Old-Fashioned Beef Stew Recipe

Old-Fashioned Beef Stew is a comforting, hearty dish that’s perfect for cozy meals, especially on colder days. It’s packed with tender chunks of beef, vegetables, and a rich, flavorful broth. This traditional recipe is simple to make and full of flavor, just like the kind your grandmother might have made!

Here’s a classic Old-Fashioned Beef Stew recipe:

Old-Fashioned Beef Stew Recipe

Ingredients:

• 2 lbs beef stew meat (chuck roast works well, cut into 1-inch cubes)
• 3 tablespoons vegetable oil (or olive oil)
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (or stock)
• 2 cups water
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary (or 1 sprig of fresh rosemary)
• 2 bay leaves
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, sliced
• 2 celery stalks, chopped
• 1 cup frozen peas (optional, but adds color and sweetness)
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (for cornstarch slurry)

Instructions:

1. Brown the Beef:

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Season the beef stew meat with salt and pepper.
• Working in batches, add the beef to the pot in a single layer. Brown the beef on all sides for about 5-7 minutes, ensuring it gets a nice sear. Remove the browned beef and set it aside.

2. Sauté the Vegetables:

• In the same pot, add the chopped onion and cook for about 3 minutes until softened.
• Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add Liquid and Seasonings:

• Return the browned beef to the pot.
• Pour in the beef broth and water. Stir in the Worcestershire sauce, dried thyme, rosemary, and bay leaves. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender. Stir occasionally to prevent sticking.

4. Add Vegetables:

• After the beef has cooked and is tender, add the potatoes, carrots, and celery to the pot. Stir well to combine.
• Continue to cook, uncovered, for another 30-40 minutes until the vegetables are tender.

5. Thicken the Stew (Optional):

• If you prefer a thicker stew, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the stew and cook for an additional 5-10 minutes, until the stew thickens to your liking.

6. Final Touches:

• Taste the stew and adjust seasoning with more salt, pepper, or Worcestershire sauce if needed.
• Stir in the frozen peas and let them warm through for about 5 minutes before serving.

7. Serve:

• Remove the bay leaves and rosemary sprig (if using fresh).
• Serve the beef stew hot, ideally with crusty bread or a side of buttered rolls.

Tips for the Perfect Beef Stew:

• Choose the Right Cut of Meat: For the best texture, use a tougher cut of beef like chuck roast. The longer cooking time helps break down the collagen, making the meat tender and flavorful.
• Let it Simmer Low and Slow: The longer you let the stew simmer, the more flavorful it will be. Just make sure to keep it at a low simmer to avoid toughening the meat.
• Use Fresh Herbs: If you have fresh thyme and rosemary, they will give the stew a more vibrant flavor.
• Make Ahead: Beef stew often tastes even better the next day, as the flavors have time to meld. It can also be frozen for up to 3 months.

This Old-Fashioned Beef Stew is the kind of dish that will warm you up from the inside out and make your kitchen smell like home. Enjoy!