Old fashioned beef stew is a classic, hearty meal that feels like a warm hug on a chilly day. It’s filled with tender chunks of beef, soft potatoes, carrots, and onions all cooked slowly until everything is rich and flavorful. The thick, soothing gravy brings it all together, making every spoonful comforting and satisfying.
I love making this stew when I want something simple but really filling. One of my favorite tips is to cook it low and slow so the beef gets super tender and the flavors have time to blend perfectly. It’s the kind of dish that tastes even better the next day, which is great if you like leftovers as much as I do.
There’s something special about gathering around the table with family or friends and sharing a bowl of this stew. I often like to serve it with some crusty bread or over creamy mashed potatoes to soak up all that tasty gravy. It’s a meal that feels like home and always seems to bring people closer together.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or round roast work well too.
Vegetables: Carrots and potatoes give sweetness and texture. Yukon gold potatoes hold their shape nicely, but russet potatoes are fine if that’s what you have.
Herbs & Seasonings: Thyme and rosemary add wonderful aroma. Fresh is great but dried works well too. Bay leaves boost depth—don’t forget to remove them at the end!
Thickener: Flour helps thicken the stew. For gluten-free options, try cornstarch or arrowroot powder instead. Just add it towards the end to avoid clumps.
How Do You Get Perfectly Tender Beef in Stew?
Getting tender beef means cooking low and slow. Here’s how I do it:
- Pat beef dry and brown it well in batches. Browning builds rich flavor with the Maillard reaction.
- Cook the stew covered, at a gentle simmer, not boiling. Too high heat makes beef tough.
- Use a heavy pot or Dutch oven to cook evenly.
- Check tenderness after about 1 ½ hours, then add veggies so they don’t overcook.
This slow cooking melts connective tissues, turning beef juicy and soft with lots of flavor in the sauce.
Equipment You’ll Need
- Dutch oven or heavy large pot – great for even heat and slow cooking your stew until the beef is tender.
- Sharp chef’s knife – makes chopping veggies and cutting beef into cubes quick and safe.
- Cutting board – protects your counters and gives you a stable surface for chopping.
- Wooden spoon – perfect for stirring without scratching your pot.
- Measuring cups and spoons – help you keep the seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or venison for a richer, gamey flavor that’s perfect for special occasions.
- Add a splash of red wine or stout beer to deepen the stew’s taste and add a slight tang.
- Include mushrooms for an earthy note and extra texture; sauté them first for best results.
- Stir in fresh peas or green beans near the end to add color and a mild sweetness.
Old Fashioned Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 ½ inch cubes
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth or stock
- 1 cup water
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped (optional)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the beef, then you’ll let it cook slowly for 1 ½ to 2 hours until the beef is tender. After adding the vegetables, it needs an additional 30 to 40 minutes to cook through. Total time is around 2 to 2 ½ hours, but most of that is hands-off simmering.
Step-by-Step Instructions:
1. Brown the Beef:
Pat your beef chunks dry with paper towels and sprinkle with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches so they get a nice crust all over, about 5-7 minutes per batch. Remove browned beef and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until you can smell the aroma.
3. Build the Flavor:
Stir in the tomato paste and cook it for 2 minutes to remove any raw taste. Sprinkle the flour over the onions and garlic, cooking while stirring for about 2 minutes. This will help thicken the stew later.
4. Add Liquids and Herbs:
Slowly whisk in the beef broth and water, scraping the pot bottom to lift any browned bits. Return the browned beef to the pot. Add thyme, rosemary, bay leaves, and season with a little more salt and pepper.
5. Simmer the Stew:
Bring the stew to a simmer, then cover and turn heat down low. Let it cook gently for 1 ½ to 2 hours, checking occasionally to make sure it’s simmering, until the beef is tender.
6. Add Vegetables and Finish Cooking:
Add potatoes, carrots, and celery to the pot. Cover again and continue simmering for about 30 to 40 minutes until vegetables are tender but still hold their shape.
7. Final Touches:
Remove bay leaves, taste, and adjust the seasoning with salt and pepper if needed. Serve hot, sprinkled with fresh parsley. This stew goes wonderfully with crusty bread or buttered noodles to soak up all that delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator before cooking. Pat it dry to avoid extra moisture that can prevent proper browning.
Can I Make Old Fashioned Beef Stew Ahead of Time?
Absolutely! The flavors deepen if you make it a day in advance. Store in the fridge and gently reheat on the stove, adding a splash of broth if needed to loosen the sauce.
How Should I Store Leftover Stew?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally for even heating.
Can I Substitute Other Vegetables in This Recipe?
Definitely! Mushrooms, parsnips, turnips, or peas all work well. Add quicker-cooking veggies like peas towards the end to keep their texture.
