Stovetop Balsamic Beef Stew
If you're looking for a simple way to make beef stew, look no further! My stovetop balsamic beef stew is simple, wholesome, and made from scratch. It's hearty, comforting, and so savory. It reminds me of growing up in the Midwest! My husband and I love enjoying this on cold winter days or for celebrating Saint Patrick's Feast Day! I hope this recipe replaces canned beef stew in your home like it has in ours!
Ingredients
- 1 pound of stew meat (beef)
- 1/3 cup chopped carrot (1/2 of a large carrot)
- 1/3 cup yellow onion
- 1/3 cup chopped celery (about 1 large stalk)
- 2 small or medium russet potatoes (about 1.5 cups cubed)
- 3 Tbsp balsamic vinegar (Alessi brand is my favorite)
- 3 cups beef broth (a brand with minimal additives and ingredients)
- 2 1/2 tsp sea salt
- 1 tsp ground black pepper
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/3 cup + 1 Tbsp all-purpose flour
Instructions
- If stew meat is in large chunks, slice each piece into 4 smaller cubes (about 1/2” thick). Add meat to a medium-sized stainless steel pot and set aside. If they’re already small just add them to the pot.
- If you haven’t yet: Rinse, peel, and dice carrot into small chunks, finely dice onion, and finely dice celery. Add all three to the pot.
- Rinse potatoes with water, peel, and slice into medium sized cubes (about 1/2” to 1”). Add to pot.
- Place balsamic vinegar, beef broth, salt, pepper, garlic powder, onion powder, and flour into a large mixing bowl. Whisk to combine until there are no more flour lumps. Add to pot with meat and veggies.
- Stir to evenly distribute meat and veggies and bring to a simmer over HIGH heat on the stovetop. Stir every 30 seconds or so until it comes to a light simmer.
- As soon as it begins to simmer (the liquid should just begin to start moving), cover with a lid and cook on LOW heat for 1 hour then remove lid and stir. There may be a little sticking to the bottom of the pot, this is normal just stir to remove.
- Place lid back on and cook on MEDIUM-LOW for another 1 hour, stir half way through. Again slight sticking is normal on the bottom, just stir to remove.
- Remove from heat once meat is tender and potatoes are soft. Stir before serving and enjoy!
Notes
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!
This recipe is inspired by the salad served at Olive Garden . My recipe is not affiliated with or endorsed by the restaurant.