Rustic Old Fashioned Beef Stew: Hearty & Flavorful (Print Version)

Slow-cooked rustic old fashioned beef stew recipe. Tender beef, root veggies, rich broth. A comforting meal for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Hearty, High Protein

# Ingredients:

→ Stew Base

01 - 2-3 lbs beef chuck roast, cut into 1.5-inch cubes
02 - 1 large yellow onion, diced
03 - 3-4 medium carrots, peeled and roughly chopped
04 - 2 celery stalks, chopped
05 - 1.5 lbs potatoes (Yukon Gold or Red Bliss), peeled and quartered
06 - 4 cups good quality beef broth
07 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
08 - 1/4 cup all-purpose flour

→ Aromatics & Flavor Builders

09 - 2 tbsp tomato paste
10 - 4-5 cloves garlic, minced
11 - 2 bay leaves
12 - 4-5 fresh thyme sprigs

→ Seasonings & Spices

13 - Salt, to taste
14 - Black pepper, to taste

→ Finishing Touches

15 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat that beef chuck roast dry with paper towels. I chop it into roughly 1.5-inch cubes – not too small, you want substantial bites! Season the beef generously with salt and pepper. This step is where the magic begins; don't rush it. I remember once being impatient and skipping the pat-dry, and the beef just steamed instead of browning, a total bummer! You want that beautiful crust for maximum flavor. Feel that beef, visualize the perfect sear.
02 - Heat a tablespoon or two of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When it's shimmering, add the beef in batches, making sure not to overcrowd the pot. This is where I always have to resist adding too much at once, because then it won't brown properly. Sear each side until deeply golden brown, about 3-4 minutes per side. Remove the browned beef to a plate and set aside. The smell of that browning beef? Oh, it’s heavenly, a promise of what’s to come for your rustic old fashioned beef stew.
03 - Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot, scraping up any browned bits from the bottom – that's pure flavor! Sauté until the vegetables soften, about 5-7 minutes. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. The kitchen starts to smell amazing at this point, a mix of sweet and savory. I love how the tomato paste gets a little darker, indicating those flavors are really waking up.
04 - Sprinkle the flour over the vegetables and stir for about a minute to cook out the raw flour taste. Slowly pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. This is called deglazing, and it's a huge flavor booster! Let the wine simmer for a couple of minutes until it reduces slightly. Then, gradually add the beef broth, stirring constantly to prevent lumps. It should start to thicken slightly, creating that lovely base for your rustic old fashioned beef stew.
05 - Return the browned beef to the pot, along with the bay leaves and fresh thyme sprigs. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. This is the patience part, where the magic really happens. The beef needs time to become fall-apart tender. I usually peek in after an hour, give it a stir, and inhale that incredible aroma. It's truly a labor of love, but the passive cooking time is a lifesaver.
06 - After the beef has cooked for about 1.5 to 2 hours and is almost tender, add the quartered potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are fork-tender and the beef is incredibly soft. Once done, remove the bay leaves and thyme sprigs. Taste the stew and adjust the seasoning with more salt and pepper if needed. The sauce should be rich, thick, and cling to the vegetables and beef. It's going to be so hearty and satisfying!

# Notes:

01 - Always pat your beef dry before browning; it's a game-changer for a good crust.
02 - This stew tastes even better the next day, so it's a fantastic make-ahead meal.
03 - If you're out of red wine, a dark beer or extra beef broth works surprisingly well.
04 - Serve with a crusty baguette to soak up every last drop of that amazing gravy.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

Back