Cool weather season is finally here! For us that means a few things. Sweater weather, pumpkin flavored everything, and stews! Easy Weeknight Beef Stew is definitely the ultimate choice when it comes to cool weather comfort food! What makes this delicious even more comforting…it’s so easy to make! Seared pieces of beef cooked alongside hearty pieces of potatoes and carrots in a rich broth will make the entire family happy this season. We prefer to use Yukon Gold potatoes in this recipe since they tend to hold up better under longer cooking conditions. However, any potato will work as well. If the potatoes happen to break down a little in the cooking process, it will just thicken it up even more. The key ingredient that we highly recommend using though is a decent quality red wine. We used a Cabernet Sauvignon that is rich and full bodied. However, since you only need to add a cup to the stew, that leaves you with a few glasses to enjoy WITH your meal! Eat more stews and stay fabulous!
Looking for more great dishes like Easy Weeknight Savory Beef Stew?
easy weeknight beef stew
- Cutting Board
- chef's knife
- Enameled Cast Iron Dutch Oven or Large Nonstick Pot
- Wooden Spoons
- 3 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1½ lbs beef stew meat
- 1½ lbs Yukon Gold potatoes peeled and diced into 1" pieces
- 8 oz peeled baby carrots chopped into ½" pieces
- 4 cups beef stock
- 1 cup red wine
- 1 tsp dried thyme
- 2 tsp kosher salt
- 2 tbsp Worcestershire Sauce
- ¼ cup cornstarch
- salt and pepper for seasoning
- In an enamel coated cast iron dutch oven, heat 2 tbsp olive oil over medium high heat. Season the stew meat with salt and pepper. Add the meat to the hot oil and sear on all sides. Transfer to a bowl and set aside.
- In the same pot, add the remaining 1 tbsp olive oil. Add the onions and cook for approximately 5 minutes until translucent. Return the seared beef to the pot. Add the diced potatoes, carrots, beef stock, wine, dried thyme, salt, and Worcestershire Sauce. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 45 minutes.
- Mix ¼ cup cornstarch with ¼ cup water. When completely blended, add the cornstarch "slurry" to the beef stew while stirring. Continue to cook the stew for an additional 10-15 minutes. Season to taste with additional salt and pepper if desired. Remove from heat and enjoy!