Old Fashioned Beef Stew Recipe

There’s something timeless about a pot of hearty beef stew simmering on the stove. It’s a dish that fills your home with the cozy aromas of garlic, herbs, and slow-cooked beef—perfect for a chilly evening. This old-fashioned beef stew is the kind of meal that’s both satisfying and full of rich, deep flavors. Each spoonful gives you tender pieces of beef, creamy potatoes, and vegetables that practically melt in your mouth. Let me walk you through this classic recipe, along with some helpful tips and ways to make it your own.

this RECIPE

A warm memory of family gatherings

Growing up, beef stew was a staple on rainy days or whenever my family craved something warm and hearty. I still remember the sound of the bubbling stew as it cooked on the stovetop, filling the kitchen with the smell of browned beef and spices. My mom would make a big batch, and we’d ladle it into big bowls, huddling around the dinner table while the world outside felt cold and gray. There’s something so grounding about beef stew—it feels like a big, warm hug in a bowl, and I love passing that feeling on every time I make it now.

The story behind beef stew: A classic dish that never gets old

Beef stew has been a beloved dish for centuries, with variations found in nearly every culture. Traditionally, it’s a meal designed to stretch ingredients—slowly cooking tougher cuts of meat with root vegetables and herbs to extract every ounce of flavor. Over time, this rustic, economical meal has evolved into a comforting staple. While there are countless versions out there, this old-fashioned recipe captures the essence of a traditional beef stew: simple ingredients, slow-cooked for maximum flavor, and a thick, rich broth.

Let’s talk ingredients: Building that deep, savory flavor

• Beef stew meat: Typically, chuck roast is used for its perfect balance of flavor and tenderness after a long simmer. If chuck roast isn’t available, any cut labeled “stew meat” will work. Just look for well-marbled pieces, as the fat adds flavor and tenderness.
• Red potatoes: These potatoes hold their shape better than russets during cooking, which is great for stew. If you prefer a creamier texture, Yukon Golds are a good alternative.
• Pearl onions: Their natural sweetness complements the savory beef and broth. If you can’t find pearl onions, small chopped yellow onions will do the trick.
• Carrots and celery: These add natural sweetness and depth to the stew. Feel free to use parsnips or turnips as well, if you’re looking to switch things up.
• Worcestershire sauce: This ingredient is a powerhouse for umami, giving the stew a subtle, savory richness. If you don’t have any on hand, a splash of soy sauce can work in a pinch.
• Spices and herbs: Basil, oregano, parsley, paprika, and a hint of allspice add warmth and complexity. You can adjust these to suit your taste—rosemary or thyme would be lovely additions!

Essential kitchen gear: What you need to make this stew

To make a beef stew as flavorful and tender as possible, a heavy-duty pot is key. Here’s what I recommend:

• Dutch oven or large heavy-bottomed pot: A Dutch oven is ideal because it distributes heat evenly and retains it well, perfect for the slow-cooking process. If you don’t have one, any large, heavy-bottomed pot will do.
• Wooden spoon or spatula: This helps you scrape up all the browned bits from the bottom of the pot, which adds incredible flavor to the stew.
• Sharp knife: You’ll want a good knife for cutting up the beef and chopping the vegetables evenly. It makes prep work so much easier and quicker!
• Mixing bowl: A small mixing bowl is useful for dissolving the cornstarch in water to thicken the stew near the end of cooking.

Step-by-step: My foolproof method for perfect beef stew

1. Prepare and season the beef: Start by dusting the beef stew meat with 2 tablespoons of cornstarch, along with salt and pepper. This not only seasons the meat but also helps it brown nicely and adds a little body to the stew.
2. Sear the beef: Heat olive oil in your Dutch oven over medium-high heat. Add the beef in batches (if needed) to avoid overcrowding, and sear until it’s browned on all sides. Browning the beef gives you those tasty caramelized bits that deepen the flavor of the stew. Don’t rush this step—take about 5 minutes here.
3. Add aromatics: Stir in the minced garlic and tomato paste. Let them cook for 1-2 minutes, just until the garlic becomes fragrant and the tomato paste starts to darken. This is where the flavors really start to build.
4. Deglaze the pot: Pour in the beef broth and Worcestershire sauce, using your wooden spoon to scrape up any browned bits from the bottom of the pot. This step locks in all that flavor you worked hard to build while browning the beef.
5. Add the veggies and spices: Toss in the potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, dried herbs, paprika, and allspice. Stir everything together to combine.
6. Simmer low and slow: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 90-120 minutes, stirring occasionally. This slow cooking process tenderizes the beef and allows all the flavors to meld together.
7. Thicken the stew: Mix the remaining cornstarch with cold water until smooth, then slowly stir it into the stew. Let it cook for a few more minutes, allowing it to thicken to that perfect, stew-like consistency.
8. Season to taste: Give the stew a taste and add more salt and pepper if needed. Serve it hot and enjoy!

Fun variations to make this stew your own

• Gluten-free: This stew is naturally gluten-free, as it uses cornstarch instead of flour for thickening. Just double-check your Worcestershire sauce to make sure it’s gluten-free.
• Low-carb option: For a low-carb version, swap the potatoes with chopped cauliflower or turnips. They’ll absorb the flavors beautifully without adding many carbs.
• Spicy twist: If you like a bit of heat, try adding a chopped jalapeño or a sprinkle of cayenne pepper when you add the spices. It gives the stew a little kick!
• Herb variations: Feel free to play around with the herbs. Fresh thyme or rosemary sprigs added during cooking bring a lovely aromatic quality to the stew. Just remember to remove them before serving.
• Vegetarian version: Substitute the beef with mushrooms, such as cremini or portobello, for a vegetarian twist. Use vegetable broth instead of beef broth, and add a splash of soy sauce for extra depth.

Serving ideas to make it special

Serve this beef stew in big, deep bowls with a side of crusty bread or homemade biscuits to soak up that delicious broth. For a little pop of color, garnish with a sprinkle of fresh parsley on top. This stew also pairs wonderfully with a simple green salad or roasted Brussels sprouts on the side, adding a fresh contrast to the rich flavors of the stew.

Perfect drinks to enjoy with beef stew

A rich, hearty stew like this pairs nicely with a few different drinks:

• Iced tea: A classic pairing, especially if you like something cold to balance the warmth of the stew.
• Ginger ale: The slight sweetness and spice of ginger ale adds a refreshing contrast.
• Sparkling water with a twist of lemon: If you prefer something light, a sparkling water with a hint of lemon or lime is a great palate cleanser.
• Apple cider: A warm mug of spiced apple cider makes for a cozy pairing that complements the fall vibes of this stew.

Storing and reheating leftovers

If you happen to have any leftovers (which isn’t always the case with beef stew!), you’re in luck—beef stew actually tastes even better the next day. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also freeze the stew for up to 3 months. Just thaw it overnight in the fridge before reheating.

Adjusting the recipe for more or fewer servings

This recipe makes about 6 servings, but you can easily scale it up or down. If you’re cooking for a crowd, just double the ingredients and use a larger pot. For smaller portions, halve the ingredients. When scaling up, the cooking time will remain roughly the same, but you may need to simmer a little longer to ensure the beef is tender.

Troubleshooting common issues

• Stew too thin: If the stew is thinner than you’d like, mix a bit more cornstarch with cold water and stir it in, cooking for a few extra minutes until it thickens.
• Beef too tough: If the beef isn’t tender, give it more time. Simmering it longer will break down the connective tissue and make it softer.
• Too salty: If you’ve overdone it with the salt, add a peeled potato to the stew. It will absorb some of the salt as it cooks, just remove it before serving.

Give this old-fashioned beef stew a try!

There’s just something about a classic beef stew that never gets old. It’s comforting, satisfying, and the perfect meal to share with loved ones. I hope you’ll give this recipe a try, and don’t hesitate to make it your own by adding your favorite herbs or a little kick of spice. Enjoy every cozy, savory spoonful!

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FAQs

1. Can I make this beef stew in a slow cooker? Yes! Sear the beef on the stovetop, then transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

2. Can I use chicken broth instead of beef broth? You can, but it will change the flavor. Beef broth gives a deeper, richer taste, while chicken broth will be lighter.

3. Can I add more vegetables? Absolutely! Mushrooms, parsnips, and green beans are great additions that work well in beef stew.

4. How do I prevent the stew from being too greasy? Trim excess fat from the beef before cooking, and skim any fat off the top of the stew before serving.

5. Is this recipe freezer-friendly? Yes, beef stew freezes well. Just cool it completely and store it in an airtight container. Reheat on the stovetop after thawing.

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