Old Fashioned Beef Stew Recipe [My New July 2025 Favorite]
Nothing beats a bowl of old fashioned beef stew when you're craving ultimate comfort food. This time-tested recipe delivers tender chunks of beef, perfectly cooked vegetables, and a rich, savory gravy that'll warm you from the inside out. It's the kind of meal that fills your kitchen with incredible aromas and brings everyone to the table.
Article Includes
Essential Ingredients for Classic Beef Stew
Here's everything you'll need to create this soul-warming dish
For the Beef and Base:
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 3 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 4 cups beef broth (low-sodium recommended)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
For the Vegetables:
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 medium red potatoes, cut into 1-inch chunks
- 1 large onion, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
Similar Recipe: Beef Stew Slow Cooker Recipe
How to Make Old Fashioned Beef Stew Step by Step?
Follow these detailed instructions for beef stew perfection
Step 1: Season and Coat the Beef
In a large resealable bag, combine flour, salt, pepper, and paprika. Add beef cubes in batches, shaking to coat each piece evenly. This flour coating not only helps thicken the stew but also creates a beautiful crust when browning.
Step 2: Brown the Beef
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 2-3 minutes per side. This crucial step develops deep, rich flavors through caramelization. Transfer browned beef to a plate and set aside.
Step 3: Sauté the Aromatics
In the same pot, add diced onions to the remaining oil and beef drippings. Cook for 5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. This builds your flavor foundation.
Step 4: Deglaze and Build the Base
Pour in about 1/2 cup of beef broth, scraping the bottom of the pot with a wooden spoon to release all those flavorful brown bits (called fond). Add tomato paste and stir for 1 minute to cook out the raw flavor.
Step 5: Combine and Simmer
Return the browned beef to the pot along with any accumulated juices. Add the remaining beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. This slow cooking process breaks down the tough fibers in the beef, making it incredibly tender.
Step 6: Add Root Vegetables
After the initial hour of simmering, add carrots, potatoes, and celery to the pot. Stir well, cover, and continue simmering for another 45 minutes to 1 hour, or until vegetables are fork-tender and beef is melt-in-your-mouth soft.
Step 7: Final Touches
If using peas, add them during the last 5 minutes of cooking. Remove bay leaves and discard. Taste and adjust seasoning with additional salt and pepper as needed. If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry, then stir into the stew and simmer for 5 more minutes.
Step 8: Serve and Enjoy
Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread, dinner rolls, or over mashed potatoes for the ultimate comfort meal.
Pro Tips for the Ultimate Beef Stew
- Choose Quality Ingredients: Use good-quality beef broth and fresh vegetables for the best flavor. The quality of your ingredients directly impacts the final dish.
- Don't Skip the Browning: This step is crucial for developing deep, complex flavors. Take your time and brown the beef properly in batches.
- Layer Your Seasonings: Season at multiple stages - the flour coating, during browning, and at the end. This builds more complex flavors than seasoning just once.
- Make It Ahead: Beef stew tastes even better the next day as flavors meld together. Make it a day ahead and gently reheat for an even more delicious meal.
- Wine Option: For extra depth, add 1/2 cup red wine when deglazing the pot. The alcohol cooks off, leaving behind rich flavor.
- Thickening Alternatives: Besides cornstarch, you can thicken your stew by mashing a few potato pieces against the pot's side or adding a tablespoon of tomato paste.
Your Beef Stew Questions Answered
Can I make beef stew in a slow cooker instead?
Absolutely! After browning the meat and sautéing the onions, transfer everything to your slow cooker. Add all ingredients except peas and cook on low for 6-8 hours or high for 4-5 hours. Add peas in the last 30 minutes.
What's the best cut of beef for stew?
Chuck roast is ideal because it has good marbling that breaks down during slow cooking, resulting in tender, flavorful meat. Bottom round and short ribs are also excellent choices. Avoid lean cuts like sirloin, which can become tough.
How do I prevent mushy vegetables?
Cut your vegetables into uniform, larger pieces (about 1-inch) and add them after the beef has cooked for an hour. This timing ensures they're perfectly tender without falling apart.
Can I freeze leftover beef stew?
Yes! Cool completely, then store in airtight containers or freezer bags for up to 3 months. Leave about an inch of headspace for expansion. For best results, slightly undercook the vegetables if you plan to freeze.
Why is my beef stew tough?
Tough beef usually means it hasn't cooked long enough. Low and slow is the key - simmer gently for at least 2 hours total. If your beef is still tough, continue cooking in 30-minute increments until tender.
Old Fashioned Beef Stew Recipe
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board
- Sharp knife
Ingredients
For the Beef and Base
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 3 tablespoons vegetable oil
- 1/4 cup all-purpose flour plus 2 tablespoons for optional thickening
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 teaspoon paprika
- 4 cups beef broth low-sodium recommended
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
For the Vegetables
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 medium red potatoes, cut into 1-inch chunks
- 1 large onion, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas optional
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- In a large resealable bag, combine flour, salt, pepper, and paprika. Add beef cubes in batches, shaking to coat each piece evenly.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 2-3 minutes per side. Transfer browned beef to a plate and set aside.
- In the same pot, add diced onions to the remaining oil and beef drippings. Cook for 5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Pour in about 1/2 cup of beef broth, scraping the bottom of the pot with a wooden spoon to release all the brown bits. Add tomato paste and stir for 1 minute.
- Return the browned beef to the pot along with any accumulated juices. Add the remaining beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- After 1 hour, add carrots, potatoes, and celery to the pot. Stir well, cover, and continue simmering for another 45 minutes to 1 hour, until vegetables are fork-tender and beef is very tender.
- If using peas, add them during the last 5 minutes of cooking. Remove bay leaves and discard. Taste and adjust seasoning with salt and pepper.
- Optional: For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry. Stir into the stew and simmer for 5 more minutes.
- Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty bread or dinner rolls.
