This Old Fashioned Beef Stew is a hearty, comforting classic that I love making on chilly days or when I need a filling, nourishing meal. With tender chunks of beef, soft root vegetables, and a rich, savory broth, this stew is slow-cooked to perfection and packed with flavor in every spoonful.
Why You’ll Love This Recipe
I love this beef stew because it’s a one-pot wonder that warms me from the inside out. The slow simmering creates incredibly tender beef and melds the flavors beautifully. It’s a timeless dish that feels like home—perfect for Sunday dinners, make-ahead lunches, or anytime I want something rustic and deeply satisfying. Plus, it’s easy to make and even better the next day.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Stew beef (chuck roast, cut into cubes)
- All-purpose flour
- Salt and pepper
- Olive oil or vegetable oil
- Onion, chopped
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Potatoes, peeled and cubed
- Tomato paste
- Beef broth
- Worcestershire sauce
- Bay leaves
- Dried thyme
- Fresh parsley (for garnish)
directions
- I start by tossing the beef in flour seasoned with salt and pepper until each piece is lightly coated.
- In a large Dutch oven or heavy pot, I heat oil over medium-high heat and brown the beef in batches, then set it aside.
- In the same pot, I sauté the onion, garlic, carrots, and celery for a few minutes until fragrant and slightly softened.
- I stir in the tomato paste, letting it cook for a minute to deepen the flavor.
- I return the beef to the pot and add the potatoes, beef broth, Worcestershire sauce, bay leaves, and thyme.
- I bring the stew to a boil, then reduce the heat to low and let it simmer, covered, for about 2 hours, stirring occasionally.
- I check the beef for tenderness and adjust seasoning with salt and pepper as needed. If the stew is too thin, I simmer it uncovered for 15–20 more minutes to thicken.
- I remove the bay leaves and sprinkle fresh parsley over the top before serving.
Servings and timing
This recipe serves 6 people and takes about 2 hours and 30 minutes total—15 minutes to prep and 2 hours+ to simmer. It’s worth every minute for the depth of flavor and tenderness that develops.
Variations
Sometimes I add peas or green beans in the last 10 minutes for extra veggies. I also swap potatoes for turnips or parsnips when I want something a little different. And if I’m short on time, I make it in a slow cooker or pressure cooker instead.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave, and the flavors actually deepen overnight. I also freeze it in portions for up to 3 months—perfect for easy future meals.
FAQs
What cut of beef is best for stew?
I use chuck roast because it becomes wonderfully tender after slow cooking, but any well-marbled stewing beef works great.
Can I make this in a slow cooker?
Yes, after browning the beef and sautéing the veggies, I transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.
How do I thicken the stew?
If the stew is too thin, I simmer it uncovered for the last 15–20 minutes. I’ve also mixed a tablespoon of flour or cornstarch with water and stirred it in for extra thickness.
Can I make this ahead of time?
Definitely. I often make it a day early—the flavor is even better after resting in the fridge overnight.
What should I serve with beef stew?
I like serving it with crusty bread, biscuits, or even over mashed potatoes for an extra cozy meal.
Conclusion
Old Fashioned Beef Stew is a true comfort food classic that never goes out of style. It’s simple, hearty, and incredibly flavorful—perfect for feeding a crowd or warming up on a cold night. I keep this recipe in my regular rotation because it’s dependable, delicious, and always hits the spot.
Old Fashioned Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 3 hours
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: stovetop / Simmered
- Cuisine: American
- Diet: Gluten Free
Description
This Old Fashioned Beef Stew is the ultimate comfort food—hearty, savory, and full of rich, slow-cooked flavor. Tender chunks of beef simmer with potatoes, carrots, onions, and herbs in a thick, savory broth that warms you from the inside out. Perfect for chilly nights or Sunday dinners, this classic beef stew is just like grandma used to make.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 4 carrots, sliced into thick rounds
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- Optional: ½ cup frozen peas (added at the end)
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef with salt and pepper, then toss with flour to coat lightly.
- In a large pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches, then transfer to a plate.
- In the same pot, sauté onions until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste, then deglaze the pot with a splash of broth, scraping up any browned bits.
- Return beef to the pot. Add remaining broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Add carrots, potatoes, and celery. Simmer uncovered for another 30–40 minutes until vegetables are soft and broth thickens.
- Optional: Stir in peas during the last 5 minutes.
- Remove bay leaves, garnish with parsley, and serve hot.
Notes
- Stew can be made ahead—it tastes even better the next day.
- Freezes well for up to 3 months in airtight containers.
- Thicken broth further with a cornstarch slurry if desired.
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