Old fashioned beef stew is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef, soft carrots, hearty potatoes, and onions all simmered slowly in a rich, flavorful broth. The stew’s thick and comforting texture makes it perfect for a cozy family dinner or a simple night in.
I love making this stew because it fills the kitchen with that amazing aroma that instantly makes everyone gather around. One little tip I like to share is to brown the beef well before adding the broth—this step gives the stew a deeper flavor that’s worth the extra minute. And letting it cook low and slow really makes the meat melt in your mouth.
Serving this old fashioned beef stew feels like sharing a piece of home. I often pair it with a slice of crusty bread or a sprinkle of fresh parsley on top. It’s a classic that never goes out of style, and every time I make it, it reminds me why simple, honest food is the best kind of comfort.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and gives great flavor when cooked slowly. If you want a leaner option, try stew beef or sirloin, but watch the cooking time to keep it tender.
Vegetables: Carrots, potatoes, celery, and onion are staples here. You can swap potatoes for sweet potatoes for a twist or add parsnips for extra sweetness.
Beef broth & red wine: The broth is the base of your stew’s flavor. If you don’t have wine, just use extra broth or a little balsamic vinegar for depth.
Tomato paste: This adds richness and slight tang. If you don’t have it, a spoonful of ketchup or a few chopped tomatoes can work in a pinch.
Herbs: Thyme, rosemary, and bay leaves add nice woody notes. Fresh herbs are great if you have them, but dried work well too.
How Do You Get the Beef Tender and the Stew Thick?
The secret to tender beef and a thick stew is in the cooking and thickening process:
- Pat the beef dry before browning to get a good caramelized crust. Don’t rush this step—it adds tons of flavor.
- Brown meat in batches so you don’t crowd the pan; this keeps the heat high enough.
- Cook the stew low and slow, gently simmering for at least 2 hours. This breaks down the tough fibers in the meat.
- Use flour to make a roux with the onions and garlic before adding liquids. This helps thicken the stew naturally.
- Stir frequently once liquids are added, scraping the bottom to lift those flavorful brown bits into the stew.
These steps work together to create that rich, thick sauce and melt-in-your-mouth beef that makes old fashioned beef stew so comforting.
Equipment You’ll Need
- Dutch oven or heavy-bottomed pot – great for even heat and slow cooking that tenderizes the beef.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping veggies and cutting the beef into cubes.
- Cutting board – a safe, sturdy spot to prep all your ingredients.
- Measuring cups and spoons – to get your broth, herbs, and seasonings just right.
Flavor Variations & Add-Ins
- Replace beef with lamb for a slightly gamey, rich twist on the stew.
- Add mushrooms for earthiness and extra texture that pairs well with the meat.
- Include a splash of Worcestershire sauce or soy sauce to deepen the stew’s umami flavor.
- Stir in frozen peas or green beans near the end for a pop of color and freshness.
How to Make Old Fashioned Beef Stew?
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can use more broth instead)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 sprig fresh rosemary)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare, plus 2 to 2 ½ hours of slow cooking. The slow simmering time allows the beef to become tender and the flavors to blend perfectly, making it well worth the wait.
Step-by-Step Instructions:
1. Preparing and Browning the Beef:
Start by patting the beef cubes dry with paper towels and seasoning them generously with salt and pepper. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, taking care not to crowd the pan. Cook each batch for about 4-5 minutes, turning to caramelize all sides. Set the browned beef aside on a plate.
2. Cooking the Vegetables and Thickening the Stew:
In the same pot, add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute to develop its flavor. Sprinkle the flour over the onion and garlic, stirring constantly to form a thick roux that will help thicken your stew. Cook the roux for 2 minutes.
3. Adding Liquids and Simmering:
Slowly pour in the red wine (if using), scraping the bottom of the pot to release any browned bits—this adds great flavor. Let the wine reduce slightly for 3 minutes. Pour in the beef broth and mix well. Return the browned beef to the pot. Add the carrots, potatoes, celery, thyme, rosemary, and bay leaves. Stir everything together.
4. Slow Cooking and Serving:
Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook slowly for 2 to 2 ½ hours, or until the beef is tender and the vegetables are cooked through. Before serving, remove the bay leaves and any rosemary sprigs. Taste the stew and adjust the seasoning with salt and pepper. Serve it hot, garnished with fresh parsley. This stew goes wonderfully with crusty bread or mashed potatoes for a truly comforting meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the cubes dry afterward to ensure they brown nicely and develop good flavor.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
How Do I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Substitute Potatoes with Other Vegetables?
Yes! Sweet potatoes, parsnips, or turnips make great alternatives and add a nice sweetness and depth to the stew.
