Nothing beats a steaming bowl of Old-Fashioned Beef Stew on a chilly evening. Tender chunks of beef slowly simmer with potatoes, carrots, onions, and herbs until everything becomes wonderfully soft and flavorful.
This classic comfort food is simple, hearty, and filling. The beef develops a rich, savory flavor as it cooks, while the vegetables soak up the delicious gravy. Serve it with warm crusty bread for a satisfying homemade dinner.
Ingredients
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- 1½ teaspoons salt, divided
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil or olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine or additional beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 tablespoon butter, optional
- Fresh parsley, for garnish
Instructions
1. Prepare the Beef
Pat the beef cubes dry with paper towels. This helps them brown properly.
Place the beef in a large bowl and sprinkle with the flour, about 1 teaspoon salt, and black pepper. Toss until the pieces are lightly coated.
The flour will help create a beautiful crust on the beef while also helping thicken the stew later.
2. Brown the Beef
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pot.
Brown the pieces for about 2–3 minutes per side, until deeply browned.
Transfer the browned beef to a plate and repeat with the remaining pieces.
Don’t skip this step. Browning creates much of the rich flavor that makes old-fashioned beef stew so delicious.
3. Cook the Onion and Garlic
Reduce the heat to medium.
Add the chopped onion to the same pot and cook for about 4–5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds.
Scrape the bottom of the pot with a wooden spoon as the onions cook to loosen the flavorful browned bits.
4. Build the Stew
Stir in the tomato paste and cook for about 1 minute.
Slowly pour in the beef broth and red wine, if using, while scraping the bottom of the pot.
Add the Worcestershire sauce, thyme, parsley, bay leaf, and remaining salt.
Return the browned beef and any accumulated juices to the pot.
Bring the mixture to a gentle simmer.
5. Slowly Simmer the Beef
Reduce the heat to low and cover the pot.
Allow the stew to simmer gently for approximately 1½ hours, stirring occasionally.
The beef should begin becoming tender, but it will need additional cooking once the vegetables are added.
Avoid boiling the stew aggressively. A gentle simmer produces more tender beef.
6. Add the Vegetables
Add the carrots, potatoes, and celery.
Stir gently to combine everything.
Cover the pot again and continue simmering for approximately 45–60 minutes, or until the beef is fork-tender and the vegetables are soft but not falling apart.
7. Add the Peas
Stir in the frozen peas during the final 5 minutes of cooking.
Taste the stew and adjust the seasoning if necessary.
For an extra silky finish, stir in a tablespoon of butter just before serving.
8. Serve
Remove the bay leaf before serving.
Ladle the hot stew into bowls and garnish with freshly chopped parsley.
Serve immediately with crusty bread, dinner rolls, biscuits, or warm cornbread for dipping into the rich gravy.
Tips for the Best Beef Stew
Choose the right cut of beef
Beef chuck is one of the best choices because it contains enough connective tissue and fat to become incredibly tender during slow cooking.
Avoid very lean cuts if you want that classic melt-in-your-mouth texture.
Don’t rush the browning
Deeply browned beef gives the stew a much richer flavor. Brown the meat in batches rather than crowding the pot.
Keep the simmer gentle
A hard boil can make beef tougher instead of tender. Keep the stew at a gentle simmer throughout cooking.
Cut vegetables evenly
Try to cut the potatoes, carrots, and celery into similarly sized pieces so they cook at approximately the same rate.
Let it rest
If you have time, let the finished stew sit for about 10 minutes before serving. The flavors will settle and the gravy will thicken slightly.
Slow Cooker Variation
This recipe can easily be adapted for a slow cooker.
Brown the beef and onions first for the best flavor. Transfer them to the slow cooker and add the broth, tomato paste, Worcestershire sauce, herbs, carrots, potatoes, and celery.
Cook on:
- LOW: 7–8 hours
- HIGH: 4–5 hours
Add the peas during the final 15–20 minutes.
If you want a thicker gravy, mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir it into the stew near the end of cooking.
Easy Variations
Mushroom Beef Stew
Add 8 ounces of sliced mushrooms with the onions for an earthy, savory flavor.
Hearty Vegetable Stew
Add chopped green beans, peas, mushrooms, or additional celery.
Richer Gravy
Replace some of the beef broth with red wine or add an extra tablespoon of tomato paste.
Garlic Herb Stew
Increase the garlic and add a little fresh rosemary along with the thyme.
How to Store Leftovers
Allow the stew to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
The flavor often becomes even better the next day as the ingredients have more time to mingle.
To reheat, warm gently on the stovetop or in the microwave until heated throughout. Add a splash of beef broth if the gravy has become too thick.
The stew can also be frozen in individual portions for convenient future meals.
Final Thoughts
This Old-Fashioned Beef Stew is the kind of meal that brings everyone to the table. Tender beef, soft potatoes, sweet carrots, savory onions, and a rich, flavorful gravy come together in one comforting pot.
It’s simple enough for a weeknight dinner but hearty enough for a Sunday family meal. Serve it with plenty of crusty bread and let everyone enjoy every last drop of that delicious homemade gravy.