There’s something heartwarming about a pot of Old-Fashioned Beef Stew bubbling away on the stove. It’s the kind of dish that fills your kitchen with a savory aroma, promising a meal that’s as comforting as a favorite sweater. Tender beef, vibrant vegetables, and a rich, herby broth come together in every bite, making this classic stew a true celebration of simplicity and flavor. Whether you’re serving it on a chilly evening or looking to evoke a little nostalgia at the table, Old-Fashioned Beef Stew is that beloved recipe you’ll turn to again and again.

Old-Fashioned Beef Stew Recipe - Recipe Image

Ingredients You’ll Need

This Old-Fashioned Beef Stew thrives on humble ingredients, each one playing an essential role in building the stew’s signature flavor and texture. With a well-chosen list and a few simple techniques, you’re just steps away from stew perfection.

Beef chuck roast: The star of the show—choose marbled beef for the most tender, flavorful result.
Salt: Brings all the flavors into focus while seasoning the beef thoroughly.
Black pepper: Adds just the right amount of background warmth to the broth.
All-purpose flour: Binds to the beef and helps thicken the stew into a luxurious sauce.
Olive oil: For browning the meat, this gives the stew a rich, savory foundation.
Onion: Adds sweet depth as it softens and melds into the base of the stew.
Garlic: Brightens up the whole pot with a fragrant punch.
Beef broth: Enhances the meaty flavor and forms the heart of the stew’s savory liquid.
Red wine (optional): Lends complexity and robust flavor, depth, and a subtle acidity; substitute extra broth if preferred.
Carrots: Their sweetness balances the savory notes and adds color and texture.
Potatoes: These hearty chunks soak up the flavors and make every bowl extra satisfying.
Celery: Underpins the stew with an aromatic, earthy freshness.
Tomato paste: Intensifies the color and infuses every bite with umami richness.
Dried thyme: Earthy and aromatic, thyme brings classic stewhouse character.
Dried rosemary: Just the right hint erases any blandness; don’t skip it.
Bay leaves: A couple tossed in while simmering infuse the broth with subtle, savory complexity.
Frozen peas: Stirred in at the end for color, sweetness, and a pop of freshness.

How to Make Old-Fashioned Beef Stew

Step 1: Prep and Season the Beef

Pat your beef chunks dry with paper towels—this step is crucial for achieving that glorious browned crust later. Sprinkle the beef with salt and pepper, turning to coat all sides, then toss the cubes in flour. This not only seasons each bite but lays the foundation for a beautifully thick stew.

Step 2: Brown the Beef

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add the floured beef in batches (don’t crowd the pot!) and brown on all sides, about 4 to 5 minutes per batch. Remove the browned pieces to a plate as you go. These caramelized bits will infuse the broth with deep, savory flavor.

Step 3: Sauté the Aromatics

Once all the beef is done, add the chopped onion to the same pot. Sauté for about three minutes until softened and golden around the edges, scraping up any browned bits left behind. Stir in the minced garlic and let it cook just until fragrant, 30 seconds or so.

Step 4: Build the Broth and Simmer

Pour in the beef broth and red wine (if using), then add your carrots, potatoes, celery, tomato paste, thyme, rosemary, and bay leaves. Give everything a good stir and return the browned beef (and any accumulated juices) to the pot. Bring everything to a gentle boil, then reduce the heat to low, cover, and let the stew simmer gently for about two hours. Stir every so often to keep the flavors mingling and prevent sticking. The magic happens slowly as the beef becomes meltingly tender and the vegetables turn silky.

Step 5: Finish and Serve

When the beef is fork-tender and the broth is thickened, stir in the frozen peas. Let them cook for about five minutes; they’ll stay vibrant and slightly crisp. Don’t forget to remove the bay leaves just before serving! Now your Old-Fashioned Beef Stew is ready to be ladled into bowls and enjoyed.

How to Serve Old-Fashioned Beef Stew

Garnishes

A simple sprinkle of fresh chopped parsley does wonders for brightening up each bowl, both visually and in taste. A light drizzle of good olive oil or a grind of black pepper at the table can add just the right finishing touch. For a rustic, homey twist, try a pinch of flaky sea salt just before serving your Old-Fashioned Beef Stew.

Side Dishes

Nothing beats a slice of crusty bread when you’ve got stew this good—the perfect vehicle for scooping up every last drop. If you’re feeling a little extra, a side of buttery mashed potatoes or a simple green salad also pairs wonderfully and rounds out the meal. I’ve even served this alongside fluffy rice or egg noodles for a change of pace.

Creative Ways to Present

For family dinners, serve the Old-Fashioned Beef Stew straight from the Dutch oven to keep it piping hot and inviting. Hosting guests? Dish it up in big, wide bowls for generous servings, or ladle it into small ramekins for a stunning appetizer course. Leftovers can even be spooned over toasted bread slices for an open-faced “stew sandwich” that feels gourmet.

Make Ahead and Storage

Storing Leftovers

Let the stew cool completely before transferring it to airtight containers. It will keep in the fridge for up to four days, and some say it tastes even better after a night’s rest, as all those flavors really come together. Just be sure to store it without the bread or garnishes to keep everything fresh.

Freezing

Old-Fashioned Beef Stew is perfect for freezing—just portion cooled stew into freezer-safe containers, leaving a little room at the top for expansion. It keeps its quality nicely for up to three months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For easy, even reheating, warm the stew over low heat on the stove, stirring occasionally until hot and steamy. If it’s thickened up overnight, just splash in a bit of extra broth or water to loosen the consistency. The microwave works for small portions, too—just cover loosely and heat in bursts, stirring between each one.

FAQs

Can I make Old-Fashioned Beef Stew in advance?

Absolutely! In fact, some would argue it tastes even better the next day. Letting the flavors meld overnight in the fridge creates a richer, deeper taste. Just reheat it gently on the stove when you’re ready to serve.

What’s the best cut of beef for stew?

Beef chuck roast is ideal because it’s well-marbled and becomes meltingly tender after a slow simmer. You want a cut that softens rather than dries out, so steer clear of leaner cuts for this recipe.

Do I have to use red wine?

Not at all! While red wine adds depth and color, you can simply use extra beef broth if you’d prefer to leave the wine out. The stew will still be absolutely delicious and hearty.

Can I add other vegetables?

Of course! Old-Fashioned Beef Stew is wonderfully versatile. Try turnips, parsnips, or even sweet potatoes if you’d like to mix things up. Just make sure to cut everything to similar sizes so they cook evenly.

How do I keep the beef tender?

Low and slow is the secret here. Letting the meat simmer gently for a couple of hours gives you beef that’s juicy, tender, and never tough. Resist the urge to boil—the gentle heat is key.

Final Thoughts

If you’re craving a meal that fills both your kitchen and your heart with comfort, Old-Fashioned Beef Stew is the recipe to reach for. Gather your ingredients, simmer up a big batch, and invite your favorite people to the table—this is one dish guaranteed to create delicious memories.

Old-Fashioned Beef Stew Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Old-Fashioned Beef Stew recipe is a comforting and hearty dish perfect for a cozy meal. Tender chunks of beef are simmered with vegetables in a flavorful broth until everything is deliciously tender. Serve with crusty bread for a satisfying meal.

Ingredients

Scale

Beef Stew:

2 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil

Vegetables:

1 large onion, chopped
3 garlic cloves, minced
3 large carrots, sliced into 1-inch pieces
3 medium potatoes, peeled and cut into chunks
2 celery stalks, sliced
1 cup frozen peas

Broth and Seasonings:

4 cups beef broth
1 cup red wine (optional, can substitute broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

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Instructions

Prepare Beef: Pat beef dry, season with salt and pepper, and coat in flour.
Brown Beef: Brown beef in batches in a Dutch oven.
Sauté Vegetables: Cook onion, then add garlic and remaining vegetables.
Add Broth and Seasonings: Pour in broth, wine, if using, and seasonings. Return beef to pot.
Simmer: Bring to a boil, then simmer covered for 2 hours.
Finish: Stir in peas and cook for a few more minutes. Remove bay leaves before serving.