Description
This hearty Skillet Beef Stew recipe delivers tender chunks of beef, roasted carrots, and baby potatoes in a rich, savory red wine and beef stock gravy. Perfectly seared and finished in a cast iron skillet, this comforting stew is easy to prepare and ideal for a cozy family meal.
Ingredients
Scale
Beef Stew and Vegetables
- 1 ½ lbs beef stew or beef tips
- 2 carrots
- 6–8 baby potatoes
Sauce and Seasoning
- ½ cup red wine
- 1 ½ cups beef stock
- 2 cloves garlic
- 2 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon parsley
Other
- Olive oil (for roasting and searing)
Instructions
- Preheat 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: Toss the carrots and potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until they are just under fork-tender. Remove from the oven and set aside.
- Heat Skillet: In a large cast iron skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter until melted and hot.
- Sear Beef: Place the beef in the skillet in a single layer. Season with salt and pepper, and sear on all sides until nicely browned. Remove the beef from the skillet and set aside.
- Make Roux: Reduce the heat to low. Add 1 tablespoon of butter to the skillet to melt, ensuring there is about 3 tablespoons of fat in the pan total. Sprinkle the flour over the fat and whisk constantly, scraping up browned bits from the pan to create a roux.
- Add Garlic: Grate the garlic cloves directly into the skillet using a microplane. Cook the flour and garlic mixture on low heat for 1 minute, stirring constantly to avoid burning.
- Incorporate Liquids: Slowly pour in the red wine while whisking to fully incorporate the roux. Then add the beef stock, stirring continuously, and bring the mixture to a low boil.
- Combine Ingredients: Return the seared beef and roasted vegetables to the skillet. Stir to combine and continue cooking until the sauce thickens and everything is heated through.
- Season and Garnish: Stir in salt, pepper, and chopped parsley. Taste and adjust seasoning as needed to your preference.
- Serve: Serve the skillet beef stew hot with a side of green salad and warm bread for a complete meal.
Notes
- Protein Variations: Substitute beef with chicken thighs for a lighter option or mushrooms for a vegetarian twist.
- Extra Vegetables: Add red pepper, onion, peas, or mushrooms for additional texture and flavor.
- Gluten-Free Option: Use cornstarch instead of flour to thicken the sauce for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
