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stove top beef sop recipes

Stove Top Beef Stew Recipe

Warm, hearty, and full of rich flavor... this easy stovetop beef stew recipe with potatoes and carrots is the perfect cozy meal for cold winter evenings.
Print Instructions Pin
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course dinner
Cuisine American
Servings 8 servings

Equipment

  • 1 large pot

Ingredients
  

  • 2 lbs stew meat
  • 4 tbsp flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp olive oil
  • 5 cups beef bone broth
  • 1 tbsp worcestershire sauce
  • 8 medium potatoes peeled and chopped
  • 3 carrots chopped
  • 2 tbsp tomato paste
  • 1 tsp dried rosemary
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions
 

Beef Bone Broth

  • When I'm ready for broth, I will then throw them in a big pot, cover with water, add salt, whatever spices sound good, maybe some veggie scraps if I have them handy. Very intuitive!
  • Set the pot on medium heat and just let it simmer for a few hours.
  • Once it has simmered and the water looks very broth-y, I will strain and use or let it cool to freeze. (You can actually use the bones for multiple batches of broth until the bones are soft.)

Stew Instructions

  • Have your beef bone broth made and ready to use. You can also use store-bought just fine for this recipe.
  • Whisk flour, onion powder, garlic powder, salt, and pepper together and toss the thawed beef stew chunks in it.
  • Heat olive oil over medium-high heat in a large dutch oven or large pot. Add the floured stew meat. Give the beef plenty of space by keeping it in a single layer to help it cook through.
  • Peel and chop the potatoes and carrots while you are waiting for the meat to brown.
  • Once you have browned meat, scrape the bottom of the pot with a wooden spoon to lift all those flavorful browned bits. Deglazing the pot by adding the bone broth and worcestershire sauce to the meat, making sure to scrape and get all that floured browned bits at the bottom of the pan.
  • Add in the potatoes, carrots, tomato paste, dried rosemary, and bay leaf. Simmer on low heat for an hour, stirring occasionally to ensure there’s enough liquid and no sticking.
  • After an hour, mix water and cornstarch in a small bowl to make a slurry. Add it to the stew until you reach your desired consistency.
  • Season with salt and black pepper. I love to serve with a side of cornbread.

Notes

  • You can also add celery or peas to add more vegetables.
  • My dad always used leftover roast for stew, so that would work great too.
    Keyword stews, sunday soups