Beef Stew on the Stovetop
When it’s a perfect stew day, this slow-cooking beef stew full of hearty flavors and nutrients hits the mark. Serve it with a slice of crusty bread and everyone will go to bed happy.
Equipment
- 1 large stock pot
Ingredients
- 4 tablespoons unsalted butter
- 2 pounds beef stew meat
- ¼ cup all purpose flour
- 1 whole onion, diced
- 3 cloves garlic, minced
- 1 15 ounce can tomato sauce
- 8 cups beef broth
- 5 large carrots, peeled and cubed
- 1 pound baby potatoes, cubed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Instructions
- Preheat your oven to 300°F.
- In a large soup pot, melt the butter on medium heat.
- Add diced onion and garlic to the pot and allow onion to soften.
- Put the stew meat in the pot and allow the meat to brown for 5-6 minutes.
- Season with salt and pepper.
- Sprinkle 1/4 flour over the meat, stir.
- Once the meat has browned on all sides, pour the broth and tomato sauce over the meat.
- Cook for 3 hours, covered in the preheated oven.
- After 3 hours, add the carrots, potatoes, and spices to the pot. Stir.
- Cook for 1 hour, uncovered in the oven. Enjoy!