If you are craving a heartwarming, stick-to-your-ribs meal, this Old Fashioned Beef Stew Recipe is exactly what you need. Packed with tender chunks of beef, vibrant vegetables, and a rich, savory broth that fills your kitchen with an irresistible aroma, this classic stew delivers comfort and flavor in every spoonful. Whether you’re winding down after a busy day or gathering loved ones around the table, this dish has that timeless home-cooked charm that makes every bite truly special.
Ingredients You’ll Need
The beauty of this Old Fashioned Beef Stew Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, creating the perfect balance of textures and colors that turn an ordinary stew into an unforgettable meal.
- Beef chuck roast: The star of the dish, chosen for its perfect balance of tenderness and flavor when slow-cooked.
- All-purpose flour: Helps to coat the beef cubes, creating a beautifully browned crust and thickening the stew.
- Vegetable oil: Provides a neutral base for searing the beef to golden perfection.
- Beef broth: Forms the rich foundation of the stew’s savory liquid.
- Red wine (optional): Adds depth and a subtle complexity that elevates the overall flavor.
- Tomato paste: Introduces a slight tang and rich umami boost.
- Garlic and onion: Create a fragrant and aromatic base to build flavor layers.
- Carrots, potatoes, celery: These classic vegetables add sweetness, earthiness, and tender bite.
- Dried thyme and bay leaf: Infuse the stew with warmth and herbal notes.
- Salt and pepper: Essential seasonings to balance and enhance each element.
- Fresh parsley: A bright, fresh garnish that adds a pop of color just before serving.
How to Make Old Fashioned Beef Stew Recipe
Step 1: Prepare and Coat the Beef
Begin by tossing those beef cubes with all-purpose flour, salt, and pepper until they are evenly coated. This simple step is key to developing a savory crust that locks in juices and thickens the stew later on.
Step 2: Brown the Beef
Heat vegetable oil in your favorite large pot or Dutch oven. Working in batches, sear the beef cubes on all sides until they’re beautifully browned. This caramelization is where a lot of that deep, rich flavor starts to build. Then set the browned beef aside while you prepare the rest of the stew.
Step 3: Sauté Aromatics
In the same pot, add chopped onions and minced garlic. Sauté until these soften and release their heavenly fragrance. The leftover beef bits stuck to the pan add an extra burst of flavor here when stirred around.
Step 4: Add Tomato Paste and Deglaze
Mix in the tomato paste and cook for a minute to concentrate its sweetness. Then pour in the red wine to deglaze the pot, scraping up those browned bits from the bottom. This not only prevents burning but layers in the stew’s signature depth. If you prefer, you can skip the wine, but it truly adds a beautiful complexity.
Step 5: Simmer the Beef
Return the beef to the pot and pour in the beef broth. Toss in dried thyme and a bay leaf, then bring the mixture to a gentle boil. Reduce heat to low and let it simmer uncovered for about 1 hour. This slow simmer tenderizes the meat and allows all the flavors to marry beautifully.
Step 6: Add Vegetables and Finish Cooking
Once your beef is nearly melt-in-your-mouth tender, it’s time to add the carrots, potatoes, and celery. Continue cooking for another 30 minutes or until the vegetables are perfectly tender but still hold their shape. Taste and adjust the seasoning with salt and pepper.
Step 7: Final Touches
Remove and discard the bay leaf for a smooth finish. Just before serving, sprinkle fresh chopped parsley over the stew to add a fresh, vibrant contrast to the rich, hearty broth.
How to Serve Old Fashioned Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley is a simple but delightful garnish that brings brightness and color to this deeply savory stew. You might also add a dollop of sour cream or a pinch of freshly cracked black pepper to elevate each spoonful.
Side Dishes
This hearty stew pairs wonderfully with crusty bread, perfect for mopping up the luscious broth. For a lighter contrast, a crisp green salad or steamed green beans complement the richness beautifully.
Creative Ways to Present
Serve the stew in rustic bowls alongside warm, buttered dinner rolls or a flaky pie crust lid for a dramatic, comforting presentation. For a cozy touch, serve it in hollowed-out bread bowls to soak up all that savory goodness directly from the bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Old Fashioned Beef Stew Recipe stores beautifully in the refrigerator for up to 3 days. Just let it cool to room temperature, place in an airtight container, and refrigerate. The flavors deepen overnight, making leftovers even more delicious.
Freezing
You can freeze this stew for up to 3 months. Portion it into freezer-safe containers or heavy-duty zip bags, leaving room for expansion. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your stew slowly over low heat on the stove, stirring occasionally to prevent sticking. If it seems too thick, add a splash of broth or water to loosen it up. This ensures every bite remains tender and flavorful, just like the first time!
FAQs
Can I use different cuts of beef for this stew?
Absolutely! While chuck roast is ideal for its tenderness and flavor after slow cooking, other cuts like brisket or round steak can work, but may require slightly different cooking times to reach that perfect melt-in-your-mouth texture.
Is red wine necessary in this recipe?
Red wine adds wonderful depth and complexity, but if you prefer not to use alcohol, you can substitute with extra beef broth or grape juice for a milder flavor. The stew will still be deliciously comforting.
How can I thicken the stew if it’s too watery?
Aside from the flour used to coat the beef, you can mash some of the potatoes into the broth or stir in a slurry made of a tablespoon of cornstarch mixed with cold water. Let it simmer a few minutes until thickened.
Can I prepare this stew in a slow cooker?
Yes! After browning the beef and sautéing aromatics on the stove, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the meat and vegetables are tender.
What are some good alternatives for vegetables?
Feel free to mix in parsnips, turnips, or mushrooms for different flavors and textures. Just keep in mind cooking times may vary slightly depending on the vegetables chosen.
Final Thoughts
Nothing warms the heart quite like a bowl of this Old Fashioned Beef Stew Recipe, with its lovingly slow-cooked beef and garden-fresh vegetables. It’s a timeless dish that brings people together and fills the home with cozy delight. I can’t wait for you to try it and make it your own cherished classic!
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Old Fashioned Beef Stew Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 30m
- Total Time: 1h 50m
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Old Fashioned Beef Stew is a hearty and comforting dish made with tender beef chuck, rich beef broth, red wine, and a classic medley of vegetables like carrots, potatoes, and celery. Slow-simmered to perfection in a pot, it delivers deep, robust flavors and is perfect for a cozy dinner any time of year.
Ingredients
Beef:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Cooking Base:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
Liquids and Seasonings:
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
Vegetables:
- 4 large carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 stalks celery, sliced
Garnish:
- Fresh parsley, chopped for garnish
Instructions
- Coat the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper until they are thoroughly coated. This helps to thicken the stew later and adds flavor.
- Heat the Oil: Warm the vegetable oil in a large pot or Dutch oven over medium-high heat, preparing it for browning the meat.
- Brown the Beef: Add the beef cubes in batches to avoid overcrowding, browning them on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to enhance its flavor.
- Deglaze the Pot: Pour in the red wine, if using, scraping up any browned bits from the bottom of the pot to incorporate into the stew.
- Combine Ingredients: Return the browned beef to the pot. Add beef broth, dried thyme, and the bay leaf.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour to tenderize the beef.
- Add Vegetables: Add the sliced carrots, diced potatoes, and sliced celery to the pot. Continue cooking until the vegetables and beef are tender, about 30 minutes more.
- Season: Taste and adjust seasoning with additional salt and pepper as needed.
- Finish and Serve: Remove and discard the bay leaf. Garnish the stew with fresh chopped parsley just before serving to add brightness and color.
Notes
- For a thicker stew, you can mash some of the cooked potatoes against the side of the pot and stir to naturally thicken the broth.
- Red wine is optional but adds richness and depth to the flavor; substitute with more beef broth if preferred.
- Leftovers store well in the refrigerator for up to 3 days and also freeze beautifully for longer storage.
- Use a heavy-bottomed pot or Dutch oven to ensure even heating and prevent sticking or burning during browning and simmering.
- For gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
