Old-Fashioned Beef Stew is the definition of comfort food—slow-simmered, hearty, and deeply satisfying. This is the kind of meal that warms the house as it cooks and brings everyone to the table without calling them. Made with simple ingredients and plenty of patience, it’s a timeless recipe that’s been feeding families for generations.
What makes a truly old-fashioned beef stew special is the method. The beef is browned for flavor, the vegetables are humble and familiar, and everything is gently simmered until tender. No shortcuts, no fancy additions—just honest, dependable cooking that never goes out of style.
Yield and Timing
This recipe serves 6 people.
Preparation takes about 15 minutes, with 2 hours of slow cooking time.
Ingredients
You’ll need 2 pounds beef chuck, cut into 1½-inch cubes, which becomes tender and flavorful as it cooks. Season with salt and freshly ground black pepper.
For browning, use 3 tablespoons vegetable oil.
Add 1 large onion, chopped, 3 cloves garlic, minced, 4 carrots, peeled and sliced, and 3 potatoes, peeled and cubed.
For the broth, use 4 cups beef broth, 2 tablespoons tomato paste, and 2 tablespoons all-purpose flour for thickening.
Flavor comes from 1 teaspoon dried thyme, 1 bay leaf, and optional ½ teaspoon paprika.
Preparation
Season the beef generously with salt and black pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, scraping up the browned bits from the bottom. Add the garlic and cook for about 30 seconds, until fragrant. Sprinkle in the flour and stir for 1–2 minutes to cook out the raw flour taste.
Stir in the tomato paste, then slowly add the beef broth while stirring to avoid lumps. Return the browned beef to the pot, then add the carrots, potatoes, thyme, bay leaf, and paprika if using.
Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serving Suggestions
Old-Fashioned Beef Stew is best served hot with crusty bread, buttered rolls, or homemade biscuits. It’s a complete meal on its own, but a simple green salad on the side makes it even better.
Storage and Make-Ahead Tips
This stew keeps beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight, making it perfect for reheating. It also freezes well for up to 3 months.
A Meal That Never Fails
There’s a reason Old-Fashioned Beef Stew has stood the test of time. It’s filling, dependable, and made to be shared. Whether you’re cooking for family, guests, or just yourself on a cold evening, this is the kind of recipe that always delivers comfort—one spoonful at a time.
Enjoy !!!
