Old fashioned beef stew is the kind of meal that feels like a warm hug on a chilly day. It’s made with tender chunks of beef, hearty potatoes, carrots, and a rich, thick broth that’s full of flavor. You’ll notice the stew’s comforting blend of simple ingredients coming together to make something truly satisfying and filling.
I love making this stew on weekends when I have time to let it simmer slowly. The longer it cooks, the more the flavors deepen, and the meat falls apart just right. I usually stir it gently every now and then while the house fills with that amazing smell that makes everyone curious and ready to eat.
One of my favorite ways to enjoy old fashioned beef stew is with a slice of crusty bread to soak up all that tasty juice. It’s perfect for a family dinner or whenever I want something that feels like home. This recipe always brings back memories of cozy nights spent around the table, sharing stories and good food.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stews because it becomes tender and flavorful after slow cooking. If you can’t find chuck, beef brisket or round are good alternatives, but chuck is my favorite for rich taste.
Vegetables: Carrots, potatoes, and celery add bulk and earthy flavors. You can swap potatoes for sweet potatoes for a slightly sweeter touch or add parsnips for extra depth.
Tomato paste: It adds a mild tang and richness. If you don’t have it, a bit of ketchup or canned crushed tomatoes can work, but tomato paste gives the best concentrated flavor.
Herbs and seasonings: Thyme, parsley, bay leaf, and Worcestershire sauce add classic notes that lift the stew. Fresh herbs can be used, but dry herbs are easier in slow-cooked dishes.
Flour: Used to thicken the stew, but if you need a gluten-free option, try cornstarch mixed with a little cold water added near the end of cooking.
How Do You Get Tender, Flavorful Beef for Your Stew?
Getting tender beef is key for a great stew. Here’s what helps:
- Brown the beef well: Use medium-high heat and brown the meat in batches. This builds a deep flavor base.
- Cook low and slow: After adding broth, simmer gently for 1.5 to 2 hours. This breaks down tough connective tissue into tender, juicy bites.
- Don’t rush: Patience is worth it – the longer it cooks, the better the texture and flavor.
- Use a heavy pot: A Dutch oven or thick pot holds steady heat, helping even cooking and flavor development.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – it holds heat evenly and is perfect for slow simmering your stew.
- Wooden spoon – great for stirring without scratching your pot while scraping up browned bits.
- Chef’s knife – helps you quickly and safely chop your vegetables and trim the beef.
- Cutting board – provides a stable surface to cut ingredients with ease.
- Measuring cups and spoons – to keep your seasonings balanced and consistent.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder – it adds a richer and slightly gamey flavor that’s great if you want something different.
- Add mushrooms along with the onions – they boost the umami flavor and add a nice texture.
- Toss in some pearl onions near the end – for a sweet, tender pop that brightens the stew.
- Mix in a splash of red wine before simmering – it deepens the flavor and adds warmth.
How to Make Old Fashioned Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 30 minutes of active prep and browning, plus slow simmering for 2 to 2.5 hours. The low and slow cooking lets the flavors develop and makes the beef wonderfully tender. Plan ahead and enjoy the comforting wait!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Add the beef in batches so you don’t crowd the pan. Brown all sides well, then remove the beef and set it aside on a plate.
2. Cook the Veggies and Flavor Base:
In the same pot, add chopped onions and celery. Sauté about 5 minutes until softened. Add minced garlic and cook another 30 seconds until fragrant. Stir in the tomato paste and cook for a minute to bring out its flavor.
3. Build the Stew:
Put the beef back into the pot. Sprinkle the flour over the beef and vegetables and stir well to coat everything—this helps thicken the stew later. Cook for about 2 minutes, stirring constantly.
4. Add Liquids and Herbs:
Pour in the beef broth and water, scraping the bottom of the pot to loosen browned bits. Add Worcestershire sauce, dried thyme, parsley, and the bay leaf. Bring the mixture to a gentle boil.
5. Simmer Slowly:
Lower the heat to a simmer, cover the pot, and cook for about 1½ to 2 hours. This slow cook will break down the beef so it becomes tender and flavorful.
6. Add Root Vegetables:
Add the carrots and potatoes to the pot, cover again, and cook for another 30-40 minutes until they are soft but not mushy.
7. Final Touches:
Remove the bay leaf. Taste your stew and season with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley. Enjoy with crusty bread to soak up all the delicious sauce!
Can I Use a Slow Cooker for This Beef Stew?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Add the potatoes and carrots during the last hour to prevent overcooking.
Can I Substitute Potatoes With Another Vegetable?
Yes! Sweet potatoes, turnips, or parsnips are great alternatives that add different flavors and textures. Just keep in mind that cooking times may vary slightly depending on the vegetable.
How Do I Thicken the Stew If It’s Too Thin?
If your stew needs thickening, mix 1-2 tablespoons of flour or cornstarch with a little cold water to make a slurry, then stir it into the simmering stew. Cook for a few more minutes until it thickens to your desired consistency.
Can I Make This Stew Ahead of Time?
Yes! The flavors actually improve after a day in the fridge. Store the stew in an airtight container and reheat gently on the stove. Just give it a good stir and add a splash of broth or water if it’s too thick when reheating.
