Discover how to make old-fashioned beef stew with tender beef, potatoes, carrots, and a rich flavorful broth. A classic comfort food recipe with simple step-by-step instructions.

Old-Fashioned Beef Stew

Old-fashioned beef stew is a timeless comfort food that has been enjoyed for generations. This hearty dish features chunks of beef slowly simmered with potatoes, carrots, onions, and herbs in a rich, savory broth. The slow cooking process allows the beef to become tender while the vegetables absorb the deep flavors of the stew.

Perfect for cold days or family dinners, this traditional recipe delivers warmth and satisfying flavor in every spoonful.

Ingredients

For the Stew

2 pounds beef chuck, cut into 1½-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil or vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

Vegetables

3 medium potatoes, peeled and cut into chunks
3 carrots, sliced
2 celery stalks, sliced
1 cup peas (optional)

Equipment Needed

Large Dutch oven or heavy pot
Wooden spoon
Cutting board and knife

Directions

Step 1: Prepare the Beef

In a bowl, combine the flour, salt, and black pepper.

Toss the beef cubes in the flour mixture until they are evenly coated. This step helps thicken the stew while also giving the beef a nice crust when browned.

Step 2: Brown the Beef

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides for about 3–4 minutes per batch.

Remove the browned beef and set aside.

Step 3: Cook the Aromatics

In the same pot, add the chopped onion and cook for 3–4 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Stew Base

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.

Add the Worcestershire sauce, thyme, and bay leaf.

Return the browned beef to the pot.

Step 5: Simmer the Stew

Bring the stew to a gentle boil, then reduce the heat to low.

Cover and simmer for 1 to 1½ hours, stirring occasionally, until the beef begins to become tender.

Step 6: Add the Vegetables

Add the potatoes, carrots, and celery to the pot.

Continue simmering for another 30–40 minutes, or until the vegetables are tender and the beef is fully cooked.

Step 7: Add the Peas

Stir in the peas during the last 5 minutes of cooking.

Taste the stew and adjust seasoning with additional salt and pepper if needed.

Step 8: Serve

Remove the bay leaf before serving.

Ladle the stew into bowls and serve hot with crusty bread or biscuits.

Tips for the Best Beef Stew

Use beef chuck because it becomes tender during slow cooking.
Browning the meat adds deeper flavor to the stew.
Simmer slowly for the most tender results.
If the stew becomes too thick, add a little extra broth.

Storage Instructions

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the stew in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of broth if the stew thickens too much.