Introduction:
Why You’ll Love This Recipe:
Old Fashioned Beef Stew embodies the essence of timeless comfort food. Imagine sinking your spoon into a bowl of rich, hearty stew, filled with tender chunks of beef, flavorful root vegetables, and a deeply savory broth. This is a stew that evokes warmth, nostalgia, and the simple pleasure of a home-cooked meal.
This recipe is all about slow cooking, allowing the flavors to meld and deepen over time, resulting in a stew that is far more than the sum of its parts. It’s the kind of dish that fills your kitchen with an irresistible aroma, promising a satisfying and soul-warming experience.
What makes this beef stew so beloved? It’s the combination of tender, melt-in-your-mouth beef, perfectly cooked vegetables that retain their texture, and a robust, flavorful broth that has been simmered to perfection. Plus, it’s incredibly versatile and forgiving – you can adapt it to your liking with various vegetables and seasonings. Prepare to rediscover the simple joy of a classic, truly old-fashioned beef stew.
INGREDIENTS YOU’LL NEED:
To create this Old Fashioned Beef Stew, you’ll need a selection of hearty, wholesome ingredients, typical of traditional stew recipes. These components, when simmered together, create layers of rich flavor and comforting textures. Ensure you have everything prepared before you begin for a smooth and enjoyable cooking experience.
The star of this classic stew is, of course, the beef. You’ll need 2 pounds of beef stew meat, cut into 1-inch cubes. Beef stew meat, often chuck roast, is ideal as it becomes incredibly tender and flavorful during long, slow cooking. Look for well-marbled beef for the best results.
For a rich and savory broth, you’ll need 6 cups of beef broth. A good quality beef broth forms the base of the stew’s flavor. Opt for low-sodium broth to control the overall saltiness and allow other flavors to shine.
Root vegetables are essential for a traditional beef stew, adding both flavor and heartiness. You’ll need:
* 3 large carrots, peeled and chopped into 1-inch pieces. Carrots add sweetness and color to the stew.
* 3 medium potatoes, peeled and cubed into 1-inch pieces. Yukon Gold or Russet potatoes work well, providing a hearty texture.
* 2 medium onions, chopped. Yellow onions provide a savory and aromatic base.
Celery adds another layer of flavor complexity. You’ll need 2 celery stalks, chopped. Celery contributes a subtle savory note and aromatic depth to the stew.
Garlic is crucial for adding a pungent and savory dimension. You’ll need 3 cloves of garlic, minced. Freshly minced garlic provides a more robust and vibrant flavor than pre-minced garlic.
Tomato paste deepens the savory flavors and adds richness. You’ll need 2 tablespoons of tomato paste. Tomato paste intensifies the beefy flavor and adds a subtle umami depth to the stew.
For herb and spice seasoning, you will need:
* 1 teaspoon of dried thyme. Thyme adds a classic earthy and herbaceous flavor to beef stew.
* 1 teaspoon of dried rosemary. Rosemary provides a distinct piney and aromatic note, complementing beef beautifully.
* 1 bay leaf. Bay leaf infuses a subtle, tea-like flavor and depth into the stew during simmering. Remember to remove it before serving.
* Salt and black pepper to taste. Essential for seasoning and balancing all the flavors. Use salt to taste and freshly ground black pepper to taste.
For searing the beef and sautéing vegetables, you’ll need 2 tablespoons of olive oil. Olive oil is used for its healthy fats and ability to withstand high heat, perfect for searing beef and sautéing vegetables.
To thicken the stew slightly at the end, you can optionally prepare a cornstarch slurry. You will need 2 tablespoons of cornstarch and 2 tablespoons of cold water (optional). This is used if you prefer a thicker stew consistency.
Fresh parsley, chopped, is for garnish. You’ll need 1/4 cup of fresh parsley, chopped. Fresh parsley adds a pop of color and a fresh, herbaceous finish to the rich stew when served.
HOW TO MAKE “Old Fashioned Beef Stew”:
Crafting this Old Fashioned Beef Stew is a journey of building flavor through simple, time-honored techniques. The process is broken down into key steps that, when followed, will result in a truly comforting and delicious stew. From searing the beef to slow simmering and thickening, each stage is designed for ease and maximum flavor payoff.
The process starts with searing the beef cubes to develop a rich, browned crust. This searing step is essential for building deep, savory flavors in the stew. Browning the beef creates flavorful “fond” at the bottom of the pot, which enhances the broth’s depth.
Next, aromatic vegetables – onions, carrots, and celery – are sautéed in the same pot, utilizing the flavorful fond left from searing the beef. This step further builds the flavor base and softens the vegetables before they are slow-cooked.
Then, garlic and tomato paste are added and sautéed briefly, further enriching the flavor profile. The tomato paste adds umami depth, while the garlic infuses its pungent aroma.
Finally, beef broth, potatoes, herbs, and spices are added, and the stew is simmered slowly until the beef and vegetables are incredibly tender and the flavors have melded beautifully. Slow simmering is the key to achieving the classic, “old fashioned” taste and texture. Let’s delve into the step-by-step instructions to guide you through this delightful recipe.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sear the Beef.
Season the beef stew meat generously with salt and black pepper. Ensure all sides of the beef cubes are seasoned to enhance their natural flavor and create a well-seasoned base for the stew.
Heat 2 tablespoons of olive oil in a large, heavy pot or Dutch oven over medium-high heat. Allow the pot to get nicely hot before adding the beef to ensure a good sear and prevent sticking.
Add the seasoned beef cubes to the hot pot in batches, being careful not to overcrowd the pan. Overcrowding can lower the pot temperature and prevent proper searing. Work in batches if necessary to ensure even browning.
Sear the beef cubes on all sides until they are nicely browned. This process typically takes about 5-7 minutes per batch. Searing creates a flavorful crust and locks in the juices, enhancing the overall depth of flavor in the stew.
Remove the seared beef from the pot and set aside. Keep them warm while you prepare the vegetables. The browned bits left in the pot will add extra flavor to the stew base.
Step 2: Sauté Vegetables.
In the same pot used to sear the beef (no need to clean it), reduce the heat to medium. The browned bits (fond) in the pot will add depth of flavor to the vegetables.
Add the chopped onions, carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes, or until the onions become softened and translucent and the carrots and celery are slightly tender. Sautéing vegetables softens their texture and mellows their flavors, creating a flavorful aromatic base for the stew.
Add the minced garlic and tomato paste to the sautéed vegetables. Sauté for another 1-2 minutes, or until the garlic becomes fragrant and the tomato paste is slightly caramelized. Be careful not to burn the garlic, as it can become bitter. Sautéing garlic and tomato paste enhances their flavors and contributes to the stew’s rich depth.
Step 3: Add Broth, Beef, Potatoes, and Seasonings.
Return the seared beef to the pot with the sautéed vegetables. Combine the beef with the vegetable mixture, ensuring everything is well distributed.
Pour the beef broth into the pot, ensuring it covers the beef and vegetables adequately. The beef broth is the liquid base of the stew and will slowly simmer and meld flavors with the other ingredients.
Add the cubed potatoes, dried thyme, dried rosemary, and bay leaf to the pot. Stir gently to combine all the ingredients. Potatoes will cook until tender and thicken the stew slightly. Herbs and bay leaf will infuse their aroma into the stew during simmering.
Season with salt and black pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, and adjust according to your preference. Seasoning at this stage ensures that all components of the stew are well-flavored.
Step 4: Simmer the Stew.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is incredibly tender and the vegetables are cooked through. Slow simmering for a longer duration is essential for developing the rich, “old fashioned” flavor and tender texture of the stew.
Check the stew periodically during simmering, stirring occasionally. Ensure the liquid level is sufficient and add more beef broth or water if necessary to keep the ingredients submerged.
Step 5: Thicken Stew (Optional) and Serve.
If you prefer a thicker stew, prepare a cornstarch slurry during the last 15 minutes of cooking. In a small bowl, whisk together the cornstarch and cold water until smooth.
Slowly stir the cornstarch slurry into the simmering stew. Stir continuously and simmer for another 5-10 minutes, or until the stew thickens to your desired consistency. Cornstarch slurry is an effective way to thicken stews if a thicker consistency is preferred.
Remove the bay leaf from the stew before serving. Bay leaf has imparted its flavor and is no longer needed.
Ladle the Old Fashioned Beef Stew into bowls. Serve hot, garnished with fresh parsley, chopped finely. Fresh parsley adds a pop of color and a fresh, herbaceous finish to the rich and hearty stew. Serve immediately and enjoy the warm and comforting flavors of your homemade beef stew.
USEFUL TIPS:
To make your Old Fashioned Beef Stew truly exceptional, consider these helpful tips. These suggestions can elevate both the flavor and the overall enjoyment of preparing and eating this comforting dish. Let’s explore some valuable insights to enhance your stew-making process.
For even richer beef flavor, consider using bone-in beef chuck and browning the bones along with the beef cubes. Bone marrow adds incredible depth and richness to the broth. Brown the bone-in chuck pieces in the same way you sear the beef cubes, then add them to the stew. The bones can be removed before serving, or the marrow can be scooped out into the stew for extra richness.
To enhance the depth of flavor, deglaze the pot with red wine after searing the beef and before sautéing the vegetables. After removing the seared beef, pour about 1 cup of dry red wine (like Cabernet Sauvignon or Merlot) into the hot pot. Scrape up the browned bits from the bottom of the pot with a wooden spoon as the wine simmers and reduces slightly. This deglazing step adds a complex layer of flavor to the stew base.
For more tender beef, ensure you are using a cut of meat suitable for stewing, such as chuck roast or beef stew meat. These cuts have more connective tissue that breaks down during long, slow cooking, resulting in incredibly tender, melt-in-your-mouth beef. Long simmering is crucial for tenderizing tougher cuts of beef.
If you prefer a smoother broth, you can partially or fully blend some of the vegetables after the stew has simmered. Remove a portion of the cooked vegetables with a slotted spoon before blending the broth. Then, return the vegetables to the pot. Alternatively, use an immersion blender carefully in the pot to partially blend the stew. This method adds creaminess without adding dairy.
To deepen the flavor of the tomato paste, try “pinching” it before adding it to the stew. Pinching tomato paste involves sautéing it in the hot pot for a minute or two until it slightly darkens and caramelizes. This process intensifies its umami flavor and adds a richer, more complex tomato note to the stew.
For a richer, more flavorful broth, you can use homemade beef broth or stock instead of store-bought broth. Homemade broth has a deeper and more complex flavor profile. You can also enhance store-bought broth by simmering it with beef bones or adding a beef bouillon cube or paste for extra richness.
To enhance the herb flavors, use fresh herbs in addition to dried herbs, or as a replacement. Fresh thyme and rosemary sprigs can be added to the stew during simmering, then removed before serving. Fresh herbs impart a brighter and more vibrant flavor compared to dried herbs. Add fresh herbs towards the end of cooking for the best flavor retention.
DETAILS:
Prep Time: 30 minutes
The preparation time for Old Fashioned Beef Stew is approximately 30 minutes. This includes the time needed to cut the beef into cubes, chop the vegetables (onions, carrots, celery, potatoes), mince the garlic, and measure out the spices and seasonings. Efficient prep work streamlines the cooking process and makes it more enjoyable.
Cooking Time: 2-3 hours
The cooking time for this recipe is between 2 to 3 hours. This encompasses the time to sear the beef, sauté the vegetables, and simmer the stew until the beef is incredibly tender and the vegetables are cooked through. Slow simmering for a longer duration is essential for developing the rich, complex flavors of an old fashioned beef stew.
Total Time: 2 hours 30 minutes to 3 hours 30 minutes
The total time from start to finish for Old Fashioned Beef Stew ranges from 2 hours and 30 minutes to 3 hours and 30 minutes. This includes both the prep time and the cooking time, making it a recipe that requires a bit of time for slow simmering but is relatively hands-off during the simmering stage.
Yield: 6-8 servings
This recipe yields approximately 6-8 generous servings. It’s ideally suited for feeding a family or a small gathering. Beef stew is also excellent for meal prepping, as leftovers store and reheat beautifully. The yield can be easily adjusted by scaling the ingredients up or down if you need to make more or less stew.
Category: Main Course
This dish is categorized as a main course, specifically a hearty stew. It is substantial and satisfying enough to serve as the central component of a meal, providing both protein from the beef and carbohydrates and vitamins from the vegetables. Beef stew is a classic and complete meal in a bowl.
Method: Simmering
The primary cooking method used in this recipe is simmering. Simmering the stew slowly over a low heat for an extended period is crucial for tenderizing the beef, cooking the vegetables to perfection, and allowing all the flavors to meld together beautifully. Simmering is the hallmark of traditional stew-making.
Cuisine: American/European
The cuisine of this recipe is best described as American or European comfort food. Beef stew is a classic dish found in many European cuisines, and this version embodies a traditional, home-style approach common in American cooking. It features familiar and comforting flavors and ingredients enjoyed across various cultures.
Diet: Not specified
The diet classification for this recipe is not specifically limited. However, it can be adapted to fit certain dietary preferences with some modifications. For a lower-fat version, use leaner beef cuts and skim off any excess fat after simmering. To make it gluten-free, ensure your beef broth is gluten-free and thicken the stew with a gluten-free cornstarch slurry or arrowroot starch if needed. For a paleo or whole30 compliant version, omit potatoes or use sweet potatoes sparingly, and ensure all ingredients are compliant.
NOTES:
Serving Suggestions: Old Fashioned Beef Stew is exceptionally satisfying served on its own in a bowl. However, it’s even better when paired with hearty accompaniments. Serve it with crusty bread for dipping and soaking up the rich broth. Mashed potatoes or creamy polenta can be served as a base for the stew, creating an even heartier meal. A simple side salad with a vinaigrette dressing provides a refreshing contrast to the rich stew.
Make it Ahead: Beef stew is an ideal dish to make ahead of time. In fact, many would argue that it tastes even better the next day after the flavors have had more time to meld and deepen in the refrigerator. Prepare the stew completely 1-2 days in advance and store it in the refrigerator. Reheat gently before serving.
Reheating Leftovers: Leftovers of beef stew reheat beautifully. Reheat the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, you can microwave individual servings in short intervals, stirring in between. Stovetop reheating is generally recommended for maintaining the best texture. If the stew has thickened too much during refrigeration, you can add a splash of beef broth or water while reheating to reach your desired consistency.
Freezing Leftovers: Beef stew freezes very well. Allow the stew to cool completely before transferring it to airtight, freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Frozen stew is a convenient option for meal prepping and having a comforting meal ready whenever you need it.
Variations & Additions: Feel free to customize your beef stew! Consider adding other root vegetables like parsnips, turnips, or rutabaga for extra flavor complexity. Mushrooms (cremini, shiitake, or portobello) can add an earthy depth. Pearl onions can add a touch of sweetness and visual appeal. For a richer stew, add a splash of red wine towards the end of cooking. For a hint of sweetness and tang, add a splash of balsamic vinegar or Worcestershire sauce.
FREQUENTLY ASKED QUESTIONS:
Can I use different cuts of beef for stew?
Yes, you can use other cuts of beef besides beef stew meat, which is typically chuck roast. Other excellent options include brisket, short ribs (boneless), or round roast. These cuts are all tougher and have more connective tissue, making them ideal for slow cooking and stewing, as they become incredibly tender and flavorful as they braise. Adjust cooking time as needed depending on the cut of beef used.
Can I make this stew in a slow cooker?
Yes, Old Fashioned Beef Stew is perfectly suited for slow cooker preparation. To adapt it for a slow cooker, sear the beef and sauté the onions, carrots, and celery in a skillet on the stovetop first as instructed in Step 1 and 2 of the recipe. Then, transfer the seared beef, sautéed vegetables, and all remaining ingredients (broth, potatoes, garlic, tomato paste, herbs, seasonings) to your slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is fork-tender. Thicken with cornstarch slurry, if desired, during the last 30 minutes of cooking on high or by transferring some broth to a saucepan on the stovetop, thickening it with slurry there and then stirring back into the slow cooker.
Can I make this stew without potatoes?
Yes, you can make beef stew without potatoes, or reduce the amount of potatoes if you prefer. Potatoes are traditional in beef stew, but you can omit them or substitute them with other root vegetables like turnips, parsnips, or rutabaga. You can also add more carrots or celery to maintain volume and heartiness. Omission of potatoes will make the stew lower in carbohydrates.
Can I add red wine to this stew?
Yes, adding red wine is a wonderful way to enhance the flavor of beef stew. To incorporate red wine, deglaze the pot with about 1 cup of dry red wine (like Cabernet Sauvignon or Merlot) after searing the beef and before sautéing the vegetables, as described in the “Useful Tips” section. Allow the wine to reduce slightly before proceeding with the recipe. Red wine adds depth, complexity, and a richer, more robust flavor to the stew.
Can I make this stew thicker?
Yes, you can easily thicken this beef stew if you prefer a thicker consistency. The optional cornstarch slurry, as described in Step 5 of the recipe instructions, is an effective way to thicken the stew at the end of cooking. Alternatively, you can mash some of the potatoes in the stew to release their starch and thicken it naturally. Another method is to remove about a cup of the broth from the stew towards the end of cooking, mix it with a tablespoon or two of all-purpose flour or arrowroot starch in a separate bowl until smooth, then whisk this slurry back into the stew and simmer for a few minutes until thickened.
STORAGE INSTRUCTIONS:
To store leftover Old Fashioned Beef Stew, ensure it cools completely to room temperature first. Cooling before storage prevents condensation and helps maintain the stew’s quality and texture. Do not leave cooked stew at room temperature for more than two hours to avoid bacterial growth.
Once cooled, transfer the leftover stew to airtight containers. Ensure the containers are properly sealed to prevent drying out and to maintain freshness in the refrigerator or freezer. Using airtight containers is crucial for preserving the flavor and texture of the stew during storage.
Store the airtight containers of leftover stew in the refrigerator for short-term storage (up to 3-4 days) or in the freezer for longer-term storage (up to 2-3 months). Refrigerate promptly after cooling for optimal food safety and to maintain quality. For freezer storage, allow headspace in the containers as liquids expand when frozen.
For reheating refrigerated stew, reheat gently on the stovetop over medium-low heat, stirring frequently until heated through. For reheating frozen stew, thaw overnight in the refrigerator first, then reheat on the stovetop as described. Alternatively, microwave reheating is possible for individual servings, heating in short intervals and stirring in between. Stovetop reheating is generally preferred for maintaining the best texture and preventing the stew from becoming dry. If needed during reheating, add a splash of beef broth or water to reach your desired consistency.
RELATED RECIPES
If you enjoyed this Old Fashioned Beef Stew, you’ll surely love these other hearty and comforting stew and soup recipes:
Classic Chicken Stew with Root Vegetables.
A comforting and wholesome stew featuring tender chicken, root vegetables, and herbs in a rich broth. This stew is a lighter alternative to beef stew, yet equally satisfying and flavorful.
Hearty Vegetable Beef Soup with Barley.
A flavorful and nutritious soup loaded with ground beef, vegetables, and barley in a savory tomato-based broth. This soup is a hearty and complete meal in a bowl, perfect for a chilly day.
Irish Lamb Stew with Potatoes and Guinness.
A traditional and flavorful stew featuring tender lamb, potatoes, carrots, and onions, braised in Guinness stout. This stew is rich, deeply savory, and full of Irish culinary heritage.
French Beef Bourguignon with Mushrooms and Red Wine.
A classic French stew featuring tender beef braised in red wine with mushrooms, pearl onions, and bacon. This sophisticated stew is rich, complex, and elegant, perfect for a special occasion.
CONCLUSION
Old Fashioned Beef Stew is more than just a recipe; it’s a taste of tradition, a warm embrace in a bowl, and a testament to the enduring appeal of simple, hearty home cooking. From its rich, savory broth to its melt-in-your-mouth beef and perfectly cooked vegetables, this stew is designed to bring comfort and satisfaction to your kitchen and your dining table. It’s a recipe that truly delivers on both flavor and the nostalgic warmth of a classic dish.
This recipe embodies the beauty of slow cooking, transforming humble ingredients into a dish that is far greater than the sum of its parts. The straightforward steps and readily available components make it accessible for cooks of all skill levels. Whether you are a seasoned chef or a beginner in the kitchen, you can confidently create this restaurant-quality stew at home.
So gather your ingredients, dust off your Dutch oven or pot, and prepare to indulge in the hearty and soul-warming goodness of this Old Fashioned Beef Stew masterpiece. Enjoy the process of slow cooking and the immense pleasure of sharing this truly delicious and comforting meal with your family and friends. This is one recipe that is destined to become a cherished staple in your culinary repertoire, a beloved classic that you’ll return to again and again for its simple perfection and timeless appeal. You’ll be making Old Fashioned Beef Stew for generations to come!
