Beef Stew (Red Wine Stovetop)

Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of style.

Seasoning Mix:
1½ tsp. sea salt
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. ground paprika
½ tsp. black pepper, freshly ground

Beef Stew:
2 Tbsp. vegetable oil, plus additional as needed
2 lbs beef stew meat
1 cup white or yellow onion, diced
2 stalks celery, chopped
1 tsp. garlic, minced
3 Tbsp. tomato paste
1 cup red wine, such as; Cabernet, Zinfandel, or Merlot
2 cups beef broth
1 Tbsp. Worcestershire sauce
1 bay leaf
1 lb baby yellow or red potatoes, halved or quartered
3-4 carrots, peeled and roughly chopped
1 cup frozen peas, unthawed
¼ cup fresh Italian parsley
¼ cup water
2 Tbsp. cornstarch

Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 tsp. of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil and seasoning with 2 more tsp. of the spice mixture. Reserve remaining spice mixture for later.

Add additional oil to pan if needed and add onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat to bring the mixture to a boil.

Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to low, cover and simmer for 1½ hours, or until the beef is fork tender.

Add the potatoes and carrots and raise the heat to bring the liquid to a boil. Reduce the heat to low, cover and simmer for another 30-40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.

Makes 6 servings.

Cook's Notes: If you prefer an alcohol-free meal, replace the red wine with ½ cup red wine vinegar and ½ cup water.