Old Fashioned Beef Stew is a timeless dish filled with tender chunks of beef, hearty potatoes, carrots, and rich, flavorful broth. It’s the kind of meal that feels like a warm hug on a chilly day with its thick, comforting texture and familiar, homey taste.
I love making this stew when I want something that tastes like it’s been cooking all day, even if it hasn’t. The slow-cooked beef melts in your mouth, and the veggies soak up all those delicious juices. It’s a simple recipe that brings back memories of family dinners and cozy evenings by the fire.
One of my favorite ways to serve this stew is with a crusty piece of bread to soak up every last bit of the sauce. It’s perfect for sharing with friends or keeping all to yourself after a long day. This stew always makes the kitchen smell amazing and leaves everyone asking for seconds.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it gets tender and flavorful when slow-cooked. If unavailable, try brisket or short ribs as tasty substitutes.
Potatoes: Small yellow potatoes hold their shape well. You can swap with Yukon Gold or red potatoes for similar texture.
Carrots: Classic stew veggies that add natural sweetness. If you want, you can add parsnips or turnips for an earthy twist.
Tomato Paste & Red Wine: Tomato paste adds depth while wine builds richness. If skipping wine, add an extra splash of broth or a bit of balsamic vinegar for acidity.
Flour: Used for coating the beef and thickening the stew. For gluten-free, use cornstarch or a gluten-free flour blend.
How Do You Get Tender, Flavorful Beef in Stew?
Start by patting the beef dry and coating it in flour. This helps with browning and thickening the sauce. Brown the beef in batches in hot oil to create a nice crust—don’t crowd the pan or it will steam.
- Cook beef cubes over medium-high heat until deep brown on all sides.
- Remove the beef before cooking the onions to get a clean, rich flavor base.
- After adding liquids, simmer gently with the lid on for 1.5 hours or more. A low, slow cook breaks down tough fibers, making the meat melt-in-your-mouth tender.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow cooking the stew long enough to get tender beef.
- Sharp chef’s knife – makes chopping vegetables and trimming beef quick and easy.
- Wooden spoon – sturdy for stirring without scratching your pot.
- Measuring cups and spoons – helps you keep the broth, wine, and seasonings balanced.
- Ladle – useful for serving the stew and scooping up all those veggies and beef chunks.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb stew meat for a richer, deeper flavor that’s great if you like gamey meats.
- Add mushrooms when cooking the onions for an earthy taste and extra texture.
- Stir in a splash of Worcestershire sauce or soy sauce before simmering to boost umami.
- Mix in fresh herbs like rosemary or sage instead of thyme for a woodsy, aromatic twist.
Old Fashioned Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 1 tsp dried thyme
- 2 bay leaves
- 1 lb small yellow potatoes, halved or quartered if large
- 3 large carrots, peeled and cut into chunks
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Getting this stew ready will take about 20 minutes of prep and browning, plus roughly 2 hours for simmering to make the beef tender and the flavors meld beautifully.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, pat your beef cubes dry with paper towels. Sprinkle salt and pepper over them generously, then toss in the flour until each piece is lightly coated. Heat 2 tablespoons of oil in a heavy pot over medium-high heat. Brown the beef in batches, making sure not to crowd the pan. Set browned beef aside.
2. Cook the Aromatics and Build Flavor:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion until soft and see-through, about 5 minutes. Add garlic and cook for one more minute. Stir in the tomato paste and cook another minute to enrich the flavors. If using, pour in the wine and scrape the bottom of the pot to lift all the tasty bits. Let the wine reduce for 2-3 minutes.
3. Simmer the Stew:
Return the beef to the pot along with the broth, water, thyme, and bay leaves. Bring it to a gentle boil, then lower the heat to a soft simmer. Cover and let it cook for about 1 1/2 hours, until the beef is tender.
4. Add Vegetables and Finish Cooking:
Throw in your potatoes and carrots, cover again, and continue simmering for another 30-40 minutes until veggies are soft. Stir in frozen peas, adjust salt and pepper, and cook uncovered for 5 minutes until peas have warmed through.
5. Serve and Enjoy:
Remove the bay leaves, sprinkle fresh parsley on top, and serve your comforting stew hot. It’s delicious with crusty bread on the side for soaking up all that rich sauce!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly.
How Can I Thicken the Stew If It’s Too Thin?
To thicken the stew, mix 1-2 tablespoons of flour or cornstarch with a little cold water to make a slurry, then stir it into the stew and simmer for a few minutes until it thickens.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store and Reheat Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, or in the microwave until warmed through.
