How to Make Old Fashioned Beef Stew Recipe: A Simple, Hearty Classic
Make this hearty old fashioned beef stew recipe for a cozy dinner! Packed with tender beef, veggies, and savory flavor, it’s a family favorite.
There’s nothing quite like the comforting aroma of a homemade beef stew simmering on the stove. This old fashioned beef stew recipe brings all the cozy vibes of a classic, hearty meal that’s perfect for chilly nights or family gatherings. Packed with tender beef, flavorful vegetables, and a savory broth, it’s simple to make and guaranteed to become a staple in your recipe collection.
Jump to RecipeThere’s something special about an old fashioned beef stew recipe that feels like a warm embrace from the past. It makes me think of afternoons spent in Grandma’s kitchen, where the air was filled with the savory aroma of beef simmering on the stove and the rhythmic sound of her wooden spoon stirring the pot. The stew was always hearty and flavorful, made with simple, wholesome ingredients and a generous dash of love. This recipe captures that same nostalgic feeling, bringing the comforting flavors of a bygone era right to your table.
Why You’ll Love This Recipe
- Classic Flavor: This stew is full of rich, comforting flavors that feel like a warm hug in a bowl.
- Hearty and Filling: With tender beef and root vegetables, it’s the perfect one-pot meal.
- Simple Ingredients: Made with pantry staples, this recipe is budget-friendly and easy to prepare.
- Perfect for Leftovers: The flavors only get better the next day, making it great for meal prep.
Ingredients
Here’s what you’ll need to make this classic beef stew:
- 2 lbs beef chuck, cut into 1-inch cubes (OR beef stew pieces)
- 2-3 tbsp all-purpose flour
- 2 tbsp olive oil or butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium preferred)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 3 large carrots, cut into thick slices
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 1 tbsp cornstarch or flour (optional, for thickening)
Step-by-Step Instructions
1. Prepare the Beef
Toss the beef cubes with flour, salt, and pepper to coat evenly. This step helps the beef sear beautifully and thickens the stew later.
2. Sear the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Remove and set aside.
3. Sauté the Vegetables
In the same pot, add a little more oil if needed. Sauté the diced onion and garlic until fragrant and softened, about 3-4 minutes.
4. Build the Base
Stir in the tomato paste and cook for 1 minute to develop its flavor. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Liquid and Seasonings
Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, bay leaf, thyme, rosemary, paprika, and apple cider vinegar. Bring to a simmer.
6. Add the Root Vegetables
Stir in the carrots, potatoes, and celery. Cover the pot and let it simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
7. Final Touches
Stir in the frozen peas and cook for an additional 5-10 minutes. If you prefer a thicker stew, dissolve cornstarch or flour in a small amount of water and stir it in, simmering until the stew thickens.
8. Serve and Enjoy
Remove the bay leaf and taste to adjust seasoning with salt and pepper. Serve warm with crusty bread or over rice for a complete meal.
Pro Tips for the Best Old Fashioned Beef Stew Recipe
- Choose the Right Cut of Beef: Beef chuck is perfect for stew because it becomes tender and flavorful as it simmers.
- Don’t Skip Browning: Searing the beef first adds a layer of richness to the stew.
- Use Fresh Herbs if Possible: Fresh thyme and rosemary elevate the flavor even more.
Serving Suggestions
- Top with freshly chopped parsley for a pop of color.
- Pair with a side of cornbread, crusty sourdough bread, or even a simple green salad.
- Save leftovers for a quick and easy lunch—stew reheats beautifully!
Variations
- Gluten-Free: Skip the flour or use gluten-free flour to coat the beef.
- Vegetarian Option: Replace the beef with mushrooms and use vegetable broth.
- Add More Veggies: Throw in green beans, parsnips, or sweet potatoes for variety.
FAQs
- Can I Make This in a Slow Cooker?
Yes! After browning the meat and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - How Can I Thicken My Beef Stew?
If the stew isn’t thick enough, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and simmer until it thickens. - What’s the Best Way to Store Leftovers?
Let the stew cool completely, then store in an airtight container in the fridge for up to 4 days. Freeze for longer storage.
This old fashioned beef stew recipe is a classic for a reason—
It’s hearty, comforting, and easy to make. Whether you’re serving it for a cozy family dinner or prepping for the week ahead, this stew is guaranteed to warm hearts and bellies alike. Try it this week and let me know how it turns out!
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Old Fashioned Beef Stew Recipe
Ingredients
- 2 lbs beef chuck, or stew pieces cut into 1-inch cubes
- 2-3 tbsp all-purpose flour
- 2 tbsp olive oil or butter
- 1 large yellow onion diced
- 3 cloves garlic minced
- 4 cups beef broth low sodium preferred
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 3 large carrots cut into thick slices
- 3 medium potatoes peeled and cubed
- 2 celery stalks sliced
- 1 cup frozen peas
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 1 tbsp cornstarch or flour optional, for thickening
Instructions
Prepare the Beef
- Toss the beef cubes with flour, salt, and pepper to coat evenly. This step helps the beef sear beautifully and thickens the stew later.
Sear the Beef
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Remove and set aside.
Sauté the Vegetables
- In the same pot, add a little more oil if needed. Sauté the diced onion and garlic until fragrant and softened, about 3-4 minutes.
Build the Base
- Stir in the tomato paste and cook for 1 minute to develop its flavor. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Add Liquid and Seasonings
- Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, bay leaf, thyme, rosemary, paprika, and apple cider vinegar. Bring to a simmer.
Add the Root Vegetables
- Stir in the carrots, potatoes, and celery. Cover the pot and let it simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Final Touches
- Stir in the frozen peas and cook for an additional 5-10 minutes. If you prefer a thicker stew, dissolve cornstarch or flour in a small amount of water and stir it in, simmering until the stew thickens.
Serve and Enjoy
- Remove the bay leaf and taste to adjust seasoning with salt and pepper. Serve warm with crusty bread or over rice for a complete meal.
