This Old Fashioned Beef Stew is absolute comfort in a bowl! Imagine super tender chunks of beef, velvety potatoes, and sweet carrots, all simmered together in a savory, herb-infused gravy. The aromas alone are enough to make your mouth water!

What makes this stew truly the best is its deep, hearty flavor that comes from slow simmering-just like grandma used to make. Each bite is warming, soul-satisfying, and perfect for chilly evenings or lazy Sundays.

It's an easy one-pot wonder that turns simple ingredients into something extraordinary. Make it for a fuss-free family dinner, impress guests, or meal prep for the week-this classic will never let you down!

Honestly, this recipe has a special place in my heart as it was passed down from my mom, and it's been a Sunday tradition in our home for years. I'm thrilled to share this personal favorite with you!

Old Fashioned Beef Stew served in a rustic bowl

Why You'll Love This Recipe

Hearty, nourishing, and incredibly satisfying-perfect for cold nights
Tender beef and veggies melt in your mouth with every bite
Easy, no-fuss preparation with just one pot to clean
Crowd-pleasing family favorite that's even better as leftovers

Key Ingredients for Old Fashioned Beef Stew

See recipe card below for full list of measurements, ingredients, and instructions.

Beef Chuck Roast

Beef chuck is the classic choice for stew because it becomes wonderfully tender and flavorful after slow cooking. Cut it into 1-inch cubes for even cooking and juicy results. Avoid lean cuts which can become tough. You can swap in round steak or brisket if needed, but you'll sacrifice some richness.

Carrots

Carrots bring subtle sweetness and color to the dish, balancing the savory flavors. Slice them into thick rounds so they don't turn mushy during simmering. Parsnips can be substituted for a different twist or added alongside for more complexity.

Yukon Gold Potatoes

Yukon Golds keep their shape and have a creamy texture that holds up in stew. Peel and cube them evenly. Russets work in a pinch but tend to break apart more easily. Baby potatoes are a great no-peel shortcut!

Onion

Onions lay the flavor foundation for the broth, infusing every spoonful with savory depth. Yellow onions are best, but white or sweet onions are also fine. Dice them finely for even seasoning.

Beef Broth

A good quality beef broth creates a rich and savory base, marrying all the ingredients together. Use low-sodium so you can control the salt level yourself, and homemade if you have it for extra flavor. Substitute with chicken broth or vegetable broth if needed, though the result will be lighter.

Instructions for Old Fashioned Beef Stew

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Beef

Start by patting your beef cubes dry with paper towels-this helps them brown beautifully. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef pieces until they form a golden crust on all sides. Don't overcrowd the pan! Transfer browned beef to a plate and repeat with remaining meat.

Sauté Vegetables

Reduce the heat to medium. Add the remaining olive oil to the same pot, then toss in the diced onion and cook until softened and fragrant, about 5 minutes. Stir in the garlic and tomato paste, cooking for another 1-2 minutes until the tomato paste darkens slightly.

Build the Stew

Sprinkle the flour over the vegetables and stir to coat-this will help thicken the stew later. Pour in the red wine (or extra beef broth), scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to cook off the alcohol.

Simmer to Perfection

Return the browned beef (and any juices) back to the pot. Add potatoes, carrots, beef broth, bay leaves, thyme, rosemary, Worcestershire sauce, and a generous pinch of salt and pepper. Stir well, bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is fork-tender and veggies are cooked through.

Finish and Serve

Remove bay leaves. Stir in the frozen peas and simmer uncovered for 5 more minutes, just until peas are bright green and heated through. Taste and adjust seasoning as needed. Ladle steaming stew into bowls and sprinkle with chopped parsley for a fresh finish.

Recipe Variations

Go Gluten-Free

Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the stew. Everything else is naturally gluten-free, making it an easy swap.

Add More Veggies

Feel free to toss in extra root vegetables, like parsnips, celery, or turnips, for added texture and flavor. Mushrooms are also a fantastic, meaty addition.

Make It in the Slow Cooker

Brown the beef and sauté the vegetables on the stovetop, then transfer everything (except peas) to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Stir in the peas just before serving.

Lighten It Up

Want a lighter version? Use chicken thighs instead of beef, and swap red wine for extra broth. The stew will be a bit leaner but still rich in flavor.

Vegetarian Twist

Omit the beef and add plant-based meat alternatives or hearty beans like kidney beans or lentils. Use vegetable broth for a truly meatless meal!

Serving Suggestions

Serve your Old Fashioned Beef Stew hot from the pot, ideally with a chunk of crusty bread to soak up the luscious gravy. A fresh green salad or a side of buttered egg noodles also pairs perfectly. Sprinkle extra parsley or chives on top for a burst of color and herby freshness!

Storage and Reheating

Cool leftovers completely before storing them in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently on the stovetop over medium-low heat until warmed through, or microwave individual portions. This stew freezes beautifully-store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently for best results.

Frequently Asked Questions About Old Fashioned Beef Stew (FAQ)

Q: What’s the best cut of beef for Old Fashioned Beef Stew?

A: Beef chuck roast is ideal, as it becomes fork-tender and flavorful after long simmering. Avoid lean cuts, which can turn tough.

Q: Can I make this stew ahead of time?

A: Absolutely! In fact, it tastes even better the next day. The flavors meld and deepen-just reheat gently on the stove before serving.

Q: How do I thicken my beef stew if it’s too thin?

A: Simmer the stew uncovered to reduce the liquid, or make a quick slurry with a tablespoon of cornstarch and cold water and stir it in.

Q: Can I leave out the wine?

A: Yes, simply substitute with extra beef broth. The wine adds richness, but the stew will still be delicious without it.

Nothing spells comfort like a bowl of Old Fashioned Beef Stew! It's perfect for sharing with loved ones, reheats like a dream, and fills your kitchen with mouthwatering aromas. Give this classic recipe a try, and don't forget to leave a comment or rating if you love it as much as I do!