Homestyle Old Fashioned Beef Stew: A Sunday Dinner Classic (Print Version)

Discover my family's Homestyle Old Fashioned Beef Stew recipe. Tender beef and root veggies slow-cooked for a comforting meal. Perfect for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High Protein, Hearty

# Ingredients:

→ Base Ingredients

01 - 2 lbs beef chuck roast, cut into 1.5-inch cubes
02 - 4 cups low-sodium beef broth
03 - 1/4 cup all-purpose flour
04 - 2 tablespoons tomato paste

→ Aromatic & Flavor Boosters

05 - 1 large yellow onion, chopped
06 - 4 cloves garlic, minced
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon dried thyme
09 - 2 bay leaves
10 - Salt and freshly ground black pepper, to taste

→ Vegetable Powerhouse

11 - 3 large carrots, peeled and cut into 1-inch pieces
12 - 2 celery stalks, cut into 1-inch pieces
13 - 1.5 lbs Yukon Gold or red bliss potatoes, peeled and cut into 1.5-inch chunks

→ Finishing Touches

14 - 2 tablespoons olive oil, divided
15 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, pat those beef cubes super dry with paper towels. This is where I always forget to salt the meat beforehand, but don't you do it! Season generously with salt and pepper. Heat a good glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. You want it hot! Sear the beef in batches until deeply browned on all sides. This isn't just for color; it builds incredible flavor, called the Maillard reaction, and it’s critical for a truly rich Old Fashioned Beef Stew. Don't overcrowd the pan, or you'll steam the meat instead of searing it. Remove the browned beef and set aside, leaving all those lovely browned bits in the pot.
02 - Reduce the heat to medium. Add a little more oil if needed, then toss in your chopped onions. Sauté them until they're soft and translucent, about 5-7 minutes. Then, add the minced garlic and tomato paste. Cook for another minute or two, stirring constantly, until the tomato paste darkens slightly and smells fragrant. This step deepens the flavor profile so much! Pour in a splash of beef broth and scrape up all those browned bits from the bottom of the pot with a wooden spoon – that's pure gold, hon! This is called deglazing, and it's essential for a flavorful Old Fashioned Beef Stew.
03 - Return the seared beef to the pot. Pour in the rest of the beef broth and the Worcestershire sauce. Add the dried thyme and bay leaves. Give everything a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where the magic happens! I usually let it go for about 1.5 to 2 hours, or until the beef is starting to get tender but not quite falling apart yet. The aroma that fills your kitchen during this time? Oh my goodness, it’s just the best!
04 - After the beef has had its initial simmer, it’s time for the vegetables. Add your chopped carrots, celery, and potatoes to the pot. Give it another gentle stir to make sure everything is submerged in that delicious liquid. If it looks a little dry, you can add a touch more broth. Cover the pot again and continue to simmer for another 30-45 minutes, or until the vegetables are fork-tender and the beef is melt-in-your-mouth soft. This is where I sometimes forget to stir and the potatoes stick a tiny bit, so keep an eye on it!
05 - Once the beef and vegetables are tender, check the consistency of your stew. If it's not as thick as you like, you can make a quick slurry. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering stew, a little at a time, until it reaches your desired thickness. Let it simmer for another 5-10 minutes to cook out the raw flour taste. I've definitely added too much at once and ended up with a lumpy mess before, so go slow!
06 - Before serving, remove the bay leaves – nobody wants to bite into one of those! Taste and adjust the seasonings. You might need a little more salt or pepper. Ladle your rich, aromatic Old Fashioned Beef Stew into bowls. Garnish generously with fresh chopped parsley. The vibrant green really makes the stew pop, and it adds a lovely fresh note. Serve it piping hot and watch everyone dig in! It should look, smell, and taste like pure, unadulterated comfort.

# Notes:

01 - Don't rush the browning! That deep caramelization on the beef is where all the magic starts for a rich Old Fashioned Beef Stew, trust me.
02 - Leftovers are honestly better the next day; store it in airtight containers in the fridge for up to 3-4 days. It thickens beautifully.
03 - Ran out of beef broth once, used red wine and a bit more water—it added a fantastic depth, though a little less traditional.
04 - A sprinkle of fresh parsley at the very end brightens everything up and makes your Old Fashioned Beef Stew look extra inviting.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

Back