Old Fashioned Beef Stew Recipe

There’s nothing quite like a warm, hearty bowl of Old-Fashioned Beef Stew on a chilly day. Packed with tender beef, vegetables, and rich broth, this stew is a comforting dish that has stood the test of time. Slow-cooked for hours, the beef becomes melt-in-your-mouth tender, and the flavors from the vegetables, herbs, and beef broth come together to create a satisfying, nourishing meal. Whether you're making it for a cozy family dinner or meal prepping for the week, this old-fashioned beef stew is sure to please. Keep reading for the full recipe, helpful tips, and variations to make this comforting classic your own.

What Is Old-Fashioned Beef Stew?

Old-Fashioned Beef Stew is a slow-cooked dish made with chunks of beef, root vegetables like potatoes, carrots, and onions, and a rich, savory broth. The beef is seared to lock in its flavor, then simmered for hours to become tender and succulent. The result is a thick, hearty stew that’s perfect for warming up on cold days. Traditionally, beef stew is flavored with herbs like bay leaves and thyme, and the broth is thickened with flour or cornstarch to create a rich, velvety consistency. This classic comfort food is as satisfying as it is nostalgic, and it’s easy to customize with your favorite vegetables or seasonings.

Ingredients List for Old-Fashioned Beef Stew

For the Beef Stew:

• 2 lbs beef chuck roast, cut into 1-2 inch cubes
• 3 tablespoon all-purpose flour (for dredging)
• Salt and black pepper, to taste
• 3 tablespoon olive oil (or vegetable oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into chunks
• 2 celery stalks, sliced
• 2 tablespoon tomato paste
• 4 cups beef broth (low-sodium recommended)
• 1 cup red wine (optional, can substitute with more broth)
• 1 bay leaf
• 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon balsamic vinegar (optional, for depth of flavor)
• 1 cup frozen peas (optional, added toward the end)
• Fresh parsley, chopped, for garnish

Substitutions and Variations

• Beef Substitution: If you don’t have chuck roast, you can use stew meat or any well-marbled cut of beef. Lamb or even pork can also be used for a variation.
• Gluten-Free: To make this recipe gluten-free, replace the flour with a gluten-free flour blend or cornstarch for dredging.
• Vegetable Variations: Feel free to add other vegetables like parsnips, turnips, or mushrooms. You can also substitute sweet potatoes for regular potatoes for a different flavor.
• No Red Wine: If you prefer not to use red wine, simply replace it with more beef broth or a splash of apple cider vinegar for a slight tang.
• Herb Variations: In addition to thyme and bay leaves, you can experiment with other herbs like rosemary, oregano, or even sage to suit your taste.

Step-by-Step Cooking Instructions

1. Prepare the Beef: Season the beef chunks generously with salt and pepper. Dredge each piece lightly in flour, shaking off the excess. This step helps create a flavorful crust on the beef and thickens the stew.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and sear on all sides until browned, about 5-7 minutes per batch. Remove the beef from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the remaining tablespoon of oil. Sauté the onions, garlic, carrots, celery, and potatoes for about 5-7 minutes, stirring occasionally, until they begin to soften and develop some color. Season with a pinch of salt and pepper.
4. Add the Tomato Paste: Stir in the tomato paste and cook for 2 minutes to caramelize it slightly, which will deepen the flavor of the stew.
5. Deglaze with Wine: If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly. If you're not using wine, you can skip this step or deglaze with a bit of beef broth.
6. Add the Beef and Broth: Return the seared beef to the pot. Pour in the beef broth and add the Worcestershire sauce, balsamic vinegar (if using), bay leaf, and thyme. Bring the mixture to a simmer.
7. Simmer the Stew: Lower the heat, cover the pot, and let the stew simmer gently for 2 to 2½ hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check the liquid levels—if the stew looks too thick or the liquid reduces too much, you can add a bit more broth or water.
8. Add Peas and Adjust Seasoning: About 10 minutes before serving, stir in the frozen peas (if using) and let them cook through. Taste the stew and adjust the seasoning with more salt, pepper, or a dash of Worcestershire sauce, if needed.
9. Garnish and Serve: Remove the bay leaf and thyme sprigs (if using fresh thyme). Garnish the stew with chopped fresh parsley and serve hot, preferably with crusty bread or over mashed potatoes.

How to Cook Old-Fashioned Beef Stew: A Step-by-Step Guide

Making Old-Fashioned Beef Stew is all about layering flavors and cooking low and slow. Searing the beef before simmering is key to developing a rich, caramelized flavor. Cooking the stew gently for hours ensures the beef becomes incredibly tender, and the vegetables absorb all the flavors of the broth. Don’t rush the simmering process—slow cooking is essential for that deep, comforting flavor. You can make this stew on the stovetop, in a slow cooker, or even in a pressure cooker for faster results.

Common Mistakes to Avoid

• Overcrowding the Pot: When searing the beef, don’t overcrowd the pot, as this can cause the beef to steam instead of brown. Brown the beef in batches if necessary to get that rich caramelization.
• Rushing the Cooking Time: Beef stew needs time for the meat to break down and become tender. Rushing the cooking process will result in tough, chewy meat. Be patient and let the stew simmer for at least 2 hours.
• Not Deglazing: After searing the beef, deglaze the pot with wine or broth to scrape up the browned bits on the bottom. These add a ton of flavor to the stew.
• Overcooking Vegetables: To avoid mushy vegetables, add delicate vegetables like peas or mushrooms during the last 10-15 minutes of cooking.

Serving and Presentation Tips

Old-Fashioned Beef Stew is best served piping hot with a sprinkle of fresh parsley for color. Pair the stew with crusty bread for soaking up the flavorful broth, or serve it over mashed potatoes or buttered noodles for an extra comforting meal. For a rustic presentation, serve the stew in deep bowls with a side of bread and a glass of red wine or a cold beer. This stew also makes a great meal prep option—store leftovers in the fridge and reheat for easy, comforting lunches or dinners throughout the week.

How to Serve Old-Fashioned Beef Stew

Old-Fashioned Beef Stew is hearty enough to serve as a meal on its own, but it pairs wonderfully with sides like mashed potatoes, rice, or egg noodles. For extra flavor, top the stew with a dollop of sour cream or a sprinkle of parmesan cheese. If you want a lighter side, serve the stew with a simple green salad dressed with a tangy vinaigrette to balance the richness of the stew. Don’t forget to have some crusty bread or dinner rolls on hand for soaking up all the delicious broth!

Presentation Ideas for Old-Fashioned Beef Stew

For a rustic, comforting presentation, serve the stew in deep bowls or rustic-style crockery. You can place a small piece of crusty bread in the bowl or serve the stew in individual bread bowls for a fun twist. Garnish with freshly chopped parsley or thyme, and consider serving the stew family-style in a large Dutch oven or pot at the center of the table. If you’re entertaining, you can portion the stew into small ramekins or soup mugs for a cozy, personalized presentation.

Old-Fashioned Beef Stew Recipe Tips

• Make Ahead: Beef stew often tastes even better the next day as the flavors continue to develop. You can make this stew a day in advance, refrigerate it, and reheat it when ready to serve.
• Thicken the Broth: If you like a thicker stew, remove ½ cup of the broth, mix it with 1-2 tablespoons of flour or cornstarch, and stir it back into the pot during the last 10 minutes of cooking.
• Use a Dutch Oven: A heavy Dutch oven or cast-iron pot works best for making beef stew, as it retains heat well and cooks the stew evenly.
• Slow Cooker Option: To make this stew in a slow cooker, follow the same steps to sear the beef and sauté the vegetables, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.

Frequently Asked Questions (FAQs)

Can I make this stew in a slow cooker?
Yes, sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.

How long does beef stew last in the fridge?
Beef stew can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

Can I skip the red wine?
Yes, you can replace the red wine with extra beef broth or use a splash of balsamic or apple cider vinegar to add some acidity.

What cut of beef is best for stew?
Chuck roast is ideal for beef stew because it has enough fat and connective tissue to become tender and flavorful when slow-cooked. You can also use other cuts like brisket or short ribs.

Can I add other vegetables?
Absolutely! Feel free to add vegetables like mushrooms, parsnips, or turnips. Just be mindful of when you add them so they don’t overcook.

Conclusion

Old-Fashioned Beef Stew is the ultimate comfort food, perfect for cozy nights and family gatherings. With tender beef, hearty vegetables, and a flavorful broth, this classic dish is as satisfying as it is nostalgic. Whether you’re simmering it on the stovetop or letting it cook in a slow cooker, this stew is sure to become a staple in your recipe collection. So, gather your ingredients, take your time, and enjoy the rich, comforting flavors of this timeless beef stew.

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