Old-Fashioned Beef Stew Recipe

This Old-Fashioned Beef Stew is pure comfort in a bowl — tender beef simmered slowly with hearty root vegetables in a rich, savory broth. It’s the kind of classic homemade meal that warms you up from the inside out. Whether you’re cooking for Sunday dinner or meal prepping for the week, this stew only gets better with time!

Why You’ll Love This Recipe

• Tender, melt-in-your-mouth beef chunks.
• Full of colorful, nutrient-rich vegetables.
• Deep, rich flavor from slow simmering.
• Easy to make ahead — tastes even better the next day!

Ingredients

• 2 tablespoons olive oil
• 2 pounds cubed beef stew meat
• 2 tablespoons all-purpose flour
• 4 cups water
• 2 cups beef broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1 teaspoon dried rosemary
• 1 cup fresh corn kernels (optional)
• 1 cup fresh green beans, cut into 1-inch pieces (optional)
• 1 cup chopped turnip (optional)
• 2 cups chopped fresh tomatoes (optional)

Instructions

1. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Pat beef dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper. Sear in hot oil until browned on all sides. Work in batches to avoid overcrowding.
2. Build the Broth: Once browned, add water and beef broth. Scrape up any brown bits from the bottom to deglaze. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Add the Vegetables: Stir in potatoes, carrots, and rosemary. Add optional turnips or tomatoes if using. Simmer on medium-low heat for 30 minutes, until vegetables begin to soften.
4. Fresh Add-Ins: If using corn or green beans, add them during the last 10 minutes of cooking.
5. Simmer Until Tender: Continue simmering for another 30–60 minutes until beef is fork-tender and vegetables are fully cooked.
6. Season and Serve: Adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.

Chef Tips & Variations

• Use chuck roast or stew meat for the most tender texture.
• For richer flavor, replace part of the water with red wine.
• Add a splash of Worcestershire sauce for extra umami.
• Thicken the stew by mashing a few potato cubes before serving.

Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low heat, adding a splash of broth if needed.

FAQs

Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I use other vegetables?
Absolutely — parsnips, peas, or celery all work beautifully in this stew.

How do I thicken the broth?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of simmering.

Old-Fashioned Beef Stew

Yield: 6–8 servings | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes

Ingredients

• 2 lbs beef stew meat
• 4 cups potatoes, cubed
• 2 cups carrots, chopped
• 2 cups beef broth
• 4 cups water
• 2 tbsp olive oil
• 1 tsp rosemary, salt & pepper to taste

Instructions

1. Brown beef with flour, salt, and pepper in olive oil.
2. Add broth and water; simmer 30 minutes.
3. Stir in potatoes, carrots, and rosemary; cook until tender.

Chef Tip: For a richer stew, stir in a splash of red wine or Worcestershire sauce before simmering.

💬 Did you try this Old-Fashioned Beef Stew? Leave a comment below and share how it turned out — and don’t forget to tag your cozy dinner pics!