When the weather turns chilly and you're craving a comforting, hearty meal, nothing beats a classic Old Fashioned Beef Stew. This timeless dish is packed with tender chunks of beef, root vegetables, and a rich, flavorful broth that’s perfect for warming you up on a cold day. Whether you’re making it for a cozy dinner or prepping it ahead for a comforting meal later in the week, this beef stew will quickly become a family favorite.
The beauty of this stew lies in its simplicity—simple ingredients like beef, potatoes, carrots, onions, and herbs come together to create a meal that’s hearty, flavorful, and nourishing. It’s the perfect meal for meal prep, and it reheats wonderfully, so it’s ideal for busy families and busy weeknights.
Ingredients (Serves 6-8)
For the Stew:
- 1 kg (2 lbs) beef stew meat, cut into 1-2 inch cubes (chuck roast works best)
- 2 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 teaspoon dried thyme
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 4 cups beef broth (low-sodium if preferred)
- 1 cup red wine (optional, for depth of flavor)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Thickening (Optional):
- 2 tablespoon all-purpose flour
- 2 tablespoon water
Instructions
Step 1: Brown the Beef
- In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the beef stew meat in batches, browning it on all sides. This will take about 5-7 minutes per batch. Browning the meat enhances the flavor of the stew and gives it a rich, savory depth.
- Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, add the diced onion and sauté for about 3-4 minutes, until the onions are translucent and soft.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the tomato paste and let it cook for about 1-2 minutes, until the paste darkens slightly and blends with the onions and garlic.
Step 3: Add the Liquids and Herbs
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add incredible flavor to your stew!
- Add the red wine (if using), Worcestershire sauce, bay leaf, thyme, salt, and black pepper. Stir everything together to combine.
Step 4: Add the Vegetables
- Return the beef to the pot and stir in the carrots, potatoes, and celery. Bring the stew to a simmer over medium heat.
Step 5: Simmer the Stew
- Reduce the heat to low, cover the pot, and let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to ensure even cooking.
Step 6: Thicken the Stew (Optional)
- If you prefer a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of water to create a slurry. Stir this mixture into the stew during the last 10 minutes of cooking. Let the stew simmer for an additional 10-15 minutes until it thickens up.
Step 7: Finish and Serve
- Once the stew is finished cooking, taste and adjust the seasoning with additional salt and pepper if needed.
- Garnish with fresh parsley just before serving for a pop of color and fresh flavor.
- Serve hot with a side of crusty bread or buttered biscuits for the perfect meal!
Nutritional Information (Per Serving)
- Calories: ~350 kcal
- Carbohydrates: 30g
- Protein: 30g
- Fat: 15g
- Fiber: 4g
- Sugar: 5g
(Nutritional values may vary depending on ingredient choices.)
Tips & Tricks for the Best Old Fashioned Beef Stew
🔥 Choosing the Right Cut of Meat – For the best stew, choose chuck roast or another well-marbled cut of beef. These cuts become tender and flavorful as they simmer slowly, making them ideal for stews.
🔥 Don't Skip Browning the Meat – Browning the beef adds a lot of flavor to the stew, so don’t rush this step! It’s worth the extra time.
🔥 Use Fresh Herbs – While dried herbs work well, fresh thyme and parsley add a bright, vibrant flavor to the stew that complements the richness of the beef.
🔥 Customize the Vegetables – This stew is incredibly versatile! Feel free to add parsnips, turnips, or green beans if you have them on hand. They’ll cook perfectly alongside the other ingredients.
🔥 Make It Ahead – Beef stew always tastes better the next day! You can make it ahead and store it in the fridge for up to 3 days. The flavors will have time to develop and meld, making it even more delicious.
🔥 Slow Cooker Option – To make this in a slow cooker, follow the steps to brown the beef and sauté the vegetables, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
Why You’ll Love This Recipe
✔️ Classic Comfort – There’s nothing more comforting than a warm bowl of beef stew on a cold day. This recipe brings all the comforting flavors of an old-fashioned favorite.
✔️ Tender and Flavorful – The slow simmering process ensures that the beef becomes incredibly tender and flavorful.
✔️ Customizable – Feel free to swap vegetables based on what you have available. Sweet potatoes, peas, or parsnips would all work wonderfully.
✔️ Great Leftovers – This stew makes fantastic leftovers, and it reheats beautifully, so you can enjoy it for lunch the next day!
✔️ Meal Prep Friendly – This stew can be made in a large batch and stored in the fridge for easy, filling meals throughout the week.
Frequently Asked Questions
Q: Can I use a different cut of beef?
Yes! If you don’t have stew meat, you can use a brisket or a round roast. Just be sure to cut it into small cubes before cooking.
Q: Can I use vegetable broth instead of beef broth?
Yes! If you prefer a vegetarian version, you can easily swap beef broth for vegetable broth and omit the beef.
Q: How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until hot.
Q: Can I freeze the stew?
Yes! Beef stew freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Q: Can I add wine to this stew?
Yes, red wine adds depth and richness to the flavor of the stew. If you prefer not to use wine, you can skip it and increase the amount of beef broth.
Leave a Reply