Old Fashioned Beef Stew Recipe

I love the comforting taste of Old Fashioned Beef Stew. In my kitchen, tender beef mingles with hearty vegetables and a touch of red wine in a deep, savory broth. The blend of sweet and spicy flavors creates an experience that sparks memories and invites shared moments around the table.

I’ve been experimenting in the kitchen lately and came across this Old Fashioned Beef Stew that really caught my attention. I started with 2 lbs beef stew meat, cut into 1-inch cubes, and seasoned it with salt, pepper and a light coating of 1/4 cup all-purpose flour.

I heated up 2-3 tbsp vegetable oil in my pot until it was just right, then tossed in a large chopped onion and 3 cloves of minced garlic. After that I stirred in 4 cups beef broth and even added a cup of red wine for a richer taste.

I also mixed in some sliced carrots, celery and cubed potatoes along with a can of diced tomatoes, dried thyme and a bay leaf. A splash of Worcestershire sauce, a pinch of paprika and a teaspoon of brown sugar finish it off.

This recipe is one of those tasty beef stew recipes that keeps things rustic yet flavorful.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the beef gets tender and all the vegetables mix together in a big bowl of comfort. Second, I really enjoy the way the flavors balance out – it’s savory with just a hint of sweetness and spice which makes every bite interesting. Third, I like that its easy to make, even though it tastes like something fancy. Finally, the aroma that fills the kitchen while its cooking always makes me feel cozy and reminds me of home.

Ingredients

• Beef stew meat is a high-quality protein that builds rich flavor and satisfying heartiness.
• All-purpose flour helps thicken the stew, giving it a great, smooth consistency.
• Carrots add natural sweetness along with vitamins and a subtle crunch for a healthy touch.
• Potatoes provide essential carbohydrates, making this dish extra filling and comforting on chilly nights.
• Red wine, when used, deepens the flavor with a slight tang, enhancing the beefy taste.
• Onions and garlic boost the aroma and add a delicious, savory foundation to the stew.

Ingredient Quantities

• 2 lbs beef stew meat, cut into 1-inch cubes
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2-3 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional but adds a rich flavor)
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp brown sugar (for a touch of sweetness)

How to Make this

1. Start by seasoning your beef stew meat with salt and pepper then dust it in the flour until its evenly coated.

2. Heat about 2 to 3 tablespoons of vegetable oil in a large heavy pot over medium-high heat and brown the beef in batches so it gets a nice sear; remove each batch once browned.

3. In the same pot, add the chopped onion and minced garlic and cook them for about 2-3 minutes until they get soft and a little golden.

4. Put the beef back into the pot and pour in the beef broth along with the red wine if youre using it, stirring to combine all those tasty bits off the bottom.

5. Add the sliced carrots, celery, cubed potatoes, and the canned diced tomatoes to the mix.

6. Sprinkle in the dried thyme, paprika, and pour in the Worcestershire sauce, then toss in the bay leaf and brown sugar for a touch of sweetness.

7. Give everything a good stir and let it come to a gentle simmer.

8. Once simmering, lower the heat to medium-low, cover the pot, and let it cook for about
1.5 to 2 hours until the beef is tender and the flavors meld together.

9. Stir the stew every so often, checking to make sure nothing sticks to the bottom, and adjust the salt and pepper to taste.

10. When youre satisfied with the thickness and flavor, remove the bay leaf and serve your hearty old fashioned beef stew hot with your favorite crusty bread if you like. Enjoy your big bowl of comfort!

Equipment Needed

1. Large heavy pot with a lid
2. Cutting board
3. Chef’s knife
4. Mixing bowl
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Plate for setting browned meat aside
9. Stove
10. Ladle for serving

FAQ

Old Fashioned Beef Stew Recipe Substitutions and Variations

• Beef Stew Meat: if you cant find beef, you could try lamb or pork shoulder for a different flavor, though it might cook a bit differently.
• All-Purpose Flour: you can use cornstarch or even a gluten-free blend to thicken the stew if youre looking for an alternative.
• Red Wine: in case you dont have red wine, extra beef broth with a splash of red wine vinegar can work to add that rich flavor.
• Beef Broth: if youre short on beef broth, chicken or vegetable broth can be substituted. Just keep in mind the flavor profile will change a little.
• Worcestershire Sauce: if you dont have Worcestershire sauce, a mix of soy sauce and a little molasses might work as a substitute to add some depth.

Pro Tips

1. Try browning the beef in small batches so it really gets a nice crust; if you crowd the pan, you end up stewing the meat instead of searing it, which can lose a lot of flavor.
2. Don’t be shy to deglaze the pot with a splash of red wine – it picks up all the tasty bits stuck to the bottom and adds a rich depth to the stew.
3. Keep the heat low once it starts simmering; aim for a gentle cook. Rushing it on high heat can make the beef tough instead of meltingly tender.
4. Stir the stew a few times during the cooking process and check for seasoning adjustments towards the end. It helps to make sure nothing sticks to the bottom and each bite is packed with balanced flavor.