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Beef stewed in a frying pan

Author
Cookinero 8 Mar 2025
5770
Beef stewed in a frying pan

We offer you a recipe for beef stewed in a frying pan. In order to achieve maximum softness and tenderness of the meat, stew the beef for at least an hour. To prevent the meat from burning or drying out, use a frying pan with a thick bottom. If you do everything correctly, the beef cooked according to this recipe will surprise you with its juicy, tender and bright taste. This dish can be served separately or with a side dish.

How to cook Beef stewed in a frying pan

Step 1

Beef stewed in a frying pan

Cut the carrots into slices and cut the beef into cubes.

Step 2

Beef stewed in a frying pan

Finely chop the onion and garlic.

Step 3

Beef stewed in a frying pan

Place the beef in a frying pan and fry it on both sides in vegetable oil until golden brown.

Step 4

Beef stewed in a frying pan

Add water to the pan and simmer the meat under the lid for an hour.

Step 5

Beef stewed in a frying pan

When the water has completely boiled away and the meat is tender, add carrots, onions and a little vegetable oil to the pan. Fry the contents of the pan over medium heat until the vegetables are half-cooked for a couple of minutes.

Step 6

Beef stewed in a frying pan

Mix tomato paste with a glass of hot water and pour the liquid into the frying pan with meat and vegetables. Salt and pepper the dish to taste, add garlic to the frying pan.

Step 7

Beef stewed in a frying pan

Once the sauce boils, reduce the heat and simmer the meat under the lid for another 15–20 minutes.

Step 8

Beef stewed in a frying pan

Pour the cream into the pan and simmer the beef in the sauce for another 10 minutes over low heat. Remove the pan from the heat, divide the hot dish into plates and serve. Enjoy!

Beef stewed in a frying pan - FAQ About Ingredients, Baking Time and Storage

Yes, chicken can be substituted, but reduce the cooking time since chicken cooks faster than beef. Cut into cubes and adjust simmering to ~30 minutes.
For a dairy-free substitute, try coconut milk or a plant-based cream alternative. It will add a slightly different flavor but maintain creaminess.
Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of water.
Yes! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.
Serve over mashed potatoes, egg noodles, or crusty bread. A fresh salad or steamed greens add a nice contrast.
Add red pepper flakes, cayenne, or a diced chili pepper with the garlic for extra heat. Adjust to taste.
Absolutely! Brown the meat first, then transfer to a slow cooker with other ingredients (except cream). Cook on low for 6–7 hours, stir in cream before serving.
Tough beef means it needs more time. Simmer longer (add water if dry) until fork-tender. Tougher cuts like chuck benefit from slow cooking.

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