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Old-Fashioned Beef Stew Recipe

Old-Fashioned Beef Stew Recipe


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4.9 from 19 reviews

  • Author: admin
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

This classic Old-Fashioned Beef Stew is a hearty, comforting dish packed with tender beef, flavorful vegetables, and a rich, savory broth. Slow-cooked to perfection, it’s a perfect one-pot meal for cozy dinners any day of the week.


Ingredients

Scale

Beef & Coating

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

Base & Aromatics

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste

Liquids & Seasonings

  • 4 cups beef broth
  • 1 cup red wine (optional, or use more broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves

Vegetables

  • 4 large carrots, sliced
  • 3 russet potatoes, peeled and chopped
  • 2 stalks celery, sliced
  • 1 cup frozen peas (added at the end)

Garnish

  • Chopped fresh parsley (optional)


Instructions

  1. Coat the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This helps create a flavorful crust when browning.
  2. Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, about 4–5 minutes per batch, ensuring not to overcrowd the pot. Transfer browned beef to a plate.
  3. Sauté Aromatics: In the same pot, add chopped onion and cook for 4–5 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional 1–2 minutes to deepen flavor.
  4. Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. This adds complexity to the stew.
  5. Simmer Beef: Return browned beef to the pot along with beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1 1/2 hours, stirring occasionally to prevent sticking.
  6. Add Vegetables: Add sliced carrots, chopped potatoes, and celery to the pot. Cover and simmer for another 45 minutes or until both vegetables and beef are tender.
  7. Finish and Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, garnish with fresh parsley if desired, and serve hot for a comforting meal.

Notes

  • For extra richness, add a splash of balsamic vinegar or a pat of butter just before serving.
  • This stew tastes even better the next day as flavors deepen overnight.
  • Serve with crusty bread or over creamy mashed potatoes for a complete, comforting meal.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: About 1 1/2 cups
  • Calories: 420
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 95mg