Old-Fashioned Beef Stew – A Timeless, Hearty Comfort Classic
There’s a reason old-fashioned beef stew has stood the test of time. Long before quick meals and shortcuts became the norm, families relied on simple ingredients, patience, and gentle simmering to create deeply satisfying meals. This classic beef stew is the definition of comfort food—rich, hearty, and filled with tender beef and vegetables that soak up every bit of savory flavor.
Old-fashioned beef stew isn’t flashy or complicated, and that’s exactly its charm. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings, slow Sundays, or anytime you crave something nourishing and familiar. Each spoonful delivers melt-in-your-mouth beef, soft potatoes, sweet carrots, and a thick, flavorful broth that tastes like it’s been simmering all day—because it has.
The magic of a great beef stew lies in technique rather than fancy ingredients. Browning the beef properly builds deep flavor from the very beginning. A light dusting of flour helps thicken the stew naturally as it cooks, creating that classic gravy-like consistency. Slow simmering allows the connective tissue in the beef to break down, turning tough cuts into tender, succulent bites.
This recipe stays true to tradition, using beef chuck, root vegetables, and herbs like thyme and bay leaf. No shortcuts, no unnecessary additions—just honest, comforting food made the way it’s been cooked for generations. It’s the kind of recipe that fills your kitchen with an irresistible aroma and brings everyone to the table before you even call them.
Old-fashioned beef stew is also wonderfully forgiving. It tastes even better the next day, making it perfect for leftovers or meal prep. Serve it with crusty bread, buttery biscuits, or even over mashed potatoes for an extra-cozy twist. However you enjoy it, this stew is guaranteed to become a staple in your kitchen.
Ingredients:
- Beef chuck, cut into cubes
- All-purpose flour
- Salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Celery
- Potatoes
- Tomato paste
- Beef broth
- Bay leaves
- Fresh thyme or dried thyme
- Worcestershire sauce
Instructions:
- Season the beef cubes generously with salt and black pepper, then toss with flour until lightly coated.
- Heat olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the beef in batches, browning on all sides. Remove browned beef and set aside.
- In the same pot, add diced onion, carrots, and celery. Cook until softened and lightly browned.
- Stir in garlic and tomato paste, cooking for about 1 minute until fragrant.
- Return the beef to the pot and stir to combine.
- Pour in beef broth, scraping the bottom of the pot to release any browned bits.
- Add bay leaves, thyme, and Worcestershire sauce.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally.
- Add potatoes during the last 30–40 minutes of cooking.
- Continue simmering until beef is fork-tender and vegetables are soft.
- Taste and adjust seasoning as needed. Remove bay leaves before serving.
Old-Fashioned Beef Stew
Ingredients
Equipment
Method
- Season and flour beef, then brown in batches.
- Cook vegetables in the same pot.
- Add tomato paste, garlic, and beef back to pot.
- Add broth and seasonings, then simmer until tender.
- Add potatoes and cook until soft.
Notes
Tips & Tricks
- Beef chuck is ideal for stew because it becomes tender with slow cooking.
- Brown the beef in batches to avoid steaming.
- Simmer gently—boiling too hard can make the meat tough.
- For thicker stew, let it simmer uncovered for the last 15 minutes.
Variations
- Classic Vegetable Boost: Add peas or green beans near the end.
- Herb-Forward: Add rosemary for deeper aroma.
- Stovetop to Oven: After bringing to a simmer, cook covered in a 325°F (165°C) oven.
- Slow Cooker Version: Brown beef first, then cook on low for 8 hours.
Serving Suggestions
Serve old-fashioned beef stew with crusty bread, dinner rolls, or homemade biscuits. It’s also delicious spooned over mashed potatoes or buttered egg noodles.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Beef stew freezes beautifully for up to 3 months. Thaw overnight and reheat gently.
FAQ
- Why is my beef tough? It likely needs more time—beef stew gets tender with patience.
- Can I make this ahead? Yes, it tastes even better the next day.
- Can I skip flour? You can, but the stew will be thinner.
History / Fun Facts
Beef stew dates back centuries and was traditionally made to stretch tougher cuts of meat into filling meals. Slow cooking transformed simple ingredients into deeply nourishing dishes that fed families through cold seasons and hard times.
