Old fashioned beef stew is the kind of dish that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef, hearty carrots, potatoes, and onions all slowly cooked together until everything is perfectly soft and rich with flavor. The thick, savory broth is comforting and full of those classic, home-cooked taste memories that make you feel right at home.
I love making this stew because it’s really simple to prepare but feels like you spent hours on it. One little tip I always follow is to brown the beef well before adding the vegetables and broth—it adds so much depth to the flavor. I often let it simmer low and slow, which means the beef becomes super tender and the veggies soak up all that yummy juice.
Serving this stew with a crusty piece of bread or over creamy mashed potatoes just hits the spot every time. It’s the kind of meal that brings everyone to the table, whether it’s a quiet night in or a casual family dinner. I always find that old fashioned beef stew has this wonderful way of making the whole house smell amazing and filling everyone up with cozy happiness.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful when cooked slowly. If unavailable, beef brisket or stew meat works well too.
Red Wine: Adds depth to the stew’s flavor. If you don’t drink alcohol, simply use extra beef broth instead.
Tomato Paste: Provides richness and a slight tang. You can swap it with a few tablespoons of canned tomato sauce if needed.
Carrots & Potatoes: Classic stew veggies that soak up flavors. Yukon Gold potatoes stay firm, but russets or red potatoes are fine substitutes.
How Do You Get Tender, Flavorful Beef in Stew?
The secret is to brown the beef well on all sides before stewing. This caramelizes the meat and builds deep flavor. Then, cook it low and slow in liquid so it becomes tender without drying out.
- Pat beef dry and season it before browning to help get a nice crust.
- Brown the beef in batches to avoid overcrowding the pan—crowding leads to steaming, not browning.
- Simmer gently, keeping the heat low after adding broth and seasonings. Slow cooking breaks down tough fibers.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow cooking the stew until tender.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables and cutting beef easier and safer.
- Cutting board – sturdy surface for prepping all your ingredients.
- Measuring cups and spoons – to get your broth, spices, and flour just right.
- Small bowl – handy for mixing the flour slurry that thickens the stew.
Flavor Variations & Add-Ins
- Swap beef for lamb or venison for a richer, gamey flavor that’s great when you want something different.
- Add mushrooms for extra earthiness and texture; I like this when I want a deeper umami taste.
- Try pearl onions instead of regular onions for a sweeter, milder onion flavor.
- Stir in a splash of balsamic vinegar or a teaspoon of mustard near the end to brighten and balance the richness.
Old Fashioned Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour
- 3 tbsp cold water
- Fresh parsley, chopped (for garnish)
Time Needed:
This stew takes about 20 minutes to prep and brown the beef and vegetables, then 2 to 2 1/2 hours to simmer until the beef is tender and the flavors meld beautifully. It’s a low-and-slow kind of dish that’s worth the wait!
Step-by-Step Instructions:
1. Brown the Beef
Pat the beef cubes dry and season with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to get a nice caramelized crust on all sides. Remove browned beef and set aside.
2. Cook the Aromatics
Lower the heat to medium, add chopped onions to the pot, and cook until soft and transparent, about 5 minutes. Stir in minced garlic and cook for another minute.
3. Build the Flavor Base
Add tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine (if using) and scrape up any browned bits stuck to the bottom. Let the wine reduce by half, about 5 minutes.
4. Simmer with Broth and Seasonings
Return the beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer. Cover the pot, reduce to low heat, and cook for 1 1/2 to 2 hours, until the beef is tender.
5. Add Vegetables
Add carrots, potatoes, and celery to the stew and continue simmering, covered, for another 30-40 minutes, until the veggies are soft.
6. Thicken the Stew
Mix flour and cold water in a small bowl until smooth. Stir this slurry into the stew and cook uncovered for 5-10 minutes until the broth thickens nicely.
7. Finish and Serve
Remove bay leaves. Taste and add more salt or pepper if needed. Ladle the stew into bowls and sprinkle with fresh parsley for a bright finishing touch.
Enjoy your warm and hearty old fashioned beef stew with a piece of crusty bread or over creamy mashed potatoes!
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it overnight in the fridge or in a sealed bag submerged in cold water. This helps the beef brown properly without steaming.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic on the stove first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender.
How Should I Store Leftover Beef Stew?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months—thaw overnight in the fridge before reheating.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, simply substitute with an equal amount of beef broth. You can also add a splash of balsamic vinegar or a teaspoon of Worcestershire sauce to keep the flavor depth.
