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: 1/2 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.
