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Old Fashioned Beef Stew Recipe

This classic old fashioned beef stew features fork-tender chunks of beef, hearty vegetables, and a rich, flavorful gravy that's been perfected over generations. Made with simple ingredients and traditional cooking methods, it's the ultimate comfort food for cold days.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 280 kcal

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.

Notes

This stew tastes even better the next day as flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 25gFat: 13gSaturated Fat: 4gCholesterol: 70mgSodium: 970mgPotassium: 1150mgFiber: 4gSugar: 6gVitamin A: 5300IUVitamin C: 15mgCalcium: 80mgIron: 4mg
Keyword beef stew, comfort food, old fashioned, one-pot meal, winter recipe
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