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.
