Old fashioned beef stew is a classic, heartwarming dish that’s perfect for chilly days. It’s filled with tender chunks of beef, soft potatoes, carrots, and onions all simmered together in a rich, flavorful broth. The slow cooking brings out the deep, comforting flavors that make this stew such a timeless favorite.
I love making this stew when I want something that’s easy to prepare but feels like it’s been bubbling away for hours—without actually standing over the stove all day! One tip I have is to brown the beef well before adding it to the pot; it really builds a tasty base for the stew. Plus, the smell that fills the kitchen while it’s cooking always makes me smile.
My favorite way to enjoy old fashioned beef stew is with a thick slice of crusty bread on the side, perfect for soaking up all that delicious juice. It’s the kind of meal that feels like a warm hug and brings everyone around the table for a cozy time. Whether it’s a weeknight dinner or a Sunday supper, this stew never fails to hit the spot.
Key Ingredients & Substitutions
Beef chuck: This cut is ideal for stew because it becomes tender and flavorful with slow cooking. If chuck is unavailable, try brisket or round roast for a similar texture.
Carrots and potatoes: These add sweetness and heartiness. You can swap potatoes for sweet potatoes or parsnips for a different twist. Baby carrots or fingerling potatoes work well too.
Tomato paste: It adds depth and richness to the stew. If you don’t have tomato paste, a little canned crushed tomatoes or a splash of tomato sauce can work, but the stew will be thinner.
Red wine: Optional but adds a nice acidity and complexity. If you prefer not to use alcohol, simply replace it with more beef broth or a splash of balsamic vinegar for tang.
How Do I Get Tender, Flavorful Beef in My Stew?
Browning the beef well before simmering is key. It creates rich flavor through caramelization. Avoid crowding the pan, and brown in batches for best results. Then, low and slow simmering breaks down the tough fibers.
- Pat beef dry to get a good sear without steaming.
- Use medium-high heat and plenty of oil to brown all sides.
- Don’t rush—let the meat brown undisturbed for a few minutes.
- After browning, simmer gently for at least 1.5 hours for tenderness.
Taking these steps ensures your beef will be melt-in-your-mouth tender and full of rich flavor by the time your stew is ready.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning meat and slow simmering stew evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – makes cutting beef and vegetables easier and safer.
- Cutting board – a sturdy surface for chopping your ingredients.
- Measuring cups and spoons – to keep ingredient amounts accurate.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder for a richer, gamier flavor that’s equally tender when slow-cooked.
- Add pearl onions for a touch of sweetness and extra texture; they soften nicely and add complexity.
- Include mushrooms for an earthy note that pairs well with beef and deepens the stew’s flavor.
- Stir in fresh herbs like rosemary or parsley at the end to brighten the dish and add fresh aromas.
Old Fashioned Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, peeled and cut into chunks
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour (to thicken)
- 2 tablespoons cold water (for flour slurry)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This stew takes about 30 minutes for preparation and browning, plus about 2 hours of simmering time. The slow simmering lets the beef become tender and the flavors to meld beautifully. Plan for around 2.5 hours total to have a cozy, delicious stew ready to enjoy.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by patting the beef cubes dry with paper towels. Season them well with salt and pepper. Heat 2 tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pot. Brown on all sides until nicely caramelized, then set the beef aside.
2. Sauté Onions and Garlic:
Add the remaining tablespoon of oil into the pot. Cook the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute to bring out its flavor.
3. Build the Flavor Base:
Stir in the tomato paste, cooking it for 1 to 2 minutes to deepen the taste. Pour in the red wine (if using) and scrape up any brown bits from the pot bottom—these add great flavor. Let the wine simmer and boil down for around 2 to 3 minutes.
4. Simmer the Stew:
Put the browned beef back into the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir everything together. Bring it all to a boil, then lower the heat and cover. Let the stew simmer gently for about 1 ½ hours, or until the beef is tender.
5. Add Vegetables and Finish Cooking:
Add the carrots and potatoes to the pot. Cover again and simmer for another 30 to 40 minutes, until the vegetables are tender.
6. Thicken the Stew:
Mix the flour with cold water in a small bowl to create a slurry. Stir this slowly into the stew while simmering uncovered. Keep simmering for 5 to 10 minutes until the stew thickens nicely.
7. Final Touches and Serving:
Taste the stew and add more salt and pepper if needed. Remove bay leaves. Garnish with fresh thyme sprigs if you like. Serve hot with crusty bread to soak up all the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Thawing ensures even cooking and helps the meat brown properly.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
How Should I Store Leftovers?
Store leftover stew in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Substitute Potatoes and Carrots?
Yes! Sweet potatoes, parsnips, or turnips work great as substitutes. Just adjust cooking times if using softer or quicker-cooking vegetables.
