Beef Stew Old-Fashioned

 

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chuck beef – Becomes fork-tender when slow-cooked, adding richness and depth.
• Potatoes – Absorb the stew’s flavors while giving it a hearty bite.
• Carrots – Bring natural sweetness and color to balance the savory.
• Onion – Adds depth and aromatic foundation to the broth.
• Garlic – Lends a warming, earthy flavor to the base.
• Celery – Adds subtle flavor and texture to round out the vegetables.
• Peas – Tossed in at the end for a burst of sweetness and color.
• Tomato paste – Enhances the broth with a rich umami base.
• Beef broth – The flavorful liquid that brings it all together.
• Worcestershire sauce – Adds tang and savory depth.
• Bay leaf – Infuses the stew with subtle herbal notes.
• Flour – Helps thicken the stew for a velvety texture.
• Olive oil or butter – Used to sear the beef and sauté the veggies.
• Salt and pepper – Basic but essential to bring out the flavors.

Tools You’ll Need

• Large Dutch Oven or Heavy Pot – Ideal for slow cooking and even heat distribution.
• Wooden Spoon or Ladle – Great for stirring without damaging the pot.
• Tongs – Handy for browning the beef pieces.
• Cutting Board and Sharp Knife – For chopping the veggies and beef evenly.
• Measuring Cups and Spoons – To get the flavor balance just right.
• Small Bowl – For mixing the flour with broth to thicken the stew later.

Instructions

Step 1: Brown the Beef

I start by heating oil in a large Dutch oven and searing the beef in batches until browned on all sides. This step builds the base flavor and is worth the few extra minutes.

Step 2: Sauté the Veggies

After removing the beef, I add a bit more oil and sauté the onions, garlic, and celery until softened and fragrant. This sets a delicious base for the stew.

Step 3: Build the Flavor

I stir in tomato paste and cook it for a minute to deepen the flavor, then add the beef back to the pot along with beef broth, Worcestershire sauce, bay leaf, salt, and pepper.

Step 4: Simmer Low and Slow

I bring everything to a boil, then reduce the heat and let it simmer covered for about 1 1/2 to 2 hours. This slow cook makes the beef incredibly tender.

Step 5: Add Potatoes and Carrots

Once the meat is tender, I stir in the chopped potatoes and carrots. I continue to simmer the stew uncovered for another 30–40 minutes until the veggies are fork-tender.

Step 6: Thicken the Stew

If I want a thicker stew, I mix a tablespoon of flour with a bit of broth to make a slurry, then stir it into the pot and simmer until the stew thickens slightly.

Step 7: Stir in Peas and Serve

Right before serving, I stir in the peas and cook for a final 5 minutes until heated through. Then I remove the bay leaf and taste for final seasoning adjustments.

Tips

For even deeper flavor, I sometimes add a splash of red wine or balsamic vinegar with the broth. If you have time, make the stew a day ahead like many slow-cooked meals, the flavors only get better overnight. And for a gluten-free version, you can skip the flour and let the stew reduce naturally for thickness or use cornstarch instead.

Ways to Serve

Beef stew old-fashioned is a complete meal in a bowl, but I love serving it with a thick slice of crusty bread or a flaky biscuit to soak up every bit of the gravy. It’s also amazing over mashed potatoes or buttered egg noodles. For leftovers, I like to reheat it slowly and serve it with a light salad or even ladle it into a puff pastry shell for a quick pot pie style twist.

Frequently Asked Questions

Can I make Beef Stew Old-Fashioned in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

What’s the best beef for this stew?

Chuck roast is ideal because it becomes tender and flavorful with slow cooking, but you can also use brisket or stew meat.

Can I freeze Beef Stew Old-Fashioned?

Absolutely. Let it cool completely, portion into containers, and freeze for up to 3 months. Thaw overnight and reheat gently.

See You in the Kitchen

I hope this old-fashioned beef stew brings warmth to your table just like it has mine for so many years. It’s a hearty hug in a bowl that’s perfect for slow weekends, chilly nights, or just when you want something deeply comforting. Let me know how it turns out I’d love to hear your spin on it!