Name: Old‑Fashioned Beef Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 3 lbs beef chuck roast (cut into 1‑inch cubes); Salt and black pepper (to taste); 3 tbsp olive oil; 1 yellow onion (diced); 4 cloves garlic (minced); 3 tbsp all‑purpose flour; 6 cups beef broth; 1 cup dry red wine (optional); 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 4 carrots (peeled and chunked); 3 celery stalks (sliced); 3 russet potatoes (peeled and cubed); 2 bay leaves; 1 tsp thyme; 1 tsp rosemary; 1 cup frozen peas (added at end)

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When the days get cooler and your soul craves warmth, nothing satisfies quite like a bowl of Old‑Fashioned Beef Stew. This rich, hearty dish brings together tender chunks of beef, root vegetables, aromatic herbs, and a savory broth that’s been perfected through generations. In this SEO‑optimized, deeply detailed recipe article, we’ll walk you through the ingredients, step‑by‑step instructions, pro tips, serving ideas, and the delicious history behind this beloved classic.

From Sunday dinners to weeknight comfort, this stew is the ideal one‑pot meal: filling, nutritious, and packed with flavor. Whether you’re a seasoned cook or stepping into the kitchen for the first time, this guide will make you confident and excited to create stew that rivals any restaurant.

🍲 What Makes This Old‑Fashioned Beef Stew So Special?

Old‑fashioned beef stew is more than a recipe — it’s a culinary tradition. Unlike quicker stews or pressure‑cooker variants, this version embraces slow cooking and bold flavors. The beef is seared to caramelized perfection, then simmered with herbs and hearty vegetables for hours until every element is melt‑in‑your‑mouth delicious.

This isn’t just food — it’s comfort, nostalgia, and home all in one bowl.

🛒 Ingredients You’ll Need

To make this classic stew, gather the following quality ingredients. Fresh produce and good beef make a world of difference:

Stew Base

3 lbs (1.4 kg) beef chuck roast, trimmed and cut into 1‑inch cubes
Salt and black pepper, to taste
3 tbsp olive oil or vegetable oil
1 large yellow onion, diced
4 garlic cloves, minced
3 tbsp all‑purpose flour

Liquid & Broth

6 cups (1.4 L) beef broth (low‑sodium if preferred)
1 cup (240 ml) dry red wine (optional but recommended)
2 tbsp tomato paste
1 tbsp Worcestershire sauce

Vegetables & Herbs

4 large carrots, peeled and cut into chunks
3 celery stalks, sliced
3 large russet potatoes, peeled and cubed
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
1 cup frozen peas (added at the end)

Finishing Touches

Fresh parsley, chopped (for garnish)
Optional: crusty bread for serving

🧑‍🍳 Step‑by‑Step Instructions

Here’s how to make the most comforting bowl of Old‑Fashioned Beef Stew you’ve ever tasted:

Prep the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
Sear the Meat: Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium‑high heat. Add beef in batches (don’t crowd the pot) and sear until deeply browned on all sides, about 4 minutes per batch. Transfer seared beef to a plate.
Sauté Aromatics: Lower heat to medium. Add the remaining oil to the pot. Stir in the onions and sauté until translucent, about 3–4 minutes. Add garlic and cook for another minute until fragrant.
Build the Base: Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes — this creates a roux that will thicken the stew.
Deglaze & Add Liquids: Pour in the red wine (if using), scraping up the browned bits from the bottom of the pot. Let it reduce for 2–3 minutes. Then add the beef broth, tomato paste, and Worcestershire sauce. Stir until combined.
Return the Beef: Add the seared beef back into the pot along with any juices that collected on the plate.
Add Veggies & Herbs: Stir in carrots, celery, potatoes, bay leaves, thyme, and rosemary. Increase heat until the stew comes to a simmer.
Simmer Slowly: Cover the pot and reduce heat to low. Let the stew simmer gently for 2 to 2½ hours, stirring occasionally. The beef should become fork‑tender and the flavors deeply melded.
Finish with Peas: About 10 minutes before serving, stir in the frozen peas to warm through.
Serve & Garnish: Remove the bay leaves. Ladle stew into bowls and top with freshly chopped parsley. Serve hot with crusty bread.

🍽️ Tips for the Best Stew Ever

✔ Don’t Rush the Browning: Browning the beef adds layers of flavor that you’ll taste in every spoonful. Patting the meat dry before searing helps it caramelize rather than steam.

✔ Choose the Right Cut: Chuck roast is ideal for stew because of its marbling. It becomes fork‑tender with slow cooking.

✔ Skim the Fat: If you notice excess fat on the surface after simmering, skim it off with a spoon for a cleaner finish.

✔ Cook Low & Slow: Resist upping the heat to “speed up” the stew. Low heat gives the best texture and depth of flavor.

🥕 Variations to Try

Make this classic stew your own with one of these delicious twists:

🍷 Red Wine Enriched: Use a full cup of robust red wine instead of part broth for a richer flavor.
🍄 Mushroom Lover’s Stew: Add sliced cremini mushrooms in with the onions for earthy depth.
🥔 Sweet Potato Swap: Replace russet potatoes with sweet potatoes for a slightly sweet twist.
🌶️ Spicy Kick: Stir in a pinch of cayenne or a diced jalapeño with the onions.

🍲 Serving Suggestions

Old‑Fashioned Beef Stew is a meal in itself, but here are some perfect partners:

✔ A warm loaf of crusty sourdough bread
✔ Buttery garlic mashed potatoes (serve stew over top!)
✔ Flaky biscuits or cornbread
✔ A simple green salad with vinaigrette to balance richness
✔ A glass of red wine (like Cabernet Sauvignon or Malbec)

📜 The History of Beef Stew

Beef stew has been a staple dish in many cultures for centuries. Originating from the need to stretch inexpensive cuts of meat and turn humble ingredients into satisfying meals, stewing became a technique beloved worldwide. In Europe, Jewish cholent and French Bœuf à la mode reflect similar traditions of slow cooking. The classic American beef stew evolved through colonial kitchens and farmhouses where hearty, warming meals were essential for hard labor and cold seasons.

Today, beef stew stands as a comfort food icon — a recipe passed down in family cookbooks, adapted in restaurants, and enjoyed around dinner tables from coast to coast.

🧠 Nutrition & Comfort

While rich and hearty, this stew packs nutrition with lean beef protein, fiber‑rich vegetables, and a balanced broth base. It’s a wholesome dinner choice that fills you up while still feeling homey and satisfying. For lighter versions, you can reduce oil and swap potatoes for turnips or parsnips.

📝 Final Thoughts

Old‑Fashioned Beef Stew is more than a recipe — it’s tradition, warmth, and comfort in a bowl. Whether you’re cooking for family, friends, or yourself, this version stands out for its depth of flavor, satisfying texture, and timeless appeal. With clear instructions, smart tips, and delicious serving ideas, you’re on your way to creating stew that warms both belly and heart.

Make a pot on a cool evening, and watch it become a favorite in your recipe rotation.