Old Fashioned Beef Stew is the kind of dish that feels like a warm hug after a long day. Tender chunks of beef, hearty carrots, potatoes, and onions all simmer together in a rich, flavorful broth that fills your kitchen with the most comforting aroma. This stew has that classic, no-fuss taste that reminds you of good home cooking and simple pleasures.
I love making this stew on a cold afternoon and letting it cook slowly while I take care of other things around the house. There’s something about the smell as it bubbles away that makes me feel relaxed and cozy. Plus, the beef gets so soft it practically melts in your mouth, and the vegetables soak up all those delicious juices. If you have the time, letting it sit a little after cooking only makes it better the next day.
My favorite way to enjoy this stew is with a big piece of crusty bread to soak up every last drop. It’s great for a family dinner where everyone can gather around the table and enjoy something hearty and satisfying together. Whenever I make this old-fashioned recipe, it always brings back memories of chilly evenings and sharing stories over a warm meal.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender during slow cooking. If you can’t find chuck, try brisket or bottom round. Avoid lean cuts—they won’t get as tender and might become dry.
Carrots and potatoes: Classic veggies here. Yukon gold potatoes hold their shape well, but russets work, too. You can swap carrots with parsnips or turnips for a different but delicious twist.
Tomato paste: Adds depth and a little tang to the stew. If you don’t have it, a spoonful of ketchup or some diced tomatoes can work, though the flavor will be lighter.
Beef broth and red wine: Broth builds the stew’s rich base. If you skip wine, just add more broth or a splash of balsamic vinegar for acidity and balance.
How Do I Get Tender, Flavorful Beef in My Stew?
Browning the beef well before stewing is key. It seals in juices and builds flavor.
- Dry the beef chunks with paper towels to help them brown better.
- Brown in batches on medium-high heat to avoid steaming.
- Don’t crowd the pan—leave space so the beef gets that golden crust.
- Patience pays off: cook the stew low and slow for at least 1 ½ hours so the collagen breaks down and makes the meat tender.
Also, adding flour before the liquid helps thicken the stew, creating that perfect, comforting texture.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it distributes heat evenly and can go from stovetop to oven if needed.
- Sharp knife and cutting board – makes chopping the beef and veggies quick and safe.
- Wooden spoon or spatula – for stirring everything without scratching the pan.
- Measuring spoons and cups – helps keep ingredients balanced and consistent.
- Colander or slotted spoon – for removing beef or vegetables if needed during cooking.
Flavor Variations & Add-Ins
- Add a splash of balsamic vinegar or Worcestershire sauce for extra richness.
- Include peas or green beans near the end for a fresh, bright flavor and extra color.
- Swap beef with lamb or venison for a different, gamey taste.
- Sprinkle in some smoked paprika or cumin to add a warm, smoky note.
How to Make Old Fashioned Beef Stew?
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 ½ inch chunks
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, peeled and cut into large chunks
- 3 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour
- Optional: 1/2 cup red wine (can substitute with an equal amount of beef broth)
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
Preparing this stew takes about 30 minutes, including chopping and browning the beef. Then it needs to simmer gently for about 2 to 2 ½ hours to get tender and flavorful. So, plan for about 3 hours total from start to finish, including cooking time.
Step-by-Step Instructions:
1. Brown the Beef:
Start by patting the beef chunks dry with paper towels and seasoning them generously with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so they don’t crowd the pan. Let each piece get a nice golden brown crust, about 3-4 minutes per side. Then, remove the beef and set it aside.
2. Cook the Aromatics and Thicken the Stew:
Lower the heat to medium. Add diced onions to the pot and cook until they are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Mix in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then sprinkle the flour over the onions and tomato paste, stirring well to coat everything. Let it cook for another minute; this will help to thicken your stew.
3. Add Liquids and Simmer:
Slowly pour in the beef broth and water while stirring to keep things smooth. If you’re using red wine, add it now. Bring this liquid to a simmer, then return the browned beef chunks to the pot. Stir in Worcestershire sauce, bay leaves, and thyme. Cover the pot and let everything gently simmer on low heat for 1 ½ to 2 hours, or until the beef is very tender.
4. Add Vegetables and Finish Cooking:
Once the beef is tender, add the carrot and potato chunks to the pot. Cover and cook for another 30-40 minutes, until the vegetables are soft but still hold their shape. Remove the bay leaves and thyme sprigs (if used). Taste and adjust seasoning with salt and pepper.
5. Serve and Enjoy:
For extra flavor, garnish with a sprig of fresh rosemary. Serve your beef stew hot, with crusty bread or over egg noodles. Enjoy this comforting, hearty meal that tastes just like home!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry well to ensure it browns properly and develops that rich flavor.
Can I Make the Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Substitute Potatoes with Other Vegetables?
Yes! Root vegetables like parsnips, turnips, or sweet potatoes work well and add extra flavor. Just keep in mind cooking times, as some veggies cook faster than potatoes.