Preparing beef stew without a crockpot is entirely possible and can be just as delicious! Here's a stovetop method for making beef stew:
Ingredients:
- 1 1/2 to 2 pounds (680 to 907 grams) beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 4 cups beef broth or stock
- 1 cup red wine (optional)
- 2-3 large carrots, peeled and cut into chunks
- 2-3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas (optional)
- Chopped fresh parsley for garnish (optional)
Instructions:
Dredge the beef cubes: In a large bowl, toss the beef cubes with flour, salt, and pepper until they are well coated.
Sear the beef: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot, and sear them on all sides until browned. Remove the browned beef from the pot and set it aside.
Saute the onions and garlic: In the same pot, add chopped onions and garlic. Saute them until the onions are softened and translucent.
Deglaze the pot: If using red wine, pour it into the pot and scrape the bottom to release any browned bits (this adds flavor). Let the wine simmer for a minute or two.
Add beef and broth: Return the seared beef to the pot and pour in the beef broth or stock until the meat is almost covered. Bring it to a boil.
Lower the heat: Once the stew reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
Simmer the stew: Let the stew simmer for about 1.5 to 2 hours or until the beef becomes tender. Stir occasionally to prevent sticking and to check the liquid level. If the liquid reduces too much, you can add more broth or water as needed.
Add vegetables and herbs: After the beef is tender, add the chopped carrots, potatoes, celery, bay leaves, thyme, and rosemary to the pot. Continue to simmer until the vegetables are cooked and tender, usually around 30 minutes.
Optional: Add frozen peas a few minutes before the stew is done to allow them to heat through.
Adjust seasoning and serve: Taste the stew and adjust salt and pepper if necessary. Remove the bay leaves before serving. Garnish with chopped fresh parsley if desired.
Your beef stew is now ready to be served! It pairs well with crusty bread, rice, or mashed potatoes. Enjoy your homemade beef stew made without a crockpot!