Hearty, comforting, and loaded with flavor—this Old Fashioned Beef Stew is a timeless classic that warms the soul. With tender beef, rich vegetables, and a savory broth, it’s perfect for a cozy dinner on a chilly night. Stick around to discover how to make this delicious, nourishing stew, and let your kitchen be filled with the delightful aroma of slow-cooked perfection!
What is Old Fashioned Beef Stew?
Old fashioned beef stew is a hearty, thick, and rich dish made by slow-cooking chunks of beef with vegetables such as carrots, potatoes, onions, and celery in a savory broth. This comfort food has been passed down through generations and remains a family favorite, especially during the cold months. The secret to a great beef stew lies in tenderizing the meat and allowing the ingredients to meld into a deep, rich flavor. Read on for the full recipe and cooking tips to make the best Old Fashioned Beef Stew you’ve ever had!
Ingredients List for Old Fashioned Beef Stew
To make the best old fashioned beef stew, gather the following ingredients. They are simple but essential to achieve that homey, comforting flavor we all know and love.
- Beef chuck roast – 2 pounds, cut into 1-1½ inch cubes
- Salt – 1 teaspoon (to season the beef)
- Pepper – 1 teaspoon
- All-purpose flour – ¼ cup (for dredging the beef)
- Olive oil – 2 tablespoons (for browning the beef)
- Yellow onion – 1 large, diced
- Garlic – 4 cloves, minced
- Carrots – 4 medium, peeled and cut into 1-inch pieces
- Potatoes – 4 medium russet potatoes, peeled and cut into chunks
- Celery – 3 stalks, cut into 1-inch pieces
- Beef broth – 4 cups (preferably low-sodium)
- Tomato paste – 2 tablespoons
- Bay leaves – 2
- Thyme – 1 teaspoon (dried or 2 sprigs of fresh thyme)
- Worcestershire sauce – 1 tablespoon (for depth of flavor)
- Frozen peas – 1 cup (optional, added towards the end of cooking)
- Red wine – ½ cup (optional, adds richness)
Substitutions and Variations
The great thing about an old fashioned beef stew is its versatility. Depending on what you have on hand or your dietary preferences, you can easily make a few substitutions.
- Beef substitute: You can swap out beef chuck roast with beef short ribs, stewing beef, or even lamb for a twist on flavor.
- Vegetables: Don’t like peas? Feel free to omit them or replace them with green beans, mushrooms, or parsnips. You can also add more root vegetables like sweet potatoes, turnips, or butternut squash.
- Broth: If you're out of beef broth, you can use chicken broth or vegetable broth, though it may slightly change the flavor profile.
- Gluten-free option: For those needing a gluten-free option, substitute the flour with a gluten-free flour blend or cornstarch for dredging the beef.
- Alcohol-free option: If you’d prefer not to use red wine, you can substitute it with an equal amount of beef broth or grape juice for sweetness.
Step-by-Step Cooking Instructions
Making old fashioned beef stew is straightforward, but the key is patience and allowing the stew to simmer slowly. Here’s how you can make this savory meal step by step.
How to Cook Old Fashioned Beef Stew: A Step-by-Step Guide
Step 1: Prepare the Beef
Start by cutting your beef chuck roast into 1-1½ inch cubes. Season the beef generously with salt and pepper. Then, dredge the beef cubes in flour, shaking off any excess. This helps create a nice crust on the beef when you brown it, which will deepen the flavor of your stew.
Step 2: Brown the Beef
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer (you may need to do this in batches) and brown them on all sides. Don’t overcrowd the pan, or the beef will steam rather than brown. This should take about 5-7 minutes per batch. Once browned, remove the beef and set it aside.
Step 3: Sauté the Aromatics
In the same pot, add your diced onion and sauté for about 3-4 minutes, or until softened and slightly golden. Add the minced garlic and cook for another minute until fragrant.
Step 4: Deglaze the Pot
If using red wine, pour ½ cup into the pot to deglaze, scraping up any browned bits from the bottom of the pot. These bits are full of flavor and will enhance your stew. Let the wine cook for about 2-3 minutes to reduce slightly.
Step 5: Add Vegetables and Broth
Now, add the carrots, potatoes, and celery to the pot. Stir in the tomato paste, ensuring it's well incorporated. Return the browned beef to the pot along with any juices that have accumulated. Add the beef broth, bay leaves, thyme, Worcestershire sauce, and stir everything together. Bring the stew to a gentle boil.
Step 6: Simmer the Stew
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1½ to 2 hours. Stir occasionally to prevent sticking. The beef should become incredibly tender, and the broth will thicken as it cooks.
Step 7: Final Touches
About 10-15 minutes before the stew is done, add the frozen peas if you're using them. Continue to cook until the peas are warmed through. Taste the stew and adjust seasoning if necessary, adding more salt, pepper, or thyme to taste.
Step 8: Serve
Once your old fashioned beef stew is finished, remove the bay leaves and thyme sprigs (if using fresh thyme). Serve hot in bowls, garnished with fresh parsley for a pop of color if desired.
Common Mistakes to Avoid
- Not browning the beef properly: Don’t rush the browning process. Browning adds flavor and depth to the stew, so take your time.
- Adding too much flour: Only dredge the beef lightly in flour. Too much flour can lead to a gummy or overly thick stew.
- Overcooking the vegetables: Add the vegetables at the right time to avoid mushy results. They should be tender but not falling apart.
- Not skimming fat: Depending on the cut of beef, your stew may have excess fat on top. Skim it off to avoid a greasy texture.
Serving and Presentation Tips
When it comes to serving old fashioned beef stew, simplicity is key. Here are some tips for serving this cozy dish:
- Accompaniments: Serve the stew with crusty bread, dinner rolls, or over a bed of creamy mashed potatoes to soak up the flavorful broth.
- Side Salad: A light green salad with a tangy vinaigrette can complement the richness of the stew.
- Wine pairing: If you’ve used red wine in the stew, serve the same wine alongside your meal for a harmonious pairing.
How to Serve Old Fashioned Beef Stew
Ladle your beef stew into deep bowls for a rustic presentation. Garnish with fresh parsley or thyme for a touch of color and freshness. If you’re serving for a dinner party, you can accompany the stew with a basket of warm, crusty bread and a side of butter.
Presentation Ideas for Old Fashioned Beef Stew
- Rustic Bowls: Use large, rustic ceramic bowls to serve the stew, adding to the homemade, cozy feel.
- Herb Garnish: A sprig of thyme or a sprinkle of fresh parsley on top adds a vibrant green contrast against the rich, brown stew.
- Side Boards: Serve with wooden boards piled with bread, cheese, or roasted vegetables for a rustic presentation.
Old Fashioned Beef Stew Recipe Tips
- Slow Cooker Option: If you prefer, you can make this stew in a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
- Make-Ahead Tip: Beef stew tastes even better the next day, so feel free to make it a day in advance and reheat before serving.
- Freezing: This stew freezes well. Store in airtight containers and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop.
Frequently Asked Questions (FAQs)
Q: Can I make this stew ahead of time?
A: Yes! In fact, making beef stew ahead of time allows the flavors to meld and deepen. Store it in the fridge and reheat gently before serving.
Q: Can I freeze beef stew?
A: Absolutely! Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Q: Do I have to use wine in this recipe?
A: No, the wine is optional. You can replace it with more beef broth or grape juice for a similar depth of flavor without alcohol.
Q: What cuts of beef work best for stew?
A: Beef chuck roast is the best cut for stew because it becomes tender and flavorful when slow-cooked. Other good options include short ribs or brisket.
Q: How do I thicken my beef stew?
A: The flour used to dredge the beef will naturally thicken the stew as it cooks. If you'd like it thicker, you can mix a tablespoon of cornstarch with water and stir it into the stew during the last 10 minutes of cooking.
Conclusion
Old fashioned beef stew is the ultimate comfort food, with its tender chunks of beef, hearty vegetables, and flavorful broth. This simple yet delicious dish has been loved for generations, and now, you have all the tips, tricks, and instructions to make the perfect beef stew at home. Whether you're cooking for your family or hosting friends, this recipe is sure to impress. Try it today, and enjoy a warm, filling meal that will leave everyone asking for seconds!
PrintOld Fashioned Beef Stew Recipe
This classic Old Fashioned Beef Stew recipe features tender beef, potatoes, carrots, and onions, simmered in a rich broth for a comforting and hearty meal. Perfect for a cozy family dinner, this stew is packed with flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 carrots, sliced
- 3 potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup peas (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Brown the beef on all sides, then remove and set aside.
- In the same pot, sauté onions and garlic until softened.
- Stir in tomato paste, thyme, rosemary, and cook for 1 minute.
- Add beef back to the pot, along with carrots, potatoes, and bay leaves.
- Pour in beef broth and bring to a boil.
- Reduce heat, cover, and simmer for 2-3 hours until beef is tender.
- Remove bay leaves, season with salt and pepper. Stir in peas and cook for another 5 minutes.
- Serve hot.
Notes
- For a thicker stew, mash a few potatoes into the broth or add a slurry of cornstarch and water.
- You can replace peas with green beans or omit them if preferred.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
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