Old-Fashioned Beef Stew is the kind of recipe that brings warmth and comfort to the table with every spoonful. It’s rich, hearty, and packed with tender chunks of beef, rustic vegetables, and a savory broth that simmers to perfection. This dish has stood the test of time because of its simplicity and satisfying flavor. It’s the kind of meal that fills your home with delicious aromas and your stomach with old-school goodness. Perfect for chilly evenings or when you need a cozy, one-pot meal, this stew is a reminder of home-cooked meals made with love and patience.
What makes this beef stew truly special is its slow-cooked depth. Browning the beef first locks in the flavor, while the long simmer allows the meat to become fork-tender and the vegetables to absorb the savory broth. Classic ingredients like carrots, potatoes, celery, and onions complement the beef and help create a balanced, wholesome dish. It’s a great recipe for meal prep, family dinners, or just making use of affordable cuts of beef in a way that transforms them into something extraordinary.
The beauty of this stew is in its versatility and ease. It doesn’t require fancy ingredients or complicated steps. With a bit of patience and some good-quality basics, you can create a stew that rivals any restaurant version. Plus, it’s incredibly adaptable. You can add peas, mushrooms, or even barley to make it your own. Serve it with crusty bread or over mashed potatoes for a complete and satisfying meal that pleases everyone at the table.
Storage Options
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave.
Summary
Old-Fashioned Beef Stew is a comforting classic made with tender beef, hearty vegetables, and a rich, flavorful broth.
Why You’ll Love This Recipe
Hearty and satisfying, easy to make, perfect for leftovers, and ideal for cold-weather comfort food.
Kitchen Equipment You’ll Need
Large Dutch oven or heavy-bottomed pot
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Ladle for serving
Tips for Success
Brown the beef in batches to avoid overcrowding
Simmer slowly for deep flavor and tender meat
Taste and adjust seasoning before serving
Use beef chuck for the best texture and flavor
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, chopped
4 medium potatoes, peeled and cubed
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
4 cups beef broth
Salt and pepper to taste
2 tablespoons flour (optional, for thickening)
Directions
Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, turning to sear all sides. Remove and set aside.
In the same pot, add chopped onion and garlic. Sauté for 3–4 minutes until softened. Stir in tomato paste and cook for 1 minute.
Return beef to the pot. Add carrots, celery, potatoes, thyme, rosemary, bay leaf, and beef broth. Season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is tender.
If a thicker stew is desired, mix 2 tablespoons of flour with a little water to make a slurry and stir it into the stew. Simmer for another 10–15 minutes.
Remove bay leaf before serving. Taste and adjust seasoning as needed.
Additional Tips or Variations
Add a splash of red wine for richness
Include peas or mushrooms for extra texture
Use fresh herbs instead of dried if available
Serve with crusty bread or over rice for a heartier meal
