This stovetop beef stew is hearty, comforting, and rich in flavor. It's a perfect meal for a chilly night!
Course Main Course
Cuisine American, Irish
Keyword stovetop beef stew
Prep Time 20 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Total Time 2 hourshours35 minutesminutes
Servings 4servings
Calories 469kcal
Author Snacking in Sneakers
Ingredients
¼cupflour
⅛tspsalt(plus extra to taste at the end)
⅛tsppepper
1 ¼lbbeef chunks from beef shank(yield from about 3 lbs beef shank including bones; save bones for simmering; remove and discard any visible fat from meat)*
2tbspolive oil, divided
1medium onion, diced
2stalks celery, diced
1 ½cupcarrots, chopped
2tspminced garlic
½cupred wine
2white potatoes, peeled and chopped
2tbsptomato paste
3 ½cupsbeef broth
1sprig fresh rosemary
Instructions
In a large bowl, mix together the flour, salt, and pepper. Toss the beef in the flour mixture.
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the beef and cook for about 4-5 minutes, stirring occasionally, until all sides are browned. (Include any beef shank bones if using). Remove the beef with a slotted spoon and set aside for now.
Heat the additional 1 tablespoon of olive oil in the same pot over medium-low heat. Add the onion, celery, and carrots. Sauté for 4-5 minutes, until they start to get tender. Add the garlic and cook for another 1 minute.
Add red wine and cook for 3-4 minutes, or until reduced by about half.
Add the potatoes, tomato paste, beef stock, and rosemary to the pot. Add browned beef (and any bones) back as well.
Cover and let simmer for about 2 hours on low heat. Remove the sprig of rosemary (and any bones). Season with salt to taste if needed. Enjoy!
Notes
*Beef shank works very well for this recipe. I recommend buying enough (about 3 pounds with bones) so that you can get 1 ¼ pounds of beef chunks cut from the shank, and then also including the bone(s) in the pot while cooking.
*Beef chuck, often sold as beef stew meat, also works well in this recipe.
I have not had any issues with consistency when preparing as directed, but if your stew is too thin after 2 hours, let it simmer for another 20-30 minutes at room temperature.
This recipe makes 4-5 servings, depending on portion size. The nutrition analysis below is based on 4 servings.
Nutrition analysis (approximate per serving, assumes beef shank was used and trimmed of visible fat): 469 calories, 13.5 g fat, 3.5 g saturated fat, 950 mg sodium, 35 g carbohydrate, 5.5 g fiber, 7 g sugar, 48 g protein, Vitamin D: 0%, Calcium: 6%, Iron: 32%, Potassium: 30%