If you are craving a comforting, hearty dish that feels like a warm hug on a chilly day, this Old-Fashioned Beef Stew Recipe is just what you need. With tender, melt-in-your-mouth beef cubes simmered alongside vibrant vegetables and a rich, savory broth, this stew brings together simplicity and depth in every spoonful. Whether it’s a family dinner or a cozy night in, this recipe delivers that classic taste that makes you feel right at home.
Ingredients You’ll Need
Every ingredient in this Old-Fashioned Beef Stew Recipe plays a vital role, from creating deep flavors to adding texture and color that make each bite satisfying and wholesome. The list is straightforward but essential, making this dish accessible and rewarding for any home cook.
- 2 pounds stew beef, cut into 1-inch cubes: Choose well-marbled beef for tender, flavorful meat that softens beautifully during cooking.
- 3 tablespoons all-purpose flour: Helps coat the beef, creating a nice crust and thickening the stew later.
- 1 teaspoon salt: Essential for enhancing all the savory flavors in the dish.
- ½ teaspoon black pepper: Adds a subtle spicy kick that wakes up the palate.
- 2 tablespoons olive oil: For browning the beef and sautéing vegetables, lending a lovely richness.
- 1 onion, diced: Builds the stew’s sweet and savory base with caramelized notes.
- 3 cloves garlic, minced: Brings aromatic warmth and depth to every bite.
- 4 cups beef broth: The heart of the stew’s luscious, meaty liquid.
- 1 cup red potatoes, diced: Adds creaminess and substance as they absorb flavors and cook tender.
- 2 carrots, sliced: Contribute natural sweetness and vibrant color.
- 2 celery stalks, chopped: Provide aromatic freshness and a subtle crunch.
- 1 tablespoon tomato paste: Intensifies the stew’s rich, hearty base with savory depth.
- 1 teaspoon Worcestershire sauce: Adds umami complexity that elevates the broth.
- 1 teaspoon dried thyme: Offers a delicate herbal note that complements the meat perfectly.
- 1 teaspoon paprika: Infuses warmth and a hint of smoky sweetness.
- 2 bay leaves: Slow-release herbaceous aroma that rounds out the stew’s profile.
- ½ teaspoon dried rosemary: Adds a piney, aromatic touch to enhance the overall flavor.
- 1 cup frozen peas (optional): Stirred in at the end for a burst of freshness and color contrast.
- For Thickening (Optional): 2 tablespoons cornstarch mixed with ¼ cup cold water; use this if you like a thicker stew consistency.
How to Make Old-Fashioned Beef Stew Recipe
Step 1: Coat the Beef
Begin by tossing the beef cubes with flour, salt, and black pepper until each piece is evenly coated. This simple step not only adds flavor but also helps to develop a beautiful crust on the meat when browned, setting the stage for a rich stew.
Step 2: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, giving each piece 2 to 3 minutes per side to develop a caramelized exterior. Don’t rush this — browning is where much of the stew’s deep flavor begins. Once browned, set the beef aside.
Step 3: Sauté Aromatics and Vegetables
In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Cook them together for 3 to 4 minutes, stirring occasionally, until the onions turn soft and translucent. These aromatics lay down the flavorful foundation before the liquids are added.
Step 4: Build the Flavor Base
Stir in tomato paste, Worcestershire sauce, dried thyme, paprika, rosemary, and bay leaves. Let these ingredients blend for a minute or two—this step awakens the spices, allowing the tomato paste to lightly caramelize and deepen the taste of the stew.
Step 5: Combine Beef and Broth
Return the browned beef to the pot and pour in the beef broth. Bring everything to a gentle simmer, then cover and cook for 1.5 to 2 hours. This slow simmer transforms the tougher cuts of beef into tender bites infused with all the herbs and spices.
Step 6: Add Potatoes and Continue Cooking
After the initial cooking time, add the diced red potatoes to the pot and let the stew simmer for another 30 minutes until the potatoes are fork-tender. The potatoes soak up the rich broth, adding a pleasing body and creaminess to the stew.
Step 7: Thicken the Stew (Optional)
If you prefer a thicker stew, mix cornstarch with cold water until smooth, then stir it into the pot. Simmer the stew for 5 to 10 more minutes, allowing it to thicken to your desired consistency. This step is perfect to give the broth a silky, satisfying texture.
Step 8: Finish with Peas and Season
Stir in the frozen peas and cook for another 5 minutes to warm through while adding a pop of color and sweetness. Finally, remove the bay leaves and taste the stew. Adjust seasoning with more salt or pepper if needed before serving.
How to Serve Old-Fashioned Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme over the top immediately before serving adds elegance and freshness. A pinch of cracked black pepper enhances the rustic look and flavor of the stew.
Side Dishes
This stew pairs beautifully with crusty bread perfect for dipping into the savory broth, or a side of creamy mashed potatoes to soak up every drop. You can also serve it alongside a simple green salad for a lighter balance.
Creative Ways to Present
For a cozy family dinner or casual gathering, serve the stew in individual rustic bowls accompanied by a dollop of sour cream or horseradish for a little tang. Or ladle it over buttered noodles or rice to mix things up without losing the comforting appeal.
Make Ahead and Storage
Storing Leftovers
Store leftover Old-Fashioned Beef Stew Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen, making every bite even more delightful the next day.
Freezing
If you want to save some for later, this stew freezes beautifully. Use freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to warm the stew evenly without drying it out. If the broth thickened too much in the fridge, simply add a little extra beef broth or water to loosen it up.
FAQs
Can I use a slow cooker for this Old-Fashioned Beef Stew Recipe?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and the flavors meld perfectly.
What cut of beef is best for stew?
Look for tougher, well-marbled cuts like chuck roast or stew meat; they break down beautifully during cooking, giving you tender beef and a rich, flavorful broth.
Can I substitute fresh herbs for the dried ones in the recipe?
Yes, fresh herbs can be used. Typically, you’ll want to triple the amount since fresh herbs are less concentrated. Add them towards the last 30 minutes of cooking to preserve their brightness.
Is it okay to skip the thickening step with cornstarch?
Definitely. The stew will still be delicious and have a lovely broth consistency. Thickening is optional and depends on your texture preference.
How can I make this stew more hearty?
Adding more root vegetables like parsnips or turnips, or even some pearl barley, can boost the stew’s heartiness without changing the classic flavors.
Final Thoughts
There is something truly special about sitting down to a bowl of slow-cooked goodness like this Old-Fashioned Beef Stew Recipe. It’s a dish that brings comfort, joy, and the kind of flavor that lingers long after the last bite. I encourage you to give it a try—it’s a timeless favorite that never fails to satisfy and warm the soul.
Print
Old-Fashioned Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This classic Old-Fashioned Beef Stew is a hearty and comforting dish perfect for chilly days. Tender cubes of beef are browned and then slow-simmered with fresh vegetables, savory herbs, and rich beef broth to develop deep, robust flavors. Finished with optional peas and a thickened gravy, this stew is a satisfying meal that warms from the inside out.
Ingredients
Beef and Seasoning
- 2 pounds stew beef, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red potatoes, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Liquids and Sauces
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- ½ teaspoon dried rosemary
Thickening (Optional)
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Coat the Beef: Toss the beef cubes with flour, salt, and black pepper until all pieces are evenly coated. This helps in browning and thickening the stew later.
- Heat the Oil: Warm the olive oil in a large pot over medium-high heat to prepare for searing the beef.
- Brown the Beef: In batches, brown the beef cubes for 2-3 minutes on each side to develop a rich crust, then transfer them to a plate and set aside.
- Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and chopped celery to the same pot. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Flavorings: Stir in tomato paste, Worcestershire sauce, dried thyme, paprika, dried rosemary, and bay leaves to combine with the vegetables and enhance the stew’s depth.
- Combine Beef and Broth: Return the browned beef cubes to the pot and pour in the beef broth, stirring to integrate all ingredients.
- Simmer Slowly: Bring the mixture to a gentle simmer, cover the pot, and cook for 1.5 to 2 hours, stirring occasionally to prevent sticking and promote even cooking.
- Add Potatoes: Stir in the diced red potatoes and continue simmering for another 30 minutes until the potatoes and beef are fork-tender.
- Prepare Thickener: Mix cornstarch with cold water until smooth to create a slurry for thickening the stew.
- Thicken the Stew: Stir the cornstarch mixture into the pot and simmer for 5-10 minutes, allowing the stew to thicken to your desired consistency.
- Add Peas: Stir in frozen peas (if using) and cook for an additional 5 minutes to heat through and add a pop of color.
- Final Seasoning: Remove the bay leaves, taste the stew, and adjust salt or pepper as needed.
- Serve: Ladle the hot stew into bowls and serve with crusty bread or over a bed of mashed potatoes for a comforting meal.
Notes
- You can substitute red potatoes with Yukon gold or baby potatoes if preferred.
- For a richer flavor, consider using homemade beef broth or stock.
- If you prefer a thicker stew without cornstarch, cook uncovered for the last 30 minutes to reduce the liquid.
- Frozen peas are optional but add a nice freshness and color to the dish.
- Leftovers taste even better the next day as flavors continue to meld.
