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Old-Fashioned Beef Stew

A hearty, slow-simmered beef stew with tender chunks of beef, carrots, potatoes, and rich broth—perfect comfort food for cold nights.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Stew Base
  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion large, diced
  • 3 garlic cloves minced
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 4 potatoes medium, peeled and cubed
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 6 cups beef broth
  • 1 cup red wine optional
  • 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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Pat beef cubes dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches and set aside.
  3. Sauté onions until translucent, then add garlic and cook 1 minute.
  4. Stir in tomato paste, paprika, thyme, and rosemary for 1-2 minutes.
  5. Sprinkle flour and stir for 1 minute to cook.
  6. Deglaze with red wine, scraping browned bits from the pot.
  7. Add beef broth, return beef to pot, and add bay leaves and Worcestershire sauce.
  8. Bring to a boil, then reduce heat and simmer covered for 1.5-2 hours.
  9. Add carrots, celery, and potatoes and simmer 30-40 minutes until tender.
  10. Stir in butter, adjust seasoning, remove bay leaves, and serve with parsley garnish.

Notes

For deeper flavor, let stew sit overnight and reheat. You can also thicken with a cornstarch slurry if desired.