This old fashioned beef stew is my go-to when I want something warm, hearty, and packed with deep, savory flavor. It’s a classic one-pot meal made with tender chunks of beef, soft potatoes, sweet carrots, and a rich broth that’s been simmered to perfection. Every spoonful tastes like comfort—and it’s even better the next day.
Why I Love This Recipe
I love this recipe because it takes simple ingredients and turns them into something that feels like a hug in a bowl. The beef gets perfectly tender as it cooks low and slow, and the vegetables soak up all those rich, meaty flavors. It’s the kind of meal I make when I want to slow down, fill the house with good smells, and end the day with something that feels homey and nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Stewing beef or chuck roast, cut into cubes
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All-purpose flour (for dredging)
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Salt and black pepper
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Olive oil or vegetable oil
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Yellow onion, chopped
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Garlic, minced
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Carrots, sliced
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Potatoes, peeled and cubed
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Celery, chopped
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Tomato paste
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Worcestershire sauce
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Beef broth
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Bay leaves
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Dried thyme
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Frozen peas (optional)
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Fresh parsley (for garnish)
Directions
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I start by tossing the beef cubes in flour seasoned with salt and pepper, which helps the stew thicken later and gives the beef a great sear.
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I heat oil in a large Dutch oven or heavy pot and brown the beef in batches, then set it aside.
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In the same pot, I sauté onions, garlic, and celery until they’re fragrant and soft.
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I stir in tomato paste and let it cook for a minute, then add the beef back to the pot along with carrots, potatoes, Worcestershire, broth, thyme, and bay leaves.
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I bring it all to a simmer, cover, and let it cook over low heat for about 2 to 2½ hours, until the beef is fork-tender and the broth is rich and thick.
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Near the end, I stir in frozen peas and let them warm through.
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Before serving, I taste and adjust seasoning, then garnish with chopped parsley.
Servings and Timing
This recipe makes about 6 generous servings. It takes me around 20 minutes to prep and about 2 to 2½ hours to cook. It’s a great make-ahead meal since the flavor gets even better the next day.
Variations
When I want to change it up, I use sweet potatoes instead of regular potatoes for a slightly sweeter flavor, or add turnips and parsnips for more earthiness. A splash of red wine added with the broth adds beautiful depth. If I’m looking for a thicker stew, I mash a few potato cubes into the broth at the end or stir in a cornstarch slurry.
Storage/Reheating
Leftovers keep really well in the fridge for up to 4 days. I store it in an airtight container and reheat it gently on the stovetop or in the microwave. It also freezes beautifully—I just portion it out, freeze, and reheat as needed. It’s a great dish to keep on hand for cold nights or busy weeks.
FAQs
Can I make this in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, I transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
What’s the best beef cut for stew?
I like using chuck roast. It’s inexpensive, well-marbled, and becomes super tender with long, slow cooking.
How do I thicken the broth?
The flour on the beef helps naturally thicken the stew. For more body, I mash some of the potatoes or add a cornstarch slurry near the end.
Can I make it gluten-free?
Yes! I skip the flour dredge or use a gluten-free flour blend. Everything else in the recipe is naturally gluten-free.
What’s the best side dish for beef stew?
I serve it with crusty bread, a simple side salad, or even over rice if I want to stretch the leftovers a little further.
Conclusion
This old fashioned beef stew is one of those timeless recipes that brings comfort with every bite. It’s warm, hearty, and full of rich, slow-cooked flavor that reminds me of cozy family dinners. Whether I’m feeding a crowd or making it just for myself, this stew is always worth the wait.
Print
Old Fashioned Beef Stew That’s Full of Comfort and Flavor
- Prep Time: 20 minutes
- Cook Time: 2–2½ hours
- Total Time: ~2.5–3 hours
- Yield: 6 servings
- Category: Main Dish, Stew, One-Pot Meal
- Method: Stovetop, Slow Simmer
- Cuisine: American, Classic Comfort Food
- Diet: Gluten Free
Description
This Old Fashioned Beef Stew is the ultimate comfort food—hearty, cozy, and packed with slow-simmered flavor. Tender chunks of beef, potatoes, carrots, and celery cook together in a rich, savory broth that thickens naturally as it simmers. It’s a timeless one-pot meal that feels like a warm hug in every spoonful—perfect for chilly nights or slow Sundays.
Ingredients
- For the Stew:
- 2 lbs stewing beef or chuck roast, cut into 1½-inch cubes
- ¼ cup all-purpose flour (for dredging)
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
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Dredge the Beef: Toss beef cubes with flour, salt, and pepper to coat.
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Sear the Beef: In a large Dutch oven, heat oil over medium-high heat. Sear beef in batches until browned. Set aside.
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Sauté Aromatics: In the same pot, add onion, garlic, and celery. Cook until softened, about 5 minutes.
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Build the Stew: Stir in tomato paste and cook for 1 minute. Return beef to the pot. Add carrots, potatoes, Worcestershire sauce, beef broth, thyme, and bay leaves.
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Simmer: Bring to a boil, then reduce heat, cover, and simmer for 2–2½ hours, until beef is tender and broth has thickened.
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Finish: Stir in peas (if using) during the last 10 minutes of cooking. Adjust seasoning as needed.
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Serve: Ladle into bowls and top with fresh parsley. Serve with crusty bread.
Notes
- For deeper flavor, add a splash of red wine with the broth.
- To thicken the stew more, mash a few cooked potato cubes or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Swap white potatoes for sweet potatoes or mix in root veggies like turnips or parsnips.
- Make it gluten-free by using a GF flour blend or omitting flour entirely.
- Slow cooker version: brown meat and sauté aromatics, then cook on low for 7–8 hours or high for 4–5 hours.
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