Old Fashioned Beef Stew Recipe: Warm Up Your Soul with This Classic Comfort Food
Warm up with this old fashioned beef stew recipe! Hearty, comforting, and packed with flavor. Easy to make, perfect for cozy dinners. Get the classic recipe!
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 8 cups beef broth
- 1 lb potatoes peeled and cubed
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 2 tbsp all-purpose flour optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
Get Started:
- Season beef cubes with salt and pepper.
Sear the Beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
Sauté Vegetables:
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Build the Stew:
- Return beef to the pot. Sprinkle flour over vegetables and beef (if using for thickening) and cook for 1 minute. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Add potatoes, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-3 hours, or until beef is very tender.
Final Touches:
- Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. If stew is not thick enough, you can mash some potatoes against the side of the pot to thicken, or make a slurry with 1 tablespoon of flour and 2 tablespoons of cold water and stir it in, simmering for a few more minutes.
Serve:
- Ladle hot stew into bowls. Garnish with fresh parsley. Serve with crusty bread or biscuits, if desired. Enjoy your warm and comforting bowl of old fashioned beef stew recipe!
Notes
Beef Cut Matters for Tenderness: For the most melt-in-your-mouth beef stew, choose cuts like beef chuck or brisket. These cuts have connective tissue that breaks down during long, slow cooking, resulting in incredibly tender and flavorful beef. Avoid leaner cuts that can become dry and tough in a stew.
Even Vegetable Cuts Ensure Even Cooking: Take a moment to cut your vegetables into uniform sizes. This is crucial for even cooking. No one wants mushy carrots and undercooked potatoes in their stew! Consistent sizes ensure all vegetables become tender at roughly the same time.
Don't Skip Searing the Beef: Searing the beef before adding it to the stew is not just an extra step – it's a flavor-building necessity. Searing creates a rich, browned crust on the meat through the Maillard reaction, which significantly enhances the depth of flavor in your stew. It's worth the extra few minutes!
Low and Slow Simmering is Key: Patience is your best ingredient when making beef stew. Simmering the stew gently over low heat for a long time (2-3 hours) is what transforms tough beef into tender perfection and allows all the flavors to meld and deepen beautifully. Resist the urge to rush the process.
Thicken Naturally for Best Consistency: For a rich and hearty stew consistency, try thickening it naturally. You can either simmer it uncovered for a while to reduce the liquid or gently mash some of the cooked potatoes against the side of the pot. These methods create a luscious, thickened stew without needing extra starches.
Taste and Season at the End: Seasoning is the final touch that brings all the flavors together. Always taste your stew towards the end of cooking and adjust the salt and pepper as needed. A final seasoning can really elevate the overall taste and ensure it's perfectly balanced.