Introduction
Old-Fashioned Beef Stew is a timeless comfort food that has been loved for generations. It’s hearty, flavorful, and perfect for cold days or whenever you need a warm, satisfying meal. This classic version features tender beef, potatoes, carrots, onions, and a rich, savory gravy that develops deep flavor as it simmers slowly.
Description
This Old-Fashioned Beef Stew is cooked slowly to perfection, allowing the meat to become melt-in-your-mouth tender and the vegetables to absorb all the rich beefy flavors. The thick, savory broth is seasoned just right and makes this dish a true family favorite. It’s simple, wholesome, and absolutely delicious — a meal that feels like home in every bite.
Ingredients
Serves 6
2 pounds beef chuck, cut into 1½-inch cubes
3 tablespoons all-purpose flour
2 tablespoons vegetable oil or olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth (low sodium preferred)
1 cup red wine or additional broth (optional but recommended)
3 large carrots, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
2 celery stalks, sliced
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper to taste
1 cup frozen peas (optional, added near the end)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Prepare the beef:
Pat the beef dry with paper towels and season generously with salt and pepper. Toss the beef cubes in flour until lightly coated.
Brown the beef:
In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
Sauté vegetables:
In the same pot, add the onion and cook for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
Deglaze the pot:
Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
Simmer:
Add the beef back to the pot along with the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, carrots, potatoes, and celery. Stir to combine.
Cook:
Bring to a boil, then reduce heat to low. Cover and simmer gently for about 2 to 2½ hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Thicken (optional):
If the stew seems too thin, remove the lid during the last 20 minutes to let it reduce, or mix 1 tablespoon of flour or cornstarch with a bit of water and stir it in.
Finish:
Stir in peas (if using) and cook another 5 minutes. Remove bay leaves and adjust seasoning with salt and pepper.
Serve:
Ladle the stew into bowls and sprinkle with fresh parsley before serving.
Tips
Use beef chuck — it has enough marbling to stay tender and flavorful after long cooking.
Brown the meat in batches to avoid steaming.
For a richer flavor, add a splash of red wine or a spoonful of balsamic vinegar.
The stew tastes even better the next day, so make it ahead if possible.
Serve with crusty bread or over mashed potatoes for a complete meal.
Variations
Guinness Beef Stew: Replace red wine with Guinness beer for a deeper, maltier flavor.
Slow Cooker Version: Brown beef and vegetables first, then transfer to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Gluten-Free: Use cornstarch instead of flour for coating the beef and thickening the stew.
Vegetable Add-Ins: Add parsnips, turnips, or mushrooms for extra heartiness.
Correction
If your stew turns out too thin, simmer uncovered until it thickens.
If it’s too thick, stir in more broth.
If the beef is tough, it likely needs more simmering time — keep cooking gently until tender.
Enjoy
Serve your Old-Fashioned Beef Stew hot with warm bread or biscuits. Each spoonful offers tender beef, hearty vegetables, and rich, comforting flavor — a perfect dish to share with family and friends.