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.
