Favorite Skillet Beef Stew
A stove-top beef stew recipe. Nothing beats a hearty, savory beef stew that warms you up a cold day and satisfies your hunger.
Yield
12 servingsPrep
10 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
stewing beef
stew beef, cubed |
|
| ¼ | cup |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 15 | ounces |
tomatoes, canned
canned |
|
| 2 | cloves |
garlic
minced |
|
| 6 |
carrots
roll-cut into chunks |
*
|
|
| 2 | stalks |
celery
chopped |
*
|
| 6 |
potatoes
(peeled & halved) |
*
|
|
| 10 | small |
pearl onions
|
*
|
| 2 | teaspoons |
parsley flakes
or 2 tablespoons fresh |
*
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 |
beef bouillon cubes
|
*
|
|
| 3 | cups |
water
or beef stock (omit beef stock cubes if using beef stock) |
|
| 1 | cup |
red wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
stewing beef
stew beef, cubed |
|
| 59 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 231.2 | ml/g |
tomatoes, canned
canned |
|
| 2 | cloves |
garlic
minced |
|
| 6 | each |
carrots
roll-cut into chunks |
*
|
| 2 | stalks |
celery
chopped |
*
|
| 6 | each |
potatoes
(peeled & halved) |
*
|
| 1E+1 | small |
pearl onions
|
*
|
| 1E+1 | ml |
parsley flakes
or 2 tablespoons fresh |
*
|
| 0.6 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
all-purpose flour
|
|
| 2 | each |
beef bouillon cubes
|
*
|
| 7.1E+2 | ml |
water
or beef stock (omit beef stock cubes if using beef stock) |
|
| 237 | ml |
red wine
|
*
|
Directions
Lightly salt and pepper beef cubes and coat with flour. In a hot skillet, sauté with butter floured beef cubes until lightly browned. Deglaze the skillet with red wine or beef stock and scrape up any brown bits of flavor with a wooden spoon or spatula.
In a heavy pot sauté onions until clear. Add the beef, any accumulated juices, can of whole tomatoes, 3 cups water, bouillon cubes, garlic, and parsley, thyme, salt, and black pepper.
Cover, and simmer 1½ hours. Then add carrots, celery, potatoes and small onions. Cook until tender, about 1 hour.
Slow-cooker variation:
This can also be made in the slow cooker or crock pot. Instead of using a heavy pot, add all the ingredients to your slow cooker. Cover and cook on low for 6 hours or high for 2 ½ hours until the beef is fall-apart tender.
