Old Beef Stew Recipe

Old Beef Stew Recipe tastes rich and beefy with tender chuck, sweet carrots, and a glossy herb gravy. This bowl suits families, meal preppers, and anyone who wants cozy comfort food, and it takes about 2 hours 30 minutes start to finish. I learned it in my Midwest kitchen, and I still dunk too much bread in the pot when no one watches.

Why You Should Try This Old Beef Stew Recipe

Old Beef Stew Recipe wins on flavor, budget, and ease. You brown chuck, build a deep base with tomato paste and onions, then let time do the magic. The stew thickens naturally, tastes even better the next day, and freezes like a champ.

You can make it on the stovetop or in the oven with the same pantry staples. The method treats humble ingredients with care, so every spoonful lands hearty and satisfying.

Ingredients You’ll Need

• Beef chuck roast, 2.5 to 3 pounds, cut into 1.5 inch cubes (stew meat works, but trim large fat pockets)
• Kosher salt and freshly ground black pepper
• Neutral oil, 3 tablespoons, like canola or avocado oil, or use bacon fat for smoky flavor
• Yellow onions, 2 medium, diced
• Celery, 3 ribs, sliced
• Carrots, 3 large, peeled and cut into 1 inch chunks
• Garlic, 3 cloves, minced, or 1 teaspoon jarred garlic for a shortcut
• Tomato paste, 2 tablespoons, brands like Mutti or Cento taste bright
• All-purpose flour, 2 tablespoons, or use a 1:1 gluten-free blend; or thicken later with 1.5 tablespoons cornstarch mixed with water
• Dry red wine, 1 cup, optional; swap with 1 cup beef broth if you skip wine
• Low-sodium beef broth, 4 cups, Kitchen Basics or Better Than Bouillon works great
• Worcestershire sauce, 1 tablespoon, Lea and Perrins brings depth
• Bay leaves, 2
• Dried thyme, 1 teaspoon, or 3 fresh thyme sprigs
• Smoked paprika, 1 teaspoon, optional, for a gentle campfire note
• Yukon Gold potatoes, 1.5 pounds, cut into 1.5 inch chunks, or use red potatoes to hold shape
• Frozen peas, 1 cup, optional
• Mushrooms, 8 ounces, quartered, optional but tasty
• Red wine vinegar or apple cider vinegar, 1 tablespoon, to brighten at the end
• Fresh parsley, chopped, for garnish
• Optional umami booster: 1 teaspoon soy sauce or 1 teaspoon fish sauce

Pantry shortcuts:

• Pre-cut stew meat, bagged mirepoix mix, frozen pearl onions, and jarred garlic save time without hurting flavor.

Equipment:

• 5 to 6 quart Dutch oven or heavy pot with lid
• Tongs, wooden spoon, measuring cups and spoons
• Chef’s knife and cutting board
• Small bowl for slurry if you use cornstarch

How to Make Old Beef Stew Recipe

Prep and season the beef, 10 minutes

• Pat the beef very dry with paper towels. Moisture fights browning.
• Season all sides with 2 teaspoons salt and 1 teaspoon pepper. Let it sit while you chop vegetables.

Brown the beef in batches, 12 to 15 minutes

• Heat the Dutch oven over medium high until hot, then add the oil.
• Add beef in a single layer without crowding. Sear until deep brown on two sides, about 3 to 4 minutes per side.
• Move browned beef to a plate and repeat with remaining pieces. Keep the fond in the pot.

Build the stew base, 8 minutes

• Lower heat to medium. Add onions, celery, and a pinch of salt. Cook until the onions turn translucent, about 4 minutes.
• Stir in carrots, mushrooms if using, and garlic. Cook 2 minutes until fragrant.
• Add tomato paste and smoked paprika. Cook and stir until the paste darkens and looks brick red, about 1 minute.
• Sprinkle flour over the vegetables and stir for 1 minute to coat.

Deglaze and simmer, 90 minutes stovetop or 2 hours oven at 325 F

• Pour in the wine. Scrape up the brown bits while the wine reduces by half, about 2 minutes. If you skip wine, add 1 cup broth here and do the same.
• Return beef and any juices to the pot. Add remaining broth, Worcestershire, bay leaves, and thyme. Bring to a gentle simmer.
• Stovetop method: Cover, lower heat to maintain a lazy simmer, and cook 60 minutes.
• Oven method: Cover and move the pot to a 325 F oven. Cook 75 minutes.

Add vegetables and finish, 35 to 45 minutes

• Stir in potatoes and check liquid. Add a splash of broth if the stew looks tight, then cover.
• Stovetop: Simmer 35 to 40 minutes, until potatoes and beef turn tender.
• Oven: Cook another 45 minutes, until everything yields to a fork.
• Stir in peas, soy or fish sauce if using, and vinegar. Simmer 2 minutes.
• Taste and adjust salt and pepper. If you want it thicker, stir in a cornstarch slurry and simmer 2 to 3 minutes. Finish with parsley.

Slow cooker method

• Brown the beef and build the base in a skillet. Move everything to a slow cooker with broth, Worcestershire, bay, and thyme.
• Cook on Low 7 to 8 hours or on High 4 to 5 hours. Add potatoes for the last 2 hours on Low or last 1 hour on High.
• Stir in peas and vinegar at the end, then adjust seasoning.

Instant Pot method

• Use Sauté to brown beef in batches. Build the base with onions, celery, carrots, garlic, and tomato paste. Deglaze with wine or broth.
• Add beef, remaining broth, Worcestershire, bay, and thyme. Seal and cook on High Pressure for 35 minutes. Natural release 10 minutes.
• Add potatoes and carrots if you held them back, then cook 4 more minutes on High. Quick release, add peas and vinegar, and season.

Tips & Tricks

• Dry the beef well so it sears instead of steams.
• Salt the beef 30 minutes ahead for deeper seasoning.
• Brown in batches and keep the heat steady for a dark crust and big flavor.
• Cut potatoes and carrots into even chunks so they finish at the same time.
• Use Yukon Gold or red potatoes if you plan to freeze leftovers since they hold texture.
• Skip wine and use broth plus 1 teaspoon balsamic or a splash of coffee for color and depth.
• Stir in a teaspoon of soy sauce or fish sauce for quiet umami.
• Add vinegar or a squeeze of lemon at the end to wake up the gravy.
• Skim excess fat with a spoon or chill and lift the solid cap.
• Make it a day ahead when you can. The flavors settle and taste richer tomorrow.

What to Serve with Old Beef Stew Recipe

I like thick slices of crusty bread or warm biscuits to soak up the gravy. A crisp green salad with a sharp vinaigrette keeps the bowl from feeling too heavy. Buttered egg noodles, rice, or creamy polenta also play well with the beef stew. Pour a medium-bodied red like a Cotes du Rhone, or go with a malty brown ale if you prefer beer.

Make-Ahead and Storage

• Cool the stew in a shallow container, then refrigerate up to 4 days. The flavors improve overnight.
• Freeze in airtight containers up to 3 months. Waxy potatoes do best, or add fresh potatoes when you reheat.
• Reheat gently on the stovetop over medium low with a splash of water or broth, stirring until hot and bubbly. You can also reheat in a 300 F oven, covered, for 20 to 25 minutes, or microwave in short bursts, stirring between each.
• If reheating from frozen, thaw in the fridge overnight or warm on low heat on the stove while covered. Heat until steaming throughout.

Ally Sanders

Old Fashioned Beef Stew

Old Fashioned Beef Stew is a hearty, slow-simmered dish with tender beef, potatoes, and vegetables in a rich, savory gravy.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Ingredients

  

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

 

1. In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides, transferring browned pieces to a plate as you go.
3. Add the chopped onion to the pot and cook, stirring, until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Return the browned beef and any accumulated juices to the pot. Stir in the beef broth, water, tomato paste, dried thyme, and bay leaves.
5. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60 minutes, stirring occasionally.
6. Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for 45 to 60 minutes, or until the beef and vegetables are very tender.
7. Stir in the frozen peas and cook for 5 minutes more. Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.
8. Sprinkle with fresh parsley if using, and serve the beef stew hot.

Notes

Nutrition Information
Approximate per serving (6 servings): 430 calories; fat 20 g; saturated fat 6 g; carbohydrates 28 g; fiber 4 g; sugars 5 g; protein 33 g; sodium 820 mg. Values will vary based on brands, add-ins, and portion size.