Old-Fashioned Beef Stew is a hearty, comforting classic filled with tender chunks of beef, rich broth, potatoes, carrots, and savory herbs. Slow-simmered until perfectly flavorful, this cozy meal is perfect for chilly evenings and family dinners.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6 servings
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 pounds beef stew meat, cubed
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
Ingredient Notes
- Beef stew meat: Chuck roast works best for tender slow-cooked beef.
- Potatoes: Yukon Gold or russet potatoes hold up well in stew.
- Worcestershire sauce: Adds rich savory depth.
- Tomato paste: Enhances the broth flavor beautifully.
Instructions
Step 1: Coat the Beef
In a bowl, toss beef with flour, salt, and black pepper.
Step 2: Brown the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply seared. Remove and set aside.
Step 3: Cook the Aromatics
Add onion and garlic to the pot and cook for 2–3 minutes until softened.
Step 4: Build the Broth
Stir in tomato paste, Worcestershire sauce, beef broth, thyme, rosemary, and bay leaves.
Step 5: Simmer the Stew
Return beef to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 1½ hours.
Step 6: Add Vegetables
Add carrots, potatoes, and celery. Continue simmering for 30–40 minutes until vegetables and beef are tender.
Step 7: Finish the Stew
Stir in frozen peas during the last 5 minutes of cooking.
Step 8: Serve
Remove bay leaves and serve warm with crusty bread.
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 32g
- Carbohydrates: 24g
- Fat: 22g
- Saturated Fat: 7g
- Fiber: 4g
- Sodium: 780mg
Tips
- Brown the beef well for deeper flavor.
- Simmer slowly for the most tender meat.
- Add extra broth if the stew thickens too much.
- Stew tastes even better the next day.
Variations
Red Wine Beef Stew
Replace 1 cup broth with red wine.
Mushroom Beef Stew
Add sliced mushrooms for extra richness.
Slow Cooker Version
Cook on low for 7–8 hours.
Spicy Stew
Add crushed red pepper flakes or smoked paprika.