There’s a reason old-fashioned beef stew remains a kitchen staple across generations: it’s the ultimate comfort food. This hearty dish combines tender beef, rich broth, and savory vegetables in a slow-simmered blend that warms the soul and fills the home with irresistible aromas. Whether you’re cooking for a busy weeknight dinner or a cozy weekend meal, this classic beef stew recipe delivers deep flavor with simple ingredients and minimal effort.

In this article, we’ll walk through the steps to make the best old-fashioned beef stew, explain why each ingredient matters, and share helpful tips, variations, and serving ideas. This recipe is built to be forgiving, so even beginner cooks can achieve a rich, restaurant-style stew at home.

Why This Old-Fashioned Beef Stew Works So Well

Old-fashioned beef stew is built on three principles:

Slow cooking – The longer the stew simmers, the more tender the beef becomes and the more the flavors meld together.
Browning the beef – This creates deep flavor through the Maillard reaction.
Balanced vegetables – Carrots, potatoes, and onions absorb the stew’s rich broth and become melt-in-your-mouth tender.

This recipe uses simple pantry ingredients, but the result is anything but basic. The secret is patience and layering flavors in stages.

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, sliced into thick rounds
3 celery stalks, chopped
4 medium potatoes, peeled and cubed
2 tbsp tomato paste
1/4 cup all-purpose flour
6 cups beef broth
1 cup red wine (optional, but recommended)
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp Worcestershire sauce
Salt and black pepper, to taste
2 tbsp butter
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the beef
Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
Brown the beef
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches, browning each side for 2–3 minutes. Remove beef and set aside.
Sauté aromatics
In the same pot, add onions and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute.
Add tomato paste and spices
Stir in tomato paste, paprika, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
Create the roux base
Sprinkle flour over the vegetables and stir well for 1 minute to cook the flour.
Deglaze the pot
Pour in the red wine (if using) and scrape the bottom of the pot to lift the browned bits. This is where much of the stew’s deep flavor comes from.
Add broth and beef
Pour in beef broth, then return the browned beef to the pot. Add bay leaves and Worcestershire sauce.
Simmer slowly
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until beef is tender.
Add vegetables
Add carrots, celery, and potatoes. Continue simmering for 30–40 minutes until vegetables are tender.
Finish the stew
Stir in butter for richness and adjust salt and pepper to taste. Remove bay leaves.
Serve and garnish
Spoon into bowls, garnish with fresh parsley, and serve hot.

Tips for the Best Old-Fashioned Beef Stew

1. Don’t skip browning the beef
The flavor from browned beef is non-negotiable. It adds depth and richness to the broth.

2. Use beef chuck roast
This cut becomes tender when cooked slowly and produces the best stew texture.

3. Cut vegetables evenly
Uniform pieces ensure everything cooks evenly and the stew has a consistent texture.

4. Cook low and slow
High heat can make the beef tough. Low simmering keeps it tender.

5. Add potatoes last
Potatoes cook faster than beef, so add them near the end to prevent them from falling apart.

Variations to Try

1. Slow Cooker Version
Brown the beef and sauté onions, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

2. Guinness Beef Stew
Replace half the beef broth with Guinness beer for a deeper, richer flavor.

3. Gluten-Free Option
Use cornstarch instead of flour for thickening. Mix 2 tbsp cornstarch with 3 tbsp cold water, then stir into stew at the end.

4. Add Mushrooms
Add 8 oz sliced mushrooms in step 9 for a woodsy, savory twist.

Serving Suggestions

Old-fashioned beef stew is best served with:

Crusty bread or dinner rolls
Mashed potatoes
Buttered noodles
A side salad for freshness

A bowl of stew is a complete meal on its own, but pairing it with bread or potatoes makes it even more satisfying.

Fun Facts & Cultural Context

Beef stew is a timeless dish found in many cultures around the world. In France, a similar dish is called boeuf bourguignon, while in Hungary, a version known as goulash uses paprika and sometimes includes peppers. The concept of slow-cooked meat and vegetables is universal because it turns inexpensive ingredients into a deeply flavorful meal.

In early American households, stew was a practical way to use tougher cuts of meat and seasonal vegetables. The slow-cooking method made the meat tender and created a rich broth, providing warmth and nutrition during colder months.

Why You’ll Love This Recipe

This old-fashioned beef stew is:

Easy to make
Perfect for meal prep
Comforting and hearty
Packed with deep, savory flavor
Great for leftovers (it tastes even better the next day!)