Old Fashioned Beef Stew

There’s nothing quite like a pot of old fashioned beef stew bubbling away on the stove to make a house feel like home. I swear, the moment that rich aroma of beef, herbs, and vegetables starts wafting through the kitchen, everyone magically appears asking, “Is it ready yet?” This is the recipe my mom would make every Sunday during the colder months – the kind of meal where seconds were mandatory and the leftovers somehow tasted even better the next day.

What makes this old fashioned beef stew so special? It’s all about the simplicity. No fancy techniques or hard-to-find ingredients here – just good, honest food that sticks to your ribs and warms you from the inside out. That deep, savory flavor comes from taking the time to properly brown the beef and let everything simmer low and slow. And while it cooks, the broth transforms into this incredible, velvety liquid gold that coats every bite.

I’ve made this stew more times than I can count – for sick friends, after long days, during snowstorms when we were stuck inside. It’s my go-to comfort food, and once you try it, I think it’ll become yours too. There’s something magical about how humble ingredients can come together to create something so satisfying. Now let me show you how to make it just right.

Why You’ll Love This Old Fashioned Beef Stew

This isn’t just any beef stew – it’s the kind that makes you close your eyes and sigh with the first bite. Here’s why it’s become my go-to comfort meal:

• Hearty as can be: Chunks of tender beef swimming with veggies in a rich, velvety broth – one bowl and you’re satisfied for hours
• Easy-peasy: Just brown, simmer, and forget about it while the magic happens (perfect for lazy Sundays)
• Flavor bomb: That tomato paste and herb combo? Trust me, it makes all the difference
• Kind to your wallet: Uses affordable cuts of meat that transform into something luxurious
• Meal prep dream: Tastes even better the next day, and freezes like a charm

Seriously, this old fashioned beef stew is like a warm hug in a bowl. Once you try it, you’ll understand why it’s been a family favorite for generations.

Ingredients for Old Fashioned Beef Stew

Here’s everything you’ll need to make this cozy classic – simple ingredients that work magic together:

• 2 lbs beef chuck, cubed: Look for marbled pieces – that fat equals flavor! Cut into 1.5-inch chunks so they stay juicy
• 2 tbsp olive oil: For that perfect sear (vegetable oil works too in a pinch)
• 1 large onion, chopped: Yellow onions are my go-to for their sweet, mellow flavor
• 3 carrots, sliced: Cut them thick so they don’t disappear after hours of simmering
• 3 potatoes, diced: Russets hold up best, but Yukon Golds add creaminess
• 3 garlic cloves, minced: Because what’s stew without garlic?
• 4 cups beef broth: Homemade is dreamy, but low-sodium store-bought works great
• 1 tbsp tomato paste: That secret depth-builder – I keep tubes in my fridge just for stews
• 1 tsp thyme + 1 tsp rosemary: Fresh is lovely, but dried herbs pack plenty of flavor too
• Salt & pepper: Season as you go – I always do a taste test before serving

See? Nothing fancy – just honest ingredients that turn into something extraordinary. Now let’s get cooking!

How to Make Old Fashioned Beef Stew

Now comes the fun part – turning those simple ingredients into the most comforting bowl of stew you’ve ever tasted. Follow these steps, and you’ll have everyone asking for seconds (and thirds!).

Browning the Beef

First things first – grab your largest, heaviest pot (my trusty Dutch oven never fails me here). Heat that olive oil over medium-high until it shimmers. Here’s the secret: don’t crowd the beef! I do mine in two batches, giving each cube space to develop that gorgeous brown crust. Those crispy bits stuck to the bottom? That’s flavor gold we’ll use later. Each batch takes about 5-7 minutes – be patient and resist stirring too much. When they’re beautifully browned all over, transfer to a plate.

Building the Stew

Now, toss in those onions and garlic – they’ll sizzle happily in the beefy goodness left behind. Stir occasionally until they soften, about 3 minutes. Add your carrots and potatoes next, letting them get acquainted with the flavors for another 5 minutes. See those delicious brown bits? Pour in about ½ cup of beef broth and use your spoon to scrape them up – that’s called deglazing, and it’s where the magic happens! Now return the beef to the pot along with the rest of the broth, tomato paste, and herbs. Give it all a good stir – it’ll look thin now, but just wait…

Simmering to Perfection

Bring everything to a lively boil, then immediately reduce the heat to low. You want the barest bubble – a lazy simmer where the occasional bubble breaks the surface. Cover it (leave the lid slightly ajar) and let time work its magic for about 2 hours. About halfway through, give it a gentle stir and admire how the broth is already turning velvety. The beef should be fork-tender when it’s done – if not, give it another 15-20 minutes. Taste and season with salt and pepper right before serving. That’s it – simple as can be, but oh so spectacular!

Tips for the Best Old Fashioned Beef Stew

After making this stew more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness” good:

• Dutch oven magic: If you’ve got one, use it! The even heat distribution is perfect for long simmers. No Dutch oven? Any heavy pot will do.
• Skim the fat: After simmering, I like to spoon off any excess fat from the surface – makes for a cleaner, more refined broth.
• Thicken it up: Want a richer stew? Mix 1 tbsp flour with 2 tbsp cold water, then stir it in during the last 30 minutes of cooking.
• Patience pays: Don’t rush the browning step – those crusty bits equal flavor. And never boil vigorously once simmering starts.
• Day-old delight: Like most stews, this tastes even better the next day as flavors meld. Just thin with a splash of broth when reheating.

These little touches make all the difference between good beef stew and the kind that has everyone scraping their bowls!

Serving Suggestions for Old Fashioned Beef Stew

Oh, the joy of deciding how to serve this glorious stew! My absolute must-have? A big hunk of crusty bread for soaking up every last drop of that rich broth. But honestly, it’s wonderful with:

• Fluffy mashed potatoes (go classic or try garlicky ones)
• Buttered egg noodles for a cozy twist
• A simple green salad to brighten things up
• Or just straight from the bowl with a spoon – no shame in my game!

However you serve it, make sure there’s plenty to go around – seconds are practically guaranteed.

Storing and Reheating Old Fashioned Beef Stew

Here’s the beautiful thing about this stew – it practically gets better with age! Let it cool completely, then tuck it into airtight containers. In the fridge, it’ll stay delicious for 3-4 days (if it lasts that long). Want to freeze it? Portion it out and it’ll keep for 3 months – perfect for future you on a busy night.

When reheating, I always go low and slow on the stovetop with a splash of broth to loosen it up. The microwave works in a pinch (stir every minute), but nothing beats gently warming it on the stove while the aroma fills your kitchen all over again. That’s comfort food magic!

Old Fashioned Beef Stew Variations

While I adore the classic version, sometimes I like to mix things up! Here are my favorite twists on this old fashioned beef stew:

• Mushroom magic: Toss in a handful of cremini mushrooms when sautéing the onions – their earthy flavor pairs perfectly with the beef
• Root veggie swap: Replace potatoes with parsnips or turnips for a slightly sweeter, more complex flavor
• Wine lover’s delight: Substitute 1 cup of broth with dry red wine for extra depth (just let it simmer a bit longer)
• Herb change-up: Try bay leaves instead of rosemary for a more subtle herbal note

The beauty of this stew is how adaptable it is – make it your own!

Old Fashioned Beef Stew FAQs

Over the years, I’ve gotten all sorts of questions about making this old fashioned beef stew. Here are the ones that come up most often – along with my tried-and-true answers!

Can I make this in a slow cooker?
Absolutely! Brown the beef first (trust me, it’s worth the extra step), then toss everything into your slow cooker on low for 7-8 hours. The meat becomes melt-in-your-mouth tender, and your house will smell amazing all day.

Help! My stew tastes bland – what can I do?
First, make sure you salted properly throughout cooking. If it still needs oomph, try adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard. A pinch of sugar can also help balance flavors. And remember – old fashioned beef stew always tastes better the next day!

What’s the best cut of beef for stew?
Chuck roast is my go-to – it’s affordable and becomes wonderfully tender when cooked low and slow. Avoid lean cuts like sirloin, which can turn tough. Look for meat with nice marbling – that fat equals flavor!

Can I add other vegetables?
Of course! Peas, celery, or even mushrooms all work beautifully. Just add delicate veggies (like peas) in the last 30 minutes so they don’t turn to mush. That’s the beauty of old fashioned beef stew – it’s endlessly adaptable.

How do I know when the stew is done?
The beef should be fork-tender – you shouldn’t need a knife. Potatoes and carrots should be soft but not falling apart. If the broth seems thin, let it simmer uncovered for 15-20 minutes to reduce slightly.

Nutritional Information

Every spoonful of this old fashioned beef stew packs both flavor and nourishment! While these are estimates (your ingredients may vary slightly), here’s the nutritional breakdown per hearty bowl:

• Calories: 350
• Protein: 30g (hello, muscle-building goodness!)
• Carbs: 25g (mostly from those wholesome veggies)
• Fiber: 4g (thank you, carrots and potatoes)
• Fat: 15g (that’s where all the flavor lives)

Made this stew? Snap a pic and tag me – I’d love to see your cozy creation! And if you loved it, a rating below would absolutely make my day.

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