Old‑Fashioned Beef Stew Recipe – Classic Comfort Food Dinner
Old‑fashioned beef stew is a timeless comfort food made with tender beef simmered slowly in a rich, savory broth alongside carrots, potatoes, and peas. This hearty dish is perfect for warming up on chilly evenings, serving at family gatherings, or enjoying as a satisfying weeknight dinner. Simple, wholesome, and full of flavor, it’s a recipe that never goes out of style.
Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Sharp knife and cutting board
- Measuring Cups and Spoons
- Ladle
Ingredients
- 2 lbs beef chuck or brisket, cut into chunks
- 3 tbsp vegetable oil or butter
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 cloves garlic, minced
- 4 cups beef broth (or broth + 1 cup red wine for depth)
- 2 tbsp flour or cornstarch (for thickening)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp sugar (balances flavors)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown beef: Heat oil in a Dutch oven. Season beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Sauté aromatics: Add onion and garlic, cooking until fragrant.
- Deglaze: Pour in broth (and wine if using), scraping up browned bits.
- Add vegetables and herbs: Stir in carrots, potatoes, bay leaf, thyme, paprika, and sugar. Return beef to pot.
- Simmer: Cover and cook on low heat for 2.5–3 hours, until beef is tender and vegetables are soft.
- Thicken: Mix flour or cornstarch with water, stir into stew, and simmer until desired consistency.
- Finish: Taste, adjust seasoning, and garnish with parsley. Serve hot with crusty bread.
Notes
- Best beef cuts: Chuck and brisket yield tender results after slow cooking.
- Sugar’s role: A teaspoon balances savory richness and enhances vegetable sweetness.
- Make-ahead: Stew tastes even better the next day as flavors meld.
- Freezing: Portion into containers and freeze up to 3 months.
- Variations: Add wine, beer, or extra root vegetables for depth.