Homestyle Old Fashioned Beef Stew: Rich & Flavorful (Print Version)

Warm up with this Homestyle Old Fashioned Beef Stew recipe. Tender beef, root veggies, and a rich broth create a truly satisfying meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Stew Essentials

01 - 2 lbs beef chuck roast, cut into 1-2 inch cubes
02 - 2 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 celery stalks, cut into 1-inch pieces
06 - 4 cloves garlic, minced
07 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1.5-inch chunks

→ Liquid & Flavor Base

08 - 4 cups beef broth (low sodium)
09 - 1/4 cup tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1/2 cup dry red wine (optional, like Cabernet Sauvignon)

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 3-4 sprigs fresh thyme
14 - 1 tsp salt, or to taste
15 - 1/2 tsp black pepper, or to taste

→ Thickener & Finishing

16 - 1/4 cup all-purpose flour
17 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first: pat your beef chuck dry with paper towels. Seriously, this is crucial for a good sear. Cut it into nice 1-2 inch chunks, then hit it with some salt and pepper. Heat a splash of olive oil in a big, heavy-bottomed pot or Dutch oven over medium-high heat. Work in batches so you don't crowd the pan—crowding means steaming, not browning, and we want that gorgeous, crusty sear! Brown the beef on all sides until it’s deeply golden. This is where all that amazing flavor starts, so don't rush it. Once browned, take the beef out and set it aside. My kitchen always smells incredible at this point, even if there's a little splatter.
02 - Reduce the heat to medium. Toss in your chopped onions, carrots, and celery. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, but not mushy. If things are sticking a bit, add a tiny splash more oil or even a tablespoon of beef broth to loosen up those delicious brown bits at the bottom of the pot—that's called fond, and it's pure gold! Next, stir in your minced garlic and cook for another minute until it’s fragrant. Be careful not to burn it; burnt garlic is a sad, bitter affair. I've been there, oops!
03 - Sprinkle the flour over the softened veggies and stir it in. Let it cook for a minute or two, stirring constantly, to get rid of that raw flour taste. This is going to help thicken our stew later. Now, stir in the tomato paste and let it cook for another minute, letting it darken slightly; this really deepens its flavor. If you're using red wine, pour it in now and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce for a couple of minutes until it’s almost gone. Oh, the smell is just divine at this stage!
04 - Return the browned beef to the pot. Pour in the beef broth, add the Worcestershire sauce, bay leaves, and fresh thyme sprigs. Give it a good stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where the magic happens! I usually let it go for about 1.5 to 2 hours, or until the beef is starting to get really tender. I always peek in and give it a stir every now and then, just to make sure nothing's sticking. This long, slow cook is key for that fall-apart tender beef.
05 - After the beef has had its initial tenderizing time, it's time for the potatoes. Uncover the pot, add the potato chunks, and stir them in. If the liquid seems a bit low, you can add a splash more broth. Re-cover the pot and continue to simmer for another 30-45 minutes, or until the potatoes are fork-tender. You don't want them to turn to mush, but they should be soft and yielding. This is where I sometimes get impatient and poke them too early, resulting in slightly firm potatoes, but hey, it's all part of the home cooking charm!
06 - Once the beef and potatoes are tender, taste the stew and adjust the seasonings. You might need more salt or pepper. Remove the bay leaves and thyme sprigs; nobody wants to eat those! Stir in a generous handful of fresh chopped parsley right before serving; it adds such a vibrant freshness. Ladle your rich, hearty Old Fashioned Beef Stew into bowls. It should look thick, glossy, and smell absolutely incredible. Serve it with some crusty bread for dipping, because you'll want to soak up every last drop of that amazing sauce. This is the moment when all that simmering pays off!

# Notes:

01 - Always pat your beef dry before browning; it's the secret to a good crust, I learned that the hard way.
02 - Don't overcrowd the pot when browning the beef, or it'll steam instead of sear—a mistake I've made too many times!
03 - Taste and adjust seasoning throughout; the flavor deepens, so what tasted right initially might need a tweak later.
04 - Serve with a good crusty bread to soak up all that incredible sauce; it's a must for me!

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - stirring spoon/ladle.

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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