If you’re craving a hearty, comforting meal that wraps you in warmth and flavor, look no further than this Old-Fashioned Beef Stew Recipe. Imagine tender chunks of beef, slowly simmered with vibrant vegetables and fragrant herbs, creating a rich, savory broth that tastes like home in every spoonful. This stew is the perfect dish to gather around with family or friends, especially on cool evenings when you want something that feels both nourishing and truly satisfying.
Ingredients You’ll Need
The magic of this stew lies in its simplicity—the ingredients are straightforward, yet each plays a crucial role in building layers of flavor, texture, and color that will make your kitchen smell irresistible. Every component supports the slow-cooked tenderness of the beef while adding freshness and depth.
- Beef chuck (2 lbs): Choose well-marbled cubes for tender, juicy bites after slow cooking.
- All-purpose flour (3 tbsp): Helps create a light coating on the beef that thickens the stew elegantly.
- Olive oil (2 tbsp): For searing the beef to lock in flavors and add a beautiful crust.
- Onion (1, chopped): Builds a savory base with subtle sweetness as it softens.
- Garlic (3 cloves, minced): Adds fragrant warmth that enhances the depth of the stew.
- Beef broth (4 cups): The heart of the stew’s rich and savory liquid foundation.
- Red wine (1 cup, optional): Introduces a subtle complexity and rounds out flavors beautifully.
- Carrots (3 large, sliced): Bring natural sweetness and vibrant color.
- Potatoes (3, diced): Add creaminess and satisfyingly soft texture after simmering.
- Celery stalks (2, chopped): Contribute a gentle, refreshing crunch and aromatic base notes.
- Tomato paste (1 tbsp): Intensifies the stew with a slight tang and depth.
- Worcestershire sauce (1 tsp): Elevates umami and adds a subtle tangy richness.
- Dried thyme (1 tsp): Provides an earthy, herbal note that works perfectly with beef.
- Dried rosemary (1 tsp): Adds fragrant pine-like aroma and flavor.
- Bay leaves (2): Infuse the stew with subtle aromatic warmth throughout the slow simmer.
- Salt and black pepper (to taste): Essential for seasoning and balancing all the flavors.
- Frozen peas (1 cup, optional): Stirred in at the end for a pop of color and sweetness.
- Fresh parsley (2 tbsp, chopped): Adds fresh, herbaceous brightness as a finishing touch.
How to Make Old-Fashioned Beef Stew Recipe
Step 1: Coat the Beef
Begin by tossing those beef cubes with flour, salt, and black pepper. This simple step is crucial—it helps give the meat a lovely golden crust when seared and naturally thickens the stew once all the liquids join together.
Step 2: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Working in batches, sear the beef until golden brown on all sides. Don’t rush this! Browning locks in flavor and creates those delicious caramelized bits that will dissolve into your stew’s base, making every bite more flavorful.
Step 3: Sauté Aromatics
Next, soften the onion in the same pot—its natural sugars will build a sweet, savory base. Add minced garlic after a few minutes and cook until its fragrance fills the kitchen. This step gives the stew that warm, inviting aroma that makes you eager to dive in.
Step 4: Build the Base
Stir in tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves. These ingredients layer complexity and aroma, making the stew taste like it’s been bubbling away for hours even at this early stage.
Step 5: Add the Liquid
Pour in beef broth and red wine, carefully scraping the bottom of the pot to release every browned bit left from the beef and veggies. This deglazing step adds intensity and richness to the stew’s broth that’s truly unbeatable.
Step 6: Simmer the Stew
Return all the beef to the pot, bring it to a gentle simmer, then cover. Let everything cook low and slow for 1.5 to 2 hours. This patience pays off—tough beef magically turns tender while all flavors meld together beautifully.
Step 7: Add Vegetables
Once the beef starts to fall apart tender, stir in carrots, potatoes, and celery. Let them cook for another 45 minutes until perfectly tender. The vegetables soak up all those savory juices, making every bite a blend of hearty textures and flavors.
Step 8: Finish & Serve
For an optional pop of color and freshness, add frozen peas during the last five minutes of cooking. Remove the bay leaves, adjust salt and pepper to taste, then sprinkle chopped parsley on top. Your classic Old-Fashioned Beef Stew Recipe is ready to warm you from the inside out.
How to Serve Old-Fashioned Beef Stew Recipe
Garnishes
A sprinkle of fresh parsley turns this stew from rustic to homey elegant in seconds. A dollop of sour cream or a little grated cheddar on top can add a creamy touch that’s totally irresistible.
Side Dishes
This stew shines perfectly on its own but pairs beautifully with crusty bread to soak up the luscious broth. Creamy mashed potatoes or buttered noodles are fantastic companions for those extra hearty meals.
Creative Ways to Present
For dinner parties, serve the stew in individual rustic bowls with a sprig of rosemary perched on top. You can also ladle it over thick slices of toasted baguette or puff pastry for a fun twist that guests will love.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day as flavors continue to mingle. Store leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently to keep the beef tender and the veggies perfect.
Freezing
If you want to keep this comforting stew on hand for busy nights, it freezes wonderfully. Portion it out into freezer-safe containers and it will keep for up to 3 months, ready to thaw and warm up anytime you crave that Old-Fashioned Beef Stew Recipe goodness.
Reheating
Reheat the stew slowly on the stove over low heat, stirring occasionally. Avoid microwaving straight from frozen to maintain the tender texture, and add a splash of broth or water if the stew feels too thick.
FAQs
Can I use a different cut of beef for this stew?
While beef chuck is ideal because it becomes tender during slow cooking, you can also use brisket or short ribs for rich flavor and melt-in-your-mouth texture. Just be sure to adjust cooking times accordingly.
Is red wine necessary in the Old-Fashioned Beef Stew Recipe?
Red wine adds a lovely depth and complexity, but it’s completely optional. You can substitute extra beef broth if you prefer or want a non-alcoholic version that’s still hearty and delicious.
How can I thicken the stew if it’s too watery?
If your stew is thinner than you like, stir in a slurry of flour or cornstarch mixed with cold water and simmer until it thickens. Alternatively, mash a few of the potatoes into the broth for natural thickness and creaminess.
Can this stew be made in a slow cooker?
Absolutely! Follow the same steps for browning and sautéing, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours for tender beef and perfectly cooked vegetables.
What’s the best way to reheat leftovers without drying out the meat?
Reheat gently over low heat on the stove, adding a bit of broth if necessary. This keeps the beef moist and tender, preventing the stew from becoming dry or overcooked.
Final Thoughts
This Old-Fashioned Beef Stew Recipe is a timeless classic that feels like a warm hug on a plate. Its simple ingredients come together in a way that fills your kitchen with comforting aromas and your heart with satisfaction. I can’t recommend enough making a big batch and sharing it with loved ones—you’re going to fall in love with every rich, tender bite.
Print
Old-Fashioned Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Old-Fashioned Beef Stew is a hearty and comforting dish featuring tender beef chuck simmered slowly with aromatic herbs, vegetables, and a rich broth. Perfect for a cozy meal, it combines savory flavors from browned beef, garlic, and thyme with the sweetness of carrots and peas, all cooked to perfection on the stovetop.
Ingredients
Beef and Seasoning
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Essentials
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Vegetables
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss the beef cubes with all-purpose flour, salt, and black pepper until they are evenly coated. This will help thicken the stew later and add a nice crust to the beef when browning.
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches to avoid overcrowding the pot, browning them on all sides. Once browned, transfer the beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Build the Base: Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves, cooking for another minute to release their flavors.
- Add the Liquid: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot. This adds deep flavor to the stew mixture.
- Simmer the Stew: Return the browned beef to the pot. Bring the stew to a gentle simmer, then cover with a lid and reduce heat to low. Let it cook slowly for 1.5 to 2 hours until the beef is tender.
- Add Vegetables: Stir in the sliced carrots, diced potatoes, and chopped celery. Cover again and continue cooking for another 45 minutes, or until the vegetables and beef are fork-tender.
- Finish & Serve: Stir in the frozen peas and cook for an additional 5 minutes to heat through. Remove the bay leaves, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped parsley before serving.
Notes
- For a thicker stew, you can mash a few of the potatoes in the pot to release their starch.
- Red wine is optional but adds depth of flavor; substitute with extra beef broth if preferred.
- The stew can be made a day ahead and tastes even better after resting overnight.
- Freeze leftovers in meal-sized portions for up to 3 months.
- To make this recipe gluten-free, use gluten-free flour or cornstarch to coat the beef.
