OLD FASHIONED BEEF STEW

About This Recipe

Old Fashioned Beef Stew is a classic, hearty dish rooted in traditional cooking methods. It is characterized by slow-braising tough cuts of beef to achieve tenderness, combined with root vegetables in a thick, savory gravy. This recipe follows the fundamental principles of this timeless comfort food, focusing on simple techniques and core ingredients.

Why You’ll Love This Recipe

This recipe yields a deeply flavorful and satisfying meal. The slow cooking process develops a rich flavor profile and results in exceptionally tender beef. It is a practical one-pot meal that is well-suited for batch cooking and provides substantial portions.

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes

2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon black pepper

1 large yellow onion, chopped

4 cloves garlic, minced

1/4 cup all-purpose flour

4 cups beef broth

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon dried thyme

4 large carrots, peeled and cut into 1-inch pieces

3 medium potatoes, peeled and cut into 1-inch cubes

2 celery stalks, cut into 1/2-inch pieces

1 cup frozen peas

Step by Step Instructions

Pat the beef cubes dry with paper towels and season evenly with salt and pepper.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides. Transfer the browned beef to a plate.

Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for one additional minute.

Sprinkle the flour over the onions and garlic. Stir constantly and cook for one minute to form a roux.

Gradually pour in the beef broth while scraping the bottom of the pot to release any browned bits.

Return the browned beef and any accumulated juices to the pot. Add the Worcestershire sauce, bay leaves, and dried thyme. Stir to combine.

Bring the stew to a simmer. Then, reduce the heat to low, cover the pot, and let it cook for 1 hour and 30 minutes, stirring occasionally.

Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for an additional 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.

Stir in the frozen peas and cook for 5 more minutes.

Remove the bay leaves before serving.

FAQ

Can I make this stew in a slow cooker?

Yes. After browning the beef and onions, transfer all ingredients except the peas to a slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. Add the peas during the last 30 minutes of cooking.

What is the best cut of beef for stew?

Beef chuck roast is the preferred cut due to its high collagen content, which breaks down during slow cooking to create a tender result and rich sauce.

Why is my stew not thickening?

The flour used to coat the beef and the roux created with the onions are the primary thickeners. If the stew is too thin, a slurry of equal parts flour and cold water can be whisked in during the final minutes of cooking and allowed to simmer.

You Must Know

Browning the beef is a critical step for developing flavor and should not be skipped. Do not overcrowd the pot during this process, as it will steam the meat instead of creating a proper sear. The stew’s flavor improves upon standing, making it an excellent candidate for making a day in advance.

Storage Tips

Allow the stew to cool completely before storage. It can be kept in an airtight container in the refrigerator for up to 4 days. For longer storage, beef stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in a microwave.