Rustic Old Fashioned Beef Stew: A Hearty Winter Classic (Print Version)

Savor Rustic Old Fashioned Beef Stew! My comforting recipe brings back childhood memories with tender beef, root veggies, and a rich, savory broth. 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
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 2 lbs beef chuck, cut into 1.5-inch pieces
02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 4 cloves garlic, minced
05 - 3 carrots, peeled and cut into 1-inch chunks
06 - 2 celery stalks, cut into 1-inch chunks
07 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1.5-inch chunks
08 - 4 cups beef broth (low sodium)
09 - 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
10 - 2 tbsp tomato paste
11 - 1/4 cup all-purpose flour

→ Flavor Boosters

12 - 1 tbsp Worcestershire sauce
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper, freshly ground, or to taste

→ Finishing Touches

17 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get all your chopping out of the way. Dice your onions, mince that garlic, and chop your carrots, celery, and potatoes into nice, bite-sized chunks. For the beef chuck, trim any excess fat and cut it into roughly 1.5-inch pieces. Pat it super dry with paper towels – this is crucial for a good sear! Then, toss the beef with a generous sprinkle of salt, pepper, and the flour until each piece is lightly coated. Honestly, this step makes all the difference in building flavor and thickening the stew later.
02 - Heat a good glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. This is where the magic starts for our Rustic Old Fashioned Beef Stew! Add the floured beef in batches, making sure not to overcrowd the pot. You want a deep, golden-brown crust on all sides. This searing creates incredible flavor, and it’s a step I used to rush, only to realize later how much I missed out on. Don't worry about cooking it through; we're just building that beautiful crust. Transfer the seared beef to a plate and set aside.
03 - Reduce the heat to medium. Add a little more olive oil if needed, then toss in your diced onions, carrots, and celery. Sauté them until they start to soften and become fragrant, about 5-7 minutes. I love this part; the smell of the veggies cooking down is just incredible! Next, add the minced garlic and tomato paste, stirring constantly for another minute until the tomato paste darkens slightly. This little caramelization step for the paste adds so much richness to the Rustic Old Fashioned Beef Stew.
04 - Pour in the dry red wine and scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon. Let it simmer for a couple of minutes until the wine reduces by about half. Then, add the beef broth, Worcestershire sauce, bay leaves, and dried thyme. Bring the mixture to a gentle boil, then return the seared beef and any accumulated juices from the plate back to the pot. Stir everything together, making sure the beef is mostly submerged. This is where the Rustic Old Fashioned Beef Stew truly begins to come alive.
05 - Reduce the heat to low, cover the pot tightly, and let your Rustic Old Fashioned Beef Stew simmer gently for about 1.5 to 2 hours. The goal here is for the beef to become fork-tender. Check it occasionally, giving it a stir. Around the 1.5-hour mark, or when the beef is almost tender, add your chopped potatoes. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender and the sauce has thickened to your liking. I remember one time I added the potatoes too early, and they just disintegrated! Learn from my mistake!
06 - Once the beef and potatoes are perfectly tender, taste the Rustic Old Fashioned Beef Stew and adjust the seasoning with more salt and pepper if needed. Remember to remove the bay leaves before serving; nobody wants a surprise crunch! Ladle generous portions into bowls and garnish with fresh chopped parsley. The vibrant green against the rich, dark stew just looks so inviting. Serve it piping hot with some crusty bread for dipping. This final result should be a beautiful, comforting bowl of pure goodness that smells absolutely divine.

# Notes:

01 - Sear that beef really well for depth of flavor; don't rush it, trust me.
02 - You can chop the veggies the night before to save time. Stew always tastes better the next day!
03 - No red wine? A splash of balsamic vinegar works for acidity, though it's not quite the same.
04 - Serve with crusty bread to soak up all that glorious sauce – it's a must!

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 450-550 kcal
Total Fat: 20-30g
Total Carbohydrate: 35-45g
Protein: 40-50g

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