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Old‑Fashioned Beef Stew

A hearty and classic old‑fashioned beef stew with tender beef, vegetables, and rich savory broth perfect for any comfort meal.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450

Ingredients
  

Stew Base
  • 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
Liquid & Broth
  • 6 cups beef broth
  • 1 cup dry red wine optional
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
Vegetables & Herbs
  • 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

Equipment

  • Dutch oven
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Pat beef dry and season with salt and pepper.
  2. Heat oil in Dutch oven and sear beef in batches until browned. Set aside.
  3. Sauté onions and garlic until translucent.
  4. Sprinkle flour over onions and stir for 2 minutes.
  5. Deglaze with red wine and add beef broth, tomato paste, and Worcestershire sauce.
  6. Return beef to pot and add carrots, celery, potatoes, bay leaves, thyme, and rosemary.
  7. Simmer covered on low heat for 2 to 2½ hours until beef is tender.
  8. Stir in frozen peas 10 minutes before serving and garnish with parsley.

Notes

For extra depth, let the stew rest for 30 minutes before serving so flavors continue to develop.