How to Make the Perfect Old Fashioned Beef Stew

There’s nothing quite as comforting as a bowl of old fashioned beef stew—its rich aroma, tender chunks of beef, and hearty vegetables instantly transport you to simpler times. Whether you’re craving a cozy meal on a cold night or a nostalgic taste of grandma’s kitchen, this timeless classic delivers warmth and flavor in every bite. Keep reading to discover the secrets behind making the perfect stew that feels like home.

Ingredients

• 2 pounds beef chuck roast cut into 1.5-inch cubes
• 2 tablespoons vegetable oil
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 6 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound baby potatoes halved
• 3 large carrots peeled and sliced
• 2 celery stalks sliced
• Salt to taste
• Black pepper to taste
• Fresh parsley chopped for garnish

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Instructions

1. Heat oil: In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering. You want it hot enough to sear the meat quickly and form a flavorful crust.
2. Season and brown beef: Pat beef dry and generously season with salt and pepper. Work in batches to brown the meat on all sides. Transfer to a plate as each batch is done. This step builds deep flavor, so do not rush it.
3. Sauté onion: Reduce heat slightly and add the chopped onion. Cook, stirring often, until translucent and golden, about 4 to 5 minutes.
4. Add garlic: Stir in the garlic and cook for 1 minute. The kitchen should already smell incredible at this point.
5. Add flour: Sprinkle flour over the onions and garlic. Stir constantly for 1 to 2 minutes to form a light roux. This helps thicken the stew later.
6. Deglaze and build broth: Slowly pour in beef broth, scraping the bottom of the pot to release any browned bits. Stir well to combine.
7. Add seasonings: Stir in tomato paste, Worcestershire sauce, thyme, and bay leaves. These layers of flavor make the broth sing.
8. Return beef: Place the seared beef back in the pot. Bring everything to a low boil, then reduce heat to low and cover.
9. Simmer: Let the stew gently bubble for 1 hour and 30 minutes. Check occasionally and stir to prevent sticking.
10. Add vegetables: Add potatoes, carrots, and celery. Stir well, cover again, and simmer for another 45 minutes or until veggies are tender and beef is fork-soft.
11. Final seasoning: Taste and adjust with additional salt and pepper. Remove the bay leaves before serving.
12. Garnish and serve: Ladle into bowls, top with chopped parsley, and serve with crusty bread for dipping.

Nutrition per serving

Description

There’s something truly magical about a pot of old fashioned beef stew simmering on the stove. The aroma alone transports you to cozy Sunday dinners and chilly winter nights spent with family. Tender chunks of beef fall apart with each bite, surrounded by hearty vegetables and a deep savory broth that warms you from the inside out. The broth is richly meaty, gently herbaceous, and perfectly seasoned, coating each spoonful with layers of comfort and nostalgia.

This stew is like a patchwork quilt of flavor — every ingredient plays its part to create something soothing and memorable. The beef is seared until caramelized, the carrots and potatoes soak up the essence of the broth, and the onions bring it all together with subtle sweetness. It is a dish that encourages second helpings, buttery bread for dipping, and conversation around the dinner table.

Why You’ll Love This Recipe

This old fashioned beef stew is the kind of recipe every home cook needs in their back pocket. Simple to prepare with pantry staples and a single pot, it fills your kitchen with the incredible scent of slow-cooked goodness. It’s the perfect balance between rustic and refined.

Beyond the rich taste and ease of preparation, this stew is also versatile. You can tailor it to fit your pantry by swapping vegetables or using a different cut of beef. It is ideal for busy weeknights or weekend meal prep, and each reheat tastes even better than the first.

Serving and Storage Tips

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors deepen with time, so this dish makes excellent leftovers.

To freeze, let the stew cool completely and transfer it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.

You can also prep this dish ahead. Brown the meat and sauté the vegetables, then refrigerate and finish cooking the next day to save time while preserving all the flavor.

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

We hope you enjoyed this article about old fashioned beef stew! If you found it helpful or inspiring, please consider pinning the article or any image from it on Pinterest — it really helps more people discover it. Don’t forget to like the Pinterest post and leave a comment — we’d love to hear your thoughts! Your support inspires us to keep creating even better content!

Old Fashioned Beef Stew

Old fashioned beef stew simmers tender beef and hearty vegetables in a deeply savory, comforting broth. It’s a classic one-pot meal perfect for family dinners, meal prep, or cozy weekends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 420 kcal

Ingredients

  

1x2x3x

• 2 pounds beef chuck roast cut into 1.5-inch cubes
• 2 tablespoons vegetable oil
• 1 large yellow onion chopped
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 6 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound baby potatoes halved
• 3 large carrots peeled and sliced
• 2 celery stalks sliced
• Salt to taste
• Black pepper to taste
• Fresh parsley chopped for garnish

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat.
• Pat the beef cubes dry with paper towels and season with salt and pepper.
• In batches, brown the beef on all sides until well seared. Remove the browned beef to a plate and set aside.
• In the same pot, add the chopped onion and sauté for 4 to 5 minutes until softened and lightly golden.
• Stir in the garlic and cook for 1 minute until fragrant.
• Sprinkle the flour over the onion and garlic, stirring to form a roux that will help thicken the stew.
• Gradually whisk in the beef broth, scraping up any browned bits from the bottom.
• Stir in tomato paste, Worcestershire sauce, thyme, and bay leaves.
• Return the browned beef to the pot with the broth mixture. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 hours.
• Add potatoes, carrots, and celery to the stew. Re-cover and simmer for another 45 minutes or until the vegetables are tender and the beef is fork-tender.
• Taste and adjust seasoning with additional salt and black pepper if needed.
• Remove bay leaves.
• Ladle into bowls, garnish with chopped parsley, and serve hot.

Nutrition

Calories: 420kcalCarbohydrates: 29gProtein: 32gFat: 21gSodium: 870mgFiber: 4gSugar: 5g

Keyword beef stew, comfort food, one pot meal, hearty, American dinner

Tried this recipe?Let us know how it was!