The aroma of simmering beef stew wafting through the house instantly brings a sense of comfort and warmth. I can still remember the days spent in my grandmother’s kitchen, watching as she stirred a big pot of stew, patiently waiting for the flavors to meld. It’s more than just a recipe; it’s a tradition. Making Old Fashioned Beef Stew is a way to celebrate simpler times and fill your home with a cozy atmosphere. This hearty dish is perfect for gatherings, cold winter nights, or any time you crave something soothing. What makes this recipe special is its rich flavor and the satisfaction that comes from slowing down to enjoy it.
why make this recipe
Old Fashioned Beef Stew is a classic dish that brings people together. It’s a meal rooted in tradition, reminding us of home-cooked meals and shared moments. Using simple, wholesome ingredients, this stew is not only delicious but also nutritious. The combination of tender beef, hearty vegetables, and savory broth creates a dish that nourishes both body and soul. Plus, the leftovers taste even better the next day, making it a perfect make-ahead meal. You’ll appreciate the rich flavors and warm company it invites to your table.
how to make Old Fashioned Beef Stew
Ingredients:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional, or use more beef broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 lbs russet potatoes, peeled and cut into 1 1/2-inch cubes
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped, for garnish
Directions:
- Pat the beef chuck dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides until well seared. Remove the beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer, stirring until the sauce thickens.
- Return the beef to the pot. Stir in the diced tomatoes (undrained), Worcestershire sauce, bay leaves, and dried thyme. Bring to a gentle simmer.
- Reduce heat to low, cover the pot, and cook for 1 hour and 30 minutes, or until the beef is very tender.
- Add the carrots, celery, and potatoes to the pot. Stir well.
- Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender.
- Remove bay leaves. Stir in frozen peas (if using) during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
how to serve Old Fashioned Beef Stew
Serve Old Fashioned Beef Stew in warm bowls. It pairs wonderfully with crusty bread or a fresh side salad. For an extra touch, you can add a sprinkle of fresh parsley on top for added color and a pop of flavor. This dish is filling and satisfying enough to stand alone, but a simple side of bread can soak up the delicious broth.
how to store Old Fashioned Beef Stew
Allow the stew to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, place the stew in the freezer for up to 3 months. Just remember to label the containers with the date so you can keep track of freshness.
tips to make Old Fashioned Beef Stew
- For best flavor, let the beef sear well. This creates a richer taste.
- Feel free to experiment with other vegetables like mushrooms or parsnips for added flavor.
- If you like a thicker stew, you can mix some cornstarch with cold water and stir it into the stew during the last few minutes of cooking.
- Don’t rush the simmering process. Allowing it to cook slowly develops deeper flavors.
variation
Try adding garlic or herb butter towards the end of cooking for a richer flavor. You can also swap in different cuts of beef like brisket or round for a different texture. For a lighter version, use chicken instead of beef.
FAQs
Can I make this stew in a slow cooker?
Yes, brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Is it necessary to use red wine?
No, it’s optional. If you prefer not to use wine, you can replace it with additional beef broth for a non-alcoholic version.
Can I add other spices or herbs?
Absolutely! Feel free to experiment with your favorite herbs like rosemary or additional spices to suit your taste.
Old Fashioned Beef Stew
Ingredients
Beef and Seasoning
- 2 lbs beef chuck, cut into 1 1/2-inch cubes Pat dry and season generously with salt and pepper.
- 2 tablespoons olive oil For browning beef.
- 1 teaspoon salt Or to taste.
- 1/2 teaspoon black pepper Or to taste.
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 lbs russet potatoes, peeled and cut into 1 1/2-inch cubes
- 1/2 cup frozen peas Optional.
Liquid and Flavorings
- 4 cups beef broth
- 1 cup dry red wine Optional, or use additional beef broth.
- 1 14.5 ounce can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
Thickener
- 1/4 cup all-purpose flour For thickening the stew.
Garnish
Method
Preparation
- Pat the beef chuck dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides until well seared. Remove the beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Cooking
- Gradually pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer, stirring until the sauce thickens.
- Return the beef to the pot. Stir in the diced tomatoes (undrained), Worcestershire sauce, bay leaves, and dried thyme. Bring to a gentle simmer.
- Reduce heat to low, cover the pot, and cook for 1 hour and 30 minutes, or until the beef is very tender.
- Add the carrots, celery, and potatoes to the pot. Stir well.
- Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender.
- Remove bay leaves. Stir in frozen peas (if using) during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
Serving
- Ladle into bowls, garnish with fresh parsley, and serve hot.