Old-Fashioned Beef Stew

I first encountered this classic beef stew at my grandmother's farmhouse during a family gathering one chilly autumn afternoon. She'd been making it the same way for decades, and the moment I walked through the door, that unmistakable aroma of slow-cooked beef and herbs wrapped around me like a comfortable blanket. The stew was served in her old ceramic bowls, steaming hot with chunks of tender beef that had been simmering for hours until they were melt-in-your-mouth perfect. What struck me most was how each vegetable maintained its own character while contributing to the overall harmony of flavors. The potatoes were creamy, the carrots still had a slight firmness, and the onions had practically dissolved into the rich gravy, adding sweetness and depth. That day, I sat at her worn kitchen table and had three helpings, much to everyone's amusement. She shared her secrets with me – the importance of browning the meat properly, not rushing the simmer, and trusting the process. Now, every time I make this stew, I think of her patient hands stirring that pot, and I try to bring that same love and care to my own kitchen.

Why I love this recipe

There's something incredibly satisfying about making a stew that requires patience and rewards you with such magnificent results. I love how this recipe transforms tough cuts of beef into tender, flavorful bites through the magic of low and slow cooking. It's forgiving, too – you can adjust the vegetables based on what's in your fridge, add more broth if needed, or let it simmer a bit longer if life gets in the way. What really makes me appreciate this recipe is its versatility and reliability. Whether I'm cooking for my family on a weeknight or preparing a special meal for guests, this stew never disappoints. The way the flour-dusted beef creates that silky, thick gravy is pure kitchen alchemy. I also love that it's a one-pot meal, which means less cleanup and more time enjoying the food. And honestly, there's something deeply comforting about serving a dish that's been made the same way for generations – it connects me to a tradition of home cooking that feels increasingly rare in our fast-paced world.

What You Need From Your Kitchen

• Beef Chuck: Cut into uniform 1.5-inch cubes for even cooking and optimal tenderness
• Potatoes: Peel and cube into bite-sized pieces that will hold their shape during long cooking
• Carrots: Slice into thick rounds that won't turn mushy after hours of simmering
• Celery: Chop into medium pieces to add aromatic depth and texture
• Onion: Dice finely so it melts into the gravy and sweetens the broth
• Beef Broth: Use high-quality broth as it forms the base of your stew's flavor
• Tomato Paste: Adds umami richness and helps deepen the color of the gravy

Let's Make These Together

Prepare and season beef

Begin by thoroughly patting your beef cubes dry with paper towels, as moisture prevents proper browning. Season the meat generously on all sides with salt and freshly ground black pepper. Toss the seasoned beef in flour until each piece is evenly coated, then shake off any excess flour. This flour coating serves two purposes: it creates a beautiful crust when seared and acts as a thickening agent for your stew's gravy.

Brown meat in batches

Heat your Dutch oven over medium-high heat and add olive oil. Once the oil shimmers, add the beef cubes in a single layer, working in batches to avoid overcrowding. Let each piece sear undisturbed for 3-4 minutes to develop a deep golden-brown crust, then turn and brown the remaining sides. This caramelization creates complex flavors that form the foundation of your stew. Transfer browned beef to a plate and repeat with remaining pieces.

Build flavor base

Using the same pot with all those delicious browned bits, add your diced onions and sauté until they become soft and translucent, about 3-4 minutes. Scrape up any stuck-on bits from the bottom of the pot as the onions release moisture. Add the tomato paste and stir constantly for about a minute until it darkens and becomes fragrant. This step concentrates the tomato flavor and adds depth to your stew.

Simmer with herbs

Return all the browned beef and any accumulated juices back into the pot. Pour in the beef broth, then add bay leaves and dried thyme. Bring everything to a vigorous boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 90 minutes, stirring occasionally to prevent sticking. During this time, the tough beef fibers break down and become incredibly tender while the flavors meld together beautifully.

Add vegetables and finish

After the initial simmer, add your prepared potatoes, carrots, and celery to the pot. Continue cooking uncovered for another 45-60 minutes, stirring occasionally, until the vegetables are fork-tender and the beef practically falls apart. In the final 5 minutes, stir in frozen peas for a pop of color and sweetness. Remove bay leaves, taste the stew, and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve piping hot.

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Switch Things Up

I remember the first time I made this stew on a particularly cold winter evening when I was craving something that reminded me of home. I was a bit nervous about browning the meat properly, but once I got that beautiful caramelization going, I knew I was on the right track. The house smelled absolutely incredible as it simmered for hours. I couldn't resist lifting the lid every thirty minutes to check on it, even though I knew I shouldn't. When I finally tasted it, I was blown away by how such simple ingredients could create such deep, complex flavors. Now I make a double batch every time because it disappears so quickly. Sometimes I add a splash of red wine to the broth for extra richness, or throw in some mushrooms if I have them on hand. My favorite part is actually the leftovers – that stew tastes even better the next day after all the flavors have had time to really get to know each other.

Perfect Pairings

This hearty beef stew pairs beautifully with warm, crusty sourdough bread or buttery dinner rolls for soaking up every drop of that incredible gravy. For a complete meal, serve it alongside a crisp green salad with a light vinaigrette to balance the richness. A glass of full-bodied red wine like Cabernet Sauvignon or Merlot complements the beef perfectly. If you want to make it extra special, top with a dollop of sour cream and extra fresh herbs, or serve over creamy mashed potatoes or buttered egg noodles.

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Frequently Asked Questions

→ Can I make this beef stew in a slow cooker?

Absolutely! Brown the beef and sauté the onions as directed, then transfer everything to your slow cooker. Add all remaining ingredients except the peas and cook on low for 7-8 hours or high for 4-5 hours. Add peas in the last 15 minutes of cooking.

→ Why is my stew not thick enough?

If your stew is too thin, you can thicken it by mixing 2 tablespoons of flour with 1/4 cup of cold water to create a slurry, then stirring it into the stew during the last 15 minutes of cooking. Alternatively, simmer uncovered to allow liquid to reduce and naturally thicken.

→ Can I use a different cut of beef?

While beef chuck is ideal due to its marbling and tenderness when slow-cooked, you can also use beef round or stew meat. Avoid lean cuts like sirloin as they can become tough and dry during long cooking times.

→ How do I store and reheat leftovers?

Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. You can also freeze the stew for up to 3 months in freezer-safe containers.

→ Can I add other vegetables to this stew?

Yes! Feel free to customize with vegetables like parsnips, turnips, mushrooms, or green beans. Add harder vegetables like parsnips with the potatoes and carrots, and more delicate vegetables like green beans or peas in the last 10-15 minutes of cooking.

→ What should I serve with beef stew?

Beef stew pairs wonderfully with crusty bread, dinner rolls, buttermilk biscuits, or mashed potatoes. You can also serve it over egg noodles or rice. A simple green salad or roasted vegetables make excellent side dishes to balance the richness of the stew.

Conclusion

This Old-Fashioned Beef Stew is everything a comfort meal should be – rich, satisfying, and full of homestyle flavor. The slow-cooked beef becomes incredibly tender, while the vegetables maintain just enough bite to keep things interesting. It's a one-pot wonder that gets better the next day, making it perfect for meal prep or feeding a crowd. Serve it with crusty bread for dipping, and you've got a meal that feels like a warm hug on a cold day.