Old Fashioned Beef Stew is a cozy, nourishing meal that I love to make when I want something hearty and satisfying. It’s packed with tender chunks of beef, soft vegetables, and a savory broth that warms me from the inside out. It’s the kind of recipe that brings comfort with every bite.
Why I Love This Recipe
There’s so much I enjoy about this classic stew:
- The slow-simmered beef becomes fall-apart tender and full of flavor.
- It’s a one-pot meal with everything I need—protein, veggies, and a rich broth.
- It’s great for leftovers and even tastes better the next day.
- I can make it ahead of time and reheat it easily.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Beef stew meat (like chuck roast), cut into cubes
- All-purpose flour
- Salt and black pepper
- Paprika
- Vegetable oil
- Yellow onions, chopped
- Garlic cloves, minced
- Tomato paste
- Worcestershire sauce
- Beef broth
- Bay leaves
- Carrots, peeled and chopped
- Potatoes, peeled and cubed
- Celery, chopped
- Frozen peas
- Fresh parsley, for garnish
Directions
- Coat and Brown the Beef: I toss the beef cubes with flour, salt, pepper, and paprika. In a large pot or Dutch oven, I heat oil and brown the beef in batches to get a deep, flavorful crust.
- Cook the Aromatics: Once the beef is browned, I set it aside and sauté chopped onions in the same pot until soft. Then I stir in minced garlic and tomato paste, cooking for about a minute.
- Build the Base: I return the beef to the pot, add Worcestershire sauce, and pour in the beef broth. I also toss in bay leaves and bring everything to a boil.
- Simmer the Stew: I reduce the heat, cover the pot, and let it simmer for about 1.5 hours until the beef starts to get tender.
- Add the Vegetables: I stir in the carrots, potatoes, and celery, then continue simmering for another 30 minutes until the veggies are cooked through.
- Finish It Off: I add the peas during the last 5 minutes of cooking, then remove the bay leaves and adjust the seasoning if needed.
- Serve: I ladle the stew into bowls and top it with a sprinkle of chopped fresh parsley.
Servings and Timing
This recipe makes about 6 to 8 servings. Prep time is around 20 minutes, and the total cook time is about 2 hours and 15 minutes, so I can have it ready in roughly 2 hours and 35 minutes.
Variations
- I sometimes swap the potatoes for sweet potatoes for a different twist.
- A splash of red wine added with the broth deepens the flavor beautifully.
- I like adding mushrooms or parsnips when I want a bit more earthy flavor.
- If I want a thicker stew, I mash a few potatoes into the broth near the end of cooking.
Storage and Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. This stew reheats really well on the stove or in the microwave. I just add a splash of broth or water if it thickens too much. It also freezes well—I let it cool completely before storing in freezer-safe containers for up to 3 months.
FAQs
Can I make this in a slow cooker?
Yes. After browning the beef and sautéing the onions and garlic, I transfer everything to the slow cooker. I cook it on low for 7-8 hours or high for 4-5 hours, adding the peas at the end.
How can I thicken the stew?
If I want it thicker, I mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering stew at the end, cooking for a few extra minutes.
Do I have to brown the beef first?
I highly recommend it. Browning the beef gives it a deep, rich flavor that really makes a difference in the final dish.
Can I use a different cut of beef?
Yes, but I prefer chuck roast because it gets super tender when simmered. Stew meat is convenient, but any well-marbled cut that can handle long cooking works.
What should I serve with beef stew?
I love serving it with crusty bread or over mashed potatoes. A side salad or roasted green beans also makes a nice pairing.
Conclusion
Old Fashioned Beef Stew is a timeless, comforting recipe that always hits the spot. Whether I’m cooking for family or prepping meals ahead of time, this stew brings rich flavor, warmth, and satisfaction. It’s the kind of meal I turn to again and again when I want something nourishing and homemade.
Old Fashioned Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: ~2 hours 35 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Old Fashioned Beef Stew is a classic, hearty one-pot meal packed with tender beef, vegetables, and a rich, savory broth. This comforting stew is slow-simmered for maximum flavor, making it perfect for cozy dinners, meal prep, and satisfying leftovers. Ideal for cold weather or any time you’re craving a traditional, nourishing dish.
Ingredients
- 2 lbs beef stew meat (such as chuck roast), cut into cubes
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp vegetable oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth
- 2 bay leaves
- 4 carrots, peeled and chopped
- 3–4 potatoes, peeled and cubed
- 3 celery stalks, chopped
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Coat and Brown Beef: Toss beef cubes with flour, salt, pepper, and paprika. In a large Dutch oven, heat oil and brown the beef in batches. Set aside.
- Sauté Aromatics: In the same pot, cook onions until soft. Stir in garlic and tomato paste, cooking for 1 minute.
- Build the Broth: Return beef to the pot. Add Worcestershire sauce, beef broth, and bay leaves. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 1.5 hours until beef is tender.
- Add Vegetables: Stir in carrots, potatoes, and celery. Simmer for another 30 minutes until vegetables are soft.
- Finish: Add peas during the last 5 minutes of cooking. Remove bay leaves, adjust seasoning, and garnish with fresh parsley.
- Serve: Ladle into bowls and enjoy with crusty bread or over mashed potatoes.
Notes
- Swap potatoes for sweet potatoes for a sweeter twist.
- Add red wine with the broth for deeper flavor.
- For extra heartiness, stir in mushrooms or parsnips.
- Thicken by mashing a few potatoes or adding a cornstarch slurry at the end.
- Store in fridge up to 4 days, or freeze for up to 3 months.
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