Old Fashioned Beef Stew is a classic comfort food that feels like a warm hug on a chilly day. It’s filled with tender chunks of beef, soft carrots, potatoes, and onions all simmered together in a rich, hearty broth. The flavors blend perfectly, creating a simple yet satisfying dish that’s never out of style.
I love making this stew because it’s one of those recipes that fills the house with an inviting aroma that makes everyone gather around. I usually let it cook low and slow, which makes the beef melt in your mouth and the vegetables soak up all those lovely flavors. It’s such an easy meal that feels like you put in a lot of effort, even when it’s really just patience and time.
My favorite way to serve this stew is with fresh, crusty bread or over a bed of buttery mashed potatoes. It’s perfect for cozy dinners, family gatherings, or even meal prep for busy weeks. Whenever I make this stew, it reminds me of home and those simple, good meals that bring people together every single time.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful after slow cooking. If unavailable, try brisket or bottom round as alternatives, but chuck is my go-to for the best texture.
Vegetables: Carrots, potatoes, onions, and celery give this stew its classic taste and texture. You can swap regular potatoes for Yukon Gold or red potatoes for a creamier feel.
Beef Broth: Using rich, full-flavored beef broth lifts the stew’s depth. If you need a lighter option, low-sodium broth works well and lets you control the seasoning.
Tomato Paste & Worcestershire Sauce: These add a subtle tang and umami kick that enrich the stew. No tomato paste? Ketchup or canned tomatoes can substitute, but reduce added sugar if using ketchup.
How Do You Get Tender, Flavorful Beef in Stew?
Browning the beef well before simmering is the secret to deep flavor. Don’t rush this step—brown the meat in batches to avoid overcrowding. This creates a caramelized crust that adds richness.
- Heat oil over medium-high heat.
- Place beef cubes in the pan without crowding, cook until nicely browned on all sides.
- Remove browned beef and use the same pot for the veggies to keep all those browned bits for flavor.
Next, simmer the stew gently for at least 1.5 hours. Slow cooking breaks down tough fibers in the beef, making it tender and juicy. Keep the heat low so it cooks evenly without drying out.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like using this because it distributes heat evenly for browning and simmering.
- Wooden spoon – perfect for scraping up browned bits and stirring without scratching the pot.
- Measuring cups and spoons – helps keep your ingredients just right.
- Small bowl – for mixing the flour and water to thicken the stew.
- Sharp knife and cutting board – makes chopping vegetables safe and easy.
- Optional: Tongs – handy for handling the browned beef pieces.
Flavor Variations & Add-Ins
- Substitute beef with lamb or pork for a different flavor profile. Each adds a unique richness and tender texture.
- Add a splash of red wine to the simmering broth for extra depth and complexity.
- Mix in peas or green beans during the last 10 minutes for a fresh, bright touch.
- Use fresh herbs like rosemary or thyme instead of dried for a more robust aroma and flavor.
How to Make Old Fashioned Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
- 2 stalks celery, sliced
- 2 teaspoons dried thyme
- 2 bay leaves
For Thickening:
- 3 tablespoons all-purpose flour
- 3 tablespoons cold water
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the meat and vegetables, then simmers gently for 1 ½ to 2 hours until the beef is tender and flavors have blended. Plus, 10-15 minutes to thicken and finish it off. In total, plan for around 2 to 2 ¼ hours.
Step-by-Step Instructions:
1. Brown the Beef:
First, season your beef cubes with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches—don’t crowd the pan—to get a nice caramelized crust, about 3-4 minutes per side. Remove browned beef and set aside.
2. Cook the Vegetables & Build Flavor:
Lower the heat to medium. In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the tomato paste and cook 1-2 minutes to deepen its flavor, then add Worcestershire sauce.
3. Add Liquids and Simmer:
Return the browned beef to the pot. Pour in the beef broth and water, scraping the bottom to loosen any stuck bits—they add great flavor! Bring to a boil.
4. Add Vegetables and Herbs:
Add carrots, potatoes, celery, dried thyme, and bay leaves to the pot. Reduce heat to low, cover, and gently simmer for 1 ½ to 2 hours until beef is tender and vegetables are cooked through.
5. Thicken the Stew:
Mix flour and cold water in a small bowl until smooth. Stir this mixture into the simmering stew and cook for another 10-15 minutes, stirring occasionally, until it thickens to your liking.
6. Finish & Serve:
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Sprinkle fresh chopped parsley on top. Serve your stew hot, ideally with crusty bread or over creamy 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. Using frozen beef can release excess moisture and prevent proper browning, which affects flavor.
How Can I Make This Stew in a Slow Cooker?
Brown the beef and sauté the onions and garlic first for better flavor, then add all ingredients to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
What’s the Best Way to Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze leftovers for up to 3 months.
Can I Add Other Vegetables?
Absolutely! Peas, green beans, mushrooms, or parsnips make great additions. Add quick-cooking veggies like peas in the last 10 minutes of cooking to keep their texture and color.