I grew up with a pot of stew on low heat and that scent still anchors me. This beef stew recipe brings tender bites, mellow broth, and soft vegetables. It feels like a weekend even on a weekday. We use chuck for depth, the kind you see in beef for stew recipes at the market. I brown the meat, I build fond, I add onion and carrot, then relax as it simmers. You can cook on the range with a beef stew recipe stove top approach or let time do the work in a crock pot. Friends keep asking for an easy beef stew recipe stove top and this one fits. Curious minds ask about twists. I have tried a filipino beef stew recipe vibe with a splash of soy and a pinch of sugar. I have tried a korean beef stew recipe lean with gochujang for gentle heat. If you love set it and forget it, you will enjoy the best beef stew crock pot recipes style here. Serve with warm bread and a green salad and call it dinner.
Table of Contents
- 1) Key Takeaways
- 2) Easy Old Fashioned Beef Stew Recipe
- 3) Ingredients for Old Fashioned Beef Stew
- 4) How to Make Old Fashioned Beef Stew
- 5) Tips for Making Old Fashioned Beef Stew
- 6) Making Old Fashioned Beef Stew Ahead of Time
- 7) Storing Leftover Old Fashioned Beef Stew
- 8) Try these Main Course next
- 9) Old Fashioned Beef Stew
- 10) Nutrition
1) Key Takeaways
- Brown the meat in small batches for deep flavor and a clean broth
- Use chuck for tender bites and steady richness that holds through a long simmer
- Layer onion carrot and celery to build a base that tastes cozy and bright
- Finish with peas and parsley for color crunch and a soft herbal lift
2) Easy Old Fashioned Beef Stew Recipe
I call this my weeknight pot of calm. This beef stew recipe feels warm yet simple and it sits right in that sweet spot where comfort meets ease. I say beef stew recipe again here for the search gods and for the cook who wants a clear name. We brown beef we add vegetables we pour stock then we let time do its job. That rhythm steadies me on busy days and it might steady you too.
We use chuck for a classic beef stew recipe that never dries out. The cubes soften as they simmer and the broth grows round and savory. I learned to salt early and often so each spoonful lands balanced and bright. When I lift the lid I still smile at the shine that rises from the surface and at the scent of thyme and bay that says dinner waits and patience paid off.
Linda here from Cook Daily Recipe at https://www.cookdailyrecipes.com and I have cooked this pot more times than I can count. Friends stop by and ask for seconds. Kids appear at the table like magic. If you want an easy beef stew recipe that makes sense on a cold night you are in the right place. Call it hearty stew or old fashioned beef stew and it still tastes like home.
3) Ingredients for Old Fashioned Beef Stew
Beef chuck cut in even cubes I like chuck since it holds moisture as it cooks low and slow and the collagen melts into the broth and gives body
Kosher salt and black pepper I season in layers and I keep the grains coarse so the crystals hit the surface of the meat and draw flavor out
All purpose flour A light coat on the beef helps browning and later adds a soft nudge toward a thicker broth without clumps
Olive oil A thin film in a heavy pot helps the fond build without smoke and keeps the sear even
Yellow onion chopped Sweet and steady it melts into the base and sets the tone for every bowl
Garlic minced I toss it in after the onion softens to keep it from burning and to release a clean aroma
Carrots in chunks They bring gentle sweetness and that nice bite when you hit them with a spoon
Celery chopped It gives a fresh edge that balances the broth and pairs well with parsley at the finish
Baby potatoes halved They soak up flavor and add that cozy starch that turns a bowl into a meal
Tomato paste Just a spoon or two gives color and a subtle tang that wakes the stock
Dry red wine or extra stock Wine deepens the base and scrubs the fond clean and if you skip it use more stock and keep simmering
Beef stock low sodium I like control over salt so I build it slow and taste as I go
Bay leaves and dried thyme These two carry the classic stew scent and a gentle herbal thread
Worcestershire sauce A small splash adds depth and a quiet savory note that makes the broth hum
Cornstarch and water This quick slurry tightens the broth near the end and keeps the texture glossy
Frozen peas and fresh parsley For color for pop and for that final fresh taste that tells you the pot is ready
4) How to Make Old Fashioned Beef Stew
Step one pat and season Pat the beef dry then season with salt and pepper and toss with a light dusting of flour so the cubes brown well and keep their juices
Step two brown in batches Heat oil and sear small batches of beef until each side turns deep brown then set the meat aside and keep the fond in the pot
Step three soften aromatics Add onion and stir until it looks translucent add garlic for a short minute and scrape the pot so those tasty bits join the base
Step four build the base Stir in carrots celery and tomato paste and cook until the paste darkens then pour in wine or stock and let it reduce a little
Step five simmer steady Return beef to the pot add stock bay leaves thyme and a splash of Worcestershire and bring to a gentle bubble then cover and cook until the beef turns tender
Step six add potatoes Uncover drop in potatoes and cook until they feel soft at the center and the broth tastes rich and full
Step seven thicken and finish Stir in a small cornstarch slurry simmer to glossy then add peas salt to taste and finish with parsley then serve hot
5) Tips for Making Old Fashioned Beef Stew
I keep meat dry before it meets the pot since wet beef will steam and not brown. Small batches mean more contact with heat and more flavor later in the bowl. A wide heavy pot gives steady heat and keeps the base from scorching which is half the game with any classic beef stew recipe that aims for clarity and depth.
I salt throughout the process. A pinch on the beef a pinch on the onion a small splash of Worcestershire in the base. The broth grows round not flat. For a stove top beef stew recipe that tastes complex I let the pot burble at a quiet simmer and resist the urge to rush it. Time softens the chuck and ties the flavors together.
If you crave variety use small tweaks. A spoon of soy gives a touch of umami. A pinch of smoked paprika adds warmth. For a slow cooker beef stew set the heat to low and let it ride until the cubes go tender. Either way you end up with a bowl that feels like a hug and sits well beside bread and a crisp salad.
6) Making Old Fashioned Beef Stew Ahead of Time
I often cook this a day early since the flavors bloom overnight. The fat sets on top in the fridge which makes skimming easy the next day. Reheat on low and let the stew wake up slowly so the meat stays soft. This simple plan turns a busy evening into an easy one and helps the kitchen smell like comfort the moment you walk in.
For an easy beef stew recipe that still tastes fresh I hold the peas and parsley for the reheat. Stir them in near the end so the color stays bright. If the broth thickens more than you like add a splash of stock to loosen it. That small move brings the texture right back to that silky place we love.
When I pack lunch I split the stew into single portions. The cubes keep their shape and the vegetables stay pleasant. A short rest after warming makes the broth settle and the steam stops. On cold days I carry a thermos and feel a little smug about it since a hearty stew beats any vending machine snack by a mile.
7) Storing Leftover Old Fashioned Beef Stew
Leftovers live well in a sealed container in the fridge for three days. The flavor deepens each day and the potatoes hold if you avoid a hard boil on the reheat. Gentle heat keeps the broth smooth and the beef tender. If you need more liquid add a small splash of stock and give the pot a calm stir.
For the freezer I skip the peas until I plan to serve. Pack the stew in flat bags so it freezes fast and thaws fast. Write the date so you know what you have at a glance. When you warm it add the peas and parsley near the end and you will get that fresh pop that makes the bowl feel new.
One last note for anyone who loves gadgets. This dish moves to a pressure cooker with ease. The meat turns tender in a short window and the broth still tastes deep. I still reach for the Dutch oven since the slow simmer builds a best beef stew for beginners vibe that teaches patience and rewards it.
8) Try these Main Course next
9) Old Fashioned Beef Stew
Beef Stew Recipe Rustic Old Fashioned Comfort
Ingredients
For the Stew
- 2 pounds beef chuck cut in 1 inch cubes
- 2 tablespoons all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 3 medium carrots cut in chunks
- 2 ribs celery chopped
- 1 pound baby potatoes halved
- 2 tablespoons tomato paste
- 1 cup dry red wine optional use beef stock if you prefer
- 4 cups beef stock low sodium
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
For Thickening and Finish
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup frozen peas rinsed
- 2 tablespoons chopped fresh parsley
Instructions
Brown and Build Flavor
- Pat the beef dry then toss with flour salt and pepper.
- Heat oil in a heavy pot over medium high. Sear beef in batches until browned on all sides then move to a plate.
- Add onion to the pot and cook until soft. Add garlic and cook one minute. Scrape up the brown bits.
Simmer the Stew
- Stir in carrots celery and tomato paste. Cook two minutes.
- Pour in wine if using and let it reduce by half. Add stock bay leaves thyme and Worcestershire.
- Return the beef and any juices to the pot. Bring to a gentle simmer then lower the heat and cover. Cook until the beef feels tender about 60 to 75 minutes.
- Add potatoes and cook uncovered until fork tender about 25 minutes.
Thicken and Finish
- Mix cornstarch with cold water. Stir into the simmering stew and cook until the broth looks glossy and slightly thick about 3 minutes.
- Stir in peas. Taste and add salt and pepper as needed. Remove bay leaves and finish with parsley.
Serve
- Ladle into warm bowls. I like crusty bread on the side and a spoon for every drop.
10) Nutrition
One cozy bowl gives a balanced meal with protein vegetables and starch. Expect a hearty serving to land near four hundred thirty to five hundred calories based on cut and portion. Sodium sits moderate when you use low sodium stock and season in small steps. Fiber comes from carrots celery and potatoes and a handful of peas adds a bright boost.
Protein sits strong from the beef and helps you feel full and steady. Fat stays in check when you skim chilled stew before you reheat. A side of crusty bread adds chew and comfort and a crisp green salad gives a clean finish. If you track numbers you can weigh your bowl and adjust the bread to meet your plan without losing any joy.
For a lighter bowl use extra carrots and celery and a little less potato. Add mushrooms for depth without extra fat. The broth stays rich due to gelatin that melts from the chuck and sets softly in the chill. Reheat with care and you keep that silky body and that deep beefy note that makes this classic feel timeless.
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