Old Fashioned Beef Stew Recipe

There’s something incredibly satisfying about a warm, hearty bowl of beef stew. It’s a dish that feels like a cozy hug on a cold day, and it’s one of those classic recipes that never goes out of style. This old-fashioned beef stew is rich, flavorful, and packed with tender chunks of beef and vegetables simmered to perfection. Every spoonful is like a taste of home, and it’s a recipe that’s easy to make yet deeply rewarding.

Growing up, beef stew was a staple in our household, especially during the cooler months. I remember my mom simmering it for hours on the stovetop, filling the kitchen with a savory aroma that had everyone eagerly waiting. This recipe brings back those memories and, over time, I’ve put my own twist on it. It’s simple, straightforward, and made with ingredients you probably already have in your pantry. Trust me, this is the kind of stew that’ll have everyone asking for seconds.

this RECIPE

A quick look at beef stew’s history

Beef stew is one of those timeless dishes that’s been around for centuries. It has roots in various cultures, but the idea is universal: slow-cooking tougher cuts of meat with vegetables and broth to make them tender and flavorful. Traditional beef stew recipes became popular in Europe and eventually made their way to American kitchens. It’s a classic dish that has seen countless adaptations, from simple peasant versions to fancier takes with exotic spices. But the heart of a good beef stew remains the same—deep, comforting flavors and a thick, satisfying texture.

Key ingredients that make this stew special

Beef stew meat (cubed chuck roast)

This is the star of the dish. Chuck roast is ideal because it becomes tender and flavorful when cooked slowly. If you don’t have chuck, you could use a cut like brisket, but chuck gives you the best balance of flavor and texture for stew. Look for meat that has a good amount of marbling for extra flavor.

Potatoes

Red potatoes are perfect here because they hold their shape well and don’t become mushy. You can substitute with Yukon Golds if needed. Potatoes add a bit of natural creaminess to the stew and help thicken the broth as they cook.

Pearl onions

These little gems add a subtle sweetness that balances the richness of the beef. If you can’t find pearl onions, feel free to use a regular yellow onion chopped into large pieces. Fresh is ideal, but frozen pearl onions work in a pinch.

Carrots and celery

Classic in any stew, carrots and celery add layers of flavor and a nice pop of color. They’re also a great source of vitamins. You can add other root vegetables like parsnips or turnips if you’re feeling adventurous!

Worcestershire sauce

This is the secret ingredient that adds depth and umami to the stew. It enhances the beefy flavor and brings everything together. If you’re out of Worcestershire, a splash of soy sauce and a little vinegar can work as a substitute.

Essential kitchen tools for a perfect beef stew

Having the right tools can make a world of difference when making beef stew. Here are my go-to items for this recipe:

Large Dutch oven or heavy-bottomed pot

A good Dutch oven retains heat well and ensures even cooking. Plus, it’s sturdy enough to handle the long simmering time required to make the beef tender. If you don’t have a Dutch oven, any large, heavy pot with a lid will work.

Wooden spoon

A sturdy wooden spoon is perfect for stirring the stew and scraping up those delicious browned bits after searing the beef. Those browned bits add tons of flavor, so make sure to get every last bit off the bottom of the pot!

Small bowl for cornstarch slurry

To thicken the stew at the end, you’ll need a small bowl to mix the cornstarch and water. This simple slurry adds a lovely consistency to the stew without any lumps.

Step-by-step: How to make this old-fashioned beef stew

1. Season and sear the beef

Start by tossing the beef stew meat with 2 tablespoons of cornstarch, salt, and black pepper. Heat olive oil in your Dutch oven over medium-high heat, and add the beef in batches. Don’t overcrowd the pot—giving the meat space helps it brown nicely. Sear the beef for about 5 minutes, turning to brown all sides. This step builds the base flavor of the stew.

2. Add garlic and tomato paste

Once the beef is browned, add minced garlic and tomato paste. Stir it in and cook for another 1-2 minutes. The garlic should become fragrant, and the tomato paste will darken slightly. This adds a rich, savory depth to the stew that’s just unbeatable.

3. Deglaze and add vegetables

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. This is where the magic happens—the browned bits dissolve into the broth, creating incredible flavor. Add your potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, dried basil, oregano, parsley, paprika, and ground allspice. Stir everything together, making sure the vegetables are evenly distributed.

4. Simmer low and slow

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 90 to 120 minutes, stirring occasionally. During this time, the beef will become melt-in-your-mouth tender, and the flavors will meld beautifully. If the stew looks a bit too thick, you can add a bit more broth as it simmers.

5. Thicken with cornstarch slurry

In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Slowly stir the slurry into the stew and cook on low for a few more minutes until it thickens. This step is optional, but it gives the stew that luscious, slightly thick texture that clings to every bite.

6. Taste and adjust

Finally, taste the stew and adjust the seasoning if needed. A bit more salt and pepper can bring out all the flavors. Then, you’re ready to serve!

Variations to try if you want to switch things up

• Gluten-free option: This recipe is naturally gluten-free as it uses cornstarch instead of flour. Just be sure to double-check all your ingredients, especially the Worcestershire sauce, to make sure they’re gluten-free.
• Vegetable-packed stew: Feel free to add extra vegetables like mushrooms, parsnips, or green beans. They add more texture and make the stew even heartier.
• Herb substitutions: Fresh herbs can really elevate this stew if you have them on hand. Try adding a few sprigs of fresh thyme or rosemary while the stew simmers, then remove them before serving.
• Slow cooker version: You can easily adapt this recipe for a slow cooker. Sear the beef on the stove first, then transfer everything to your slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.

Serving ideas to impress your family

Serve this stew in deep bowls with a sprinkle of fresh parsley for a pop of color. It’s fantastic with a crusty baguette or some warm, buttery dinner rolls on the side for dipping. You could also serve it over mashed potatoes or egg noodles for an even heartier meal. If you’re hosting, ladle the stew into individual bowls and garnish with a little extra black pepper and a sprig of fresh thyme for a touch of elegance.

Beverages to pair with beef stew

To keep things cozy, try serving this stew with a hot beverage like spiced apple cider or herbal tea. If you’re in the mood for something refreshing, a sparkling water with a slice of lemon or lime complements the rich flavors nicely. For something more unique, a cranberry spritzer or ginger beer can bring a hint of sweetness and spice that pairs well with the stew’s savory profile.

Storing and reheating leftovers

Beef stew tastes even better the next day! Let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. When reheating, warm it on the stovetop over low heat, stirring occasionally. If the stew has thickened too much in the fridge, just add a little extra beef broth or water to reach your desired consistency.

To freeze, portion the stew into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Just remember, potatoes can sometimes change texture after freezing, so keep that in mind if you’re planning to freeze a big batch.

Scaling the recipe for a crowd

This recipe easily doubles if you’re cooking for a larger group. Just make sure you have a large enough pot to hold everything comfortably. If you’re scaling down for a smaller portion, keep the cooking times about the same to ensure the beef becomes tender.

Frequently asked questions

Q: Can I use a different cut of beef?
A: Yes! Chuck roast is ideal, but brisket or even stew beef cubes from the store work well. Just make sure to simmer long enough for tenderness.

Q: How can I make the stew thicker?
A: Adding more cornstarch slurry at the end will thicken it up. You could also let it simmer uncovered to reduce and thicken naturally.

Q: Can I skip the Worcestershire sauce?
A: Worcestershire adds great depth, but you can substitute with soy sauce and a splash of vinegar for a similar effect.

Q: How long should I cook this stew in a slow cooker?
A: Cook on low for 7-8 hours or on high for 4-5 hours. It gives the beef plenty of time to become tender.

Q: What can I serve with beef stew?
A: Crusty bread, mashed potatoes, or egg noodles all pair beautifully with beef stew!

Enjoy this old-fashioned beef stew, and don’t be afraid to make it your own! It’s the kind of recipe that only gets better with each simmer. Gather your family around and let the stew work its cozy magic—it’s sure to become a favorite in no time.

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