Easy Beef Stew Recipe on the Stove Top
Inspired by a traditional English steak and ale stew that I ate at a pub in London, this simplified recipe for quick and easy beef stew on the stovetop is full of tender beef and vegetables in a rich, hearty gravy. And it only takes 1 hour to make!
Servings 4 servings
Calories 309kcal
Ingredients
- 2 tablespoons vegetable oil (or duck fat, tallow, ghee, light olive oil, or avocado oil)
- 8 ounces cremini mushrooms rinsed and quartered (or any kind of mushrooms you like)
- 1 pound beef stew meat cut into 1/4-inch cubes
- 1 large onion diced
- 4 large cloves garlic crushed
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 2 medium carrots peeled and diced
- 1 cup ale (or beef stock)
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard see Notes
- 1 teaspoon soy sauce see Notes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water to form a slurry
Instructions
- Sauté the mushrooms. Heat the oil in a 5-quart pot over medium heat. Once hot, add the mushrooms and cook 5 minutes, stirring frequently. Transfer the mushrooms to a bowl and set aside for now.
- Sear the meat, and then the aromatics. Turn the heat up to medium-high. To the same pot, add the beef stew meat in a single layer. Let it sear on both sides, about 3 minutes total (don’t stir it until it starts to caramelize on the first side; this takes about 90 seconds). Stir in the onion and cook 2 minutes. Stir in the garlic and cook 30 seconds, stirring constantly.
- Add the other ingredients. Stir in the sautéed mushrooms, rosemary, thyme, carrot, ale, tomato paste, Worcestershire sauce, Dijon mustard, soy sauce, salt, black pepper, and bay leaf.
- Let it cook. Bring up to a boil, and then cover the pot. Turn the heat down slightly so it’s at a gentle boil, and cook until the meat is tender and the liquid is evaporated, about 30 minutes, stirring frequently.
- Thicken it with a cornstarch slurry. Stir in the cornstarch slurry and cook until thickened, about 30 seconds. Enjoy!
Notes
- Storage and Reheating: Store leftovers covered in the fridge for up to 4 days. You can reheat this on the stovetop or in the microwave, adding a splash of water if necessary to thin it out, and stirring occasionally.
- Don’t Be Tempted to Add More Liquid: You’ll notice there is no water or stock added to this recipe! That’s not a mistake. There is liquid in the meat and in the vegetables, and the only additional liquid we need is 1 cup of ale. Using less liquid means less cooking time and more highly concentrated flavor, which is characteristic of British beef ale stew.
- Dijon Mustard: Or use 1/2 teaspoon dry mustard powder instead.
- Soy Sauce: Or use 3/4 teaspoon Marmite or Vegemite instead.
- Ale: Because beef stew is rich and robust, we want a beer that stands up well to that flavor profile. Dark ales, porters, and stouts are all good choices because their malty, roasted flavor notes enhance the dish well. (You can't go wrong with Guinness.) However, if you don’t want to use ale or beer to make this beef stew, you can use beef stock (or water in a pinch) instead.
- You will need 1 large potato (about 1 pound), but you can add up to 2 large potatoes if you really want to stretch it or if you really like potatoes.
- Rinse and peel the potato, and then chop it into 1/2-inch thick cubes.
- Add it to the stew at the same time that you add the carrot.
Nutrition
Calories: 309kcal | Carbohydrates: 16g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 551mg | Potassium: 884mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5212IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 3mg