Old-Fashioned Beef Stew
There’s nothing like a warm, hearty bowl of beef stew on a chilly day. Just the smells of slow-cooked beef and vegetables bring instant comfort.
This classic dish has been around for ages and is a family favorite, thanks to its rich flavors and tender, succulent beef. Beef stew has its roots in ancient civilizations, where people figured out that slow-cooking tougher cuts of meat would make them tender and delicious.
Over time, various cultures and regions have adapted this humble dish, incorporating local ingredients and spices. Today, beef stew is enjoyed worldwide and comes in many forms, from the French beef bourguignon to the comforting Irish stew.
One reason people adore beef stew is its simplicity. It requires basic ingredients, most of which you probably already have in your pantry and fridge. Additionally, it’s a one-pot dish, which means less hassle and fewer dishes to clean up.
The best part? The longer it simmers, the better it tastes, so you can let it do its thing while you tackle other tasks or simply kick back and relax.
I made mine in the morning one time, leaving it on warm in the oven until dinnertime. And the beef was so tender! I’d highly recommend making it ahead of time!
What to serve with beef stew
Crusty bread, crackers, or cornbread are excellent for soaking up that flavorful gravy. Warm dinner rolls or a freshly baked baguette also pair nicely with beef stew. For a healthier option, consider serving it over a bed of quinoa, brown rice, or mashed cauliflower.
Side dishes like a simple green harvest salad, or even a refreshing cool cucumber salad can help balance the richness of the stew. For a more indulgent meal, whip up my creamy mashed potatoes and serve a scoop of the stew over them. Yum!
When it comes to wine pairings, a full-bodied red like Cabernet Sauvignon or Merlot complements the robust flavors of beef stew. For a lighter option with reds, go with a Pinot Noir. Beer lovers can opt for a dark stout or a hearty ale. Non-alcoholic options include sparkling water with a splash of fruit juice or a warming cup of herbal tea.
For dessert, I love a dense cake to complement the substantial stew, like my coconut rum Bundt cake, lemon Bundt cake or caramel apple Bundt cake. My mouth is watering already!
Ingredients needed to make this beef stew recipe
Here are the items to gather to make the best beef stew:
- Beef Chuck Roast: A well-marbled cut that becomes extremely tender when cooked low and slow.
- All-Purpose Flour: Lightly coating the beef with flour helps thicken the stew and creates a flavorful crust.
- Olive Oil: A versatile oil for searing the beef and sautéing the vegetables.
- Onion: Adds a savory base and depth of flavor.
- Garlic: Enhances the overall taste and aroma of the stew.
- Carrot: Provides natural sweetness and a pop of color.
- Potatoes: Absorb the delicious flavors and create a hearty texture.
- Beef Broth: Forms the flavorful base of the stew.
- Dry Red Wine: Adds complexity and richness to the dish.
- Tomato Paste: Enhances the savory taste and deepens the color.
- Worcestershire Sauce: Contributes a tangy, savory note.
- Bay Leaves: Infuses the stew with a subtle herbal aroma.
- Frozen Peas: Add a touch of sweetness and vibrant color.
- Salt & Pepper: Season the stew to perfection.
Kitchen Equipment Needed
- Stockpot or large Dutch oven
Frequently asked questions about classic beef stew
Below are a few common questions and answers about making, serving and storing beef stew. If you have a question that I haven’t covered, leave a note in the comments, and I will get back to you as soon as I can!
How do I choose the best beef for stew?
For your beef stew meat selection, opt for well-marbled cuts like chuck roast, which become tender during slow cooking.
Can I prepare the ingredients in advance?
You can prepare this stew’s ingredients in advance to save time on the day of cooking. Chop the veggies and cut the beef the night before and store in airtight containers in the fridge.
What’s the ideal simmering time for beef stew?
Cook the stew over low heat for at least one hour, or until the beef is tender and the flavors have melded together. If you have time, simmering for another hour is even better.
How should I store leftover beef stew?
Let the stew cool down, then transfer it to an airtight container and refrigerate it for up to four days. Alternatively, freeze it for longer storage.
More Grandma-Approved Recipes to Try
If you enjoyed this recipe for beef stew, take a look at some of these other yummy recipes:
- Creamy Cheesy Potato Soup
- Homemade Cranberry Sauce with Orange and Cinnamon
- Roasted Butternut Squash Soup Recipe
- Brunswick Stew Recipe
- The Best Classic Beef Chili Recipe
Old-Fashioned Beef Stew
Equipment
- Stock pot or Dutch oven
Ingredients
- 2 pounds beef chuck roast cut into 2-inch chunks
- 2 Tablespoons all-purpose flour
- 3 Tablespoons olive oil
- 1 medium onion chopped large
- 4 garlic cloves minced
- 1 large carrot chopped large
- 2 Yukon Gold or Russet potatoes chopped large (peeled if desired)
- 3 cups beef broth
- 1 cup dry red wine
- 3 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- crusty loaf bread for serving, optional
Instructions
- Toss the beef cubes in the flour, shake off any excess.
- Add 1 tablespoon of the oil to a Dutch oven over medium-high heat. Once the oil is hot, sear the beef on each side a few minutes until nicely browned. Do not overcrowd the pot, you may have to do this in two batches. Add another tablespoon of oil to the pot for the second batch. Set aside on plate when done.
- Add the third tablespoon of oil to the same pot and sauté the onions until translucent. Add garlic and tomato paste. Stir often for about 1 minute.
- Stir in wine, broth, and Worcestershire sauce.
- Add the beef back to the pot along with the bay leaves. Bring to a boil and then reduce heat, cover and simmer for 1 hour, stirring occasionally.
- Add potatoes and carrots. Re-cover the pot and continue simmering for another hour, stirring occasionally until everything is tender.
- Lastly, take the bay leaves out of the stew and add the frozen peas, salt and pepper. Simmer for just a few more minutes until the peas are cooked. Serve warm with crusty bread.
This is a delicious stew! It is perfect on a cold winter night. Thanks – Laramie