Old-fashioned beef stew is a hearty, comforting dish that has been a staple in kitchens for generations. It combines tender chunks of beef, an array of vegetables, and a deeply flavorful broth, all simmered together to create a soul-warming meal. This classic recipe is perfect for slow cooking, allowing time for the flavors to meld and the meat to become irresistibly tender. Its nostalgic taste and simple preparation make it a go-to for family dinners or gatherings, offering a satisfying and nutritious experience in every bite.
The History of Beef Stew: The origins of beef stew date back to ancient times when early humans discovered the benefits of slow-cooking meat and vegetables together in earthen pots. Over centuries, stews evolved in various regions, each adding its own cultural twist. From the French boeuf bourguignon to Irish stew, these variations became central to their respective cuisines. In the 20th century, the advent of the slow cooker modernized the preparation of this traditional dish, making it even more accessible. Today, beef stew remains a beloved comfort food, cherished for its simplicity, versatility, and the memories it evokes.
Ingredients Breakdown: The key to an old-fashioned beef stew lies in its balance of ingredients. The foundation is beef chuck, a well-marbled cut that becomes tender and flavorful during long cooking. Carrots, potatoes, and celery provide a mix of sweetness, starchiness, and crunch, while onions and garlic add depth and aroma. Herbs like bay leaves, thyme, and rosemary infuse the stew with earthy notes, while a rich broth of beef stock, tomato paste, and Worcestershire sauce forms the savory base. Optional enhancements such as red wine, peas, or mushrooms can elevate the dish further. Each ingredient plays a vital role, coming together to create a perfectly harmonious stew.
Step-by-Step Recipe: Begin by cutting the beef into 1-inch cubes, trimming any large pieces of fat while keeping the marbled portions for flavor. Toss the beef with seasoning and flour to ensure a well-coated exterior. In a hot skillet, sear the meat in batches to develop a rich, caramelized crust. Transfer the seared beef to your slow cooker. Using the same skillet, sauté onions until translucent, then add garlic for a burst of aroma. Deglaze the pan with wine or broth, scraping up the browned bits to intensify the flavor. Pour this mixture over the beef in the slow cooker. Add chopped vegetables, herbs, and the remaining broth. Cook on low for 7–8 hours or high for 3–4 hours until the meat is fork-tender and the vegetables are soft. In the final 15 minutes, stir in frozen peas. For a thicker consistency, mix cornstarch with cold water and stir it into the stew. Before serving, remove the herbs and swirl in a pat of butter for a glossy finish.
Tips for the Perfect Stew: Always brown the beef before slow cooking to enhance flavor and texture. Use evenly chopped vegetables to ensure consistent cooking. Avoid overloading the slow cooker to prevent uneven cooking. If the stew needs more flavor, add a splash of Worcestershire sauce or a pinch of salt mid-cooking. For a richer broth, consider using beef bone broth instead of regular stock. Allow the stew to rest for a few minutes before serving to let the flavors fully settle.
Variations and Customizations: Beef stew is endlessly adaptable to your preferences or seasonal ingredients. Swap out beef for lamb or chicken to create a different flavor profile. Incorporate vegetables like parsnips, sweet potatoes, or turnips for a twist. For a gluten-free option, omit the flour or use a gluten-free alternative. Add barley or lentils for extra heartiness. If you prefer a tangy kick, try adding a splash of vinegar or a dollop of sour cream before serving. For an Irish-inspired stew, substitute the wine with stout beer, such as Guinness.
Health Considerations and Nutritional Value: Old-fashioned beef stew is a nutrient-rich meal, providing high-quality protein, vitamins, and minerals. Choosing lean cuts of beef and increasing the vegetable-to-meat ratio can make it even healthier. Using low-sodium broth and limiting added salt helps control sodium intake. Substituting regular potatoes with sweet potatoes boosts fiber and antioxidant content. For a lower-calorie version, skim any fat from the top of the stew before serving. Adding whole grains like quinoa or barley enhances the dish’s fiber and nutrient profile.
FAQ: Can I make beef stew ahead of time? Yes! Beef stew often tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days. Can I freeze beef stew? Absolutely—freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave. What if I don’t have a slow cooker? You can prepare beef stew on the stovetop by simmering it on low heat or baking it in the oven at 325°F. Can I make it vegetarian? Replace the beef with hearty mushrooms, add more vegetables, and use vegetable broth instead of beef broth.
old fashioned beef stew
Ingredients
- 2 pounds beef stew meat cubed chuck roast
- 4 tablespoons cornstarch divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 1½ pounds red potatoes cut into bite-sized chunks
- 10 ounces pearl onions
- 4 medium carrots sliced
- 4 medium celery ribs sliced
- 1 teaspoon granulated sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon ground allspice
- ¼ cup cold water
Instructions
- Coat 2 pounds of beef stew meat with 2 tablespoons of cornstarch, then season with 1 teaspoon of salt and ¼ teaspoon of black pepper.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, stirring frequently, until all sides are browned.
- Add 2 cloves of minced garlic and 2 tablespoons of tomato paste to the pot. Cook for 1–2 minutes until fragrant.
- Pour in 4 cups of beef broth and ¼ cup of Worcestershire sauce to deglaze the pot, scraping up any browned bits from the bottom. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery. Sprinkle in 1 teaspoon of granulated sugar, ½ teaspoon of dried basil, ½ teaspoon of dried oregano, ½ teaspoon of dried parsley, ½ teaspoon of paprika, and ¼ teaspoon of ground allspice. Stir well to combine.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 90 to 120 minutes, stirring occasionally, until the beef becomes tender.
- In a small bowl, combine the remaining 2 tablespoons of cornstarch with ¼ cup of cold water, stirring until dissolved. Gradually add this mixture to the stew, stirring continuously. Cook on low heat for a few more minutes until the stew thickens.
- Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy.