On The Hob Beef Stew
Hearty Comfort for Chilly Evenings
Warm up with this classic stovetop beef stew that’s both robust and satisfying. Tender beef, fresh vegetables, and aromatic herbs simmer together to create a rich, savory broth with a hint of red wine depth. Designed to serve 4, this dish promises a comforting, hearty meal perfect for family dinners on cool days.
Serves: 4
Prep: 20 minutes
Cook: 90 minutes
Total: 1 hour, 50 minutes
Ingredients
• 1 lb (450g) beef stew meat, cut into 1-inch cubes
• 2 tbsp all-purpose flour (for dusting)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 cup red wine (substitute with additional broth if preferred)
• 2 medium potatoes, peeled and diced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 1 cup diced tomatoes (fresh or canned, drained)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
Instructions
1. Prep & Brown the Meat:
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Season the beef cubes with salt and pepper.
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Lightly dust the meat with flour.
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In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat.
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Brown the beef in batches until a nice crust forms on all sides; remove and set aside.
2. Sauté Aromatics:
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In the same pot, add the chopped onion and garlic.
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Sauté for about 3–4 minutes until the onion softens and becomes translucent.
3. Deglaze and Simmer:
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Return the browned beef to the pot.
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Pour in the beef broth and red wine (if using).
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Add the diced tomatoes, thyme, rosemary, bay leaf, and Worcestershire sauce.
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Bring the mixture to a simmer, scraping up any browned bits from the bottom.
4. Add Vegetables:
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Stir in the diced potatoes, carrots, and celery
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Reduce the heat to low, cover, and let simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
5. Finish & Serve:
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Taste the stew and adjust seasoning with additional salt and pepper if needed.
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Remove the bay leaf before serving.