Old Fashioned Beef Stew Recipe

This hearty stew pairs tender beef and vibrant vegetables in a rich, savory broth enhanced with hints of red wine and fragrant herbs. The slow-simmered meat combined with sweet carrots and earthy potatoes creates an ultimate comfort food experience that warms the heart and delights the palate with every satisfying spoonful.

I love making this old fashioned beef stew because it fills my kitchen with amazing, hearty aromas and packs a punch with every bite. I start with 2 lbs beef chuck cut into 1-2 inch cubes, seasoned with salt and pepper, and lightly dredged in 1/4 cup all-purpose flour.

After browning them in 2 tbsp olive oil, I add a diced large onion and 3 minced garlic cloves to build a good flavor base. Then I pour in 4 cups beef broth along with 1 cup red wine for a deep, rich taste.

I stir in 2 medium carrots, 2 chopped celery stalks and 3 cubed potatoes, followed by 2 tbsp tomato paste, a bay leaf, 1 tsp dried thyme, 1 tsp Worcestershire sauce and 1/2 tsp sugar. This thick stew offers a mix of nutritional benefits from veggies and proteins, making it a tasty meal that truly warms you from the inside out.

Why I Like this Recipe

I love this recipe because it just makes me feel so comforted when i eat it – the beef is tender, the veggies are soft, and the broth is thick and super flavorful.
I also really enjoy how the red wine and tomato paste punch up the taste making it feel like every single bite is packed with rich flavor.
Another thing is that it makes cooking feel simple even though there are several steps; i like that the instructions are easy to follow even when you’re just winging it in the kitchen.
Sometimes, when i make it, i feel like i brought everyone together with one big, warm bowl of comfort food, and thats pretty cool if you ask me.

Ingredients

• Beef chuck is rich in protein and essential fats creating deep, savory flavor.
• Carrots provide natural sweetness, fiber, vitamins, and a vibrant crunch to balance stew.
• Potatoes add hearty carbs and thickness, making the stew filling and comfortin.
• Onions bring a sharp aroma and sweetness, melting into the background flavor.
• Optional red wine adds tangy acidity and depth, enriching the overall stew taste.
• Garlic bumps up the flavor by adding punch and aroma, essential to this stew.
• Tomato paste gives slight sweetness and umami while enriching the stew’s vibrant color.
• Beef broth lays down a rich, savory base full of umami flavor.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1-2 inch cubes
• Salt and pepper to taste
• 1/4 cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional – if not, add extra broth)
• 2 medium carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 3 medium potatoes, peeled and cubed
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp Worcestershire sauce
• 1/2 tsp sugar

How to Make this

1. Season the beef cubes with salt and pepper then lightly coat them with the flour.

2. Heat the olive oil in a large pot over medium-high heat and brown the beef in batches until all sides are nicely seared, then remove the beef and set it aside.

3. In the same pot, add the diced onion and minced garlic and cook until they start to soften, about 3-4 minutes.

4. Stir in the tomato paste and let it cook for another minute to bring out its flavor.

5. Deglaze the pot by pouring in the beef broth and red wine, scraping up all the brown bits from the bottom as you stir.

6. Return the browned beef to the pot then add the bay leaf, dried thyme, Worcestershire sauce, and sugar.

7. Bring the mixture to a gentle simmer then toss in the carrots, celery, and potatoes.

8. Lower the heat, cover the pot, and let it all cook for about 2 hours until the beef is tender and the flavors meld.

9. Give everything a good stir and adjust seasoning with a bit more salt and pepper if needed.

10. Serve the stew hot and enjoy a big bowl of comfort food!

Equipment Needed

1. A cutting board to chop onions, garlic, and veggies
2. A sharp knife for cutting the beef, carrots, celery, and potatoes
3. A mixing bowl for tossing beef in salt, pepper, and flour
4. Measuring cups and spoons for the broth, wine, tomato paste, and spices
5. A large pot or Dutch oven for browning the beef and simmering the stew
6. A wooden spoon (or spatula) to stir the ingredients, deglaze the pot, and mix everything together
7. Tongs or a slotted spoon to remove the browned beef from the pot in batches
8. A ladle for serving the stew when it’s ready

FAQ

Old Fashioned Beef Stew Recipe Substitutions and Variations

• If you dont have beef chuck, feel free to use stew beef or even beef round cut into cubes. It might not be exactly the same but will still work fine.
• Missing olive oil? You can swap it for canola or vegetable oil. They cook similarly and are just as good in this recipe.
• If red wine isn’t your thing or you don’t have any, just add extra beef broth or a mix of broth with a splash of apple cider vinegar. It gives a similar depth of flavor.
• No tomato paste on hand? You can substitute it with a small can of crushed tomatoes to give that rich tomatoey feel.
• If beef broth isn’t available, chicken broth works too. It may lighten the flavor a bit, but it still makes a delicious stew.

Pro Tips

1. Make sure you brown your meat in small batches so they get that really nice sear – if your pot gets too crowded the meat might just steam instead and not develop a deep flavor.
2. When you’re cooking the onions and garlic, don’t rush it – let them really soften up for a few extra minutes before adding the tomato paste, this helps build the base of flavor.
3. After browning, be sure to deglaze the pan good by scraping all those browned bits off with your broth and wine. Those bits are essential for that rich taste in the stew.
4. Finally, as your stew nears completion, give it a good taste and adjust the seasoning. Sometimes the flavors mellow out during the long cook, so a little extra salt or pepper can make a big difference.