There's nothing quite like a bowl of Old Fashioned Beef Stew on a chilly evening. This classic recipe brings back memories of grandma's kitchen, filling your home with an irresistible aroma of slow-simmered beef and vegetables.
Our version is designed for busy home cooks: it's made in one pot, uses simple ingredients, and delivers deep, developed flavor without hours of babysitting. The beef comes out melt-in-your-mouth tender, and the gravy is thick and rich.
Whether you're feeding a hungry family or meal-prepping for the week, this stew is a reliable favorite that never disappoints. Serve it with crusty bread or over mashed potatoes for the ultimate comfort meal.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck roast, cut into 1-inch cubes
Chuck roast becomes tender and flavorful when braised. Substitute with beef stew meat or round roast; trim excess fat for a leaner stew.
3 tablespoons (45ml) olive oil, divided
Used for browning the beef and sautéing vegetables. Substitute with vegetable or canola oil.
1 large yellow onion, chopped (about 1.5 cups)
Adds sweetness and depth. Substitute with white onion or 2 shallots.
3 cloves garlic, minced
Fresh garlic is best; substitute with 1 teaspoon garlic powder in a pinch.
4 cups (960ml) beef broth, low-sodium
The base of the gravy. Use homemade or store-bought; low-sodium lets you control salt. Substitute with chicken broth for a milder flavor.
2 tablespoons (30ml) tomato paste
Adds color and umami. Substitute with 1 tablespoon ketchup mixed with 1 teaspoon water.
1 teaspoon dried thyme
Classic herb for beef stew. Substitute with 1 tablespoon fresh thyme leaves.
2 bay leaves
Adds aromatic depth; remove before serving. Substitute with 1/2 teaspoon dried oregano.
4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
Sweet and hearty. Substitute with parsnips or turnips for variety.
3 medium Yukon Gold potatoes, peeled and cubed (about 2 cups)
Hold their shape well. Substitute with Russet potatoes or sweet potatoes.
1 cup (150g) frozen peas
Adds a pop of color and sweetness. Substitute with fresh peas or green beans.
Salt and freshly ground black pepper, to taste
Seasoning is key; taste and adjust at the end.
Tips & Tricks
Don't skip browning the beef
Searing creates a deep, savory crust that builds flavor. Pat the beef dry before browning to ensure a good sear.
Cut vegetables into uniform sizes
This ensures even cooking—carrots and potatoes should be about 1-inch chunks so they finish at the same time.
Simmer gently, don't boil
A low simmer keeps the beef tender and prevents the gravy from becoming cloudy or greasy. If it boils, reduce the heat.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat (375°F / 190°C). Working in batches, add the beef in a single layer and cook without moving for 3-4 minutes until browned on one side. Flip and cook another 3-4 minutes until all sides are browned. Transfer to a plate and set aside.
2. Sauté the aromatics
Reduce heat to medium (350°F / 175°C). Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. Build the flavor base
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the onions. This deepens the flavor. Sprinkle with a pinch of salt and pepper.
4. Deglaze and simmer
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the thyme and bay leaves. Return the beef (and any juices) to the pot. Bring to a boil, then reduce heat to low (around 200°F / 95°C), cover, and let simmer gently for 1 hour, or until the beef is starting to become tender.
5. Add root vegetables
After 1 hour, add the carrots and potatoes to the pot. Stir to combine. Cover and continue to simmer for another 30-40 minutes, until the vegetables are fork-tender and the beef is melt-in-your-mouth soft.
6. Finish with peas
Stir in the frozen peas and cook for 5 minutes, just until heated through. They should remain bright green and slightly firm.
7. Season and serve
Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper. If the gravy is too thin, you can mash a few potato chunks against the side of the pot to thicken it. Serve hot, garnished with fresh parsley if desired.
Delicious Variations
Add mushrooms
Sauté 8 oz (225g) sliced cremini mushrooms with the onions for an earthy flavor.
Make it herbaceous
Add 1 tablespoon chopped fresh rosemary and 2 teaspoons Worcestershire sauce along with the broth.
Spicy kick
Stir in 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper with the tomato paste for heat.
How to Store Old Fashioned Beef Stew
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The flavors will continue to meld.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (300°F / 150°C), stirring occasionally, until heated through. Add a splash of broth if needed to loosen the gravy.
Frequently Asked Questions
Q: How do I make beef stew without wine?
Simply omit the wine and use an extra 1/2 cup of beef broth. The stew will still be flavorful, though slightly less complex; you can add a splash of balsamic vinegar or Worcestershire sauce for depth.
Q: Can I make beef stew in a slow cooker?
Yes, brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding the vegetables for the last 2 hours.
Q: How do I thicken beef stew without flour?
You can mash some of the cooked potatoes against the side of the pot to release their starch, or whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and stir in during the last 10 minutes of cooking.
Q: What is the best cut of beef for stew?
Chuck roast is the best choice because it has a good amount of connective tissue that breaks down into gelatin during slow cooking, resulting in tender, flavorful meat. Other good options are brisket or round.
Ready to warm up your kitchen? Try this Old Fashioned Beef Stew tonight and let the comforting aroma fill your home. Don't forget to share your results in the comments below—we love hearing how it turns out!
Old Fashioned Beef Stew
Old Fashioned Beef Stew is a rich, comforting one-pot meal with tender beef, root vegetables, and a savory gravy that warms you from the inside out.
🧂 Ingredients
- 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
- 3 tablespoons (45ml) olive oil, divided
- 1 large yellow onion, chopped (about 1.5 cups)
- 3 cloves garlic, minced
- 4 cups (960ml) beef broth, low-sodium
- 2 tablespoons (30ml) tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
- 3 medium Yukon Gold potatoes, peeled and cubed (about 2 cups)
- 1 cup (150g) frozen peas
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Brown the beef — Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat (375°F / 190°C). Working in batches, add the beef in a single layer and cook without moving for 3-4 minutes until browned on one side. Flip and cook another 3-4 minutes until all sides are browned. Transfer to a plate and set aside.
- 2Sauté the aromatics — Reduce heat to medium (350°F / 175°C). Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
- 3Build the flavor base — Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the onions. This deepens the flavor. Sprinkle with a pinch of salt and pepper.
- 4Deglaze and simmer — Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the thyme and bay leaves. Return the beef (and any juices) to the pot. Bring to a boil, then reduce heat to low (around 200°F / 95°C), cover, and let simmer gently for 1 hour, or until the beef is starting to become tender.
- 5Add root vegetables — After 1 hour, add the carrots and potatoes to the pot. Stir to combine. Cover and continue to simmer for another 30-40 minutes, until the vegetables are fork-tender and the beef is melt-in-your-mouth soft.
- 6Finish with peas — Stir in the frozen peas and cook for 5 minutes, just until heated through. They should remain bright green and slightly firm.
- 7Season and serve — Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper. If the gravy is too thin, you can mash a few potato chunks against the side of the pot to thicken it. Serve hot, garnished with fresh parsley if desired.
