where the kernel is tender, and the vegetables are cooked even hold their supreme headquarters allied powers europe .
Some people think beef fret is a politic food. It doesn ’ t have to be ! By cooking it this manner and using seasonings, you get a more acute relish and beautiful display .
Related: For a hearty one-pot meal, try our vegetable Beef Soup or Potato Corn Chowder besides !

Why this is the BEST Beef Stew Recipe

There aren ’ t many ingredients to this recipe, yet I have a few tips that layer in some deep season and make it taste delightful .

First, the meat is seasoned ahead of time and gets a chance to absorb some flavor before cooking.
The meat is browned before the liquids are added.
Second, the carrots are cooked separately, so that they retain their shape and color.

Doing this gives the fret a rich and delightful season. Cooking the carrots on the side lets them stay a beautiful orange and makes the grizzle search way more appealing .

Traditional Beef Stew Ingredients

Beef — Boneless chuck roast is a top choice for beef stew because it is tender and retains its moisture during cooking
Potatoes — 1 large or two medium (about 1 pound)
Carrots — 4 large carrots should be plenty
Onion — chopped
Garlic — chopped
Beef broth
Salt
Italian seasoning
Cornstarch

Can You Double this Recipe?

The recipe as written makes about 4 servings. however, you can easily double or triple the recipe to feed a crowd. Simply align ingredient amounts consequently and use a larger pot .

How to Make Beef Stew on the Stovetop

Put the beef stew meat into a glass or stainless-steel bowling ball. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of italian season, and 1 teaspoon of strategic arms limitation talks. Mix until all the beef is covered .

( I use Penzey ’ sulfur and it does not have salt in it. If yours has salt, omit or reduce the salt above. )
I let the kernel and cornstarch desegregate, sit on the rejoinder for an hour. This allows the meat to come to room temperature and for the kernel to absorb some of the spice relish .
Heat your heavy bottomed pot on the stave. Add 2 Tablespoons of light or extra virgin olive petroleum to the pot. Let the oil warm up on metier heat .
Add the gripe cube to the pot and try not to crowd in besides many. Let the cubes cook for a few minutes until the first slope is browned. Give them a stimulate and brown all sides for a little bit .

Browning the meat adds another layer of season to the stew .
Remove the brown kernel from the pot and set aside on a plate until you are ready to add it back to the stew .
Add the chop onions to the drippings in the batch. Stir them over low to medium heat for about five minutes until they are soft .

Add the chopped garlic to the toilet and stir for one moment .
Add the kernel back to the pot. Add about 2 cups of the gripe broth to the potentiometer so that the kernel is covered .
Bring the kernel assortment to a low simmer, cover, and cook for an hour .

At the hour point, peel your potato and carrots. Chop them into undifferentiated size pieces .

Add the potatoes to the kernel concoction. Add more broth if necessary, so that the potatoes and kernel are covered. Bring back to a simmer .
In a little saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through .

assay to see if potatoes are cooked through. When they are, add the fudge carrots to the beef stew. Check the sauce for salt and pepper .
Turn off heat, serve, and enjoy !

What Order Do You Put Vegetables in Stew?

Cooking the vegetables in the grizzle from the begin will results in an overcook, mushy mess. The exception being onions, which add flavor to the soup and will cook in the broth the entire time .
Potatoes can be added after cooking the stew for about an hour. You could besides add the carrots at this time besides if you ’ d like to keep it a one-pot meal .
I cook my carrots individually because it allows them to retain their bright orange color rather of turning brown. It besides helps them keep their human body better .
Here’s a breakdown:

Onions — Cooked in the beef drippings and will be in the stew the entire time
Potatoes — Peeled, chopped and added to the stew at 1-hour mark
Carrots — Peeled, chopped and cooked in water for 30 minutes, starting at 1-hour mark, added to soup at the end

Can You Make it Gluten Free?

good news…this recipe already IS gluten free !
The two most democratic choices for thickening beef stew are either flour or cornstarch. We use cornstarch because it is gluten free .
Most italian Seasoning mixes are gluten free, even if they are not labeled as such. Check the component list to make indisputable that there are no additives, alone pure spices and/or herb. To be labeled “ gluten complimentary ” a merchandise needs to pass certification, so your spice blend may indeed be gluten free ( doesn ’ t hold gluten ingredients ) but not be labeled as such .
other than that, the recipe contains only veridical food ingredients : meat and vegetables .

Can You Make Beef Stew in the Slow Cooker?

You ’ d think that maybe it would be easier to prepare beef fret in a crockpot, and yes, you can make it this way. however, I prefer the stovetop method because I can control when I add each component then that the veggies don ’ thyroxine overcook .
If you do use the slowly cooker, season the beef cube and allow to rest for an hour before cooking, as described in the original recipe. Add everything to your slow cooker and cook on gloomy for 6-8 hours or high for 3-4 hours .
Keep in mind that using a decelerate cooker will produce softer vegetables and the potatoes and carrots may absorb some of the brown color of the broth .
Using the stovetop method acting requires only 2 pots and is actually faster. The entirely reason I ’ vitamin d recommend slow cooker is if you need a “ set it and forget it ” recipe and won ’ metric ton be able to time the adding potatoes and carrots .

Beef Stew Recipe (Printable Copy)

Easy Stovetop Beef Stew

Sara Garska

Who says beef stew is boring? This stovetop beef stew recipe is rich, flavorful, and easy to make! Simple, real food ingredients shine in this hearty meal that is sure to be a family favorite!

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Prep Time

mins

Cook Time

hrs

Total Time

hrs

mins

Course

Main Course

Cuisine

American

Servings

Calories

412

kcal

Equipment

Dutch Oven or Heavy-bottomed pot with lid

Ingredients

1 pound vomit knock
1 lumber russet potato
1/2 pound carrots
1/2 cup onion chop
1 tsp chopped garlic

Read more: Garlic Roasted Radishes

Add more if you want !
2 Tablespoons olive anoint
2 Tablespoons cornstarch
1-2 teaspoon italian season
1 teaspoon salt
2-4 cups gripe broth

Instructions

Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
Allow meat and cornstarch mix to sit on the counter for an hour.
Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
Add the chopped garlic to the pot and stir for one minute.
Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
Bring the meat mixture to a low simmer, cover, and cook for an hour.
At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!