Old fashioned beef stew is a classic comfort food that warms you up from the inside out. It’s filled with tender chunks of beef, soft carrots, potatoes, and onions all simmered together in a rich, flavorful broth. The mix of hearty meat and vegetables makes it the perfect meal when you want something simple, satisfying, and filling.
I love making this stew on a chilly day because the house fills with the cozy smell of cooking beef and herbs. It’s one of those recipes that feels like a big warm hug in a bowl. I usually let it cook low and slow so the flavors can really come together, and the beef turns meltingly tender every time.
For me, the best way to enjoy old fashioned beef stew is with a piece of crusty bread to soak up all the tasty juices. It’s the kind of meal that brings people together around the table, making it perfect for family dinners or just when you need a little homey comfort. Whenever I make it, I can’t help but smile thinking about all the good memories tied to this simple, delicious dish.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it has enough fat and connective tissue to get tender and flavorful during slow cooking. You can substitute with beef brisket or round, but chuck gives the best balance of tenderness and richness.
Flour: Used to help thicken the stew, flour coats the beef pieces for a nice crust when browning. If you need a gluten-free option, try cornstarch or arrowroot, but add these after browning when you add liquid.
Red wine: Adds depth to the broth, but if you don’t have any or prefer not to use alcohol, just swap it for extra beef broth. It will still be delicious.
Vegetables: Carrots, potatoes, and onions are classic. You can add celery for extra flavor or swap potatoes for parsnips or sweet potatoes for a twist.
How Do You Get Tender Beef and Thick, Rich Sauce?
The secret is low and slow cooking and using flour at the right steps. Here’s how to do it:
- Pat beef dry and dust with flour before browning. This gives a nice crust and helps thicken the stew later.
- Brown beef in batches on medium-high heat. Don’t crowd the pan or it will steam instead of brown.
- After browning, cook onions and garlic in the same pot to soak up all those tasty browned bits.
- Add tomato paste and let it cook for a minute to deepen flavor.
- Deglaze with wine or broth, scraping the bottom of the pot to lift all the flavor.
- Return beef, sprinkle more flour, and stir well before adding broth. This extra flour will naturally thicken the sauce.
- Simmer gently for 1.5–2 hours. Don’t rush; slow cooking breaks down connective tissue making the meat tender.
- Add vegetables later so they don’t overcook and mush up.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heating and browning beef nicely.
- Sharp chef’s knife – makes cutting beef and vegetables easy and safe.
- Cutting board – protects your counters and helps organize ingredients.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – to keep seasonings and liquids just right.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a gamey twist that’s perfect in colder months.
- Add pearl onions for a sweet, mild onion flavor and a little texture contrast.
- Stir in a handful of frozen peas near the end for extra color and a pop of freshness.
- Use fresh herbs like rosemary and thyme instead of dried for a brighter herbal note.
Old Fashioned Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour, divided
- 3 tablespoons vegetable oil or olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can replace with extra broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped (optional)
- 1 tablespoon Worcestershire sauce (optional)
For Garnish:
- Fresh parsley, chopped
- Fresh rosemary sprig
How Much Time Will You Need?
Preparation and browning will take about 20 minutes. Then, the stew simmers for 1 1/2 to 2 hours for the beef to become tender. After adding vegetables, cook for another 30 to 40 minutes. Total time is around 2 to 2 1/2 hours.
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef cubes dry with paper towels to help them brown nicely. Season generously with salt and pepper.
2. Dredge and Brown the Beef:
Place 2 tablespoons of flour on a plate. Lightly coat the beef pieces with flour, shaking off excess. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 5 minutes per batch, making sure not to crowd the pot. Remove browned beef and set aside.
3. Cook the Aromatics:
Add the remaining tablespoon of oil if needed. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
4. Deglaze and Build the Stew Base:
Stir in tomato paste and cook for 1 minute. Add red wine (or extra broth) and scrape the bottom of the pot to loosen browned bits. Let wine reduce by half, about 3-4 minutes. Return beef to pot and sprinkle with the remaining tablespoon of flour, stirring well to coat and thicken the stew.
5. Add Liquids and Seasonings:
Pour in the beef broth, add thyme, bay leaves, and Worcestershire sauce if using. Stir to combine.
6. Simmer the Stew:
Bring stew to a boil, then lower heat and cover. Let it simmer gently for 1 1/2 to 2 hours until the beef is tender.
7. Add Vegetables:
Add carrots, potatoes, and celery (if using). Continue simmering, uncovered, for another 30–40 minutes, or until vegetables are tender.
8. Finish and Serve:
Remove bay leaves. Taste and adjust seasonings with salt and pepper as needed. Garnish with fresh parsley and a rosemary sprig. Serve warm with crusty bread or buttered noodles.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly in the stew.
How Can I Make This Stew Gluten-Free?
Replace the all-purpose flour with cornstarch or arrowroot powder. Add the thickener after browning the beef and just before simmering by mixing it with a little cold water to make a slurry.
Can I Prepare the Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and vegetables are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
