Old Fashioned Beef Stew Recipe

I love preparing Old Fashioned Beef Stew because it brings together tender beef chuck, hearty carrots, crisp celery, and smooth potatoes in a thick, flavorful broth. I season it with garlic, onion, and a hint of tomato paste for a savory touch that always makes me excited to share this dish.

I recently put together an old fashioned beef stew that really impressed me with its savory, slightly sweet, and spicy kick. I started with 2 lbs beef chuck, cut into 1-inch cubes and seasoned with salt and freshly ground black pepper before lightly dusting with 3 tbsp of all purpose flour.

I seared the beef in 2 tbsp vegetable oil until it got a beautiful color. Then I tossed in a large chopped onion and 3 minced garlic cloves to form the base of the broth.

I later mixed in 3 carrots, a couple of celery stalks, and 2 potatoes for that hearty texture. A bit of tomato paste, a cup of beef broth, a cup of water, and hints of Worcestershire sauce, dried thyme, paprika and sugar bring everything together.

It turns out rustic and thick just the way I like it, making every spoonful a burst of authentic flavor.

Why I Like this Recipe

I like this recipe because its super comforting and really fills my belly with all the warm, home-cooked feels.
I love how the beef gets all tender and juicy, and the veggies add a fun mix of textures and flavors even if they look kinda chunky.
I like the balance of savory, sweet, and a little spice that makes every spoonful interesting—even if it isn’t perfect every time it turns out.
I also enjoy how easy it is to prep everything, even if you have to do a few extra steps, it makes me feel like im really cookin’ a hearty meal for myself.

Ingredients

• Beef chuck gives a excellent protein punch and rich flavor that keeps the stew hearty.
• Onion is full of fiber and vitamins, and it adds natural sweetnes and depth.
• Garlic bring a punch of aroma and boosts your immune system with antioxidants.
• Carrots supply fiber and vitamins, and they add a slight sweetness and vibrant color.
• Potatoes deliver essential carbs to energe and naturally thicken the stew for a cosy meal.
• Tomato paste add a tangy, umami kick that brightens and deepens the overall flavor.
• Beef broth keep the stew moist and ties all flavors together in a savory base.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper to taste
• 3 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
• 2 potatoes, peeled and cubed
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup water
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp paprika
• 1 tsp sugar

How to Make this

1. First, season your beef cubes with salt and pepper then toss ’em in the all-purpose flour until they’re well coated.

2. Heat the vegetable oil in a big pot over medium-high heat and brown the beef in batches until every side gets a nice sear. Remove the beef and set it aside.

3. In the same pot, toss in the chopped onion and minced garlic. Cook them for a few minutes until they start to get soft and jelly-like.

4. Add the carrots, celery, and potatoes to the pot and give it a good stir for about 2-3 minutes.

5. Stir in the tomato paste so it mixes well with the veggies.

6. Pour in the beef broth and water then add the Worcestershire sauce. Scrape the bottom of the pot to get all those yummy bits off.

7. Add the bay leaf, dried thyme, paprika, and sugar into the mixture.

8. Return the beef to the pot and then bring everything to a gentle simmer.

9. Cover the pot and let it cook on low heat for about
1.5 to 2 hours or until the beef is super tender.

10. Finally, give it a taste and adjust with extra salt and pepper if needed before serving. Enjoy your comforting bowl of beef stew!

Equipment Needed

1. Large mixing bowl for coating the beef in flour
2. Cutting board for chopping the vegetables
3. Sharp knife for dicing the onion, garlic, carrots, celery, and potatoes
4. Measuring spoons and cups for accurately measuring flour, tomato paste, broth, water, Worcestershire sauce, and spices
5. Big heavy-bottomed pot for browning the beef and simmering the stew
6. Wooden spoon or spatula for stirring and scraping the pot
7. Tongs for safely handling the browned beef pieces
8. Ladle for serving portions of the stew

FAQ

Old Fashioned Beef Stew Recipe Substitutions and Variations

• Beef Chuck: If you can’t find beef chuck, you can use stew beef cut from brisket or round, they tend to work pretty similar in the stew.
• All-Purpose Flour: If you’re out, try using some cornstarch instead. You’ll need about half as much and it might need a cold water mix before adding it.
• Beef Broth: No beef broth? No problem, just use a mixture of water with bouillon cubes or even a light chicken broth for a slightly different flavor.
• Worcestershire Sauce: If you don’t have that handy, a splash of soy sauce can do the trick but cut back on the extra salt in the recipe.

Pro Tips

1. When browning the beef, make sure to not overcrowd your pan so every cube gets a good sear. This helps lock in the flavor and keeps the meat juicy later on, so try to work in batches if needed.

2. After you sear the beef, use a wooden spoon to scrape up all those brown bits stuck on the bottom of your pot. This step really boosts the flavor of your stew, so dont skip it.

3. Let your stew simmer gently rather than boiling too hard. A slow, low simmer makes sure the beef gets super tender without turning it chewy or mushy.

4. If you like your stew a bit thicker, you can simmer it uncovered during the last part of cooking. This helps some of the liquid evaporate and gives the stew a richer consistency.