Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old Fashioned Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

  • Author: Sara
  • Total Time: 3 hours 40 minutes
  • Yield: 6 servings

Description

This Old Fashioned Beef Stew recipe is a classic, comforting dish featuring tender beef chuck simmered slowly with hearty vegetables in a rich, flavorful broth. Perfect for a cozy meal, it melds fragrant herbs, red wine, and tomato paste into a hearty stew that warms the soul and satisfies the appetite.

Ingredients

Beef and Coating

  • ⅓ cup all-purpose flour
  • 1 ½ tsp. salt
  • ¾ tsp. black pepper
  • 2 ½ to 3 lb. beef chuck, cut into 1-inch pieces

Cooking Oils and Aromatics

  • 2-4 Tbsp. cooking oil (vegetable or canola oil recommended)
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme

Flavor Enhancers & Liquids

  • 2 Tbsp. tomato paste
  • 1 cup dry red wine
  • 4 cups beef broth
  • 2 bay leaves

Vegetables

  • ½ lb. carrots (about 4 medium), peeled and cut into large chunks
  • 1 ½ lbs. potatoes (about 3 medium), cut into large chunks

Instructions

  1. Prepare the Beef: In a large bowl, combine the flour, salt, and pepper. Add the beef pieces and toss them until they are evenly coated. Set the beef aside on a plate, leaving some of the seasoned flour mixture in the bowl for later use.
  2. Brown the Beef: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add half the beef pieces and brown them well on all sides, then transfer to a plate. Add more oil if needed, and brown the remaining beef in the same manner. Transfer all browned beef to the plate.
  3. Sauté Onions: Reduce heat to medium and add an additional tablespoon of oil if necessary. Add the chopped onions to the pot and cook them until softened and lightly browned, about 4-5 minutes.
  4. Add Garlic and Flour: Stir in the minced garlic, the reserved seasoned flour from the bowl, and dried thyme. Cook continuously while stirring for 30 seconds to combine flavors.
  5. Incorporate Tomato Paste: Add the tomato paste to the pot and cook without stirring for 1 minute to deepen its flavor.
  6. Deglaze with Wine: Pour in the dry red wine and scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
  7. Combine Ingredients: Return the browned beef and any accumulated juices to the pot. Add the beef broth and bay leaves, then bring the mixture to a gentle simmer.
  8. Simmer Stew: Partially cover the pot and continue cooking at a very gentle simmer on the stovetop, or place the pot in a 325°F (163°C) oven partially covered. Cook for 1.5 hours, stirring once or twice to prevent sticking.
  9. Add Vegetables: Stir in the carrots and potatoes. Cover the pot fully and continue to cook until the beef is tender and the vegetables are cooked through, approximately 1 to 1.5 more hours.
  10. Final Touches: Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if desired. Allow the stew to rest off heat for 10 minutes before serving to enhance flavors.

Notes

  • For best results, use a heavy-bottomed Dutch oven to ensure even heat distribution.
  • Choosing a dry red wine like Cabernet Sauvignon or Merlot adds depth without sweetness.
  • You can substitute beef broth with homemade or low-sodium broth to control salt levels.
  • If you prefer, the slow cooking step can be done entirely in the oven, ensuring the stew is covered partially or fully as instructed.
  • Leftovers keep well refrigerated for up to 3 days and often taste even better the next day.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/old-fashioned-beef-stew-recipe/