I’m sharing my Old Fashioned Beef Stew that pairs savory notes with a hint of sweetness and spice, featuring tender beef and vegetables in a thick, flavorful broth with one unexpected twist.
I’ve chased the perfect Old Fashioned Beef Stew for years and finally landed on something that keeps surprising me. Big, tender chunks of beef chuck swim in a thick, glossy broth that’s savory with a little sweet and a touch of spice.
Carrots and potatoes give the bite and bay leaves add that quiet, herbal note that makes you wonder what else is in there. I won’t give away every trick, but there’s a moment when the flavors just click and you’ll keep going back for another spoon, even when you said you were full.
Ingredients
- Beef chuck: Rich in protein and iron, gives hearty texture and deep meaty flavor.
- Carrots: Add fiber and beta carotene, brings natural sweetness and color.
- Potatoes: Good carbs and potassium, soak up flavors and thicken the stew.
- Onion: Provides savory base, some vitamin C and subtle sweetness when browned.
- Garlic: Strong aroma adds depth, has antioxidants and savory punch.
- Tomato paste: Concentrated umami, gives mild acidity and a bit of sweetness.
- Worcestershire sauce: Umami and tang, small amount boosts complexity and savory balance.
- Red wine: Adds acidity and depth, optional alcohol cooks off leaving flavor.
- Beef broth: Provides rich liquid backbone, delivers collagen, minerals and extra beefiness.
- Thyme: Earthy herb, subtle floral notes, pairs well with beef and veggies.
Ingredient Quantities
- 2 1/2 pounds beef chuck, cut into 1 to 1 1/2 inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil (or canola)
- 3 tablespoons all-purpose flour
- 1 large yellow onion, chopped (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, sliced
- 1 pound baby potatoes or 3 medium Yukon Gold potatoes, halved or cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup dry red wine (optional)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter (optional)
- 1/4 cup chopped fresh parsley
How to Make this
1. Pat the beef cubes dry with paper towels, sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper, then toss with the 3 tablespoons flour until evenly coated.
2. Heat 3 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium high heat. Sear the beef in batches so it browns well and doesn’t steam, about 3 to 4 minutes per side, transfer browned pieces to a plate and keep going until all beef is done.
3. Lower heat to medium, add the chopped onion to the pot and a little pinch of salt, cook until soft and starting to brown about 6 minutes. Add the minced garlic and cook 30 seconds until fragrant, then stir in the 2 tablespoons tomato paste and cook another minute to deepen the flavor.
4. Pour in 1 cup dry red wine if using, scraping up the browned bits from the bottom, let it reduce a couple minutes. If you’re not using wine, add a splash of beef broth and scrape the pan the same way. Stir in 2 tablespoons Worcestershire sauce.
5. Return the beef and any accumulated juices to the pot, add 4 cups beef broth, 2 bay leaves, the thyme, and 1 tablespoon brown sugar. Bring to a gentle simmer, cover and cook low for about one to one and a half hours until the beef is nearly tender.
6. Add the carrots, sliced celery and the potatoes, stir to combine, cover again and simmer for another 30 to 45 minutes until the vegetables and beef are fork tender.
7. If the broth is too thin, uncover and simmer to reduce, or whisk a tablespoon of flour with cold water to make a slurry and stir it in, simmer a few minutes to thicken. For extra richness stir in 2 tablespoons unsalted butter right at the end, it melts in and makes the broth silky.
8. Remove the bay leaves, taste and adjust seasoning with more salt and pepper if needed. Sprinkle with the 1/4 cup chopped fresh parsley and serve hot.
Equipment Needed
1. Large heavy pot or Dutch oven (for searing and simmering)
2. Chef’s knife and cutting board
3. Paper towels (to pat beef dry)
4. Measuring spoons and measuring cups
5. Shallow bowl or rimmed plate (to toss beef with flour)
6. Tongs or slotted spoon (for turning and removing beef)
7. Wooden spoon or heatproof spatula (for scraping and stirring)
8. Small bowl and whisk or fork (for making a flour slurry)
9. Ladle and serving bowls or plates
FAQ
Old Fashioned Beef Stew Recipe Substitutions and Variations
- Beef chuck: use stew meat from the grocery, or a boneless chuck roast cut into 1 to 1 1/2 inch cubes. They cook about the same, just trim big bits of fat and brown well.
- Dry red wine: replace with 1 cup beef broth plus 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar for acidity; or use 1 cup dark beer for a different but tasty depth.
- Tomato paste: swap with 1/2 cup canned crushed tomatoes reduced on the stove until thick, or 2 to 3 tablespoons ketchup in a pinch, but cut back on any extra sugar if you use ketchup.
- Baby potatoes / Yukon Golds: use sweet potatoes, parsnips or turnips for a twist, just note sweet potatoes will soften faster so add them later in the simmer.
Pro Tips
1) Pat the beef really dry and shake off excess flour. If its wet you’ll steam the cubes instead of browning them, and too much flour makes the sauce gummy. Salt right before searing so the meat doesnt weep out water, and let the browned pieces rest in a warm oven while you finish the veggies.
2) Sear in small batches on a hot pan so you get a deep crust. Dont crowd the pot or the temperature will drop and you wont get that fond. When you deglaze, scrape up all those brown bits, they’re the main flavor booster.
3) Layer the flavors, dont just dump everything in. Cook the tomato paste until it darkens a bit, reduce the wine fully so it tastes concentrated not boozy, and use the Worcestershire and brown sugar to balance acidity. Taste before serving and fix salt and pepper at the end since reductions change seasoning.
4) For thickness and a silky finish use one of two methods: simmer uncovered until reduced for a cleaner, deeper flavor, or mix a tablespoon of flour with cold water to make a slurry and stir it in to thicken quickly. Stir in the butter at the very end for gloss and mouthfeel, and add fresh parsley right before serving.
Old Fashioned Beef Stew Recipe
I’m sharing my Old Fashioned Beef Stew that pairs savory notes with a hint of sweetness and spice, featuring tender beef and vegetables in a thick, flavorful broth with one unexpected twist.
6
servings
736
kcal
Equipment: 1. Large heavy pot or Dutch oven (for searing and simmering)
2. Chef’s knife and cutting board
3. Paper towels (to pat beef dry)
4. Measuring spoons and measuring cups
5. Shallow bowl or rimmed plate (to toss beef with flour)
6. Tongs or slotted spoon (for turning and removing beef)
7. Wooden spoon or heatproof spatula (for scraping and stirring)
8. Small bowl and whisk or fork (for making a flour slurry)
9. Ladle and serving bowls or plates
Ingredients
-
2 1/2 pounds beef chuck, cut into 1 to 1 1/2 inch cubes
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
3 tablespoons vegetable oil (or canola)
-
3 tablespoons all-purpose flour
-
1 large yellow onion, chopped (about 1 1/2 cups)
-
3 cloves garlic, minced
-
3 large carrots, peeled and cut into 1-inch pieces
-
2 stalks celery, sliced
-
1 pound baby potatoes or 3 medium Yukon Gold potatoes, halved or cut into chunks
-
2 tablespoons tomato paste
-
2 tablespoons Worcestershire sauce
-
1 cup dry red wine (optional)
-
4 cups beef broth
-
2 bay leaves
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1 tablespoon brown sugar
-
2 tablespoons unsalted butter (optional)
-
1/4 cup chopped fresh parsley
Directions
- Pat the beef cubes dry with paper towels, sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper, then toss with the 3 tablespoons flour until evenly coated.
- Heat 3 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium high heat. Sear the beef in batches so it browns well and doesn’t steam, about 3 to 4 minutes per side, transfer browned pieces to a plate and keep going until all beef is done.
- Lower heat to medium, add the chopped onion to the pot and a little pinch of salt, cook until soft and starting to brown about 6 minutes. Add the minced garlic and cook 30 seconds until fragrant, then stir in the 2 tablespoons tomato paste and cook another minute to deepen the flavor.
- Pour in 1 cup dry red wine if using, scraping up the browned bits from the bottom, let it reduce a couple minutes. If you’re not using wine, add a splash of beef broth and scrape the pan the same way. Stir in 2 tablespoons Worcestershire sauce.
- Return the beef and any accumulated juices to the pot, add 4 cups beef broth, 2 bay leaves, the thyme, and 1 tablespoon brown sugar. Bring to a gentle simmer, cover and cook low for about one to one and a half hours until the beef is nearly tender.
- Add the carrots, sliced celery and the potatoes, stir to combine, cover again and simmer for another 30 to 45 minutes until the vegetables and beef are fork tender.
- If the broth is too thin, uncover and simmer to reduce, or whisk a tablespoon of flour with cold water to make a slurry and stir it in, simmer a few minutes to thicken. For extra richness stir in 2 tablespoons unsalted butter right at the end, it melts in and makes the broth silky.
- Remove the bay leaves, taste and adjust seasoning with more salt and pepper if needed. Sprinkle with the 1/4 cup chopped fresh parsley and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 565g
- Total number of serves: 6
- Calories: 736kcal
- Fat: 49.5g
- Saturated Fat: 16.8g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 29.7g
- Cholesterol: 183mg
- Sodium: 1192mg
- Potassium: 1032mg
- Carbohydrates: 29.5g
- Fiber: 3.3g
- Sugar: 6.8g
- Protein: 53g
- Vitamin A: 2923IU
- Vitamin C: 21mg
- Calcium: 35mg
- Iron: 5.7mg