There are some dishes that just feel like a warm hug on a chilly evening, right? For me, nothing beats a steaming bowl of Old Fashioned Beef Stew. It’s honestly one of those quintessential comfort foods that brings back so many memories of cozy family dinners. My grandma used to make the most incredible version, and this recipe is my tribute to hers. It’s packed with tender beef, hearty vegetables, and all those classic, savory flavors that just make your soul sing. Seriously, this is the real deal!
Why This Old Fashioned Beef Stew is a Must-Try
Okay, so you’re probably thinking, ‘Beef stew is beef stew, right?’ But trust me, this Old Fashioned Beef Stew recipe hits different. It’s not just easy to throw together, even on a weeknight, but the flavor is just unbelievably rich and deep. It’s the kind of meal that makes your whole house smell amazing! Plus, it’s seriously hearty – one bowl will leave you feeling completely satisfied, which is exactly what you want when you’re craving some good old-fashioned comfort food. It’s perfect for feeding the whole family, especially those chilly evenings when you just need something warm and delicious.
Gather Your Ingredients for Old Fashioned Beef Stew
Alright, let’s get down to business! Here’s what you’ll need to make this amazing Old Fashioned Beef Stew. Don’t worry, it’s all pretty standard stuff you can find at any grocery store. The key is good quality ingredients!
- 1.5 lbs beef stew meat, cut into nice 1-inch cubes – I like to use chuck roast for tenderness.
- 2 tablespoons olive oil – for getting that beautiful sear on the beef.
- 1 large onion, chopped up – yellow or white works great here.
- 2 medium carrots, also chopped – make sure they’re nice and even for consistent cooking.
- 2 celery stalks, chopped – don’t skip these, they add a subtle savory note!
- 4 cloves garlic, minced – or more if you’re a garlic fiend like me!
- 6 cups beef broth – the richer, the better!
- 1 pound potatoes, peeled and cubed – Yukon Golds or Russets are perfect for stews.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary – these herbs really make the stew sing!
- Salt and freshly ground black pepper, to taste – always season as you go!
- 2 tablespoons cornstarch and 1/4 cup cold water (optional) – ONLY if you want a thicker stew. We’ll mix this into a slurry later.
Step-by-Step Guide to Making Old Fashioned Beef Stew
Alright, get ready to make the best Old Fashioned Beef Stew you’ve ever tasted! This process will take us about 2 hours and 50 minutes from start to finish, with most of that being hands-off simmering time. The prep is super quick, maybe 20 minutes tops! If you’re a fan of cozy meals, you might also love this Dutch oven beef stew or this amazing slow cooker beef stew.
Browning the Beef for Deep Flavor
First things first: grab your beef! Season those beauties generously with salt and pepper. Now, heat your olive oil in a big pot or a Dutch oven over medium-high heat. Don’t dump all the beef in at once, or it’ll just steam instead of browning. Do it in batches! You want a nice, deep brown color on all sides. This step is crucial; it’s what gives our stew that amazing, rich flavor base. Once browned, scoop that beef out and set it aside for a bit.
Building the Flavor Base
Toss your chopped onion, carrots, and celery into the same pot where you browned the beef. Cook them down for about 5-7 minutes, stirring occasionally, until they start to soften up and smell wonderful. Then, add your minced garlic and cook for just one more minute until it’s fragrant. This is where all those incredible aromatic flavors start to meld together, setting the stage for the rest of the stew.
Simmering to Perfection
Now, send that browned beef back into the pot. Pour in all that glorious beef broth. Add your cubed potatoes, and don’t forget those dried thyme and rosemary!Give it a good stir. Bring the whole thing up to a boil, then immediately reduce the heat to low. Pop a lid on it and let it simmer away, nice and slow, for at least 2 to 2.5 hours. Seriously, the longer it simmers gently, the more tender that beef will get and the more the flavors will deepen. You’re looking for fork-tender beef. It’s worth the wait, trust me!
Thickening Your Old Fashioned Beef Stew (Optional)
If you like a thicker stew, here’s the secret. In a small bowl, mix together the cornstarch and cold water until it’s nice and smooth, like a milky paste – that’s your slurry. During the last 15 minutes of simmering, stir this slurry into your stew. It’ll thicken things up beautifully without making it gloppy. Just keep stirring gently until it reaches your desired consistency. Taste and adjust salt and pepper right at the end!
Tips for the Best Old Fashioned Beef Stew
Making a truly fantastic Old Fashioned Beef Stew is all about a few little tricks and paying attention to the details. It’s not complicated, but these simple tips will take your stew from good to absolutely amazing. Firstly, don’t skimp on the quality of your beef; a good chuck roast really makes a difference for that tender, melt-in-your-mouth texture. Also, remember that browning the meat in batches? Super important for flavor! If you love exploring different beef stews, you have to try this classic French beef stew sometime.
Another thing is to let it simmer low and slow. Resist the urge to rush it! That gentle bubbling is what breaks down the tough connective tissues in the beef, making it incredibly tender. And taste as you go! Adjusting salt and pepper near the end is key. Oh, and if you’re adding any extra veggies like peas or green beans, pop them in during the last 30 minutes so they don’t get mushy.
Serving and Storing Your Hearty Beef Stew
Now for the best part – enjoying your masterpiece! This Old Fashioned Beef Stew is practically begging to be served piping hot. My favorite way is with a big chunk of crusty bread on the side to sop up every last bit of that delicious gravy. A simple side salad is also fantastic if you want to add a little freshness. Remember, this recipe yields about 6 servings, and a standard serving size is about 1 cup.
Got leftovers? Lucky you! This stew is even better the next day. Store it in an airtight container in the fridge for up to 3-4 days. To reheat, just gently warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave. If you’re not planning on eating it soon, it freezes beautifully too! Just let it cool completely, put it in freezer-safe containers or bags, and it’ll keep for about 2-3 months. It’s perfect for those nights you need a quick, comforting meal without all the cooking. If you’re looking for more great diner-style ideas, check out these diner foods or these classic American dinner recipes!
Frequently Asked Questions about Old Fashioned Beef Stew
Got questions about making the best Old Fashioned Beef Stew? I’ve got you covered!
Can I use a different cut of beef?
Absolutely! While chuck roast is my go-to for its amazing tenderness and flavor after slow cooking, you can also use cuts like brisket or even round steak. Just be sure to trim any excess fat and cut it into uniform cubes. Remember, the longer simmer time is key to tenderizing any cut you choose!
How can I make the stew richer?
To make your stew extra rich, try deglazing the pot with a splash of red wine after sautéing the veggies but before adding the broth. A tablespoon of tomato paste cooked with the onions and garlic also adds a wonderful depth of flavor. And of course, using a good quality, rich beef broth is essential!
What vegetables can I add?
The beauty of this stew is its adaptability! Besides the carrots, celery, and potatoes, you can add peas or green beans during the last 30 minutes of cooking. Mushrooms are also fantastic – sauté them with the onions or add them in during the last hour. Some folks even add parsnips or turnips for a different root vegetable flavor!
Can I make this in an Instant Pot?
You sure can! It’s a fantastic way to speed things up. You’ll follow a similar process for browning the beef and sautéing the veggies, but then you’ll add everything else, seal the lid, and pressure cook on high for about 45-50 minutes. Let it naturally release pressure for 10-15 minutes before doing a quick release. Check out this Instant Pot beef stew recipe for more details!
Nutritional Information (Estimated)
Just so you know, the numbers below are estimates for one serving (about 1 cup) of this delicious Old Fashioned Beef Stew. They can change a bit depending on the exact ingredients and brands you use, but it gives you a good ballpark!
- Calories: 350
- Protein: 25g
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Sodium: 300mg
- Cholesterol: 80mg
- Sugar: 5g