Old Fashioned Beef Stew is the kind of meal that feels like a warm hug on a chilly day. It’s filled with tender chunks of beef, soft carrots, potatoes, and onions all simmered slowly in a rich, flavorful broth. The vegetables soak up all that goodness, making every spoonful hearty and satisfying.
I love making this stew on weekends when I have time to let it cook low and slow. There’s something so comforting about the smell that fills the kitchen—like coming home to something familiar and cozy. I usually toss in a bay leaf and a sprinkle of fresh thyme to give it that classic taste I grew up loving.
This stew is perfect served with crusty bread to soak up the sauce or alongside a simple green salad to lighten things up. Whenever I make it, it sparks great conversations and brings people together around the table. It’s a dish that never goes out of style, and it’s always ready to make any day feel special.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, try brisket or short ribs as alternatives.
All-Purpose Flour: Flour helps thicken the stew. For a gluten-free option, use cornstarch or arrowroot powder but add it near the end of cooking.
Beef Broth: Using low sodium broth lets you control the saltiness better. You can also use homemade broth or substitute with vegetable broth for a lighter taste.
Red Wine: This adds depth to the flavor but is optional. If you skip it, simply replace with more beef broth or a splash of balsamic vinegar for acidity.
Vegetables: Carrots, potatoes, celery, and onions are classic stew veggies. You can swap potatoes with sweet potatoes for a twist or add mushrooms for earthiness.
How Do You Get Tender, Flavorful Beef in Stew?
Getting your beef tender and tasty is the heart of this stew. Here’s how to do it right:
- Dry the Beef: Pat beef cubes with paper towels. This helps in browning rather than steaming.
- Coat with Flour: Lightly dusting with flour adds a layer that helps create a nice crust and thickens the stew.
- Brown in Batches: Don’t crowd the pan. Browning in batches keeps the heat steady for a deep, rich crust.
- Low and Slow Simmer: After adding liquids, keep the stew at a gentle simmer. High heat makes beef tough. Slow cooking breaks down collagen, making it tender.
- Use a Heavy Pot: A Dutch oven or thick-bottomed pot holds heat evenly, which helps the beef cook evenly.
Taking these steps ensures that by the end, your beef is melt-in-your-mouth soft with rich flavor. It’s worth the time!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and is perfect for slow simmering, giving your stew rich flavor and tender meat.
- Cutting board and sharp knife – These make chopping vegetables and beef quick and safe.
- Measuring spoons and cups – Keeps your ingredients precise and helps with seasoning.
- Wooden spoon or spatula – Great for stirring and scraping bits from the bottom of the pan without scratching.
- Burp or ladle – For serving the hearty stew in bowls, making it easy to enjoy every spoonful.
Flavor Variations & Add-Ins
- Add mushrooms: Stir in sliced mushrooms with the vegetables for extra earthiness and texture.
- Swap beef for lamb: Use lamb chunks instead for a different rich flavor, especially if you like stronger tastes.
- Use different herbs: Fresh rosemary or parsley added at the end can brighten the dish. Swap thyme for sage if you prefer a different aroma.
- Spice it up: Add a pinch of cayenne or paprika for a smoky kick, perfect for those who like a bit of heat.
Old Fashioned Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil (or olive oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (preferably low sodium)
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For Garnishing (Optional):
- Fresh rosemary sprig
- Chopped fresh parsley
How Much Time Will You Need?
This stew takes about 20 minutes to prep, and then it simmers gently for 2 to 2.5 hours. The slow cooking is what makes the beef tender and the flavors meld perfectly. It’s mostly hands-off cooking, so it’s great for a relaxed day at home!
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef cubes dry with paper towels. Season the flour lightly with salt and pepper, then toss the beef until all pieces are coated. This helps brown the beef nicely and thickens the stew later.
2. Brown the Beef:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes about 3-4 minutes on each side until they have a rich brown crust. Remove the browned beef and set aside.
3. Cook the Vegetables:
In the same pot, add the chopped onion and celery. Cook, stirring occasionally for about 5 minutes, until softened. Add the minced garlic and cook another minute until fragrant.
4. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to slightly reduce.
5. Simmer the Stew:
Return the beef and any collected juices back to the pot. Add the beef broth, dried thyme, and bay leaf. Bring to a boil, then lower the heat, cover, and let it simmer gently for 1.5 to 2 hours, or until the beef is just starting to get tender.
6. Add Potatoes and Carrots:
Add the potatoes and carrots to the stew. Cover and continue cooking for another 30-40 minutes until the vegetables are soft and the beef is fork-tender.
7. Final Touches:
Taste your stew and season with salt and freshly ground black pepper as needed. Remove the bay leaf and fresh thyme sprigs if you used them.
8. Serve and Enjoy:
Ladle the stew into bowls. Garnish with fresh rosemary sprigs and chopped parsley if you like. Serve it hot with crusty bread for soaking up all the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it in the fridge overnight or use the cold water method by sealing the beef in a plastic bag and submerging it in cold water, changing the water every 30 minutes.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the beef and vegetables are tender.
How Should I Store Leftovers?
Keep leftover stew in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables to the Stew?
Definitely! Feel free to add mushrooms, peas, green beans, or parsnips. Just add them accordingly—mushrooms can go in with the carrots and potatoes, while peas are best added near the end of cooking so they don’t get mushy.