Old-Fashioned Beef Stew

When it comes to winter comfort food, a good old-fashioned beef stew is about as good as it gets.

Hearty, warm, and full of vegetables, it’s versatile and so easy to put together. 

The best part is that it’s a one-pot wonder.

That means you can have this cozy dinner cooking on the back burner in less than 20 minutes.

So whether you’re looking for a quick weeknight dinner or something to warm you up after a long winter week, this old-fashioned beef stew is for you.

Old-Fashioned Beef Stew

The great thing about a dish like this is the use of everyday ingredients. 

Chances are you have carrots, celery, potatoes, and garlic ready to go. And your spice rack probably has parsley, rosemary, and black pepper. 

And it’s so easy to make!

Just braise the meat and simmer with the spices for an hour. Then add in the vegetables and thickener and leave for another hour.

Once you’ve tasted the melt-in-your-mouth beef and thick and flavorful gravy, you’ll make this stew all the time.

Ingredients

One reason I love this recipe is that it’s easy to modify. Don’t have potatoes? Use pumpkin! Run out of parsley? Try a little thyme. 

That being said, it’s a classic for a reason. Here’s what you’ll need:

• Beef Stew Meat. The best option for stew is “chuck.” This usually means meat from the shoulder of a cow. 

• Vegetable Oil. Choose something that has a high-smoke temperature. Since you’ll brown the meat in the pot first, you don’t want something that could start to burn.
  • Some alternatives include peanut oil, sesame oil, and avocado oil. 

• Beef Bouillon. Bouillon is a concentrated stock that will round off your stew with all that hearty beef flavor. 

• Seasonings. This recipe uses rosemary, parsley, and black pepper for a wonderful herby note in the gravy. The truth is, you can modify these to your preferred taste. 
  • Thyme and paprika make excellent additions, along with celery or fennel seeds. 

• Vegetables. The most budget-friendly and classic veggie options have to be celery, carrots, onions, and potatoes. They’re the base of so many soups and stews for a reason: they just work. 

• Corn Starch. Without this, you will have a robust and savory stew. It will just be more soup-like than a stew. 

How to Make Old Fashioned Beef Stew

I recommend cooking your beef stew in a Dutch Oven.

They can be a little expensive but are so worth the investment. They distribute heat better, allowing for a more even braise on the meat.

And that you can go straight from the range to the oven is the icing on the cake!

Of course, you can use a regular, bottom-heavy pot for this, too. Just keep an eye on it and stir occasionally so nothing sticks on the bottom. 

Here’s a basic rundown of the method. You’ll find more details at the bottom of the post:

1. Brown the meat in a hot pot with oil, then add the beef bouillon and some water.
2. Add the seasonings, bring the liquid to a boil, then reduce the heat to a simmer.
3. Stir the meat occasionally, but let it cook for about an hour.
4. Meanwhile, peel, cut, and prep the veggies.
5. Add the veg and cornstarch slurry (water + cornstarch) and mix well.
6. Cook for another hour and serve!

Another great option is to use a slow cooker. In this case, you can throw it all in the pot before work and come home to the perfect meal. 

Here’s how:

1. Brown the meat in a large skillet, then add it to the slow cooker.
2. Add the liquid and cook on low for about 6 hours.
3. Add the veggies and cook for 2 more hours.
4. Add the cornstarch slurry and cook for 30 minutes.

Tips for the Best Stew

As easy as this recipe is to make, there are a few things you can do to push it over the top:

• Using chuck for this recipe is advised, due to the natural marbling and how tender it will become after slow cooking. 
• Try combining the cornstarch with seasonings and tossing the meat in before browning. This will create an amazing crust on the outside that is bursting with flavor. 
• When browning the meat, don’t overcrowd the pot. You may have to do it in batches, but having too much in at once will lead to a lot of liquid, which will prevent a good crust on the outside. 
• Don’t clean your pot before adding the meat back in with the liquid. In fact, adding a touch of red wine will not only add flavor, but it will also help to loosen all that flavor from the bottom of the pan.
• For a real flavor kick, try roasting your vegetables before adding to the pot. A great option here is to toss everything in tomato paste and cook until tender. It will add a real depth of flavor to the stew. 
• Always dilute the bouillon before adding into the pot to prevent lumps. 
• You can adjust the thickness of the sauce by either adding some extra liquid or more corn starch toward the end of cooking. 
• Using a dark beer in place of some of the liquid will give a deep and caramelized flavor that will pair perfectly with the beef. 
• Using whole small potatoes will prevent them from becoming mushy and add extra flavor from the skin. 
• Don’t cut your vegetables too small, or they will become too soft and lose their structure. 

What Vegetables Go Well in Beef Stew?

This recipe is a fantastic and budget-friendly option. Using just potatoes, carrots, celery, and onion, you can make a big batch without having to spend too much.

On the other hand, there are any number of great options if you want to try something new!

• Onion and garlic are a base that shouldn’t be skipped, but maybe try shallots or Cipollini onions for something different. 
• Root vegetables are another great way to bulk up the stew and add flavor. Anything from parsnips to squash will work well and not turn to mush after cooking. 
• If you’re looking for something different, maybe try adding in a selection of mushrooms. They will provide a different texture and an earthy flavor to go with the hearty beef.
• Adding greens, such as spinach and kale, will not only give your stew some color but will boost the nutrients. 

Can Beef Stew be Made Ahead of Time?

If you’re looking to save some time, there are things you can do to prepare for this dish.

• Peel, cut, and chop your vegetables and store them in a Ziplock bag. You can even double the batch and freeze half for an even quicker prep next time.
• Be sure to store your onions and potatoes in the freezer to stop them from browning.
• If you purchased a roast, rather than pre-cut chuck, trim and portion it before storing in a Ziplock bag in the fridge.

If you’re using a slow-cooker, you can leave it cooking all day to be ready for dinner. But this stew is also great, if not better, when served the following day.

Making this recipe ahead of time will allow the flavors to marry and will make it even tastier after a night or two in the fridge. 

Old-Fashioned Beef Stew

Servings

10

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

401

kcal

Ingredients

• 2 pounds 2 cubed beef stew meat

• 3 tablespoons 3 vegetable oil

• 4 cubes beef bouillon, crumbled

• 4 cups 4 of water

• 1 teaspoon 1 dried rosemary

• 1 teaspoon 1 dried parsley

• 1/2 teaspoon ground black pepper

• 3 large potatoes, peeled and cubed

• 4 carrots, cut into 1-inch pieces

• 4 stalks celery, cut into 1-inch pieces

• 1 large onion, chopped

• 2 teaspoons 2 cornstarch

• 2 teaspoons 2 cold water

Instructions

• Add the oil to a Dutch Oven, or a large, heavy-bottom pot.
• Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
• When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
• Carefully place the beef back into the pot, with the liquid and seasonings.
• Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.
• Leave the beef to simmer for an hour, checking occasionally and stirring to prevent anything from sticking.
• While the beef cooks, wash, peel, and cut your vegetables. Be careful not to cut them too small, so that they keep their form after cooking.
• In a small bowl, make a slurry using the cornstarch and 2 teaspoons of water. Mix it thoroughly until totally smooth.
• After an hour, add in the vegetables and slurry, stirring everything through.
• Cover the pot and let simmer for another hour, stirring occasionally.
• Serve in a big bowl with crusty French bread.

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