Old Fashioned Beef Stew is the kind of dish that feels like a warm hug on a chilly day. It’s full of tender chunks of beef, soft carrots, potatoes, and onions all simmered in a rich, hearty broth that’s simple but packed with flavor. This stew has that classic home-cooked feel that makes you want to slow down and enjoy every bite.
I love making this stew when I want something that’s both comforting and easy to prepare. I usually start it in the morning and let it cook low and slow so the beef becomes super tender and the flavors really blend together. There’s something so satisfying about coming home to the smell of this stew simmering on the stove—it always puts me in a good mood.
My favorite way to serve this stew is with a slice of crusty bread or a warm dinner roll to soak up all the delicious juices. It’s a meal that brings people around the table to share stories and laughter. Whenever I make it, I’m reminded of cozy family dinners and how food can make a house feel like home.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful after slow cooking. If you can’t find chuck, use beef brisket or stew meat. Avoid lean cuts, as they can get tough.
Carrots and potatoes: These vegetables add sweetness and heartiness. You can swap potatoes for sweet potatoes or parsnips for a twist. Baby carrots or fingerling potatoes work well too.
Beef broth: Use a good quality broth or stock for depth of flavor. If unavailable, beef bouillon cubes or bullion powder mixed with water works fine.
Red wine: This adds richness and acidity but is optional. If you skip it, add a splash of apple cider vinegar or extra broth to balance flavors.
Tomato paste: Tomato paste deepens the stew’s color and flavor. If you don’t have it, a small amount of ketchup or canned tomatoes can work in a pinch.
How Do You Get the Beef Tender and Flavorful?
Getting tender, flavorful beef is key to this stew. The secret is to brown the beef well and cook it slowly.
- Pat beef dry and season well—that helps with browning.
- Brown the beef in batches to avoid crowding the pot. This locks in juices and creates flavorful crusts.
- After browning, simmer the beef gently in broth and aromatics for at least 1.5 to 2 hours. Slow cooking breaks down tough fibers.
- Keep the heat low and the pot covered to trap moisture and melt collagen, turning beef tender.
Following these steps means your beef comes out rich, soft, and full of taste every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and slow simmering without hot spots.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for cutting beef and chopping veggies safely and easily.
- Cutting board – a solid surface for prepping ingredients comfortably.
- Measuring cups and spoons – for accurate ingredient amounts, especially broth and seasonings.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb stew meat to give the dish a richer, gamey flavor.
- Add mushrooms for an earthy taste and extra texture that complements the beef.
- Include a splash of Worcestershire sauce for a deeper umami punch.
- Mix in frozen peas or green beans near the end for a fresh color and mild sweetness.
How to Make Old Fashioned Beef Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1 to 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 cup red wine (optional, can substitute with extra beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 celery stalks, sliced (optional)
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons cold water (to mix with flour)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This stew takes about 20 minutes to prep, plus around 2 to 2.5 hours cooking time. Most of the cooking is gentle simmering, so you can let it cook slowly and enjoy the rich flavors developing.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry and season well with salt and black pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so they don’t crowd the pot, about 4-5 minutes per batch, turning to brown all sides. Remove browned beef and set aside.
2. Cook Onions and Garlic:
In the same pot, add the diced onion and cook until soft and see-through, about 4-5 minutes. Add minced garlic and cook another minute until fragrant.
3. Build Flavor:
Stir in tomato paste and cook for about 2 minutes to caramelize it a bit. Pour in red wine if using, scraping the pot to loosen any browned bits. Let the wine reduce for 3-4 minutes.
4. Simmer the Stew:
Return the browned beef to the pot. Add beef broth, water, thyme, and bay leaves. Bring to a boil, then lower heat, cover, and let it simmer gently for about 1.5 to 2 hours, until the beef is tender.
5. Add Vegetables:
Stir in carrots, potatoes, and celery if using. Cook uncovered for about 30 to 40 minutes, stirring occasionally, until the vegetables are tender.
6. Thicken the Broth:
Mix the flour with cold water to create a smooth slurry. Stir this slowly into the stew and cook for another 5-10 minutes until the broth thickens.
7. Final Touches:
Remove bay leaves. Taste and add more salt or pepper if needed. Sprinkle freshly chopped parsley on top for a fresh finish. Serve hot with crusty bread or dinner rolls to soak up all that delicious stew.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef directly can cause the meat to release extra moisture and cook unevenly.
How Can I Make This Stew Thicker?
Besides using the flour slurry in the recipe, you can also mash a few of the cooked potatoes directly in the stew to naturally thicken the broth. Alternatively, simmer the stew uncovered for a bit longer to reduce the liquid.
Can I Prepare This Stew Ahead of Time?
Absolutely! Beef stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
What Are Good Side Dishes to Serve with Beef Stew?
Crusty bread, dinner rolls, or buttered noodles are classic companions. A simple green salad or roasted vegetables also pair nicely to balance the hearty richness of the stew.