If you are craving comfort food that feels like a warm hug on a chilly day, this Old-Fashioned Beef Stew Recipe is exactly what you need. This hearty stew combines tender beef, hearty vegetables, and rich, savory flavors simmered together for hours until everything melds perfectly. It’s a classic dish that never goes out of style, offering a satisfying meal that’s deeply nourishing and unbelievably flavorful. Whether you’re slow-cooking for a family dinner or simply want a timeless recipe to rely on, this stew is a winner every time.
Ingredients You’ll Need
Few recipes boast such a straightforward list of ingredients yet deliver so much depth in flavor and texture. Each component plays an essential role in creating the signature taste and comforting feel of this stew—from the chunks of tender beef to the aromatic herbs and vibrant vegetables.
- 2 lbs beef chuck: The perfect cut for slow cooking, becoming tender and flavorful as it simmers.
- 3 tbsp all-purpose flour: Helps create a luscious, slightly thickened stew base.
- 2 tbsp olive oil: For browning the beef and sautéing aromatics, adding subtle richness.
- 1 onion, chopped: Contributes sweetness and depth once caramelized.
- 3 cloves garlic, minced: Adds aromatic punch and enhances overall savoriness.
- 4 cups beef broth: Forms the hearty liquid foundation for the stew.
- 1 cup red wine (optional): Brings complexity and richness to the flavor profile.
- 3 large carrots, sliced: Provide sweetness and a pop of color.
- 3 potatoes, diced: Add body and heartiness to the stew’s texture.
- 2 celery stalks, chopped: Lend a subtle earthy crunch that complements the softer veggies.
- 1 tbsp tomato paste: Intensifies the stew’s savory base with umami depth.
- 1 tsp Worcestershire sauce: Enhances the meaty flavor with tangy complexity.
- 1 tsp dried thyme: Offers gentle herbal notes.
- 1 tsp dried rosemary: Adds an aromatic, woodsy hint.
- 2 bay leaves: Infuse a subtle background flavor as the stew simmers.
- Salt and black pepper, to taste: Essential seasonings that bring all flavors together.
- 1 cup frozen peas (optional): Added near the end for a fresh pop of sweetness and color.
- 2 tbsp fresh parsley, chopped: A bright garnish to finish and liven up the dish.
How to Make Old-Fashioned Beef Stew Recipe
Step 1: Coat the Beef
Start by tossing your beef cubes with the flour, salt, and black pepper. This not only seasons the meat but also helps thicken the stew later, giving it that beautifully rich, velvety consistency we all love in a classic beef stew.
Step 2: Brown the Beef
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches without crowding the pan, allowing them to develop a deep brown crust. This step is key for flavor—don’t rush it! Once nicely browned, transfer the beef to a plate and set aside.
Step 3: Sauté Aromatics
In the same pot, toss in the chopped onion and cook for about 3 to 4 minutes until it softens and starts turning translucent. Add the garlic and cook for an additional minute. This step unlocks the sweet and fragrant bases that will elevate your stew to another level.
Step 4: Build the Base
Stir in the tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves. These ingredients provide layers of complexity that marry beautifully with the beef broth and wine, creating that unforgettable depth of flavor.
Step 5: Add the Liquid
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot with your spoon. Those little browned bits are flavor gold and essential for your stew’s rich profile.
Step 6: Simmer the Stew
Return the browned beef to the pot. Bring everything up to a gentle simmer, then cover and reduce the heat to low. Let it cook slowly for 1.5 to 2 hours. This slow simmer tenderizes the beef and allows all those wonderful flavors to mingle and develop.
Step 7: Add Vegetables
Stir in carrots, potatoes, and celery. Continue cooking for another 45 minutes, or until the vegetables and meat are fork-tender. This step transforms the stew into a hearty and nourishing meal with satisfying textures and flavors.
Step 8: Finish & Serve
Stir in the frozen peas and cook for an additional 5 minutes to warm them through. Remove the bay leaves, taste and adjust seasoning with more salt or pepper if needed. Garnish generously with fresh parsley for a bright, fresh touch just before serving.
How to Serve Old-Fashioned Beef Stew Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a beautiful contrasting green color but also introduces a vibrant freshness that lifts the stew’s deep, savory flavors. For a little extra indulgence, a dollop of creamy horseradish sauce or a swirl of sour cream can also be a delightful addition.
Side Dishes
Classic crusty bread or buttery dinner rolls are perfect companions to soak up every last bit of the rich stew broth. Mashed potatoes or buttery egg noodles also pair wonderfully, turning your meal into a hearty feast. A simple green salad can provide a crisp contrast to the warm stew as well.
Creative Ways to Present
Try serving your Old-Fashioned Beef Stew Recipe in a hollowed-out bread bowl for a cozy, rustic look that impresses guests. You can also ladle it over creamy polenta or roasted root vegetables for a comforting twist. For a charming presentation, garnish with microgreens or a few edible flowers to elevate the dish visually.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover stew to an airtight container and refrigerate for up to 3 to 4 days. The flavors often deepen after resting, so the next-day taste is even better! When reheating, do so gently on the stove or in the microwave to preserve texture and flavor.
Freezing
This Old-Fashioned Beef Stew Recipe freezes beautifully. Portion it into freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. When ready to thaw, place in the fridge overnight to defrost slowly before reheating.
Reheating
Reheat the stew on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of broth or water during reheating can help maintain the stew’s lovely consistency. Avoid overheating which can toughen the beef and alter the texture of the vegetables.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal due to its marbling and tenderness when slow-cooked, you can also use brisket or short ribs. Just be mindful that cooking times might vary slightly depending on the cut.
Is it necessary to add red wine?
Red wine is optional, but it adds wonderful depth and complexity to the stew. If you prefer not to use alcohol, feel free to replace it with additional beef broth or even a splash of balsamic vinegar for some acidity and brightness.
How can I make this stew ahead for a dinner party?
This Old-Fashioned Beef Stew Recipe actually tastes better the next day, so making it a day ahead is a great idea. Just prepare it up to a day in advance, refrigerate, and gently reheat before serving. It frees you up to enjoy your guests without last-minute kitchen stress.
What’s the secret to tender meat in this stew?
Low and slow cooking is the key. Simmering the beef gently for 1.5 to 2 hours breaks down the connective tissue, ensuring that each bite is melt-in-your-mouth tender. Don’t rush the cooking process or raise the temperature too high.
Can I add other vegetables to the stew?
Definitely! Feel free to customize your stew with mushrooms, parsnips, turnips, or even butternut squash. Just add them according to their cooking times so they don’t become mushy or overcooked.
Final Thoughts
There’s something truly special about a well-made Old-Fashioned Beef Stew Recipe—it’s not just food, it’s an experience that fills the kitchen with warmth and invites people to gather around the table. Try this recipe soon and embrace the comforting charm of slow-cooked goodness. It’s sure to become one of your favorite go-to meals whenever you’re craving rich, hearty comfort food.
Print
Old-Fashioned Beef Stew Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
This Old-Fashioned Beef Stew is a hearty and comforting classic featuring tender chunks of beef simmered slowly with fresh vegetables, aromatic herbs, and rich broth. Perfect for a cozy family meal, this stew combines traditional flavors with a satisfying texture, enhanced by optional red wine and fresh parsley garnish.
Ingredients
Beef and Coating
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Liquids
- 4 cups beef broth
- 1 cup red wine (optional)
Vegetables
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss beef cubes thoroughly with all-purpose flour, salt, and black pepper to ensure an even coating which will help thicken the stew later.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, sear until all sides are browned, then transfer the browned beef to a plate to retain juices and flavor.
- Sauté Aromatics: In the same pot, cook the chopped onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for an additional minute until fragrant, being careful not to burn.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the aromatics. Cook for a minute to combine flavors and release the herbs’ aroma.
- Add the Liquid: Pour in the beef broth and optional red wine, scraping the bottom of the pot to lift any browned bits sticking to the base. These add depth and richness to the stew.
- Simmer the Stew: Return the browned beef to the pot, bring the mixture to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours to allow the beef to become tender and the flavors to meld.
- Add Vegetables: Add sliced carrots, diced potatoes, and chopped celery to the pot. Continue cooking uncovered or partially covered for another 45 minutes until vegetables and beef are cooked through and tender.
- Finish & Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving warm.
Notes
- Red wine is optional but adds richness and complexity to the flavor.
- For a thicker stew, you can increase the flour coating on the beef or simmer uncovered for longer to reduce liquid.
- Use fresh herbs if available for better aroma and taste.
- Freezing leftovers in portioned containers makes for an easy reheatable meal.
- This stew can be made in advance; flavors improve after resting overnight.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
