Old-Fashioned Beef Stew is the ultimate comfort food—a rich, hearty dish filled with tender beef, root vegetables, and a deeply flavorful broth. Slow-simmered to perfection, this classic stew is perfect for cold days, family dinners, or whenever you crave a cozy homemade meal.
Why You’ll Love This Recipe
- Rich & Hearty – Packed with tender beef, potatoes, and carrots in a deeply flavorful broth.
- Slow-Simmered Perfection – The long cooking time makes the beef melt-in-your-mouth tender.
- One-Pot Wonder – Easy clean-up with everything cooked in a single pot or Dutch oven.
- Classic & Comforting – A traditional recipe that brings back nostalgic flavors.
- Customizable – Easily adjust vegetables and seasonings to your preference.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Coat the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then transfer to a plate.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Build the Base: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Add the Liquid: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Simmer the Stew: Return the beef to the pot and bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally.
- Add Vegetables: Add the carrots, potatoes, and celery. Continue cooking for another 45 minutes, or until the vegetables and beef are tender.
- Finish & Serve: Stir in the frozen peas and cook for 5 more minutes. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Servings: 6
Variations
- Slow Cooker Version – Brown the beef, then add all ingredients to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
- Instant Pot Method – Sauté the beef and onions using the sauté function, then pressure cook on high for 35 minutes, followed by a natural release.
- Thicker Stew – Stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 10 minutes.
- Extra Herbs – Fresh thyme and rosemary can be used instead of dried for a more vibrant flavor.
- No Red Wine? – Replace with extra beef broth for a non-alcoholic version.
Storage/Reheating
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding a little water or broth if needed.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use a different cut of beef?
Yes! Beef chuck is best, but stew meat, brisket, or short ribs work well too.
2. Do I have to use red wine?
No, you can substitute with extra beef broth if preferred.
3. How do I make the stew thicker?
Let it simmer uncovered for the last 20 minutes, or stir in a cornstarch slurry.
4. Can I add other vegetables?
Absolutely! Mushrooms, parsnips, or green beans are great additions.
5. What can I serve with this stew?
A side of crusty bread, cornbread, or a simple green salad pairs well.
6. Can I make this stew ahead of time?
Yes! The flavors deepen when stored overnight, making it even better the next day.
7. How do I prevent the beef from becoming tough?
Low and slow cooking ensures the beef becomes tender—avoid high heat.
8. Can I make this dairy-free?
Yes, this stew is naturally dairy-free!
9. Should I peel the potatoes?
It’s up to you! Leaving the skin on adds texture, but peeled potatoes blend smoothly into the broth.
10. Can I use fresh herbs instead of dried?
Yes! Use 3x the amount of fresh herbs in place of dried.
Conclusion
Old-Fashioned Beef Stew is a timeless, hearty dish that brings warmth and comfort to any meal. With tender beef, flavorful vegetables, and a rich broth, this recipe is perfect for chilly days or cozy family dinners. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this classic stew is guaranteed to be a hit. Try it today and enjoy a bowl of homemade goodness!
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Old-Fashioned Beef Stew
This Old-Fashioned Beef Stew is a rich, hearty, and slow-simmered dish featuring tender beef, root vegetables, and a flavorful broth. Perfect for cold days and cozy family dinners, this one-pot classic can be made on the stovetop, in a slow cooker, or in an Instant Pot for easy preparation.
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss beef cubes with flour, salt, and black pepper.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Sear beef in batches, then transfer to a plate.
- Sauté Aromatics: Cook onion for 3-4 minutes until softened. Add garlic and cook for 1 more minute.
- Build the Base: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Add the Liquid: Pour in beef broth and red wine, scraping up browned bits from the pot.
- Simmer the Stew: Return beef to the pot, bring to a simmer, cover, and cook on low for 1.5 to 2 hours.
- Add Vegetables: Stir in carrots, potatoes, and celery. Cook for another 45 minutes until vegetables and beef are tender.
- Finish & Serve: Stir in peas and cook for 5 more minutes. Remove bay leaves, adjust seasoning, and garnish with fresh parsley.
Notes
- Slow Cooker Version: Brown beef, then cook all ingredients on low for 8 hours or high for 4-5 hours.
- Instant Pot Method: Sauté beef and onions, then pressure cook on high for 35 minutes with a natural release.
- Thicker Stew: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 10 minutes.
- Extra Herbs: Use fresh thyme and rosemary instead of dried for a more vibrant flavor.
- No Red Wine? Replace with extra beef broth for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, One-Pot Meal
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
