Stove Top Beef Stew

Bite-size stew meat with finely chopped vegetables, simmered into a thick gravy. Serve over mashed potatoes.

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Stove Top Beef Stew
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30 min Prep Time
3 hrs 30 min Cook Time
4 hrs Total Time
6 Servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed between your fingers
  • 2 medium carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 1 large shallot or small onion, finely chopped
  • Salt and pepper
  • 8 oz button mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1½ lbs stew meat, cut into ½-inch pieces
  • Pinch of red pepper flakes, optional
  • 3 tablespoons butter, softened
  • 3 tablespoons gluten-free flour (or all-purpose)
  • 32 oz beef stock or broth
  • 2 bay leaves
  • 1 cup frozen peas
  • Mashed potatoes, for serving

Instructions

  1. Heat the oil in a Dutch oven over medium. Add thyme and rosemary and cook 30 seconds.
  2. Add carrots, celery, and shallot. Season with salt and pepper and cook 10 minutes until tender. Add mushrooms and cook 7–9 minutes until their liquid cooks off. Add garlic and cook 1 minute.
  3. Turn the heat to medium-high. Add the stew meat, optional red pepper flakes, and more salt and pepper. Brown 8–10 minutes.
  4. Mash the butter and flour together, stir into the pot, and cook 1 minute. Stream in the broth, scraping the bottom. Bring to a simmer, add the bay leaves, cover, and cook on low 2 hours, stirring now and then.
  5. Uncover and simmer 1½ hours more until the beef is tender and the gravy is thick. If it reduces too fast before the meat is done, put the lid back on.
  6. Taste for salt. Stir in the peas and simmer 2 minutes. Pull the bay leaves. Serve over mashed potatoes.