This classic recipe for old-fashioned beef stew takes you back to simpler times with its rich, savory flavors and hearty ingredients.
Perfectly tender chunks of beef, a medley of fresh vegetables, and a robust, flavorful broth come together to create a dish that’s as satisfying as it is nostalgic.
Whether you’re coming in from a long day or simply looking for a hearty meal to feed the fam, this beef stew sure hits the spot.
What’s to Love About This Beef Stew Recipe?
The blend of beef broth, tomato paste, thyme, and bay leaves infuses the stew with deep, complex flavors that develop as it simmers.
You can easily adjust the vegetables and seasonings to your preference or what you have on hand, making it a flexible recipe.
Like many stews, this one often tastes even better the next day as the flavors continue to meld, making it a fantastic option for meal prep or a cozy make-ahead dish.
The rich broth and savory stew are perfect for soaking up with a slice of crusty bread, adding another layer of comfort to the meal!
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Ingredients You’ll Need
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
How to Make Beef Stew
- Prep the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until they’re well-coated.
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef in batches, making sure not to crowd the pot, and brown on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onions and cook until they’re soft, about 5 minutes. Stir in the garlic and cook for another minute.
- Simmer the Stew: Return the beef to the pot. Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add Veggies: Add the carrots and potatoes to the pot. Cover and cook for another hour, or until the vegetables and beef are tender.
- Final Touches: Remove the bay leaves. If the stew is too thick, add more broth as needed. Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.
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This old-fashioned beef stew is a timeless dish that never fails to satisfy. It’s simple to make and even better when shared with family and friends.
Enjoy this comforting stew on its own, or pair it with a green salad for a complete meal.
Leftovers taste even better the next day, so don’t hesitate to make a big batch!
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Old-Fashioned Beef Stew
This old-fashioned beef stew combines tender beef chunks, hearty vegetables, and a rich, savory broth for a comforting, satisfying meal. Perfect for chilly days, it’s an easy-to-make classic that brings warmth and nostalgia to the table.
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
Instructions
- Prep the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until they’re well-coated.
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef in batches, making sure not to crowd the pot, and brown on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onions and cook until they’re soft, about 5 minutes. Stir in the garlic and cook for another minute.
- Simmer the Stew: Return the beef to the pot. Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add Veggies: Add the carrots and potatoes to the pot. Cover and cook for another hour, or until the vegetables and beef are tender.
- Final Touches: Remove the bay leaves. If the stew is too thick, add more broth as needed. Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.
- Prep Time: 20 minutes
- Cook Time: 2 hours
