Old Fashioned Beef Stew is the kind of hearty, comforting meal that warms you up from the inside out. It’s packed with tender chunks of beef, soft carrots, potatoes, and plenty of rich, flavorful broth. This stew feels like a cozy hug on a chilly day, with a simple mix of ingredients that come together to make something truly satisfying.
I love making this stew because it’s so straightforward, and yet it fills the house with amazing smells while it cooks. I usually let it simmer low and slow, which helps the beef get super tender and the flavors blend perfectly. One thing I do is to toss in a little fresh thyme or bay leaf to give it just a hint of extra depth. It’s a recipe that never gets old, and I always feel like it tastes better the next day.
My favorite way to enjoy this beef stew is with a thick slice of crusty bread on the side to soak up all that delicious broth. It’s also wonderful served in big bowls with a sprinkle of fresh parsley on top. Whenever I make this stew for family or friends, it’s almost guaranteed to bring smiles and full bellies. There’s something really special about a classic meal that reminds you of home and good times shared around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or round roast can work too but might be less tender.
Carrots and potatoes: Classic stew veggies that soak up flavor well. I like Yukon Gold potatoes since they hold their shape better, but russet or red potatoes are fine too. Sweet potatoes add a nice twist if you want.
Beef broth & red wine: The broth forms the stew’s base, so use a good quality one if possible. Red wine adds depth, but you can easily skip it or replace it with extra broth for a milder flavor.
Tomato paste: Adds a rich, slightly tangy note. If you don’t have it, a spoon of ketchup or a small can of tomato sauce can work as a quick swap.
How Do You Get Tender, Flavorful Beef in Your Stew?
Getting beef tender is key for a great stew. Here’s what helps:
- Brown the beef well: Sear it in batches so pieces aren’t crowded. This builds flavor through caramelization.
- Slow and low simmer: Cook the stew gently for at least 2 hours. This breaks down tough fibers and keeps meat juicy.
- Adequate liquid: Cover the meat with broth (and wine if using) so it braises, not boils dry.
- Don’t rush: Resist the urge to speed up cooking time; low heat and patience make the best stew.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I recommend this because it evenly distributes heat and is perfect for browning and slow cooking.
- Slotted spoon – makes it easy to remove and sear the beef without breaking it apart.
- Measuring cups and spoons – for accuracy with liquids and seasonings.
- Mixing spoon or spatula – helps stir ingredients and deglaze the pan.
- Knife and cutting board – essential for chopping vegetables and meat.
Flavor Variations & Add-Ins
- Swap the beef: Use stew beef, brisket, or even chicken thighs for a different twist.
- Mix up the veggies: Add peas, parsnips, or green beans for added color and texture.
- Change the herbs: Use rosemary or bay leaves or add a dash of smoked paprika for a smoky flavor.
- Include beans or barley: For extra heartiness, stir in cooked beans or a handful of barley during the last 30 minutes.
Old Fashioned Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 ½ inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp 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 additional beef broth)
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, sliced
- 1 tbsp tomato paste
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme leaves for garnish (optional)
How Much Time Will You Need?
Prepare to spend about 20 minutes prepping and browning the beef and vegetables, then about 2 to 2 ½ hours simmering the stew to get that tender, rich flavor. If you want your stew thicker, add another 10 minutes to thicken with flour slurry.
Step-by-Step Instructions:
1. Brown the Beef:
Start by seasoning the beef chunks well with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, giving each piece a nice sear without crowding the pot. Once browned, set the beef pieces aside on a plate.
2. Cook the Onions and Garlic:
Add the remaining tablespoon of oil if needed. Sauté the chopped onion in the pot until soft and translucent, about 5 minutes. Then add minced garlic and cook just until fragrant, about 30 seconds.
3. Build the Flavor Base:
Stir in the tomato paste and cook it for 1 to 2 minutes to deepen the flavor. Return the beef to the pot. Pour in the red wine (if using) to deglaze, scraping up any tasty browned bits stuck to the bottom. Let it simmer and reduce for 2 to 3 minutes.
4. Add the Vegetables and Simmer:
Stir in beef broth, carrots, potatoes, celery, thyme, and bay leaves. Bring the stew to a boil, then reduce heat to low. Cover and let it cook gently for 2 to 2 ½ hours until the beef is tender and the veggies are cooked through.
5. Thicken the Stew (Optional):
If you like a thicker stew, mix the flour with a few tablespoons of cold water to make a smooth slurry. Stir this into the stew and cook uncovered for another 10 minutes to thicken.
6. Finish and Serve:
Remove the bay leaves, taste and adjust seasoning with salt and pepper. Serve your delicious beef stew hot, garnished with fresh parsley or thyme if you like. It’s wonderful with crusty bread to soak up all the goodness!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely before cooking. Thaw it in the refrigerator overnight or use the cold water method by placing the beef in a sealed bag and submerging it in cold water, changing the water every 30 minutes.
How Can I Make This Stew Vegetarian?
Substitute the beef with hearty vegetables like mushrooms, eggplant, or a protein like lentils or chickpeas. Use vegetable broth instead of beef broth and skip the red wine if preferred. Adjust cooking times as needed for the vegetables.
What’s the Best Way to Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze stew in portions for up to 3 months; thaw overnight in the fridge before reheating.
Can I Cook This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté onions and garlic first as described, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.