Old Fashioned Beef Stew

A pot of Old Fashioned Beef Stew, packed with tender chunks of beef, chunky carrots and potatoes, and a thick, savory broth, is one of those meals that just feels right.

This is the kind of classic beef stew many of us grew up with. Simple ingredients, no shortcuts, and plenty of time for the flavors to come together. It is perfect for Sunday supper, a snowy evening, or anytime you want a comforting meal.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Stewing beef or beef chuck: Choose well-marbled beef for the most tender, flavorful stew. Chuck is great because it breaks down nicely as it cooks. Pre-cut, packaged stew beef cubes are a convenient option when you want to save time.
• Vegetable oil: Use a neutral oil with a higher smoke point so the beef browns nicely without burning. Canola oil can also be used.
• Salt and pepper: Season the beef generously before browning. This builds flavor right from the start.
• Sweet onion: Dice it evenly so it cooks evenly.
• Garlic: Mince it finely so it blends into the broth. I use a garlic press.
• All-purpose flour: Flour helps thicken the stew. Cooking it briefly removes any raw flour taste.
• Beef broth: Use a good-quality broth since it makes up most of the flavor. Low-sodium is a good choice so you can control the salt level.
• Red wine: Wine adds depth and richness, but it is optional. If skipping it, just replace it with more beef broth. A Cabernet Sauvignon, Merlot, or Shiraz works well here.
• Tomato paste: Adds color and a bit of richness.
• Worcestershire sauce: Adds a savory boost that deepens the overall flavor.
• Thyme: I prefer fresh thyme, but dried works just as well. 
• Bay leaves: Remember to remove them before serving.
• Carrots: Cut carrots into large chunks, so they hold their shape and do not turn mushy.
• Yellow potatoes: These are great for stew because they hold together while becoming tender and creamy inside. Red potatoes can also be used.
• Celery: Celery adds flavor to the broth without overpowering the other vegetables. Slice it evenly so it cooks at the same rate.
• Frozen peas: Stir these in at the end so they stay bright green and slightly sweet. You don’t need to thaw them.
• Cornstarch and cold water: This is optional if you like a thicker stew. Mixing it with cold water first prevents lumps.
• Fresh parsley: A sprinkle at the end adds freshness and a pop of color right before serving.

How to Make Old Fashioned Beef Stew

• Step One: Pat beef dry with paper towels and season generously with salt and pepper.
• Step Two: Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Step Three: Working in batches, sear beef on all sides until browned, about 4–5 minutes per batch. Remove to a plate.
• Step Four: Reduce heat to medium. Add remaining oil and onion. Cook until softened, about 5 minutes.
• Step Five: Stir in garlic and cook for 30 seconds until fragrant.
• Step Six: Sprinkle flour over the onions and stir well to coat. Cook for 1 minute to remove the raw flour taste.

• Step Seven: Whisk in red wine, scraping up browned bits from the bottom of the pot.

• Step Eight: Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves.
• Step Nine: Return browned beef and any juices to the pot. Bring to a boil, then reduce heat to low.
• Step Ten: Cover and simmer for 1 ½ hours, stirring occasionally, until beef is tender.
• Step Eleven: Stir in carrots, potatoes, and celery. Simmer, covered, for another 45 minutes, until vegetables and beef are fork-tender.
• Step Twelve: Remove bay leaves. 
• Step Thirteen: Optional: Mix together the cornstarch and cold water to make a slurry if you prefer a thicker stew.
• Step Fourteen: Stir in peas and cornstarch slurry, if using, and cook for 5 minutes until heated through.
• Step Fifteen: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Variations and Substitutions

• Skip the wine: If you prefer not to cook with wine, simply replace it with an equal amount of beef broth. The stew will still be rich and flavorful.
• Use different vegetables: Swap in parsnips, turnips, green beans, or rutabaga for part of the carrots or potatoes. Mushrooms also make a great addition and add extra depth.
• Try fresh or dried herbs: Fresh thyme gives a brighter flavor, but dried thyme works just as well. You can also add a small sprig of rosemary for a slightly different herbal note.
• Make it thicker or thinner: For a thicker stew, use the cornstarch slurry or mash a few potatoes right in the pot. For a thinner broth, simply add a bit more beef broth.
• Use a different cut of beef: Beef chuck is classic, but bottom round or blade roast can also be used. Just be sure to cut the beef into larger chunks so it stays tender.
• Add a little heat: If you like a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce.
• Make it gluten-free: Skip the flour and thicken the stew with cornstarch instead, or let it simmer uncovered a little longer to naturally reduce.
• Slow cooker option: After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours, adding peas at the end.

Storage Instructions

• Refrigerator: Let the beef stew cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. 
• Freezer: This stew freezes well. Cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
• Make ahead: This is a great make-ahead meal. You can prepare it a day in advance and refrigerate it, then reheat before serving. It tastes even better the next day once the flavors have had time to meld.

Recipe Tips and Tricks

• Take time to brown the beef: Browning the beef in batches adds a lot of flavor to the stew. Do not rush this step or overcrowd the pot.
• Scrape up the browned bits: When you add the wine or broth, be sure to scrape the bottom of the pot. Those browned bits add incredible depth to the broth.
• Taste and adjust at the end: Season lightly at the beginning and adjust salt and pepper once the stew is finished, especially since broths can vary.
• Let it rest before serving: Letting the stew sit for 10 to 15 minutes before serving helps the flavors come together and slightly thickens the broth.
• Serve it simply: This stew is perfect on its own, but it is also great with crusty bread, sour cream biscuits, cheesy garlic biscuits, or buttered rolls for soaking up the broth.

Stew Recipes

• Cowboy Stew
• Slow Cooker Mississippi Beef Stew
• Slow Cooker Guinness Irish Beef Stew

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