Old Fashioned Beef Stew Recipe
Beef stew is one of those comforting meals that instantly brings back memories of family dinners. I remember growing up, my mom would make a big pot of stew on cold days, and the whole house would fill with the smell of tender beef, carrots, and potatoes simmering together. There’s just something about the hearty, rich flavor that makes you feel at home, no matter where you are.As an adult, I wanted to recreate that feeling, and after a few tries, I came up with my own version of an old-fashioned beef stew. The recipe is simple, but it brings such deep flavors together, and it’s the perfect dish for a chilly evening. Whether it’s for a family meal or a cozy dinner, this beef stew is always a crowd-pleaser.
Equipment
- Large pot or Dutch oven for cooking the stew
- Knife and cutting board for chopping the vegetables and meat
- Stirring spoon
- Measuring spoons for the seasonings
Ingredients
- 1 1/2 pounds beef stew meat (chuck roast or brisket)
- 4 medium potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (optional)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. While the oil heats, season the 1 1/2 pounds of beef stew meat with salt and pepper.Once the oil is hot, add the beef in a single layer (working in batches if necessary to avoid overcrowding). Sear the meat for 3-4 minutes per side, or until it develops a deep brown crust. This caramelization adds rich flavor to the stew. Once browned, remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly to release its flavor.
- Stir in 2 tablespoons of tomato paste, mixing it well with the onions and garlic. Let it cook for 1-2 minutes, allowing the tomato paste to deepen in flavor.Next, pour in 4 cups of beef broth and scrape the bottom of the pot with a spoon to deglaze—this ensures all the flavorful bits from the beef are incorporated into the stew.Add the seared beef back into the pot, followed by 1 teaspoon of dried thyme, 2 bay leaves, and 1 tablespoon of Worcestershire sauce (if using). Season with salt and pepper to taste.Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 hour, stirring occasionally to ensure even cooking.
- After the beef has simmered and started to tenderize, add the chopped potatoes and carrots to the pot. Stir well to combine. Cover and continue simmering for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are soft.If the stew is too thick, you can add a little extra broth or water to reach your desired consistency. If it’s too thin, let it simmer uncovered for an additional 10-15 minutes to thicken.
- Before serving, remove the bay leaves and give the stew a final taste. Adjust the seasoning with more salt, pepper, or Worcestershire sauce as needed.
- Ladle the hot stew into bowls and serve with crusty bread, biscuits, or cornbread for a complete meal. Garnish with fresh parsley for a pop of color and added freshness.