Old Fashioned Beef Stew – Hearty, Classic Comfort in Every Bite

Introduction

Nothing says cozy comfort food like a bubbling pot of Old Fashioned Beef Stew. With fork-tender chunks of beef, slow-simmered vegetables, and a rich, savory broth, this timeless dish is a staple for chilly evenings, Sunday dinners, or meal prep that warms you from the inside out.

This recipe sticks to the roots of classic homestyle cooking: simple ingredients, slow cooking, and big flavor. Whether made on the stovetop, in a Dutch oven, or even in a slow cooker, it’s a deeply satisfying, wholesome meal the whole family will love.

Ingredients Overview

Each ingredient in beef stew plays a specific role — creating depth, texture, and comforting balance.

Beef Chuck Roast

• The go-to cut for stew: well-marbled, affordable, and becomes fall-apart tender after simmering.
• Cut into 1½-inch chunks. Trim excess fat, but don’t remove it all — it adds flavor.

All-Purpose Flour

• Lightly coats the beef before browning to create a flavorful crust and helps thicken the broth naturally.

Aromatics

• Onion: Yellow or white; forms the flavor base.
• Garlic: Adds depth and warmth.

Root Vegetables

• Carrots: Bring sweetness and color.
• Potatoes: Yukon Gold or red potatoes hold shape best; russets work if you like a softer texture.
• Celery: Balances richness and adds crunch early on.

Tomato Paste & Worcestershire Sauce

• Tomato paste adds umami and thickens the broth.
• Worcestershire adds a deep, savory note that rounds everything out.

Beef Broth

• Use low-sodium beef broth or stock for a rich, meaty base without being overly salty.

Herbs & Seasonings

• Bay Leaves, Thyme, and Rosemary: Classic herbs that infuse slowly and deliver old-school aroma.
• Salt & Black Pepper: To season in layers — start light and adjust to taste.

Step-by-Step Instructions

1. Prep and Sear the Beef
   • Toss 2½ lbs beef chuck in ⅓ cup all-purpose flour, 1 tsp salt, and ½ tsp pepper.
   • Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot. Brown beef in batches over medium-high heat, turning to sear all sides. Set aside browned beef.
2. Sauté the Aromatics
   In the same pot, reduce heat to medium. Add:
   • 1 diced onion
   • 2–3 minced garlic cloves
   • 2 tbsp tomato paste

   Cook for 2–3 minutes until fragrant and onions are soft.

3. Deglaze and Simmer
   Pour in:
   • 1 cup dry red wine (optional, or use extra broth)
   • 4 cups beef broth
   • 2 tbsp Worcestershire sauce

   Scrape up browned bits from the bottom of the pot (flavor!). Return beef to the pot. Add:

   • 2 bay leaves
   • 1 tsp dried thyme
   • ½ tsp rosemary

   Bring to a simmer. Cover and cook on low for 1½–2 hours, until beef is tender.

4. Add the Vegetables
   Stir in:
   • 3 carrots, peeled and sliced
   • 3 medium potatoes, chopped
   • 2 stalks celery, chopped

   Simmer uncovered for another 30–40 minutes, until vegetables are soft and the broth is thickened.

5. Final Adjustments
   Remove bay leaves. Taste and adjust seasoning with more salt and pepper. If desired, stir in a splash of balsamic vinegar or fresh parsley for brightness.

Tips, Variations & Substitutions

• Slow Cooker Version: After browning meat and aromatics, transfer everything to a slow cooker and cook on low 7–8 hours or high 4–5 hours.
• Make It Thicker: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 15 minutes of cooking.
• Add More Veggies: Turnips, parsnips, or green beans can be added during the final 30 minutes.
• No Wine? Use more broth or a splash of balsamic vinegar or apple cider vinegar for depth.
• No Flour? Omit it or use gluten-free flour or cornstarch to coat the beef instead.

Serving Ideas & Occasions

This stew is made for comfort, slow evenings, and hearty family meals.

• Serve with: Buttery mashed potatoes, crusty bread, biscuits, or over creamy polenta.
• Dinner Parties: Elegant enough for guests when paired with a bold red wine.
• Meal Prep: Flavors improve as it sits — store in the fridge up to 4 days or freeze up to 3 months.
• Cozy Sundays: Let it simmer on the stove while you unwind or prep for the week.

Garnish with chopped parsley or thyme, and serve hot in wide bowls for ultimate comfort.

Nutritional & Health Notes

Old fashioned beef stew is balanced and naturally nutrient-dense:

• Protein from beef for satiety and muscle repair
• Carbohydrates and fiber from root vegetables
• Iron, zinc, and B-vitamins from red meat
• Low in sugar and made with whole, real ingredients

Approximate per serving (based on 6 servings):

• Calories: 430–480
• Protein: 38–42g
• Carbs: 24–30g
• Fat: 22–26g
• Fiber: 4–6g

To make it lighter, trim fat from the beef and use less oil during searing.

FAQs

Q1: Can I freeze beef stew?
A1: Yes. Let it cool fully, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat on the stovetop or microwave.

Q2: What cut of beef is best?
A2: Chuck roast is ideal for tenderness and flavor. You can also use bottom round or brisket, though they may need longer cooking.

Q3: Can I use pre-cut stew meat?
A3: Yes, but quality varies. Choose well-marbled pieces, and consider trimming them to uniform size.

Q4: How do I thicken the stew without flour?
A4: Use a cornstarch slurry, reduce longer with the lid off, or mash a few of the potatoes directly into the broth.

Q5: Can I make it in an Instant Pot?
A5: Yes. Use sauté mode to brown meat and aromatics. Pressure cook on high for 35 minutes with a 10-minute natural release.

Q6: Can I add peas or green beans?
A6: Yes, but add them in the last 10 minutes to avoid overcooking.

Q7: How can I make it lower in sodium?
A7: Use low-sodium broth and limit added salt. Taste before seasoning and avoid processed ingredients.

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