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Bowl of Old Fashioned Beef Stew with tender beef and vegetables.

Old Fashioned Beef Stew

A cozy and filling beef stew made with simple ingredients for a comforting meal on cold days.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Beef chuck roast, cut into bite-size chunks The classic stew cut
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1/4 cup Flour For a light coating that helps thicken later
  • 2 tablespoons Oil or a mix of oil and butter
Vegetables and Seasonings
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Tomato paste Adds depth
  • 4 cups Beef broth or stock Low sodium is great for controlling salt
  • 1 tablespoon Worcestershire sauce Optional but recommended
  • 3 medium Carrots, peeled and cut
  • 2 stalks Celery, sliced
  • 2 medium Potatoes Yukon gold or russet both work
  • 1 leaf Bay leaf
  • 1 teaspoon Dried thyme or a small thyme sprig
  • 1 cup Frozen peas Optional, added at the end

Method
 

Preparation
  1. Pat the beef dry with paper towels and season with salt and pepper. Toss with a couple tablespoons of flour to lightly coat.
  2. Heat oil in a heavy pot over medium-high heat. Add beef in a single layer and brown on a couple of sides in batches. Pull it out and repeat until browned.
  3. In the same pot, add onions and a pinch of salt. Cook for a few minutes, then add garlic. Stir in the tomato paste and cook for about 30 seconds until it does not taste raw.
  4. Pour in the beef broth and scrape up the brown bits from the bottom of the pot.
  5. Add the beef back in along with the bay leaf, thyme, and Worcestershire sauce if using. Bring to a gentle simmer, then turn the heat down and cover partially. Let it cook for about 1 hour.
  6. Add the carrots, celery, and potatoes. Simmer for another 45 to 60 minutes until the beef is very tender and the potatoes are cooked through.
  7. Taste and adjust with salt and pepper as needed. Stir in the peas for the last 5 minutes if desired.

Notes

Brown the meat properly, avoid boiling, and let it rest for better flavor and texture. Store leftovers to enhance flavor.