Old Fashioned Beef Stew Recipe

There’s nothing quite like a hearty, old-fashioned beef stew to warm up a chilly day. This is the kind of meal that feels like a big hug in a bowl, full of tender beef, flavorful veggies, and a rich, savory broth. The best part? It’s the ultimate comfort food that’s easy to make, even for beginners. With a little patience, you’ll end up with a soul-soothing stew that tastes like it’s been simmering on the stove all day (even if it hasn’t!).

I remember the first time I made beef stew on my own. It was a snowy weekend, and I had a group of friends coming over. I wanted something cozy, something that would fill the house with an irresistible aroma and make everyone feel at home. After a few hours of simmering, the stew was bubbling away, and the rich, savory scent had filled every corner. It was like magic—everyone walked in, took one whiff, and immediately said, “Wow, it smells amazing in here!” This recipe brings back those memories every time.

this RECIPE

The backstory of beef stew: A timeless classic

Beef stew has been around for centuries, with versions found in nearly every cuisine. Traditional beef stew recipes often rely on tough cuts of meat that transform into something melt-in-your-mouth tender after slow cooking. This style of cooking originated as a way to make affordable ingredients taste delicious, and it’s stuck around because it works so well! Over time, each culture has added its twist, but the basic elements remain the same: hearty beef, root vegetables, and a flavorful broth. This version sticks to classic flavors with a few enhancements, like Worcestershire sauce and a hint of allspice, to make it extra savory and delicious.

Let’s talk ingredients: building that rich, hearty flavor

The ingredients in this beef stew are simple but come together to create something really special. Here’s what makes each one shine:

• Beef stew meat: The star of the show. Cubed chuck roast works beautifully because it’s marbled with fat, which keeps the meat juicy and tender as it cooks. You can use other cuts, but avoid lean cuts like sirloin—they’ll end up too dry.
• Red potatoes: These hold their shape well and add a nice creamy texture. If you’re out of red potatoes, Yukon golds are a great substitute. Steer clear of russets—they’ll break down too much and can turn mushy.
• Pearl onions: They add a sweet, mild onion flavor without overpowering the stew. If you can’t find pearl onions, you can use diced yellow onions, but they’ll dissolve more and blend into the broth.
• Carrots and celery: Classic stew veggies that add a touch of sweetness and earthy flavor. They also add a nice pop of color, making the stew look as good as it tastes.
• Beef broth: This forms the base of the stew’s rich, savory broth. Go for a good-quality broth, or better yet, homemade if you have it. You’ll really taste the difference.
• Worcestershire sauce: Just a dash adds a deep, umami flavor that gives the stew an extra layer of savoriness.
• Herbs and spices: Basil, oregano, parsley, paprika, and a touch of allspice give the stew a well-rounded, cozy flavor. Feel free to adjust these to your taste, or add a bay leaf for even more depth.

Essential kitchen tools for stew success

While you don’t need a ton of fancy equipment, a few basic tools will make this recipe easier.

• Dutch oven or large pot: This is ideal for stews because it holds heat well and gives you plenty of room to brown the meat and simmer everything together. If you don’t have a Dutch oven, any heavy-bottomed pot will work.
• Sharp knife: Since you’ll be chopping quite a bit, a good knife makes a world of difference. It’s safer and faster to use a sharp blade for dicing your veggies and cubing the beef.
• Wooden spoon or spatula: You’ll want something sturdy to stir the stew, especially when scraping up those browned bits after searing the meat. Those bits are full of flavor!
• Ladle: A ladle makes it easy to serve the stew without splashing or making a mess.

Step-by-step: My foolproof method for old-fashioned beef stew

Let’s get cooking! Follow these steps, and before you know it, you’ll have a pot of delicious, aromatic stew ready to enjoy.

1. Season and dust the beef: Start by tossing your beef stew meat with half of the cornstarch, salt, and pepper. This helps the meat develop a nice crust when it browns, which means more flavor.
2. Brown the beef: Heat olive oil in your pot over medium-high heat. Add the beef in batches (if you add it all at once, it can steam instead of brown). Sear for about 5 minutes, stirring to get all sides browned. Browning is key for that deep, meaty flavor, so don’t rush this step.
3. Add garlic and tomato paste: Once the beef is browned, add the minced garlic and tomato paste. Cook for a couple of minutes, stirring constantly, until fragrant. The tomato paste will deepen the color and flavor of the stew.
4. Deglaze the pot: Pour in the beef broth and Worcestershire sauce, scraping up all those flavorful browned bits from the bottom of the pot. This is where the magic starts to happen!
5. Add veggies and seasonings: Stir in the potatoes, pearl onions, carrots, and celery. Sprinkle in the sugar, basil, oregano, parsley, paprika, and allspice. Stir everything together and bring the pot to a gentle boil.
6. Simmer until tender: Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 90 to 120 minutes. Check in occasionally to give it a stir and make sure nothing’s sticking to the bottom. The long simmer time lets the beef get super tender and all the flavors meld together.
7. Thicken the stew: Mix the remaining cornstarch with cold water until dissolved, then slowly pour it into the stew while stirring. This will thicken the broth into a rich, silky sauce. Let it cook for a few more minutes to fully thicken.
8. Taste and adjust: Give the stew a final taste and adjust the seasoning with more salt and pepper if needed.

Variations and adaptations: Make it your own

• Gluten-free: Great news! This recipe is naturally gluten-free, as it uses cornstarch instead of flour.
• Vegetable stew: If you want to go vegetarian, swap the beef for hearty mushrooms (like portobello or cremini) and use vegetable broth instead of beef broth. You’ll still get a satisfying, flavorful stew.
• Low-carb: To reduce the carbs, replace the potatoes with turnips or cauliflower. Both work well in stews and provide a similar texture without all the starch.
• Herb adjustments: Fresh herbs, like thyme or rosemary, can be added towards the end of cooking for a burst of fresh flavor. Just remember to use a little less than you would with dried herbs.
• Add some heat: If you like a little spice, try adding a pinch of red pepper flakes or a dash of hot sauce. It gives the stew a bit of kick without overpowering the flavors.

Serving suggestions: Make it a meal

Serve your beef stew in deep bowls with a sprinkle of fresh parsley on top for a pop of color. A warm, crusty baguette or a side of buttered dinner rolls is perfect for mopping up that rich, flavorful broth. You could also serve it with mashed potatoes on the side, making it extra hearty.

For a cozy dinner party, consider pairing it with a simple side salad or steamed green beans for some extra greens. And if you’re feeling fancy, a dollop of sour cream on top gives it a creamy, tangy twist that’s delightful.

Perfect drink pairings

When it comes to pairing a drink with beef stew, you want something that complements the rich flavors. Here are some great non-alcoholic options:

• Sparkling water with a twist of lemon: The acidity cuts through the richness of the stew, balancing out the flavors.
• Apple cider: A warm cup of spiced apple cider is perfect on a chilly day and pairs wonderfully with the hearty beef and veggies.
• Herbal tea: Try a robust tea like chamomile or mint. It’s soothing and won’t overpower the flavors of the stew.
• Ginger ale: The slight sweetness and spice of ginger ale make it a surprisingly good match for beef stew.

Storage and reheating tips

Got leftovers? Lucky you! Beef stew tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the stew in individual portions. It’ll keep for up to 3 months. Just thaw it in the fridge overnight before reheating.

To reheat, warm it in a pot over medium-low heat until heated through. If it’s too thick, add a splash of water or broth to bring it back to the right consistency.

Adjusting for different serving sizes

This recipe serves about 6, but you can easily adjust it. If you’re cooking for just two people, halve the ingredients but keep the simmer time the same to ensure tender meat.

For a crowd, double everything and use a larger pot or divide it between two pots. Just make sure there’s enough room for everything to cook evenly.

Frequently asked questions

1. Can I make this in a slow cooker?
Absolutely! Brown the beef and sauté the garlic and tomato paste first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

2. Can I use other vegetables?
Definitely! Parsnips, mushrooms, or even sweet potatoes work well in this stew. Just be mindful of cooking times, as some veggies cook faster than others.

3. Why is my stew not thickening?
If it’s not thick enough, mix a little extra cornstarch with cold water and stir it in. Let it cook for a few minutes, and it should thicken up nicely.

4. هل يمكنني استخدام الماء بدلاً من مرق اللحم؟
يمكنك ذلك، لكنه لن يكون بنفس النكهة. حاول إضافة صلصة ورشيسترشاير وأعشاب إضافية إذا اخترت هذا الطريق.

Warm up with a bowl of old-fashioned beef stew

There’s just something special about a homemade beef stew. It’s cozy, satisfying, and packed with flavor, perfect for chilly nights or when you just need a little comfort. Give this recipe a try and don’t be afraid to make it your own. It’s one of those dishes that only gets better with time—and your personal touches. Happy cooking!

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