Old Fashioned Beef Stew Recipe

This recipe delivers a hearty, flavorful Old Fashioned Beef Stew featuring tender beef cubes smothered in a robust blend of tomato, red wine, and classic herbs. Loaded with potatoes, carrots, and celery, every spoonful evokes nostalgia and satisfaction, ideal for a comforting, down-to-earth meal that warms both heart and home.

I love making my Old Fashioned Beef Stew because it’s a true comfort meal that fills you up with protein and vitamins. I start with 2 lbs of beef stew meat dusted in 2 tbsp of all-purpose flour then brown it in 3 tbsp vegetable oil.

The naturally savory flavors of the beef pair really well with the rough chopped large yellow onion and minced garlic that i add next. My recipe also includes 4 medium carrots and 2 lbs of potatoes to pack in extra fiber and essential nutrients.

I mix in 1 tsp salt, ½ tsp ground black pepper, 2 tbsp tomato paste, enough beef broth, and a cup of red wine so that the broth gets thick and rich. I also throw in bay leaves, thyme and Worcestershire sauce.

This is one of my thick slow cooker beef stew recipes that brings a rustic, tasty vibe to any meal.

Why I Like this Recipe

I really like this recipe because first off, I love how the beef gets a perfect brown and that little bit of flour adds an awesome texture and flavor to the meat. It makes every bite super satisfying.

Another reason is that the mix of veggies with the beef creates a really hearty meal that fills me up and warms me when I eat it; it’s like a big bowl of comfort that I can always rely on.

I also appreciate that the broth, with just the right amount of tomato paste and wine, comes out really rich and flavorsome without being too heavy or overpowering. Even if I’m not a wine drinker, substituting it with extra broth still makes it delicious.

Lastly, I like how simple it is to put together, even if it does take a few hours to cook. I love the process of browning the meat and sweating the onions because it brings out those deep, savory flavors that make the dish feel homey and authentic.

Ingredients

• Rich protein builds strength and gives the stew hearty texture and robust flavor.
• Loaded with fiber and sweetness, carrots add a subtle, warm crunch and natural color.
• A good source of carbohydrates that offers energy; they absorb flavors making the stew richer.
• Imparts tang and depth, it tenderizes meat and boosts the stew’s vibrant aroma.
• Enhances color and a little acidity, balancing the hearty and savory flavors.
• They bring aromatic sweetness and a solid depth, creating a classic savory base.
• Adds a refreshing crunch and mild bitterness that balances rich, meaty ingredients.
• Helps in browning meat and unlocking deep flavors in this warming stew.

Ingredient Quantities

• 2 lbs beef stew meat, cut into 1 inch cubes
• 1 tsp salt (or more to taste)
• ½ tsp ground black pepper
• 2 tbsp all-purpose flour (for dusting the beef)
• 3 tbsp vegetable oil
• 1 large yellow onion, roughly chopped
• 3 garlic cloves, minced
• 4 medium carrots, cut into chunks
• 2 celery stalks, chopped
• 2 lbs potatoes, peeled and cut into cubes
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional, can replace with extra broth)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce

How to Make this

1. Start by patting the beef cubes dry and tossing them in a bowl with the flour, salt, and pepper until they’re all evenly coated.

2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat and brown the beef in batches, making sure not to overcrowd the pan. Once browned, set the meat aside.

3. Lower the heat to medium and add the chopped onion and minced garlic into the same pot. Cook them for about 3-4 minutes until they start to soften, scraping up any bits left from the beef.

4. Toss in the carrots and celery, stirring them into the onion and garlic mix. Let them cook for another 3 minutes so they get a slight char.

5. Stir in the tomato paste and let it cook with the veggies for another minute to release its flavor.

6. Return the browned beef back into the pot and add the cubed potatoes, making sure they are mixed in well.

7. Pour in the beef broth and red wine (or extra broth if you don’t want the wine), then add the bay leaves, dried thyme, and Worcestershire sauce. Give everything a good stir.

8. Bring the whole mixture to a gentle simmer, then lower the heat to low so it cooks slowly. Cover the pot and let it cook for about
1.5 to 2 hours until the beef is tender and the veggies are soft.

9. Check the seasoning and add a bit more salt and pepper if needed.

10. Remove the bay leaves, ladle into bowls, and enjoy your hearty old fashioned beef stew!

Equipment Needed

1. A large mixing bowl for coating the beef with flour, salt, and pepper
2. A heavy pot or Dutch oven for browning the meat and cooking the stew
3. A chef’s knife for chopping the onion, garlic, carrots, celery, and potatoes
4. A cutting board to prepare all your veggies
5. Measuring spoons and cups to get the seasonings and liquids right
6. A wooden spoon for stirring the vegetables and meat
7. A ladle to serve the stew into bowls

FAQ

Old Fashioned Beef Stew Recipe Substitutions and Variations

• Instead of beef stew meat, you can use pork shoulder cut into cubes. It might give the stew a sweeter taste.
• If you dont have tomato paste, try using a couple tablespoons of ketchup. It gives a somewhat similar tangy flavor.
• Need a substitute for red wine? Opt for additional beef broth mixed with a splash of red wine vinegar to add some depth.
• If you’re out of Worcestershire sauce, a mix of soy sauce with a pinch of sugar and a dash of lemon juice will do the trick.

Pro Tips

1. Make sure to brown the meat in small batches so each cube gets a nice crust. If you try to do too much at once, the meat will steam instead and lose that deep flavor.
2. After adding the tomato paste, let it cook just a bit longer with the veggies. That extra minute helps bring out its natural sweetness and rich flavor.
3. When you add the liquids, make sure to scrape off any browned bits stuck at the bottom. They add lots of flavor to your stew.
4. Start with less salt and then adjust at the end. Beef and veggies can be unpredictable, so it’s better to add more salt later than fix an overly salty stew.