I love this Old Fashioned Beef Stew. It's the ultimate comfort food, perfect for warming up on a chilly day. This hearty classic is loaded with tender chunks of beef, fresh vegetables, and a rich, savory broth.
It's my go-to recipe for cold winter nights when I'm craving something cozy and nostalgic. Plus, it's easy to prep and the stovetop does the rest!
WANT TO SAVE THIS RECIPE?
As it bubbles away on the stove, the flavors meld together beautifully, and the chuck roast becomes melt-in-your-mouth tender.
I serve it with crusty bread or a slice of warm cornbread for the ultimate comfort food experience.
Ingredient Notes
- Beef Stew Meat: I prefer beef chuck roast for beef stew recipes. It's well-marbled and breaks down during slow cooking for a delightfully tender, juicy protein. Stew meat is another good option.
- Vegetable Oil: Or another high-smoke-point oil. It'll create a nice sear on the beef and help it develop a deep brown crust.
- Beef Broth: The backbone of the stew. It's the liquid element and gives it its rich, meaty taste. I frequently cook for my grandmother, so I use the low-sodium variety to manage her salt content. Regular is fine, as well.
- Red Wine: For deglazing the pan and getting all those flavorful brown bits incorporated. I use a good Merlot because its medium tannins are ideal for cooking. But Cabernet Sauvignon, Pinot Noir, or Zinfandel all work nicely.
- Worcestershire Sauce: For the traditional umami note found in all good beef stews.
- Seasonings: I use rosemary, parsley, and black pepper. (Plus extra salt and pepper for seasoning the beef.) Though you can modify the seasonings to suit your tastes, these are an excellent blend. They give the stew an earthy, herby finish.
- Vegetables: The most budget-friendly and classic veggie options are celery, carrots, onions, and potatoes. They're the base of so many soups and stews for a reason: they just work. They add nutrition, texture, and unique flavors. You can also add green beans or frozen peas.
- Onions: I like yellow onions. But you can also use pearl onions, which you'll find in the frozen vegetable section. The nice thing about frozen pearl onions is they're already peeled, making this recipe even easier!
- Red Potatoes: Waxy potatoes that hold their shape during long cooking and absorb the rich flavors of the stew. Yukon gold is another great option. Avoid russets, as they tend to fall apart and become mushy in long-simmered dishes.
- Cornstarch & Cold Water: This dynamic duo transforms the broth into a silky, luxurious gravy.
How to Make Homemade Beef Stew
Follow the simple steps below to make this classic beef stew recipe. I've included full details in the recipe card at the bottom.
1. COOK BEEF. Season the beef cubes with salt and pepper and sear them on all sides over medium-high heat.
2. DEGLAZE. Transfer the cooked beef to a plate and add red wine to the now-empty pot. Deglaze thoroughly, scraping the brown bits with a wooden spoon.
3. ADD LIQUIDS. Pour the beef broth and Worcestershire sauce into the pot. Add the cooked beef and seasonings and bring to a boil. Reduce to low heat and simmer, covered, for 1 hour.
4. CUT VEGGIES. Dice them into equally sized portions.
5. MAKE SLURRY. Whisk the cornstarch and cold water in a small bowl until smooth.
6. ADD REMAINING INGREDIENTS. After simmering for 1 hour, add the veggies and the cornstarch slurry to the pot. Stir, recover, and simmer for another hour. Stir occasionally.
7. ADJUST & SERVE. Taste the stew and adjust seasonings as needed. Ladle into bowls, and enjoy!
Tips for the Best Beef Stew
As easy as this recipe is to make, I've included a few tips that'll push it over the top.
- Sear the beef in batches. When browning the beef, give it room to breathe. If you add too much at once, it'll steam instead of sear, which will prevent a good crust on the outside. I'm definitely speaking from experience on this one!
- Don’t clean the pot. After browning the beef, don’t rinse the pot. That’s where all the flavor lives! Instead, deglaze with a touch of red wine to add flavor and help loosen all the yummy bits from the bottom of the pan.
- Make a crust. I typically combine the cornstarch with seasonings and toss the meat in it before browning. Doing so creates an amazing crust on the outside that's bursting with flavor.
- Roast your veggies. When I have time, I also roast my vegetables before adding them to the pot. I usually do this by tossing everything in tomato paste and cooking until tender. It adds a real depth of flavor to the stew. Another flavor tweak is to replace some of the liquid with a dark beer for a deeper, more caramelized taste.
How to Store and Freeze
When I make this stew in the slow cooker, I simply leave it in the cooker on low to keep it warm. As for leftovers, they store beautifully.
To Store: Transfer cooled stew to an airtight container and refrigerate for up to 4 days. The flavors actually improve after a day or two as the ingredients have time to meld together. (I always use a glass container to prevent staining.)
To Freeze: Allow the stew to cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Label with the date and freeze for up to 3 months. If possible, freeze it without potatoes, which can become grainy. Thaw in the fridge overnight before reheating.
To Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed to reach the desired consistency. Alternatively, microwave in 1-minute intervals, stirring between each.
Recipe FAQ's
Serve beef stew with thick, crusty bread, homemade rolls, or roasted vegetables for extra nutrition. Light, fresh salads work well, as do grain-based side dishes like quinoa or brown rice.
You can absolutely use a slow cooker to make this hearty stew! Simply brown the meat as directed. Then, add it, the liquids, and seasonings to the slow cooker. Cook on low for 6 hours before adding the veggies. Cook for another 2 hours on low, then add the cornstarch slurry. Cook for a final 30 minutes, and you're done!
If the stew is too thick, add an extra splash or two of broth. Add more cornstarch to help thicken it.
Beef chuck roast is the best option for beef stew due to its natural marbling and tenderness. Other options include beef stew meat, bone-in short rib, fatty brisket, or oxtail. Avoid lean cuts like tenderloin or sirloin, as they'll become tough and dry.
Old Fashioned Beef Stew Recipe
Old Fashioned Beef Stew is the ultimate comfort food, loaded with tender chunks of beef, carrots, potatoes, and a savory broth.
6-8
servings30
minutes2
hours401
kcalIngredients
2 pounds beef chuck roast or beef stew meat, cubed
salt and black pepper, to season
3 tablespoons vegetable oil
1/2 cup red wine
4 cups low-sodium beef broth
1-2 teaspoons Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed (red potatoes and yukon gold potatoes both work well)
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
Instructions
- Season the beef cubes generously with salt and black pepper.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the seasoned beef on all sides until deeply browned. Transfer the cooked beef to a plate.
- Once all meat is seared, add the red wine to the empty pot to deglaze. Scrape the pot's bottom with a wooden spoon to release all the flavorful browned bits.
- Pour in the beef broth and Worcestershire sauce. Return the seared beef to the pot and add rosemary, parsley, and additional 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
- Meanwhile, prepare the vegetables. Peel and cube the potatoes. Cut the carrots and celery stalks into 1-inch pieces. Chop the onion into similar sized pieces.
- In a small bowl, combine the cornstarch and cold water until smooth.
- After the first hour, add the prepared vegetables and the cornstarch slurry to the pot. Stir well to combine.
- Cover and continue simmering for another hour. Or until the vegetables are tender and the meat is fork-tender. Stir occasionally to prevent sticking.
- Taste and adjust seasonings with salt and pepper if needed. When ready to serve, transfer the stew to serving bowls, and enjoy!
Notes
- For best results, choose a well-marbled beef chuck and cut it into uniform pieces. Cook it in batches for the best sear.
- Besides being essential for deglazing, the red wine adds depth and complexity to the gravy.
- I use low-sodium beef broth for better control of the final saltiness of the dish.
- For a more flavorful stew, roast the veggies before adding them. You can also replace some of the liquid with a dark beer.
15 Comments
I made this with mushrooms seared up and then added the meat, I had put the cornstarch in a baggie with seasoning and beat the meat. Threw that in the crockpot, then added the wine and beef broth in the seating pan and boiled, put that in crockpot. Covered with the lid. Then I cut up the celery, carrots, some baby potatoes cut in half mixed in some tomato paste, butter and added frozen pearl onions, Put in oven for 30min at 350. Added it to the crockpot. It has a bit to cook yet but it is YUMMY! I seasoned with basil, parsley, rosemary, pepper. I halved about everything as I have a smaller crock pot.
This turned out really yummy!
I do not use any alcohol – could you please answer the question asked about using something else to deglaze the pan ??????
Allergic to alcohol. What else could I use to loosen the crubs on the bottom of the pan after searing the beef?
I cut this recipe and ingredients in half and used only 1 pound of beef stew meat and 3 red potatoes. Using a 4 qt pot and after simmering the beef for 45 minutes most of the liquid was gone. I had to add another 2 cups of low sodium beef broth, made a slurry with 2 tsp cornstarch mixed with 2 tsp cold water. From there I added my veggies and it only took another 30 minutes for them to soften. At this time I shut off the heat, added some frozen petite peas, covered the pot and waited a few minutes for the peas to warm through and serve. I didn’t need the full hour for my stew meat to become tender nor the full hour for my veggies to soften. It was absolutely delicious! Thanks for a great recipe.
Apologies if I missed it – but how long can I store this, in the fridge and the freezer?
No problem, Helen!
It should remain fresh in the fridge for up to 4 days. If you freeze it, try to do so without the potatoes. (They’ll become grainy and unpleasant once thawed.) It should freeze for up to 3 months, though it tastes best if eaten within two.
Can I substitute ground beef for the stew meat in this recipe?
I just made this recipe exactly as written. I used four cups of water and two teaspoons of slurry. There definitely is not enough liquid-my stew has burned to the bottom of the dutch oven. Please help.
Hi Catherine, I’m so sorry to hear the stew wound up burning! You might have had the heat too high, or perhaps you didn’t stir it frequently enough? You can also try adding a bit more liquid next time to account for differences in stove temperatures. Hope this helps!
I love your recipe!
How long do you slow cook it for if you go that route? And what temp? Do you prepare any of the ingredients beforehand?
To cook this in the slow cooker, brown the meat first, then add it to the slow cooker. Add the liquid and cook on low for about 6 hours. Then, add the veggies and cook for another 2 hours. Lastly, add the cornstarch slurry and cook for a final 30 minutes. Hope that helps!
I must say that you have so many good recipes….I am going to try and make as many as I can. Thanks for sharing all of your great recipes with us !!
Thanks so much, Mark! I hope you like them!