This hearty beef stew melds tender beef, vibrant carrots, celery, and potatoes in a savory, robust broth enriched with red wine and spices. Every bite offers a delightful fusion of sweet and spicy notes, perfectly comforting and satisfying. Experience the ultimate warm embrace with this timeless, indulgent dish absolutely irresistible.
I love making Old Fashioned Beef Stew because its a perfect blend of hearty protein and nutritious veggies. I usually start with 2 lbs beef chuck cut into 1-inch cubes seasoned well with salt and freshly ground black pepper.
Then I dust the meat in 2 tbsp all-purpose flour to add a nice thickness to the broth. I heat up 2 tbsp vegetable oil, and then I add a large chopped onion and 3 minced garlic cloves for an aromatic base.
The stew gets even better with 3 carrots, 2 celery stalks, and 3 potatoes making it rich in vitamins and fiber. I sometimes mix in 1 cup red wine which gives it an extra depth of flavor.
After adding 4 cups beef broth, 2 tbsp tomato paste, a bay leaf, 1 tsp dried thyme, 1/2 tsp paprika, 1 tsp Worcestershire sauce and just a pinch of sugar to balance the taste I let it slow cook so all those flavors really combine.
Why I Like this Recipe
I really like this beef stew recipe because it makes the beef so tender and flavorful. Browning the meat first and then slow simmering it until it falls apart makes every bite melt in your mouth. I also love the mix of veggies like carrots, celery, and potatoes that not only add great textures but also bring a homemade feel that always satisfies me on chilly days. And the red wine along with the spices like thyme and paprika really kick the flavor up a notch, giving it that perfect balance of savory with a hint of sweetness that feels like a warm hug from home.
Ingredients
- Beef Chuck: It gives loads of protein and a rich, hearty flavor that makes the stew super filling.
- Carrots: They contribute natural sweetness and are full of fiber, helping balance the savory taste.
- Red Wine: Offers a tangy acidity and antioxidants to deepen the flavor, making it more complex.
- Onion: Provides natural sweetness and important nutrients while boosting the overall aroma.
- Garlic: Packs a punch of flavor and adds healthy benefits as well as a little kick.
Ingredient Quantities
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, sliced
- 3 potatoes, peeled and cubed
- 1 cup red wine (optional for extra depth)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1 tsp Worcestershire sauce
- A pinch of sugar (to balance the flavors)
How to Make this
1. Pat the beef cubes dry with a paper towel then season them well with salt and pepper. Next, dust them evenly with the flour.
2. Heat the vegetable oil in a large pot over medium-high heat. In batches, add the beef and brown all sides. Once browned, take out the beef and set it aside.
3. Lower the heat a bit and add the chopped onion and minced garlic into the same pot. Cook ’em, stirring often, until the onions are soft.
4. Add the carrots, celery, and potatoes into the pot and stir them with the onions and garlic for about 2 minutes to wake them up.
5. Pour in the red wine if you’re using it; let it simmer for a couple minutes while you scrape up any browned bits from the bottom.
6. Return the browned beef to the pot and add the beef broth, tomato paste, bay leaf, dried thyme, paprika, Worcestershire sauce, and a pinch of sugar.
7. Bring the whole mixture to a slow simmer, then cover the pot with a lid.
8. Let it cook on low heat for about
1.5 to 2 hours, stirring sometimes so nothing sticks to the bottom, until the beef is really tender.
9. Check the flavors and adjust with a bit more salt and pepper if needed.
10. Serve hot in bowls and enjoy this big bowl of comfort.
Equipment Needed
1. Paper towels for drying off the beef
2. A cutting board for chopping the vegetables
3. A chef’s knife for cutting the beef and vegetables
4. Measuring spoons and cups for the flour, oil, tomato paste, and liquids
5. A large pot with a lid to brown the beef and then simmer the stew
6. A wooden spoon or spatula for stirring all the ingredients
7. A slotted spoon to remove the beef once its browned
FAQ
Old Fashioned Beef Stew Recipe Substitutions and Variations
- Beef chuck: You can use another stewing cut like a round roast if you cant find beef chuck.
- Red wine: If you dont want alcohol, try extra beef broth mixed with a splash of red grape juice.
- Beef broth: Chicken or veggie broth works pretty well if your pantry is lacking the beef version.
- Worcestershire sauce: A mix of soy sauce and a little lemon juice makes a nice tangy alternative.
Pro Tips
1. One trick is to really pat the beef dry before you season it, cause if it’s wet it wont brown properly and you lose that awesome flavor from the sear.
2. Don’t try to crowd the meat in the pot when you’re browning it. Doing it in batches helps each piece get crispy, and that means more depth of flavor in your stew.
3. If youre using red wine, let it cook a few minutes to really lift all the tasty bits stuck to the bottom – thats key to a rich sauce.
4. Finally, keep the heat low and stir every now and then when its simmering, so nothing burns on the bottom of the pot.
Old Fashioned Beef Stew Recipe
This hearty beef stew melds tender beef, vibrant carrots, celery, and potatoes in a savory, robust broth enriched with red wine and spices. Every bite offers a delightful fusion of sweet and spicy notes, perfectly comforting and satisfying. Experience the ultimate warm embrace with this timeless, indulgent dish absolutely irresistible.
6
servings
400
kcal
Equipment: 1. Paper towels for drying off the beef
2. A cutting board for chopping the vegetables
3. A chef’s knife for cutting the beef and vegetables
4. Measuring spoons and cups for the flour, oil, tomato paste, and liquids
5. A large pot with a lid to brown the beef and then simmer the stew
6. A wooden spoon or spatula for stirring all the ingredients
7. A slotted spoon to remove the beef once its browned
Ingredients
-
2 lbs beef chuck, cut into 1-inch cubes
-
Salt and freshly ground black pepper, to taste
-
2 tbsp all-purpose flour
-
2 tbsp vegetable oil
-
1 large onion, chopped
-
3 garlic cloves, minced
-
3 carrots, peeled and cut into chunks
-
2 celery stalks, sliced
-
3 potatoes, peeled and cubed
-
1 cup red wine (optional for extra depth)
-
4 cups beef broth
-
2 tbsp tomato paste
-
1 bay leaf
-
1 tsp dried thyme
-
1/2 tsp paprika
-
1 tsp Worcestershire sauce
-
A pinch of sugar (to balance the flavors)
Directions
- Pat the beef cubes dry with a paper towel then season them well with salt and pepper. Next, dust them evenly with the flour.
- Heat the vegetable oil in a large pot over medium-high heat. In batches, add the beef and brown all sides. Once browned, take out the beef and set it aside.
- Lower the heat a bit and add the chopped onion and minced garlic into the same pot. Cook 'em, stirring often, until the onions are soft.
- Add the carrots, celery, and potatoes into the pot and stir them with the onions and garlic for about 2 minutes to wake them up.
- Pour in the red wine if you’re using it; let it simmer for a couple minutes while you scrape up any browned bits from the bottom.
- Return the browned beef to the pot and add the beef broth, tomato paste, bay leaf, dried thyme, paprika, Worcestershire sauce, and a pinch of sugar.
- Bring the whole mixture to a slow simmer, then cover the pot with a lid.
- Let it cook on low heat for about
- 5 to 2 hours, stirring sometimes so nothing sticks to the bottom, until the beef is really tender.
- Check the flavors and adjust with a bit more salt and pepper if needed.
- Serve hot in bowls and enjoy this big bowl of comfort.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 400kcal
- Fat: 20g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 80mg
- Sodium: 500mg
- Potassium: 700mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 4g
- Protein: 30g
- Vitamin A: 700IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 4mg
