Description
This hearty Skillet Beef Stew recipe combines tender seared beef, roasted vegetables, and a rich, flavorful sauce made with red wine and beef stock. Perfectly cooked in a cast iron skillet, this comforting dish comes together with simple ingredients and offers flexibility to swap proteins or add extra veggies. It’s an ideal meal for a cozy dinner served alongside a green salad and warm bread.
Ingredients
Scale
Beef and Vegetables
- 1 ½ lbs beef stew meat or beef tips
- 2 carrots, washed, peeled and roughly chopped
- 6-8 baby potatoes, washed and halved
Liquid and Seasonings
- ½ cup red wine
- 1 ½ cups beef stock
- 2 cloves garlic, grated with a microplane
- ½ teaspoon salt, plus additional for seasoning
- ¼ teaspoon pepper, plus additional for seasoning
- 1 tablespoon parsley, chopped
For Cooking and Thickening
- 2 tablespoons butter (divided)
- 3 tablespoons flour
- Olive oil, for roasting and searing
Instructions
- Preheat the Oven: Heat the oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: Wash, peel, and roughly chop the carrots. Wash the baby potatoes and cut them in half to ensure even roasting.
- Roast Vegetables: On a baking sheet, layer the carrots and halved potatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast them in the oven for 20 minutes until just under fork tender, then remove and set aside.
- Heat Skillet and Sear Beef: In a large skillet (preferably cast iron), heat 1 tablespoon olive oil and 1 tablespoon butter. Place the beef in a single layer, seasoning with salt and pepper. Sear the beef on all sides until nicely browned, then remove from the pan and set aside.
- Prepare Roux Base: Lower the heat on the skillet and add 1 tablespoon butter to melt. There should be approximately 3 tablespoons of fat total in the pan. Sprinkle the flour into the pan and whisk constantly, scraping up the brown bits from the bottom to incorporate and form a roux.
- Add Garlic: Using a microplane, grate garlic directly into the pan. Cook the flour and garlic mixture on low heat for about 1 minute, stirring continuously to avoid burning.
- Deglaze with Wine: Slowly pour in the red wine, whisking continuously until the mixture is smooth and the flour is fully incorporated.
- Add Beef Stock and Boil: Stir in the beef stock and raise the heat to bring the mixture to a low boil, allowing it to thicken slightly.
- Combine Beef and Roasted Vegetables: Return the seared beef and roasted carrots and potatoes to the skillet. Continue to cook, stirring occasionally, until the sauce thickens and everything is heated through.
- Season and Garnish: Sprinkle in salt, pepper, and chopped parsley. Stir gently, then taste and adjust seasoning as needed.
- Serve: Serve the stew hot with a green salad and warm bread for a complete meal.
Notes
- Variations: Swap the beef with chicken thighs or mushrooms for a vegetarian-friendly version.
- Extra veggies such as red bell pepper, onion, peas, or mushrooms can be added for additional texture and flavor.
- For a gluten-free option, substitute flour with cornstarch to thicken the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 70 mg
