If you’re craving a hearty, soul-warming dish that feels like a big, comforting hug, look no further than this Old-Fashioned Beef Stew Recipe. It’s a timeless classic that combines tender chunks of beef with tender vegetables simmered in a rich, flavorful broth. Whether it’s a chilly evening or you simply want to share a satisfying meal with loved ones, this stew delivers a perfect balance of depth and homey goodness that never goes out of style.
Ingredients You’ll Need
Keeping it simple is key in this Old-Fashioned Beef Stew Recipe, and each ingredient plays a crucial role. From the robust beef chuck providing rich texture to the medley of vegetables adding color and natural sweetness, every item contributes to the layers of flavor that make this stew unforgettable.
- 2 lbs beef chuck, cut into 1-inch cubes: The star of the stew, beef chuck becomes incredibly tender after slow cooking.
- 3 tbsp all-purpose flour: Helps give the beef a light coating to brown beautifully and slightly thicken the stew.
- 2 tbsp olive oil: For searing the beef and sautéing aromatics to develop deep flavors.
- 1 onion, chopped: Adds sweetness and a savory base to the stew.
- 3 cloves garlic, minced: Infuses warmth and a subtle kick that enhances the broth.
- 4 cups beef broth: Builds the hearty, rich liquid that simmers the stew.
- 1 cup red wine (optional): Contributes complexity and depth with gentle acidity.
- 3 large carrots, sliced: Provides sweet, earthy flavor and vibrant color.
- 3 potatoes, diced: Adds comfort and soft texture to every spoonful.
- 2 celery stalks, chopped: Brings a subtle freshness and crunch before cooking.
- 1 tbsp tomato paste: Deepens the stew’s body with rich umami notes.
- 1 tsp Worcestershire sauce: Adds a tangy, savory punch that rounds out flavors.
- 1 tsp dried thyme: Offers fragrant herbal undertones.
- 1 tsp dried rosemary: Brings piney, aromatic accents that pair beautifully with beef.
- 2 bay leaves: Infuse gentle, earthy depth throughout the slow cooking.
- Salt and black pepper, to taste: Essential seasonings that enhance every ingredient.
- 1 cup frozen peas (optional): Added at the end for a pop of sweetness and bright color.
- 2 tbsp fresh parsley, chopped: Fresh herb garnish that gives the stew a lively finishing touch.
How to Make Old-Fashioned Beef Stew Recipe
Step 1: Coat the Beef
Start by tossing your beef cubes with the all-purpose flour, salt, and black pepper. This simple step is crucial—it creates a light, crisp coating that helps the beef brown beautifully when seared, locking in those rich juices you want in every bite of your Old-Fashioned Beef Stew Recipe.
Step 2: Brown the Beef
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Working in batches ensures each piece of beef gets a nice, golden crust instead of steaming. Sear the beef cubes until browned on all sides, then remove them to a plate. This browning forms the flavor foundation for the stew’s rich broth.
Step 3: Sauté Aromatics
Next, reduce the heat slightly and add the chopped onion to the pot. Sauté for about 3 to 4 minutes until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant — these aromatics build the warm, savory heart of the stew’s flavor profile.
Step 4: Build the Base
Mix in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir everything together so the tomato paste slightly caramelizes, boosting the stew’s depth and inviting those fresh herbs to release their wonderful aromas.
Step 5: Add the Liquid
Pour in the beef broth and red wine, if you’re using it. Scrape the bottom of the pot with a wooden spoon to lift up all those flavorful browned bits from the beef and onions. This step creates a beautifully complex and savory base for the stew.
Step 6: Simmer the Stew
Return the beef to the pot along with any juices that have accumulated on the plate. Bring everything to a gentle simmer, then cover the pot and lower the heat. Let it cook slowly on low for about 1.5 to 2 hours. This slow simmer tenderizes the beef until it’s melt-in-your-mouth delicious, infusing the broth with meaty richness.
Step 7: Add Vegetables
Once the beef is tender, stir in the sliced carrots, diced potatoes, and chopped celery. Cover again and cook for another 45 minutes until the vegetables are fork-tender and have soaked up all the savory goodness. This part makes the stew a complete, comforting meal full of texture and hearty flavors.
Step 8: Finish & Serve
To finish your Old-Fashioned Beef Stew Recipe, stir in the frozen peas and cook for an additional 5 minutes until heated through. Remove the bay leaves, taste, and adjust seasoning with salt and pepper if needed. Sprinkle with fresh parsley for a burst of color and freshness that brightens every spoonful.
How to Serve Old-Fashioned Beef Stew Recipe
Garnishes
Fresh parsley is a simple yet beautiful garnish that adds a pop of green and a mild herbal brightness to your stew. If you love a little extra flair, a swirl of sour cream or a sprinkle of cracked black pepper on top works beautifully too.
Side Dishes
This stew is robust and filling on its own, but pairing it with crusty bread or warm dinner rolls lets you soak up every last drop of the luscious broth. For a lighter touch, a crisp green salad balances the richness perfectly.
Creative Ways to Present
Serve your stew in rustic bowls for a cozy feel, or pour it over creamy mashed potatoes for an indulgent twist. You can also try baking it in individual ramekins topped with puff pastry for a fun and elegant presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Old-Fashioned Beef Stew Recipe tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
For longer storage, this stew freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It keeps well for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
Reheat your stew gently on the stove over low heat until warmed through, stirring occasionally. To keep the beef tender and the vegetables intact, avoid boiling during reheating. If reheating from frozen, thaw overnight in the fridge before warming.
FAQs
Can I use different cuts of beef for this stew?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can also use brisket or short ribs, though cooking times may vary to achieve the perfect tenderness.
Is red wine necessary in this recipe?
Red wine adds wonderful depth and complexity, but it’s entirely optional. You can substitute with extra beef broth for a equally delicious stew.
Can I make this stew in a slow cooker?
Yes! After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
How can I thicken the stew if I want it heartier?
If you prefer a thicker stew, you can mash a few potatoes into the broth or stir in a slurry made from flour and cold water during the final cooking stage.
What can I substitute for frozen peas?
If you don’t have frozen peas, green beans or fresh corn kernels make great alternatives, bringing a slightly different but equally tasty burst of color and texture.
Final Thoughts
This Old-Fashioned Beef Stew Recipe is pure comfort in a bowl, perfect for gathering around with friends and family. It’s got that nostalgic charm and hearty flavor that never fails to satisfy. I can’t wait for you to try making it and enjoy every delicious spoonful as much as I do.
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 classic Old-Fashioned Beef Stew is a hearty and comforting dish, featuring tender beef chuck slow-cooked with fresh vegetables, herbs, and a rich broth. Perfect for a cozy family meal, this stew combines robust flavors from red wine, tomato paste, and aromatic herbs simmered to perfection in a single pot.
Ingredients
Beef and Flour
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Liquids and Vegetables
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss the beef cubes with all-purpose flour, salt, and black pepper to create a light coating that will help develop a rich crust when searing.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. In batches, sear the coated beef cubes until browned on all sides to lock in flavor, then transfer to a plate.
- Sauté Aromatics: In the same pot, add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves, coating the aromatics well to deepen the flavor of the stew.
- Add the Liquid: Pour in beef broth and red wine (if using), scraping the bottom of the pot to lift any browned bits for extra richness.
- Simmer the Stew: Return the browned beef to the pot. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook gently for 1.5 to 2 hours, allowing the beef to become tender.
- Add Vegetables: Stir in sliced carrots, diced potatoes, and chopped celery. Continue cooking covered for another 45 minutes, or until both the vegetables and beef are tender.
- Finish & Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, adjust seasoning with salt and pepper if needed, and garnish with freshly chopped parsley before serving.
Notes
- For a thicker stew, mix an additional tablespoon of flour with cold water and stir into the simmering stew during the last 10 minutes of cooking.
- Red wine is optional but adds depth; substitute with additional beef broth if preferred.
- Leftovers improve in flavor and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Ensure to brown beef in batches to avoid steaming and achieve proper caramelization.
- Vegetables can be varied based on preference; parsnips or turnips make good additions.
