Tender Beef, Hearty Vegetables, and Rich Homemade Gravy
This Old-Fashioned Beef Stew is classic comfort food: tender chunks of beef slowly simmered with potatoes, carrots, onions, and herbs in a rich, savory broth. Browning the beef first adds extra depth of flavor, while slow simmering makes the meat wonderfully tender.
Why You’ll Love This Recipe
- Rich and hearty
- Tender, slow-cooked beef
- Plenty of potatoes and vegetables
- One-pot comfort food
- Perfect for a family dinner
- Even better the next day
Ingredients
For the Stew
- 2½ lbs (1.1 kg) beef chuck or stewing beef, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2–3 tablespoons vegetable or olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, sliced
- 2 tablespoons chopped fresh parsley
Optional
- ½ cup red wine
- 1 cup mushrooms
- ½ cup frozen peas
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, for a thicker gravy
Instructions
Step 1: Season and Flour the Beef
Place the beef cubes in a large bowl.
Combine the flour, salt, and black pepper, then toss the beef in the mixture until lightly coated.
Step 2: Brown the Beef
Heat the oil in a large Dutch oven over medium-high heat.
Brown the beef in batches for about 2–3 minutes per side.
Don’t overcrowd the pot—proper browning is one of the keys to a flavorful stew.
Transfer the browned beef to a plate.
Step 3: Cook the Aromatics
Reduce the heat to medium.
Add the onion and celery to the same pot and cook for about 4–5 minutes, scraping up the browned bits from the bottom.
Add the garlic and cook for another 30–60 seconds.
Step 4: Add the Tomato Paste
Stir in the tomato paste.
Cook for about 1–2 minutes, stirring frequently, until it darkens slightly.
Step 5: Deglaze
Slowly pour in the beef broth while scraping the bottom of the pot.
If using red wine, add it now and stir well.
Add the Worcestershire sauce, bay leaves, and thyme.
Step 6: Simmer the Beef
Return the browned beef and any accumulated juices to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for approximately 1½–2 hours, or until the beef is beginning to become tender. Traditional versions commonly simmer the beef before adding the vegetables so they don’t become overcooked.
Step 7: Add the Vegetables
Add the carrots and potatoes.
Continue simmering, partially covered, for approximately 25–35 minutes, until the vegetables are fork-tender and the beef is completely tender.
Step 8: Thicken the Gravy
If you prefer a thicker stew, stir together:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Pour the slurry into the simmering stew while stirring.
Cook for 2–3 minutes, until the gravy thickens.
Step 9: Finish and Serve
Remove the bay leaves.
Taste and adjust the salt and pepper.
Sprinkle with fresh parsley and serve hot.
Tips for the Best Beef Stew
Brown the beef properly
Don’t skip this step. Browning creates flavorful caramelized bits that become part of the gravy.
Use beef chuck
Chuck contains connective tissue that breaks down during slow cooking, producing tender meat and a richer stew.
Don’t rush the simmer
Low and slow cooking gives the beef time to become tender without drying out.
Add vegetables later
Potatoes and carrots don’t need hours of cooking. Adding them after the beef has started becoming tender helps prevent mushy vegetables.
Delicious Variations
Mushroom Beef Stew
Add 1 cup sliced mushrooms during the final 30–40 minutes.
Beef & Pea Stew
Stir in ½–1 cup frozen peas during the final 5 minutes.
Red Wine Beef Stew
Replace ½ cup of the beef broth with dry red wine for a deeper flavor.
Rustic Herb Stew
Add fresh rosemary along with the thyme.
Extra-Rich Gravy
Use a combination of beef broth and a small amount of red wine, then thicken the finished stew with a flour or cornstarch slurry.
Serving Suggestions
Serve this hearty stew with:
- Crusty French bread
- Homemade dinner rolls
- Buttermilk biscuits
- Cornbread
- Garlic bread
- Simple green salad
The bread is especially useful for soaking up the rich gravy.
Storage
Refrigerator
Store cooled stew in an airtight container for 3–4 days.
Freezer
Freeze in airtight freezer-safe containers for up to 3 months.
For the best texture, potatoes can become somewhat softer after freezing and thawing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if the gravy has become too thick.
Frequently Asked Questions
Why is my beef still tough?
If the beef is tough but not dry, it usually needs more cooking time. Continue simmering gently until the connective tissue breaks down and the meat becomes tender.
Can I make this in a slow cooker?
Yes. Brown the beef first, then transfer everything except the potatoes and carrots to the slow cooker. Cook on LOW for about 7–8 hours or until tender, adding the vegetables during the later portion of cooking so they retain their texture.
Can I use stew meat instead of chuck?
Absolutely. Pre-cut stew meat works well, although chuck is often preferred for its flavor and tenderness.
Can I make it ahead?
Yes. Beef stew is an excellent make-ahead meal and often tastes even better the following day as the flavors continue to develop.
Final Thoughts
Old-Fashioned Beef Stew is the ultimate cozy, satisfying dinner. Tender beef, sweet carrots, creamy potatoes, and onions simmer together in a rich, savory gravy for a timeless meal that feels homemade in every bite.
Serve it with warm crusty bread for the full old-fashioned comfort-food experience.
