Old Fashioned Beef Stew

Side view of a bowl of stew with beef, carrots, potatoes, peas, and parsley, next to a towel and herbs.

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Old-fashioned beef stew made with tender beef, hearty vegetables, and a rich, savory broth. A classic comfort food recipe perfect for cozy family dinners.

Course Soup

Cuisine American

Keyword beef stew

Prep Time 20

Cook Time 2 15

Total Time 2 35

Servings

Calories 451kcal

Author Stacie Vaughan

Ingredients

2 lbs stewing beef or beef chuck, cut into 1 ½ inch cubes
2 tbsp vegetable oil divided
salt and pepper to taste
1 large sweet onion diced
3 cloves garlic minced
3 tbsp all-purpose flour
4 cups beef broth
1 cup red wine optional, can use extra broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tbsp fresh thyme or 1 tsp dried thyme
2 bay leaves
4 large carrots peeled and cut into 1-inch chunks
3 large yellow potatoes peeled and cut into 1 ½-inch chunks
2 stalks celery sliced
1 cup frozen peas
3 tbsp cornstarch optional
3 tbsp cold water optional
fresh parsley for garnish, optional

US Customary - Metric

Instructions

Pat beef dry with paper towels and season generously with salt and pepper.
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear beef on all sides until browned, about 4–5 minutes per batch. Remove to a plate.
Reduce heat to medium. Add remaining oil and onion. Cook until softened, about 5 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the onions and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Whisk in red wine, scraping up browned bits from the bottom of the pot.
Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves.
Return browned beef and any juices to the pot. Bring to a boil, then reduce heat to low.
Cover and simmer for 1 ½ hours, stirring occasionally, until beef is tender.
Stir in carrots, potatoes, and celery. Simmer, covered, for another 45 minutes, until vegetables and beef are fork-tender.
Remove bay leaves.
Optional: Mix together the cornstarch and cold water to make a slurry if you prefer a thicker stew.
Stir in peas and cornstarch slurry, if using, and cook for 5 minutes until heated through.
Taste and adjust seasoning with salt and pepper.
Garnish with fresh parsley before serving.

Notes

Make-Ahead Friendly: This beef stew tastes even better the next day as the flavors deepen. Perfect for meal prep or leftovers.
Freezer-Friendly: Store in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Thickening Tip: For a thicker stew, mash a few potatoes into the broth or add a cornstarch slurry.
Serving Ideas: Pair with crusty bread or soft dinner rolls to soak up the savory broth.

Nutrition